Using ingredient sugar
Venison Stew#3
- 6 carrots
- 6 potatoes
- 2 bay leaves
- 1 onion
- 550 gr stew meat
- 30 ml oil
- 5 ml worcestershire sauce
- 4 gr sugar
- 3 gr salt
- 1 gr pepper
Vera's Buttermilk Cookies
- 1 stick
- 1 egg
- 250 gr all purpose flour
- 130 gr sugar
- 110 gr margarine
- 80 ml water at room temperature
- 50 gr sugar
- 30 ml dry buttermilk
- 5 gr baking soda
- 4 gr vanilla
Vera's Buttermilk Cookies
- 1 stick
- 1 egg
- 250 gr all purpose flour
- 130 gr sugar
- 110 gr margarine
- 80 ml water at room temperature
- 50 gr sugar
- 30 ml dry buttermilk
- 5 gr baking soda
- 4 gr vanilla
Vermicelli W/chunky Vegetable Sauce
- 4 garlic (cloves minced)
- 2 zucchini (sliced)
- 1 italian seasoning
- 1 bell pepper (red chopped)
- 1 onion (chopped)
- 525 gr cans tomatoes (diced)
- 200 gr vermicelli pasta
- 190 gr tomato paste
- 170 gr mushrooms (sliced)
- 16 ml lemon juice
Vermicelli With Meat Sauce And Feta Cheese
- 1 vermicelli
- 1 onion (chopped)
- 650 gr italian tomatoes undrained (plum)
- 350 gr beef (ground)
- 170 gr feta cheese crumbled
- 95 gr tomato paste
- 30 ml olive oil
- 14 gr sugar
- 8 gr basil (fresh chopped)
- 4 gr basil (dried)
Vermont Apple Pie
- 6 tart apples
- 1 pastry shell
- 180 gr ginger snap cookie crumbs
- 110 gr maple-flavored syrup
- 65 gr sugar
- 55 gr butter
- 30 gr walnuts
- 8 gr flour
- 1 gr cinnamon
- 1 gr salt
Vermont Cocoa Cake
- 9 layers
- 9 layer pans
- 8 pans
- 2 imitation maple flavor
- 2 eggs
- 1 5/8 batter bowl (into)
- 525 gr confectioners sugar
- 400 gr sugar
- 240 ml buttermilk
- 220 gr unsifted all-purpose flour
Vermont Honey Dressing
- 1 paprikw
- 240 ml salad oil
- 130 gr sugar
- 80 ml honey
- 26 ml vinegar
- 5 ml dry mustard
- 5 ml lemon juice
- 2 gr celery seed
- 1 gr salt
Vermont Maple Cake
- 10 angel food (pan)
- 7 eggs
- 325 gr real maple syrup
- 250 gr flour
- 180 gr walnuts
- 180 ml water
- 170 gr brown sugar
- 150 gr sugar
- 140 gr nu pour ungreased (chopped into)
- 120 ml vegetable oil
Vermont Pumpkin Walnut Cheesecake
- 9 spring-form (pan)
- 5 eggs
- 475 gr pumpkin
- 250 gr granulated sugar
- 220 gr firmly packed brown sugar in a bowl mix well until crumbly (light)
- 150 gr firmly packed brown (light)
- 120 gr coarsely walnu (chopped)
- 85 gr butter
- 85 gr softened butter with
- 70 gr zwieback
Very Best Chocolate Cake
- 10 bundt (pan)
- 5 eggs
- 3 instant expresso
- 600 gr sugar
- 260 gr dutch process chocolate
- 240 ml buttermilk
- 250 gr flour
- 250 gr bittersweet chocolate
- 200 gr butter (unsalted)
- 85 gr corn syrup (light)
Very Blueberry Cake
- 4 eggs
- 1 filling
- 375 gr all purpose flour
- 300 gr sugar
- 200 gr powdered sugar
- 110 gr butter
- 95 gr shortening
- 30 ml milk
- 8 gr all purpose flour
- 5 gr cornstarch
Very Buttery Challah
- 5 egg (beaten)
- 2 1/2 sticks butter melted
- 1 poppy seeds sesame seeds (optional)
- 900 gr flour unbleached
- 475 ml water warm
- 100 gr sugar
- 12 gr salt
- 2 packages yeast
Very Rich, Very Thin Chocolate Lace Cookies
- 2 chocolate unsweetened
- 1 stick
- 300 gr sugar
- 110 gr butter
- 65 gr flour
- 2 gr vanilla
- 2 gr baking powder
- 1 gr salt
Very Smooth Cheesecake
- 1 env gelatin (unflavored)
- 290 gr strawberries (frozen)
- 240 ml whipping cream
- 230 ml cream cheese
- 100 gr graham cracker crumbs
- 100 gr sugar
- 60 ml water (cold)
- 14 gr margarine
- 14 gr sugar
Very Smooth Cheesecake
- 1 env gelatin (unflavored)
- 290 gr strawberries (frozen)
- 240 ml whipping cream
- 230 ml cream cheese
- 100 gr graham cracker crumbs
- 100 gr sugar
- 60 ml water (cold)
- 14 gr margarine
- 14 gr sugar
Vicki Lawrence's Chocolate Chewies
- 3 eggs
- 500 gr sugar
- 250 gr flour
- 65 gr butter (unsalted)
- 9 gr baking powder
- 7 gr vanilla
- 1 gr salt
Victoria Sponge Cake
- 4 eggs
- 1 nbsp
- 1 raspberry jam
- 250 gr flour
- 240 ml whipping cream
- 230 gr butter
- 200 gr sugar
- 9 gr baking powder
- 8 gr sugar
Victoria Sponge Cake
- 4 eggs
- 1 nbsp
- 1 raspberry jam
- 250 gr flour
- 240 ml whipping cream
- 230 gr butter
- 200 gr sugar
- 9 gr baking powder
- 8 gr sugar
Victory Chocolate Cake
- 3 eggs
- 500 gr corn syrup
- 250 gr flour
- 240 gr coffee
- 140 gr vegetable shortening
- 65 gr sugar
- 45 gr cocoa
- 10 gr baking soda
- 7 gr vanilla extract
- 2 gr salt
Vidalia Barbecue Sauce
- 2 bottles catsup
- 1 lemon
- 1 vidalia onion
- 240 ml cider vinegar
- 110 gr butter
- 75 gr sugar
- 60 ml vinegar
- 60 ml prepared mustard
- 16 ml worcestershire sauce
- 3 gr salt
Viennese Baked Apples
- 6 apples
- 1/2 an orange
- 60 gr walnuts (finely chopped)
- 45 gr seedless raspberry jam
- 38 gr sugar
Viennese Breakfast Cake
- 14 by
- 12 eggs
- 3 pans
- 2 egg yolks
- 1 1/2 filling
- 1 confectioners sugar
- 1/2 bowl
- 1/2 dough a rectangle (into)
- 1/2 from edge
- 575 gr flour