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    You are in: Home / Cookbooks / Doing It The French Way
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    51 recipes in

    Doing It The French Way

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    Popular in French Canadian regions of Canada. In this indulgent cake, apples are caramelized before being baked in buttery batter. It has an update with salted caramel sauce that lets guests indulge even further. The caramel sauce takes about 12 mins to make. Times shown below are for the cake.

    Recipe #507274

    1 Reviews |  By Annacia

    These flaky scones are a lovely way to start your morning or accompany your tea or coffee at any time of the day.

    Recipe #505411

    The recipe calls for spraying the oven with water (Simply use a spray bottle with tap water says the recipe) because extra humidity makes the outside of the bread crusty. You can also use an oven proof skillet with about 2 cups of boiling water in it, just place it on the floor of the oven before adding the bread to bake. Makes 2 small loaves. Please note that this asks that the bread be all hand made but I used my stand mixer with the dough hook and the bread turned out great. The 40 min prep includes rising time.

    Recipe #502412

    From Gingerbread, by Jennifer Lindner McGlinn: "It might seem rather a stretch, including caramels in a book about gingerbread. The fact of the matter is, though, that in France (and in Burgundy, in particular) the use of spices is so ubiquitous that they make their way into everything from breads and cakes to preserves and confections. This recipe is based on caramels I first experienced in the Burgundian hill town of Vézelay. The shops there were filled with tempting local specialties. Among the shelves of wine, honey, mustard, and preserves, I almost always found pretty little sacks of caramels d'épices. These delicious, dark amber-colored gems, wrapped beautifully in gold and purple foil, were a revelation. Spicy, sweet, and creamy, caramels d'épices were candy bliss. As soon as I returned home, I began developing my own recipe for these caramels, which I now present to you. These caramels, though, are truly as consistently easy to prepare as they are delicious."

    Recipe #492468

    1 Reviews |  By Annacia

    Found in: Guide To Travel in France and All Things French. The intro reads: "This recipe is good, and simple. I like making the gravy half way through like this to avoid some of the last minute panic.". Sounds delicious to me.

    Recipe #492465

    5 Reviews |  By Annacia

    If you don't tell the company that it's a diabetic recipe they won't know!

    Recipe #207223

    1 Reviews |  By Annacia

    Gift or fridge. *Uses: on or in Christmas and rich puddings such as malva, use instead of custard as a sauce with sticky puddings, on hot scones or English muffins, over stewed fruit, in bread and butter puddings

    Recipe #489592

    1 Reviews |  By Annacia

    *Uses: on steak, grilled chicken and fish*. So easy and great to have on hand. Flavored butters make a great gift too.

    Recipe #489590

    1 Reviews |  By Annacia

    This recipe is from Epicurious and they say: "This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.". Time given does not include making vadouvan (make a couple of days ahead and have ready)

    Recipe #322109

    7 Reviews |  By Annacia

    I found this burried recipe and thought instantly of our lovely French Tart and simply had to post this to get her opinion on the recipe. The intro on it reads: This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird. You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn’t burn.

    Recipe #323039

    1 Reviews |  By Annacia

    This delicious and romantic entree should quickly warm your mood for the evening!

    Recipe #208510

    Fresh peaches poached in champagne need to be tasted to be really appreciated. Cooling time not included. For Zaar World Tour Champagne is French.

    Recipe #208514

    1 Reviews |  By Annacia

    The classic — and amazingly easy — French sauce made with butter and wine gets a glamorous makeover with Champagne. Feel free to use less-expensive sparkling wine for cooking, but keep the blanc de blancs flowing as an accompaniment.

    Recipe #208801

    8 Reviews |  By Annacia

    This variation on cassoulet uses lentils instead of the traditional white beans. In place of pork, you may substitute beef bottom round. *EDIT*I have had a problem with the lentil's cooking well in the crock pot. I suggest that you pre-soak them for an hour prior to adding them to the crock pot and cook on high and allowing for an extra 1/2 hours cooking time if it's needed.

    Recipe #204232

    1 Reviews |  By Annacia

    This is all out Christmas Dinner. You'll get the ooo's and ahh's and who doesn't like pork and fruit combos? You might want to make extra stuffing to bake on the side if you have stuffing lovers at the table.

    Recipe #192146

    5 Reviews |  By Annacia

    I found this in a very worn and old copy of Readers Digest in a hospital waiting room. It had so many pages missing that I didn't think they would miss one more *blush*. The sandwich is wonderful but it's not a quick make.

    Recipe #192426

    Posted for ZWT 8 and originally found on Cityline. This sounds perfectly scrumptious. I haven't had a chance to try this yet so am guessing about time so be sure to check often.

    Recipe #483252

    This wonderful fall recipe was crafted by cookbook author Susan Herrmann Loomis, who is well known for teaching cooking classes in her home in Normandy…“On Rue Tatin.” Its dense texture is perfect for serving with an aperitif before your guests sit down for dinner.

    Recipe #323180

    1 Reviews |  By Annacia

    A regional Pacific Northwest recipe. This will give you 8-10 first course servings. Posted for Zaar World Tour III

    Recipe #228579

    5 Reviews |  By Annacia

    The next time you make mashed potatoes make a 2 cups extra and put that 2 cups away before adding the milk and butter to the rest. You can even freeze the 2 cups that you saved. That way your all set to make this delicious side dish when ever you want to.

    Recipe #464791

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