About: Rhubarb Cookies   Sponge Permalink

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To cook rhubarb: 1. * Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch pieces to 1 cup Sugar. 2. * Toss the rhubarb and Sugar 1/2-inch pieces to 1 cup Sugar. 3. * Toss the rhubarb and Sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off). 4. * Pour off 3/4 cup of the liquid and use for a drink. 5. * Cook the rhubarb slices in the remaining until just tender but still holding their shathe remaining until just tender but still holding their shape, less than 5 minutes. 6. * The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers. 7. * cream the butter and Sugar together. 8. * Add the egg and beat until light, then stir in the rhubarb. 9. * Stir the flour, salt, baki

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rdfs:label
  • Rhubarb Cookies
rdfs:comment
  • To cook rhubarb: 1. * Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch pieces to 1 cup Sugar. 2. * Toss the rhubarb and Sugar 1/2-inch pieces to 1 cup Sugar. 3. * Toss the rhubarb and Sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off). 4. * Pour off 3/4 cup of the liquid and use for a drink. 5. * Cook the rhubarb slices in the remaining until just tender but still holding their shathe remaining until just tender but still holding their shape, less than 5 minutes. 6. * The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers. 7. * cream the butter and Sugar together. 8. * Add the egg and beat until light, then stir in the rhubarb. 9. * Stir the flour, salt, baki
dcterms:subject
abstract
  • To cook rhubarb: 1. * Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch pieces to 1 cup Sugar. 2. * Toss the rhubarb and Sugar 1/2-inch pieces to 1 cup Sugar. 3. * Toss the rhubarb and Sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off). 4. * Pour off 3/4 cup of the liquid and use for a drink. 5. * Cook the rhubarb slices in the remaining until just tender but still holding their shathe remaining until just tender but still holding their shape, less than 5 minutes. 6. * The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers. 7. * cream the butter and Sugar together. 8. * Add the egg and beat until light, then stir in the rhubarb. 9. * Stir the flour, salt, baking soda, and spices together and toss until thoroughly mixed. 10. * Stir the dry ingredients into the rhubarb mixture until the two are blended, then fold in the optional ginger, the walnuts, and the Raisins. 11. * Drop the batter by the tablespoonful onto greased baking sheets about 1 1/2 inches apart, and bake in a preheated 350 F oven for 12 minutes, until lightly browned at the edges. 12. * * *
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