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Thursday, Dec. 2, 2010 11:36 am
Scones are the ideal home-baked breakfast bread: not only do they mix up in minutes, their baking time is short compared to yeast doughs. This recipe calls for raisins, but I often use other dried f...
Thursday, Dec. 2, 2010 09:32 am

(Italian lemon cream liqueur)

Limoncello is a traditional sweet lemon liqueur made in southern Italy, usually served as an after-dinner drink. There are a few commercial cream versions, but most contain only alcohol, sugar syrup...
Thursday, Dec. 2, 2010 06:08 am
Who doesn’t love granola? This version fits the season, with its use of orange and cranberries. As with the scone mix, florists’ cellophane bags make ideal gift-giving containers for it....
Thursday, Dec. 2, 2010 01:55 am
This unusual lemon pecan poundcake came from a distant aunt of my husband’s. It was a top secret recipe that she only reluctantly divulged after securing sworn promises never to reveal it to a...
Thursday, Nov. 18, 2010 06:25 am
Canned chipotles in adobo are available in many groceries. They’re great to have on hand, but I rarely use more than one or two at a time; I freeze the rest and dig them out as needed. ...
Thursday, Nov. 11, 2010 12:21 pm
Chocolate ganche is almost as versatile as the yoghurt pound cake. It can be used as a glaze, as a filling in cakes, tarts and pies, or whipped to make a fluffy chocolate frosting. Small balls of gan...
Thursday, Nov. 11, 2010 03:20 am
This is NOT the buttercream I used for the wedding cake. Truthfully, it was a risky and not very wise choice, because it was so delicate and heat sensitive. Ashley, who these days is a caterer in Chic...
Thursday, Nov. 11, 2010 03:03 am
This is absolutely, hands-down, bar none the easiest, most foolproof made-from-scratch yellow cake you’ll ever find. It takes only minutes and has a wonderful flavor and delicate texture no box ...
Thursday, Nov. 4, 2010 03:40 am
Here’s a solution for those who struggle with the dilemma, “Do I want pumpkin or pecan pie?” For tips on making pie pastry as well as a recipe and thoughts on the best shortenings ...

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