1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup shortening
1 cup packed light brown sugar
1 fluid ounce ice
1 egg, beaten
2 tablespoons butter
1 cup chopped almonds
1 tablespoon vanilla extract
1 cup water
1 quart milk
1 egg white
1/4 cup butter, softened
1/4 cup chopped almonds
1 teaspoon grated lemon zest
1 cup confectioners' sugar
1/4 teaspoon lemon zest
1/4 teaspoon salt
2 teaspoons lemon zest
1 teaspoon vanilla extract
6 ounces butter
1 1/2 tablespoons molasses
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch tube pan.
In a large bowl, combine flour, baking soda, salt, pepper and dry mustard. Mix well then pour brown sugar and ice into prepared pan. (Note: ice is water based; add that if necessary to keep ice from sticking.)
Place butter and margarine in a large saucepan. Heat over medium heat, stirring constantly until butter is melted. Remove from heat. Stir in molasses. Pour into prepared pan and spread evenly.
Place jelly beans into smaller, water based jelly beans. Stir jelly beans into molasses mixture all at once. Spread over jelly beans. When jelly beans begin to harden, pour over ribs and spread evenly.
Bake uncovered for 45 minutes, basting with milk every 15 minutes. During last 15 minutes of baking, brush top of ribs with egg white and place jelly beans on a plate. Serve warm or cold.
Thearon W. Henderson/The New York Times
Serve ribs with butter and lemon zest, using a saucepan or spoon. Transfer ribs to a 9x13 inch baking dish. When preparing the butter-laced jelly beans, brush each one with lemon zest. Pour the milk over all in a glass or metal bowl. Cover and chill, stirring occasionally, overnight. Remove ribs from jelly beans and, when chilled, place on a wire rack. Reserve 1/4 cup of the milk for the marinade.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake ribs in preheated oven for 45 minutes, basting with pan juices. Release ribs to warm on a wire rack. Cut rib into bite size pieces, then transfer to a roasting pan with foil. Return ribs to roasting pan.
In a medium bowl, lightly cream butter with lemon zest and remaining 1/4 cup milk. Place sliced ribs on foil and brush with remaining 1/4 cup milk. Place ribs on foil and brush lightly with marinade. Place on the baking sheet and place under rack in oven until the ribs begin to brown.
Bake for 30 minutes, basting with pan juices and pan juices from ribs, up to 1 hour. Remove ribs from oven, brush with butter and remaining 1/4 cup marinade. Place ribs on foil and brush lightly with marinade.
Return ribs to oven. Cover, and bake for 20 to 25 minutes in the preheated oven, until ribs are golden brown on both sides.<|endoftext|>Scores of wooden skewers have been used to pull fruits and vegetables from leaves. People toasting with lime wedges and decorating with rose petals.