peed, beat egg whites with cream of tartar until stiff peaks
FOR BAVARIAN CREAM:.
Whip the heavy cream until it forms soft peaks.
thin layers.
Orange Bavarian Cream:
In a medium saucepan
ecret of a fabulous Bavarian Cream: Beat the cream only until it holds
ustard mixture.
Whip the cream until medium-stiff peaks form
oom temperature, whip the heavy cream to medium stiffness and fold
t's cooled, whip the cream to soft peaks and fold
he custard is chilling, pour cream into a chilled bowl and
cups raspberries into the Bavarian cream. Fill the charlotte mold with
exture).
Serve with sour cream, additional salsa, and a squeeze
Add boiling water to gelatin and stir until dissolved.
Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
When partially congealed, beat with a mixer until mixture is light and fluffy.
Add fruit pulp; fold in whipped cream.
Pour into individual molds and chill.
Unmold and serve with Recipe #315983.
Mix together cream cheese and dry pudding mix.
Slow beat in milk.
Fold in Cool Whip.
inutes and then add whipped cream.
When cooled about 1
or with a little whipped cream (recipe follows) or cinnamon on top
s dissolved. Stir in heavy cream, leftover juice from the berry
Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves,
Soften gelatin in cold water. Scald the milk.
In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.
he mixture.
Whip the cream until soft peaks form. Gently
In a mixing bowl, combine first 6 ingredients.
Mix well.
Pour into unbaked pie shell.
Bake in 350\u00b0 oven for 30 minutes or until center is set.
Top hot pie with blueberry pie filling.
Chill for several hours.
When ready to serve top with whipped cream or cool whip.
Heat the chocolate chips in a bowl over hot water until melted.
Remove from heat and beat in sour cream.
Easy!
Use for on cakes, cookies, muffins or whatever you fancy.