101 More Things to Do with a Cake Mix by Stephanie Ashcraft

By Stephanie Ashcraft

What might be able to most sensible the hot York instances best-selling cookbook one zero one activities With a Cake combine through Stephanie Ashcraft? Why, extra scrumptious cake combine recipes in fact! In one hundred and one extra activities with a Cake combine! Stephanie Ashcraft has performed it back, serving up extra lovin' for each busy dessert-lover's oven. one hundred and one extra activities with A Cake combine contains uncomplicated and scrumptious recipes-all utilizing cake combine as a first-rate element.

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Rainwater should be served chilled, from the refrigerator, in a small wine glass. Bual: This Madeira is medium-sweet, perfect for after-dinner sipping. Serve it at room temperature in a small wine glass. Malmsey: The sweetest Madeira, wonderfully fragrant, fullbodied and rich on the palate. Serve it at room temperature in a small wine glass. Port Originally a Portuguese wine that was fortified with local grape brandy, port now is produced almost everywhere that table wines are made. The brandy used to fortify the new wine is unaged and added to the wine at a very high proof.

Place on top of the cut fruit and refrigerate until needed. One last general hint: Wash and dry all fruit that is used with its peel intact for a garnish. You don’t know where it’s been! Citrus wedges: Top and tail each fruit. Cut lengthwise into two equal halves. Cut each half into no more than four wedges— there’s nothing worse than a citrus wedge with no oomph to it. Citrus twists: Cut off one end of the fruit to create a flat base. Stand the fruit upright on a cutting board. Working from the top toward the bottom of the fruit and using a paring knife, cut vertical 1/2-inch-wide strips of peel.

Here’s a round-up of what’s typically stocked at a bar. Whatever glass you use, do yourself a favor: fill the glass with water and then pour it into a measuring cup for liquids so you know the glass’s capacity. Then you can adjust your recipe to suit the glass it will be served in. Also, if you are having cocktails near a pool or on the beach, use plastic or paper drinkware. Broken glass is just too dangerous in those locales. 34 The Bartender’s Best Friend 01 bartenders basics_FINAL 8/26/02 3:10 PM Page 35 beer glass, 16 to 20 ounces champagne flute glass, 6 to 9 ounces beer mug, 12 to 20 ounces champagne saucer glass, 6 to 9 ounces pilsner glass, 10 to 20 ounces sherry copita glass, 4 to 6 ounces all-purpose wine goblet, 8 to 14 ounces sherry glass, 4 to 6 ounces white wine glass, 8 to 14 ounces cocktail glass, 4 to 12 ounces red wine glass, 8 to 14 ounces collins glass, 8 to 14 ounces champagne tulip glass, 6 to 9 ounces cordial glass, 1 to 3 ounces Bartending Basics 35 01 bartenders basics_FINAL 8/26/02 3:10 PM Page 36 highball glass, 8 to 10 ounces pony glass, 2 to 3 ounces hurricane glass, 16 to 20 ounces pousse-café glass, 3 to 4 ounces Irish coffee glass, 8 to 10 ounces brandy snifter jigger glass, 2 to 3 ounces punch cup, 6 to 8 ounces rocks (old-fashioned) glass, 5 to 6 ounces shot glass, 1 to 3 ounces large rocks (double old-fashioned) glass, 8 to 10 ounces sour glass, 4 to 6 ounces zombie glass, 12 to 20 ounces 36 The Bartender’s Best Friend 01 bartenders basics_FINAL 8/26/02 3:10 PM Page 37 Basic Garnishes Whenever you think that garnishes are just extras or fancy flourishes, take a look at the Gibson, a cocktail that is a Naked Martini until it is defined by its pearl onion garnish.

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