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A sweet cake made with laminated dough. Kornigou: Brittany: A fruit cake in the shape of antlers. Kransekake: Denmark Norway: A layered ring cake made from almonds, sugar, and egg whites. Krantz cake: Israel, [20] [21] Ashkenazi Jewish cuisine: A yeasted cake with a chocolate or poppy seed filling. Kremówka: Germany, Slovakia: A Polish type of ...
The dumplings are then boiled and covered in streusel and powdered sugar. The dough is usually made of potato but is also made from "Topfenteig" (quark cheese). Masan: Tibet: A pastry in Tibetan cuisine made with tsampa, dry cubic or curd cheese, yak butter, brown sugar and water. [65] Miguelitos: Spain (La Roda, Castile-La Mancha)
Banana bread – Cake made from mashed bananas; Banbury cake – Spiced, oval-shaped, currant-filled pastry; Bara brith – Welsh tea bread [5] Barmbrack – Irish bread with sultanas and raisins [6] Bath bun – Sweet bun topped with crushed sugar [3] Belgian bun – Sweet bun with sultanas, usually topped with icing and half a glace cherry
Lardy cake is a traditional English tea bread popular in country areas in England. It is made from plain bread dough enriched with sticky sweet lard and sugar as well as dried fruit and mixed spices. [2] The dough is rolled and folded several times, in a similar way to puff pastry, which gives a layered texture. [3] [2]
Beat together butter, sugar and brown sugar until creamy, then add egg and vanilla extract. Beat until well blended. Add flour and baking soda, then beat until dough forms a ball.
White sugar being weighed for a cake. Added sugars or free sugars are sugar carbohydrates (caloric sweeteners) added to food and beverages at some point before their consumption. [1] These include added carbohydrates (monosaccharides and disaccharides), and more broadly, sugars naturally present in honey, syrup, fruit juices and fruit juice ...
Confectionery can be mass-produced in a factory. The oldest recorded use of the word confectionery discovered so far by the Oxford English Dictionary is by Richard Jonas in 1540, who spelled or misspelled it as "confection nere" in a passage "Ambre, muske, frankencense, gallia muscata and confection nere", thus in the sense of "things made or sold by a confectioner".
The larger Sunday crossword, which appears in The New York Times Magazine, is an icon in American culture; it is typically intended to be a "Wednesday or Thursday" in difficulty. [7] The standard daily crossword is 15 by 15 squares, while the Sunday crossword measures 21 by 21 squares.