by James Ratliff | May 13, 2015
• 2 tbsp. The Perfect Purée Blueberry Puree, thawed • 1 lb. fresh blueberries • 1/4 cup sugar • 1 lemon, juiced • 3/4 cup water • 2 tbsp. water for slurry • 2 tbsp. cornstarch • 3 cups heavy cream, whipped to soft peaks • 1/2 tps....
by James Ratliff | May 13, 2015
• 16 oz. The Perfect Purée Blackberry 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. vegetable oil...
by James Ratliff | May 13, 2015
• 1/2 cup The Perfect Purée Black Currant Puree, thawed • 1 1/4 cups graham cracker crumbs • 1/3 cup unsalted butter, melted • 3/4 cup cup granulated sugar • 16 oz. cream cheese, softened • 1/2 tsp. vanilla • 2 tbsp. Creme de Cassis or...
by James Ratliff | May 13, 2015
• 16 oz. The Perfect Purée Banana 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
Ingredients for Asian Pear & Sweet Ginger Coffee Cake: 6 tbsp. The Perfect Purée Sweet Ginger, thawed 1 ¾ cups granulated sugar 1 stick softened butter ½ cup vegetable oil 3 eggs 1 ½ tsp. pure vanilla extract ½ tsp. almond extract 3 cups unbleached all-purpose...
