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Martha Stewart's Salmon Salad with Sugar Snap Peas, Eggs and Potatoes by Martha Stewart This fresh, protein-packed salad features seared ssalmon, jammy eggs, baby potatoes and snap peas.
It's something her mother, Big Martha, made often. ... Big Martha, made so well in many incarnations: potato, cabbage, blueberry, peach, plum, and apricot," says Martha in the caption of the post ...
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Preheat the oven to 350°. Grease and flour a 9-inch round cake pan that’s at least 2 inches deep (or you can split the batter between 2 pans if they’re not deep enough). To make the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition.
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For the shortcake: Preheat the oven to 325°F. Combine the dry ingredients in a bowl. Cut the butter into the dry ingredients. Add the buttermilk, a bit at a time, until a soft dough holds together.
It’s easier if you go all around the perimeter of the cake, slicing only halfway through the circle the whole way. Lay the two halves cut side up. And cover both halves with an equal amount of ...
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