1 cup whipping cream 2 tablespoon sugar 2 tablespoon white crème de menthe ½ teaspoon vanilla TO STORE: Layer unfilled tuile bowls between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw tuile bowls, if frozen. Fill tuile bowls as directed in Step 5.
3 cup milk 1 cup cornmeal 1 cup water 1 teaspoon salt 2 tablespoon butter or margarine
That’s clear in this kitchen that Quinn designed for Cindy and Charlie Stamp in McLean, Virginia. “The homeowners have very traditional taste,” Quinn says. “They wanted well-defined rooms that create backdrops for their art and antiques.” Bucking the open-plan trend, Quinn worked with builder Bob Guaglianone of Novella Homes to set in place plank walls with gracefully arched doorways capped in molding, delineating the kitchen from the adjoining living room and sunroom....
** If desired, add a few fresh fruit sections.
1 cup powdered sugar 1 teaspoon finely shredded orange peel 1 tablespoon orange juice
How to Burn Your Candles Evenly I burn through about two 3-wick candles each week, and most times, I end up with a perfectly even burn, but other times, I’m left with a sizeable amount of wax around the perimeter of the jar. After chatting with some friends and co-workers, I realized I was not alone in my inconsistent candle burning. After speaking to a few experts, I learned I was making some candle-burning faux pas, and you might be doing the same....
4 cup sifted powdered sugar ½ cup water ¼ cup meringue powder 1 tablespoon vanilla Cut Out Sugar Cookies 1 cup butter, softened ½ cup sugar 1 tablespoon milk 1 teaspoon vanilla 2 ¼ cup all-purpose flour Start with refrigerated sugar cookie dough. Roll, cut, and bake as directed. If you don’t have a small round tip, just snip a small piece from the tip of the piping bag.
⅓ cup butter 3 cup powdered sugar 2 tablespoon milk 1 teaspoon vanilla
For crust:
