Trisha Yearwood's Historic 1991 Debut — Classic Albums Revisited

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Man of her recipes can be found on her Food Network page, from which here are 10 from some of her highest rated southern (or Georgia cooking) dishes. 1. Chicken Tortilla Soup. saltandlavender.

Trisha Yearwood Raspberry Shortbread Recipe

Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. 3. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil.

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Cherry Almond Skillet Shortbread, via Trisha Yearwood Save her recipe: http://www.foodtv.com/5kuwl.

Skillet Almond Shortbread Recipe Food network recipes, Recipes

Line a 10-inch cast-iron skillet with aluminum foil and spray the foil generously with cooking spray. In large mixing bowl, stir all but 2 T. of the vanilla sugar into melted butter. Beat in the eggs and add flour into the batter. Add almond vanilla extract and pour batter into skillet. Top with sliced almonds and remaining 2T of vanilla sugar.

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Ingredients. Makes 10 servings. 1/2 cup sliced almonds with skins. 1 1/2 cups all-purpose flour. 1 teaspoon almond extract. 3/4 cup (1 1/2 sticks) butter, melted. 2 large eggs. 1 1/2 cups plus 2 tablespoons sugar. 1/2 teaspoon salt.

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Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown.

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Skillet Almond Shortbread Trisha Yearwood 1 1/2 Cup plus 2 T sugar 1 1/2 sticks butter, melted 2 large eggs 1 1/2 Cup flour 1/2 teaspoon salt 1 teaspoon almond extract 1/2 Cup sliced almonds with skins Preheat the oven to 350 degrees F. Line a 10 inch cast iron skillet with foil and spray the foil with cooking spray. In a large mixing bowl.

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Get full Skillet Almond Shortbread (Trisha Yearwood) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Skillet Almond Shortbread (Trisha Yearwood) recipe with bunnonstick cooking spray, 1 1/2 cups plus 2 tbsp sugar, 3/4 cup (1 1/2 sticks) butter, melted, 2 large eggs, 1 1/2 cups all-purpose flour, 1/2 tsp salt, 1 tsp almond extract, 1/2 cup sliced almonds with skins

Trisha Yearwood Raspberry Shortbread Recipe

Nonstick cooking spray; 1 1/2 cups plus 2 tablespoons sugar; 3/4 cup (1 1/2 sticks) butter, melted; 2 large eggs; 1 1/2 cups all-purpose flour; 1/2 teaspoon salt

Trisha Yearwood shares her skillet cheddar cornbread recipe for the

Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with the sliced almonds and the remaining 1/4 cup sugar. Bake for 35 minutes, or.

Trisha Yearwood's Historic 1991 Debut — Classic Albums Revisited

Instructions. Preheat oven to 350F. Line a 10-inch cast iron skillet with aluminum foil and grease with non-stick cooking spray. Set aside. In a large bowl, add 1 cup sugar and melted butter. Stir to combine. Beat in the eggs, one at a time, using an electric hand mixer or stand mixer with fitted paddle attachment.

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Preheat oven to 350° F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray, set aside. In a large mixing bowl, stir 1½ c. sugar into the melted butter. Beat in the eggs one at a time. Add the extract, mix and set aside. Sift the flour and salt into a small bowl. Stir the flour mixture into the wet.

Recipe Alert Y'all Trisha Yearwood Skillet Almond Shortbread

Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving. Posted by Sue Neser at 6:48 AM.

Skillet Almond Shortbread Recipe Trisha Yearwood Food Network

Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top w/ the sliced almonds and the remaining 2 tbsp sugar. Bake until slightly brown on top, about 35 minutes. Cool in the skillet. When cool, use the foil to lift the shortbread from the skillet. Remove the foil before serving.