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Martha’s recipe walks home cooks through the process of making hard-boiled eggs, including the best way to peel them. You’ll yield perfectly cooked, bright yellow yolks and firm whites.
Line an 8 1/2" x 4 1/2" loaf pan with plastic wrap, leaving an overhang on all sides. Line bottom of pan with 3 sheets of graham crackers, breaking ends as needed to fit and using trimmings to ...
To make the crust: Whisk together the flour, nutmeg, and salt in small bowl. Beat the butter and sugar in large bowl with an electric mixer at medium speed for 1 minute or until smooth.
Blueberry pie is readily made because it does not require pitting or peeling of fruit. It usually has a top and bottom crust. The top crust can be circular, but the pie can also have a crumble crust or no top crust. Blueberry pies are often eaten in the summertime when blueberries are in season in the Northern hemisphere. [3]
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.
Modern versions of the recipe may call for a meringue, boiled, or seven-minute frosting, and may include rum or liqueurs in the filling. The cake itself may be white or yellow. There is also a version known as the "Lord Baltimore cake" made with the leftover egg yolks instead of whites. [10] [11] [12] [13]
From delightful drinks to decadent desserts, we're going all in (in the kitchen) in honor of the domestic diva.
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