By Sandra Salamony, Gina M. Brown
A sugar-coated dinner party for the eyes and the imagination—this intriguing 1,000 assortment offers wonderful full-color images of lovely, outrageous, and deliciously adorned truffles, from extravagant marriage ceremony and birthday muffins to cupcakes and cookies which are miniature works of art.
Like all the books in our 1,000 sequence, this isn't an academic ebook, relatively, it's a visible show off designed to supply never-ending suggestion for an individual who loves ornamental baking and wonderful.
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Additional info for 1,000 Ideas for Decorating Cupcakes, Cookies & Cakes
Pour puree into bowl. Repeat with remaining mixture. 3. Return puree to saucepan; stir in half-and-half. Heat through over medium heat, stirring occasionally (do not boil). Makes about 9 cups or 8 first-course servings. Each serving: About 175 calories, 3g protein, 28g carbohydrate, 7mg total fat (3mg saturated), 11mg cholesterol, 525mg sodium. Spicy Curried Carrot Soup Prepare as directed but substitute 2 pounds carrots, peeled and cut into 2-inch pieces, for squash. Increase broth to 2 cans. In Step 1, omit thyme and add 2 teaspoons curry powder, and 2 teaspoons grated fresh ginger.
Pat dry with paper towels. 2. Preheat oven to 450°F. Working in batches, spread out prosciutto on cutting board; cut each slice lengthwise in half and separate slightly. Evenly sprinkle 1 teaspoon Parmesan on each prosciutto strip. Place 1 asparagus spear at end of 1 strip; wrap prosciutto in spiral along length of asparagus (don’t cover asparagus tip). Transfer to jelly-roll pan. Repeat with remaining prosciutto, Parmesan, and asparagus. Sprinkle with pepper. If not serving right away, cover and refrigerate up to 6 hours.
Ours is topped with a dollop of cilantrospiked sour cream, a tasty combination. Prep: 20 minutes plus chilling Cook: 55 minutes 4 medium leeks (11⁄4 pounds) 2 tablespoons butter or margarine 1 pound all-purpose potatoes (3 medium), peeled and thinly sliced 2 cans (141⁄ 2 ounces each) chicken broth or 31⁄ 2 cups Chicken Broth (page 62) 1 ⁄ 2 cup water 1 teaspoon salt 1 ⁄4 teaspoon ground black pepper 1 cup milk 1 ⁄ 2 cup heavy or whipping cream 1. Cut off roots and trim dark green tops from leeks; cut each leek lengthwise in half.
1,000 Ideas for Decorating Cupcakes, Cookies & Cakes by Sandra Salamony, Gina M. Brown