COOLING RACK RECIPES

Name: Best ever afternoon tea recipes
Cuisine: British

AFTERNOON TEA RECIPES - OLIVEMAGAZINE

Afternoon Tea Recipes - olivemagazine image

We love going out for afternoon tea, but what could be better than enjoying afternoon tea treats in the comfort of your own home? Try delicate open shrimp sandwiches, rhubarb scones, strawberry éclairs and more

Provided by OLIVEMAGAZINE.COM

OATMEAL CRANBERRY COOKIES RECIPE | FOOD NETWORK

Oatmeal Cranberry Cookies Recipe | Food Network image

Provided by Food Network

Categories dessert

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 5 dozen cookies

Number Of Ingredients 13

Ingredients

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)

Steps:

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

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PARMESAN-CRUSTED RACK OF LAMB RECIPE - NYT COOKING

Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Calories 247 per serving

Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.

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ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES - NYT COOKING

Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it’s quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine french, mediterranean
Calories 1165 per serving

Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

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ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES - NYT COOKING

Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

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Everyone has a favorite banana bread recipe. This is mine. It’s a simple bread that relies on the flavor of the bananas. Mix it all easily by hand, or if you have a handheld or countertop electric mixer, use it to blend the butter and sugar
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Cuisine Modern

Bake until banana bread is golden brown and a tester inserted in center comes out clean. Let pan cool on wire rack for 15 minutes. Run knife around edge; turn out loaf and let cool on wire rack.

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Reviews 4.9
Total Time 1 hours 30 minutes
Category dessert

Once cool, sprinkle generously with powdered sugar.

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You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island
From tasteofhome.com
Reviews 4
Total Time 35 minutes
Category Desserts
Calories 167 calories per serving

Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth., Transfer to a parchment-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

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BLACK BEAN BROWNIES RECIPE: HOW TO MAKE IT

Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth., Transfer to a parchment-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

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The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake
From bbcgoodfood.com
Total Time 45 minutes
Category Afternoon tea, Treat
Cuisine English
Calories 378 calories per serving

Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.

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This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 382 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
3. Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
4. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
5. Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
6. Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
7. Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.

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