Seker Pare

published by chris73 on Apr 13, 2009

That candy was common to Greeks and Turks in minor Asia.
Cuisine with influences by Turks, Greeks, Arabs etc.
The name is Turkish but I don’t know the exact meaning, can anyone help?

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Churros (Fried Pastries)

published by Arri London PhD on Apr 1, 2009

Churros are an easy-to-make fried pastry with few ingredients. Having the oil at the right temperature will prevent any greasiness in the churros. Churros are delicious with Mexican hot chocolate!

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Dutch Apple Tart Recipe

published by s squirrel23 on Mar 29, 2009

How to make a delicious apple tart for you and your family to enjoy.

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Jersey Wonders

published by commischefguide on Mar 29, 2009

Traditional channel island recip.Jersey Wonders are never coated in sugar, nor filled with jam, yet taste like doughnuts.

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Sweet Semolina Balls

published by norah13 on Mar 29, 2009

May not be appropriate as a dessert but kids will love this dish.

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Tuille Biscuit Recipe

published by commischefguide on Mar 24, 2009

Decent recipe for tuille biscuits.

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Lemon Currant Hot Cross Buns

published by TechDoc on Mar 24, 2009

It just wouldn’t be Easter without hot cross buns and rather than dishing the same fare year after year try a few variations on the original hot cross buns style. These lemon currant hot cross buns provide an unmistakable and welcome change all the while remaining true to the more traditional hot cross buns themes. I guess you could say the best of both worlds.

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The Art of Pastry Making

published by pete12 on Mar 15, 2009

The making of delicate flaky pastry is an art.

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Chinese Banquet Doughnuts

published by TechDoc on Mar 9, 2009

How to make Chinese banquet doughnuts the easy way using fried refrigerator biscuits coated in a sifted sugar/cinnamon dusting.

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Puff Wheat Squares

published by skylite on Mar 3, 2009

This is a nice sweet treat for those times when you want something sweet but don’t want to spend hours baking.

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