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To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.
A compote might sound like a lot of work for breakfast, but it's actually pretty simple. Made with a mixture of fruit (fresh or frozen), water, and sugar, you can turn any fruit into a delicious ...
In Mennonite culture, dried-fruit compote is known by the Plautdietch name pluma moos. The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. The syrup may be made with wine, as in one early 15th-century recipe for pear compote. [5]
Easy Applesauce Muffins. Applesauce is the secret to these super tender and moist muffins, which you don’t even need a mixer to make. Sprinkling the insides of the cups (and the tops!) with ...
Rumtopf is traditionally eaten as a compote and served as a topping on poundcake, waffles, and Bratapfel (baked apples), and is also served over ice cream. [8] Once immensely popular to be made at home, Rumtopf had somewhat fallen out of fashion by the 21st century because of the time and commitment needed to make the dessert. [ 9 ]
[1] [2] [3] Making kompot was a common way of preserving fruit for the winter in Southern and Eastern European countries; in 1885, Lucyna Ćwierczakiewiczowa wrote in a recipe book that kompot "preserved fruit so well it seemed fresh". [4] Kompot is also popular in many Central Asian countries, such as Uzbekistan and Kyrgyzstan. [5]
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
In 1888, one of the first gum flavors to be sold in a vending machine, created by the Adams New York Gum Company, was tutti frutti. [14]A 1928 cookbook, Seven Hundred Sandwiches by Florence A. Cowles (published in Boston), includes a recipe for a "Tutti Frutti Sandwich" with a spread made of whipped cream, dates, raisins, figs, walnuts, and sugar.