Reproduced Courtesy of NESCAFE and Curated by Alie & Georgia
Serves 1 Alie & Georgia say: This playful cocktail brings that sweet tartness of limoncello together with coffee and trust us: your Sunday brunches just went next-level delicious.
Limoncello Iced Latte
Alie & Georgia
5 mins 1 oz Grand Marnier 1 oz Villa Massa Limoncello 2-1/2 oz coffee Splash of cream Whipped cream Pour Limoncello and Grand Marnier into glass coffee cup or mug, over ice. Top with coffee and cream, stir well. Garnish with whipped cream -- because you deserve it.
If you prefer the soup to be 100% Vegetarian, you can substitute vegetable stock for the chicken stock. I prefer to serve with toasted sourdough. A swirl of cream will make this look nicer and taste richer.
Pea and Leek Soup
15 mins 3 baby leeks, sliced 1-1/2 c. boiling water 1 c. petits pois (peas), frozen 1 tbsp chives, chopped 1 tsp olive oil 1 tbsp chicken stock 1 tbsp cider vinegar salt & black pepper Place the baby leeks in a small saucepan with the olive oli until the leeks are soft. Add the rest of the ingredients except for the chives, setting them aside. Simmer until the peas are cooked through. Add the chives to the pan & use a hand blender to blend until smooth, or your preferred consistency. Serve with warm bread.
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Posted in Lunch, Single Serving, Soups, Vegetarian |
Tagged baby leeks, black pepper, chicken stock, chives, cider vinegar, cream, Julie Irvine, leeks, olive oil, Pea and Leek Soup, peas, petits pois, salt, sourdough, vegetable stock, water |
Alfredo sauce is one of the best sauces – good on all kinds of pasta!
Uncle Jim's Alfredo Sauce
15 mins 4 tbsp butter 4 tbsp all-purpose flour 1 c. cream 1 c. chicken broth 1 c. Mozzarella cheese, shredded ½ c. Parmigiano-Reggiano cheese, grated 3 tbsp fresh parsley, finely minced 5 cloves garlic, finely minced ¼ c. dry white wine salt & black pepper On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely. Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted. Add salt & freshly ground black pepper to taste.
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Posted in Condiments, Sauces |
Tagged all-purpose flour, black pepper, butter, chicken broth, cream, dry white wine, garlic, mozzarella cheese, parmesan cheese, parmigiano-reggiano, parsley, salt, Uncle Jim's Alfredo Sauce, Vicki Johnson |
Marilyn Says: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour.
Burnt Sugar (Caramel) Cake
45 mins 2⅓ c. sugar ½ c. water, boiling ½ c. shortening, softened 1⅓ tsp salt 3 eggs 2⅓ c. sifted flour 2½ tsp baking powder 1 tsp vanilla extract ½ c. cream 6 tbsp butter 3 c. sifted powdered sugar Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid. Cream together the softened shortening & remaining sugar until fluffy. Beat in thoroughly eggs. Sift together the flour, baking powder, & 1 tsp. salt. Stir in alternately with caramel mixture. Pour into two 9" layer pans or 13"x9" oblong pan & bake 35 minutes in preheated 350°F oven. Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting. Beat in the powdered sugar, salt, & vanilla extract.
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Personal Creations on Flickr
Posted in Cakes, Dessert |
Tagged baking powder, Burnt Sugar (Caramel) Cake, butter, cake flour, cake frosting, cream, eggs, flour, Marilyn Braunger, powdered sugar, salt, shortening, Softasilk, sugar, vanilla extract, water |