yeast cake

Susan watched him take a large bite of a Luctian yeast cake.

But a Hoffman is a courtier, much nicer than being a yeast cake, what?

It was one of my favorites: a yeast cake ring with colorful sugar glazes.

"Our little patient's lungs rose like yeast cake.

Yeast cakes are the oldest and are very similar to yeast breads.

He made room for the two-inch slice of home-made yeast cake and the three small strawberries swimming in heavy cream.

Like the baba cachaça, a yeast cake soaked in the white Brazilian spirit rather than the typical rum.

The other dishes were the same, so that if they hid yeast cake and other drab fare, the effect was of a banquet.

Scones are related to the ancient Welsh tradition of cooking small round yeast cakes on stones, that later changed to griddles.

In an interview in June, she reeled off from memory the recipe for kugelhopf, an excellent buttery yeast cake.

The Belarusian potato babka is not to be confused with babka, a sweet yeast cake.

For tea, there would be splits with jam and cream, yeast cake, saffron cake and often fruit again.

Inuliata, prepared in Ajaccio during the holy week, is a yeast cake having flour, powdered sugar, olive oil and wine as ingredients.

Babka is a spongy, brioche-like yeast cake made mainly in Central and Eastern Europe.

They promoted foods such as yeast cakes, a source of B vitamins, on the basis of scientifically-determined nutritional value, rather than taste or appearance.

They hired the J. Walter Thompson Company, who created a health food fad for yeast cakes.

Each cake was the size of a yeast cake in HD, and of the same smooth white color, wrapped in a single leaf.

German style yeast cakes, smoked meats, smallgoods and preserved fruits have developed into a distinct cuisine and thriving specialty food industry.

Platz means generally a place, though it also means a crash or an explosion; and sometimes a Platz is a bun or a yeast cake.

Bread comes first, followed by recipes for, among many other things, buns, yeast cakes, soda-bread, brioches, croissants, pain au chocolat, and pizza.

Roget Germyn toasted yeast cakes over a small fire-alcohol in a wrenched-off grease cup, wicked-up by insulating fiber from a hot ipe.

In 1920, the Fleischmann Yeast Company began to promote yeast cakes in a successful "Yeast for Health" campaign.

Dessert specialties include cannoli, chocolate cake with chocolate sauce, and a lighter version of Christmas panettone, the traditional yeast cake with candied fruit.

Most of the recipes yield some form of a yeast cake with raisins and sweet spices - cinnamon, mace, cloves and nutmeg - and brandy or sherry.

A faithful version of kugelhopf, the Alsatian yeast cake with almonds and currants, is served fresh and soft here, not slightly dry from age the way the French like it.