Ingredients:
°2/3 c sugar
°1/2 c almond flour
°1/2 t baking powder
°1/4 t salt
°2 large eggs
°1 stick butter
°8 oz almond paste
°1/2 tsp vanilla extract
+Fresh berries
°1 (12-oz) package frozen unsweetened raspberries
°1/4 c sugar
°2 tsp fresh lemon juice
Directions:
Step 1Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper, and coat paper and sides of pan with butter. Set aside. Combine sugar, almond flour, baking powder and salt in a medium bowl. Stir to mix well and set aside.
Step 2
Place egg whites in a large bowl and beat at high speed with an electric mixer until soft peaks form. Transfering to a bowl and set aside. Place butter in the same large mixing bowl and beat at medium-high speed with an electric mixer until fluffy. Beat in the almond paste, a few pieces at…
1 1/2 cups all-purpose flour
I experimented with three different approaches – fresh lemon juice, 2-Oxiclean, and sulfamic acid cleaner (available at most home improvement stores). I began by ensuring proper ventilation by opening a window, and donned a pair of rubber gloves to safeguard my skin. If you intend to try these methods, remember to do a patch test in an unnoticeable area first to ensure there’s no unwanted reaction with your floor material. Bear in mind that my grout is gray – thus it will never appear white. Here’s what occurred:
1/3 Cup of Thousand Island Dressing
How to collect the remaining toothpaste in the tube?
Ingredients:
3 medium potatoes, peeled and diced
An effective method for freezing corn on the cob has been passed down from experienced farmers and tested through generations. To freeze corn cobs while retaining their fresh taste, start by gently peeling away some of the outer layers of the husk, leaving the innermost layers intact. Next, trim each end of the cob but avoid blanching the corn, a step which sets this method apart.
Preparation Time:
