Read e-book online Catalogue of the Greek Coins in the British Museum (BMC) PDF

By Head Barclay

Одиннадцатый том издания ?Catalogue of the Greek cash within the British Museum? (BMC), посвященный монетам Аттики, Мегарис, Эгины (1888). Изображения монет даны отдельными страницами, качество изображений хорошее. Качество сканов неряшливое, но разрешение сканов хорошие все отлично читается.

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Read Online or Download Catalogue of the Greek Coins in the British Museum (BMC) Vol. 11 - Attica, Megaris, Aegina PDF

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Additional info for Catalogue of the Greek Coins in the British Museum (BMC) Vol. 11 - Attica, Megaris, Aegina

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COFFEE TOFFEE PIE 1 unbaked 9 inch chocolate graham cracker pie crust 3 eggs 1 ½ cups brown sugar ½ cup freshly brewed dark roast coffee 2 tbsp melted butter 1 tsp vanilla 1 cup semisweet chocolate morsels 1 ½ cups pecan halves Preheat oven to 450 degrees Mix eggs, sugar and coffee Blend with mixer on medium setting until smooth Blend in butter and vanilla Layer bottom of pie shell with chocolate chips and pecans Spoon mixture into pie shell Bake for 5-7 minutes, reduce oven temperature to 325 degrees, bake 25-30 minutes KAHLUA MUFFINS 1 box chocolate fudge cake mix ½ cup chopped pecans 1 ½ cups melted butter 1 pkg cream cheese (8 ounce) 2 tbsp sugar ¼ cup Kahlua or Tia Maria 3 tbsp brewed dark roast coffee ¾ cup half and half Grease 24 muffin pans or line with muffin paper Preheat oven to 300 degrees Measure 1 cup of cake mix and set aside Combine remaining cake mix, pecans and butter in mixing bowl Blend until entire mixture is moist and crumbly Press into bottom and sides of muffin tins Combine cream cheese, sugar, Kahlua or Tia Maria, and coffee, Add in remainder of cake mix and egg, mix until smooth slowly mix in half and half, mixing well Divide mixture among muffin tins Bake 45-55 minutes Let cool, then place in refridgerator to allow crusts to set firm (2-4 hours) KEALAKEKUA MACADAMIA COOKIES ½ cup soft butter 1 cup brown sugar 1 egg 1 cup brewed chilled 100% Kona coffee 1 ¾ cup bakers flour ½ tsp baking soda ¼ tsp salt ½ tsp nutmeg ½ tsp cinnamon 1 cup chopped macadamia nuts 1 ¼ cup raisins Spray cookie sheet with non-stick cooking spray Combine butter, brown sugar and egg in mixing bowl Mix until smooth and creamy Add coffee, mix well Stir in baking soda, salt, nutmeg, and cinnamon Slowly stir in flour, mix until smooth Add raisins and macadamia nuts Chill in refridgerator for 2 hours Preheat oven to 400 degrees Drop by teaspoon on cookie sheet, 2 inches apartBake 8-10 minutes until cookies are lightly browned CHOCOLATE COFFEE TRUFFLES 12 ounces plain chocolate 5 tbsp heavy whipping cream 2 tbsp Kahlua or Tia Maria 2 tbsp chilled dark roasted coffee 4 ounces white chocolate 4 ounces dark chocolate Melt plain chocolate over double boiler Add whipping cream and liquor, mix until smooth Chill mixture 4 hours, or until firm Divide mixture into 24 equal pieces, rolling each into little ball Chill until firm again (approx.

Top with whipped cream. 4 c whipped cream Mix Kahlua or Tia Marie and rum in 2 cups of coffee (1 oz each) Add hot coffee, top with whipped cream, sprinkle with nutmeg. Hot Mint Julep 2 c strong black coffee 5 oz Bourbon 2 tbsp sugar 2 tbsp heavy cream 2 sprigs mint leaf Lace Bourbon and sugar into 2 large warm coffee mugs. Add hot coffee and stir to dissolve. Top with cream, but do not stir. Accent with mint leaf. Grasshopper 1 ½ c strong black coffee 2 oz crème de menthe 2 oz coffee liquor (Tia Maria or Kahlua) ¼ c whipped cream Dark and white chocolate after dinner mints Pour 1 oz each of liquors into 2 tall latte glasses.

Add coffee, then sugar to taste. While coffee is spinning from stirring, Add cream but do not stir. Pina Coffeelada 2 c strong cold coffee 2 oz tequila or 2 oz rum ½ oz coconut flavoring ½ tsp vanilla 2 c crushed ice4 tbsp whipped cream ¼ c Malibu Combine all ingredients in blender. Blend on high until smooth and creamy. Pour into pina colada glass or tall drinking glass Top with whipped cream Velvet Hammer 1 oz vodka 1 oz crème de cacao 2 oz espresso 4 oz half and half 1 cup crushed ice Combine vodka, crème de cacao, espresso & half and half into blender Blend on high 20 seconds Add crushed ice, blend another 20 seconds Immediately pour into 12 oz glass Café Vermouth 4 oz red vermouth 1 shot espresso 4 cups cold water 8 oz cold milk 2 oz crushed ice In shaker or blender, combine vermouth, espresso, water, and milk Shake vigorously or blend on high 30 seconds Serve in tall cocktail glass CAFÉ VERMOUTH Coffee Liquor 1 cup water 2 cups white sugar 2 cups brewed dark roast coffee (cold) 1 teaspoon pure vanilla extract 1 1/2 cups vodka Boil water and sugar until dissolved Turn off heat.

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