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The Last Word - Yahoo Recipe Search
EpicuriousThe Last Word, a classic gin cocktail, balances nutty, herbaceous, sweet, and tart flavors. It's one of the most successful examples of the equal parts game.EpicuriousRevived from Prohibition, the Last Word cocktail balances gin, green Chartreuse, maraschino liqueur, and lime juice—and packs a punch.Bon AppetitRevived from Prohibition, the Last Word cocktail balances gin, green Chartreuse, maraschino liqueur, and lime juice—and packs a punch.YummlyApple Strudel – The Last Word In Apple Cakes With Plain Flour, Lukewarm Water, Vegetable Oil, Salt, Cooking Apples, Lemon, Breadcrumbs, Flaked Almonds, Granulated Sugar, Raisins, Melted ButterFood52Excerpted with permission from Dorie Greenspan's Everyday Dorie: ’Twas the night before a cross-country flight and all through the kitchen I was picking up leftovers and deciding what I should toss, when my husband, spying mottle-skinned bananas, said, “You could make a banana cake to take on the plane.” Yeah, I could, but we’d set the alarm for 3:30 a.m. and I had bed, not baking, in mind. Still, I turned on the oven, pulled out the last of the eggs, measured the flour and set to work, realizing that this cake was also a good opportunity to finish up the yogurt and the half cup of coconut that was in the cupboard. In case you’re wondering, this clear-the-fridge cake was great on the plane and for days after. A word on the butter and coconut oil: You can make this cake with all butter, if you’d like, but given that the cake has coconut in it, and that bananas and coconut are such a good combo, I think it’s nice to use some coconut oil too. And a word on icing: Icing a Bundt cake takes an everyday cake to a party. Ice the cake if you don’t expect to be keeping it for long. If you’d like a more generous coating of icing, increase the amount of confectioners’ sugar and add as much additional milk as needed to get the right texture.DelishCherry limeade fans, we've found the sophisticated cocktail you need to try.Food52I will talk about this pie, not in my own words, but in the praises I got last night from the actual tasters: You are a genius. This recipe would win a Thanksgiving baking contest of a hindi family with 70 members. This is excellent on another level. Thhuhknsio delshhfrus (this is delicious?). This is the best pumpkin pie I’ve ever had. I had made pumpkin pie before, but this was really another level of deliciousness. I tried ginger snap cookies for the first time (Trader Joe’s has the most amazing ones) and I used them for the crust, instead of making a normal pie crust that I personally hate doing. Also, I made the pumpkin puree from scratch- it sounds like too much trouble to go through, but it’s really not— you just need some extra time. And one more thing, bake it a day before serving. Chilling it makes the flavours come together and taste so much better. You can watch me making it on my blog ssugarpill.comFood.comThe Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it in Guinness Draught. (Guinness stout will make the dish bitter). Since everyone raved about it, I thought I'd share the recipe he gave me. Note: Some reviewers have mentioned that the broth/sauce is very salty. It is important to rinse your corned beef in cold water before cooking it to remove some of the excess salt from the corning process. (I usually soak mine in cold water for a bit depending on the brand - some are much saltier than others). --- I have tried 5 times today to change the wording of the last ingredient on the list from "1-2lbs carrot, peeled and cut into 3-inch pieces" to "1 - 2 pounds of carrots, peeled and cut into 3-inch pieces". Every time the change "goes through," it does not reflect the new wording. Grrrrrrr!Order The Last Word nearby
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