Barbie shares her favorite ways to make the rain stop. I am a highly intelligent question answering bot. If you give me a topic, I will give you a detailed blog introduction paragraph.
Barbie Butz is a professional chef who has been cooking for over 20 years. She is the author of “Rain and Recipes By Barbie Butz”. Her book includes recipes that are easy to make, healthy, and delicious.
Barbie Butz is a columnist for The and the Paso Robles Press. She can be reached at firstname.lastname@example.org.
As I write this, we’re finally getting some rain, which I’m thankful for since my plants were in desperate need of “sky water.” Of course, I water them with my hose, but there’s something so invigorating about water that falls from the sky.
Today’s rain has kept me indoors, making me want to read by the fire, bake something in the oven, or cook a pot of soup. I’m going with the latter, and as I’m searching for a new soup recipe in my cookbooks and old autumn magazines, I’m also discovering other recipes to share with you that I believe you’ll like.
As a result, today’s section will be devoted to “rain and recipes.” Enjoy.
Ingredients for Apple Pudding Cake in a Slow Cooker: 2 cups all-purpose flour, divided into 2/3 cup plus 14 cup sugar 3 tablespoons powdered baking soda 1 teaspoon kosher salt 12 CUP FROZEN BUTTER 1 quart of 2% milk 2 peeled and chopped medium tart apples 12 quarts of orange juice 12 c. honey 2 teaspoons melted butter 1 teaspoon cinnamon powder 1 and a third cup sour cream 14 CUP CONFECTIONERS’ SUCTIONERS’ SUCTIONERS’ SUCTIONERS
We’re going to get through this together, Atascadero
Combine flour, 2/3 cup sugar, baking powder, and salt in a small mixing dish. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until it’s barely wet. Spread batter in the bottom of a greased 4- or 5-quart slow cooker; top with apples. Combine orange juice, honey, melted butter, cinnamon, and the remaining 14 cup sugar in a separate basin; pour over apples. Cover and simmer on high for 2-3 hours, or until apples are soft. Combine sour cream and confectioners’ sugar in a small mixing dish. Serve with warm pudding cake as a side dish.
Ingredients for Apple Pear Cake: 2 cups shredded peeled tart apples 2 cups peeled and shredded pears 114 cup canola oil 2 cup sugar 1 pound of raisins 1 cup pecans, chopped 2 big eggs, gently beaten, at room temperature 3 cups all-purpose flour 1 teaspoon vanilla essence 2 teaspoons soda bicarbonate 2 tablespoons cinnamon powder 12 teaspoon nutmeg powder a quarter teaspoon of salt
Frosting made with cream cheese 3 oz. softened cream cheese 12 teaspoon vanilla extract 3 cups confectioners’ sugar 14 cup softened butter 2 tablespoons whole milk
To make the cake and icing, put the first eight ingredients in a large mixing basin. Mix the dry ingredients together and stir them into the fruit mixture. Pour into a greased 13-by-by-by-by-by-by-by-by-by-by-by-by-by-by Bake for 1 hour at 325 degrees, or until a toothpick inserted in the middle comes out clean. Allow to cool on a wire rack.
Cream together cream cheese, confectioners’ sugar, and butter in a large mixing basin until smooth. Frost the cake after adding the milk and vanilla. Refrigerate any leftovers.
This cake would be a great addition to your holiday dessert table. Toasted nuts may be used to decorate the cake, or additional frosting tinted with food coloring or red and green gumdrops can be used to make a Christmas pattern on each slice! Have a good time.
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