Victoria Special Issues – July 2019
39 Victoria Classics FALL BAKING ...
victoriamag.com 40 2 cups all-purpose flour 1 tablespoon baking powder 3 tablespoons granulated sugar ½ teaspoon salt 3 tablespo ...
41 Victoria Classics FALL BAKING ½ pound russet potato, peeled and cubed 6 tablespoons butter ¾ cup warm reserved cooking liquid ...
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43 Victoria Classics FALL BAKING ...
victoriamag.com 44 6 tablespoons warm water (110 ̊) ½ tablespoon dry active yeast 1 teaspoon superfine sugar* ¾ cup room-tempera ...
45 Victoria Classics FALL BAKING ½ cup unsalted butter, melted 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 ...
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Ginger-Lemon Scones, cut with a fl uted design, surprise with hints of citrus and spice. Halved and topped with tangy apricot co ...
victoriamag.com 48 1¼ cups all-purpose flour 5 tablespoons granulated sugar, divided 1 teaspoon baking powder ¾ teaspoon ground ...
2½ cups all-purpose flour ½ cup granulated sugar ¼ cup firmly packed brown sugar 2 teaspoons baking powder ½ cup butter, soft en ...
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Homemade dough spread with smooth fi lling forms Maple-Walnut Sticky Buns, fi nished with chopped walnuts and confectioners’ sug ...
victoriamag.com 52 2 cups warm milk (105° to 110°), divided 2 (0.25-ounce) packages active dry yeast ¾ cup butter, melted ½ cup ...
53 Victoria Classics FALL BAKING ...
victoriamag.com 54 T o orchestrate an unforgettable ending to a special meal, this tempting selection of confections, ranging fr ...
EL DESSERTS EGA NT^ HARVE ST Ch. 3 55 Victoria Classics FALL BAKING Steeping tea with a vanilla bean mixture yields the smooth c ...
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57 Victoria Classics FALL BAKING ...
1 (16-ounce) loaf challah bread, cut into 2-inch cubes 3 cups whole milk 1 cup heavy whipping cream ½ cup granulated sugar 3 (4- ...
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