Last year my mom was visiting and I remember us enjoying the rustic olive oil scones for our lunch. These are small scones and baked with a slightly raised dome
Print PDF. ITALIAN SAUSAGE RAGOUT. INGREDIENTS/METHOD. Fry 1 chopped onion in some olive oil then add 1 chopped clove garlic,skin 6 (I used 8) pork sausages and fry with onions breaking it up as you go about 10 minutes
30kSHARESShare. This is a great dessert to make ahead of time, because all the layers settled together in the fridge and the wafers absorb the moisture of the pineapple and frozen whipped topping, so the result is a softened, cake-like texture that is both creamy and dreamy
Ideally scones should be made with your hands, like your grandmother used to make them. I grew up always believing scones were shapeless, brown rock-like cakes that had no flavour
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