by James Ratliff | May 13, 2015
• 1 cup butter, softened • 1 cup granulated sugar • 3 eggs • 4 oz. The Perfect Purée Tamarind, thawed • 1 oz. amaretto liquor • 4 cups all purpose flour • 1/4 tsp. salt • 2 tsp. baking powder • 1 cup almonds, coarsely chopped Method:...
by James Ratliff | May 13, 2015
• 1 lb. sweet potatoes • 1/2 cup unsweetened cocoa powder • 1/2 cup gluten-free flour • 1/4 tsp. baking powder • 1/4 tsp. salt • 1/2 tsp. cinnamon • 1/2 cup unsalted butter (softened) • 1 cup sugar • 1 tsp. vanilla • 1 large egg...
by James Ratliff | May 13, 2015
• 16 oz. The Perfect Purée Strawberry Puree, thawed • 3 cups sifted all-purpose flour • 1 tsp. baking soda • 1 tsp. salt • 1/4 tsp. baking powder • 1/4 tsp. ground cinnamon • 1/2 cup finely chopped walnuts • 3 large eggs • 2 cups...
by James Ratliff | May 13, 2015
• 16 oz. The Perfect Purée Red Raspberry Puree, thawed • 3 cups sifted all-purpose flour • 1 tsp. baking soda • 1 tsp. salt • 1/4 tsp. baking powder • 1/4 tsp. ground cinnamon • 3 large eggs • 2 cups granulated sugar • 8 oz....
by James Ratliff | May 13, 2015
• 2 cups The Perfect Purée Red Raspberry Puree, thawed • 1 lb. yogurt • 3/4 cup granulated sugar • 6 gelatin sheets, soaked • 2 1/4 cups heavy cream Method: 1. Combine yogurt and sugar. 2. Add soaked and melted gelatin sheets into warmed Red Raspberry...
