After weeks of baking for the holidays and walking around in flour-dusted clothes, who wants to roll out another cookie? My suggestion: Make a decadent pudding instead. What you’ll need: 4 cups whole ...

1 cup semolina 1 cup sugar 2 cups water Orange food coloring 1 teaspoon Cardamom 1/4 cup oil 1/2 cup butter Pumpkin seeds Sliced almonds Crushed pistachio Raisins First, we will boil the water with ...

Heat the cream, sugar, salt, vanilla bean seeds, and orange peel in a heavy bottom pot. Bring up to a gentle boil. While whisking, gradually drizzle in the semolina, whisking vigorously to avoid lumps ...

Lisa Donovan is a James Beard Award-winning writer and chef who has redefined what it means to be a Southern baker as the pastry chef to some of the South's most influential chefs. Expertise: baking, ...

Food feeds many hungers, one of which is the hunger for the sacred. The nexus of food and religion makes meaning, helps order everyday life and marks special occasions for countless believers. The ...

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Semolina is usually enjoyed as porridge or in pudding form but semolina cake is just as delicious as the pudding. Preheat your oven. Grease a baking dish or cake pan. In a large mixing bowl, combine ...

We all need fall desserts in our repertoire this season. Desserts capture the sweet flavors of fall with pumpkins, sweet potatoes, chocolate, caramel, and much more. That easy fall dessert will amaze ...

Hordes of hungry children with rumbling tummies are a common sight in school dinner halls, and a new exhibition has opened in Suffolk telling the stories of those lunchtime tastes and aromas - good or ...

Bring first 4 ingredients to the boil in a saucepan, stirring until sugar dissolves. Set aside. In a heavy-based pan melt the ghee and fry the semolina over low heat, stirring all the time, until ...