he Baileys with the milk.
Using electric mixer, cream the
Beat cream cheese until smooth, add Baileys and beat again.
In separate bowl whisk egg, water and butter, then add chocolate.
Sift remaining dry ingredients into egg mixture and stir until just combined.
One third fill well-greased muffins pans with muffin mixture, make a hollow in centre, and fill with 1 teaspoon cream cheese mixture.
Top up to three quarters full with reamaining muffin mixture.
Bake 190 C for 20 minutes.
n mixing bowl.
Add Baileys, place over simmering water and
or with a little whipped cream (recipe follows) or cinnamon on top
owards the end of this recipe. We have just completed the
alt.
Add butter, sour cream, eggs, vanilla and melted preserves
Prepare the Roasted Garlic Cream recipe. (see below).
Grill the
instructions.
WITHOUT ICE CREAM MAKER (general instructions for all
op with Herbed Sour Cream.
Herbed Sour Cream.
Combine 1
s cold stir in the cream (and the vanilla extract if
ith salt.
Combine sour cream, onion, cilantro and sugar.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
br>Add the stock, milk, cream and salt to pot. Bring
Pour heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks form. Fold in sweetened condensed milk, 1 cup marshmallows, and hot cocoa mix. Transfer to a 9x5-inch loaf pan; smooth the top with a spatula. Top cream mixture with the remaining marshmallows.
Cover pan with plastic wrap and freeze until firm, about 5 hours. Remove from freeze to let soften, about 10 minutes.
In heavy saucepan combine the cream, half and half, and the
Prepare Crawfish Cream: Sprinkle the crawfish with the
s dissolved. Stir in heavy cream, leftover juice from the berry
Cream shortening and sugar in large
Whip the eggs and sugar together with a whisk until fluffy (but not firm).
Add the rest of the ingredients into the eggs and sugar.
Whisk together until well mixed.
Place in ice cream maker and follow it's directions to make.
Place topping and chocolate on separate plates.
Dip rims of 4 serving glasses in topping, then in chocolate.
Place on a tray lined with non-stick baking paper, rim-side down and refrigerate for 5 minutes or until set.
Combine Baileys and cream in separate jug.
Divide butterscotch schnapps evenly among serving glasses.
Top with ice.
Pour over combined Baileys and cream.
Serve immediately.