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
or with a little whipped cream (recipe follows) or cinnamon on top
inutes and then add whipped cream.
When cooled about 1
aucepan, cook and stir the cream cheese and salsa over medium
cups raspberries into the Bavarian cream. Fill the charlotte mold with
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.
ntil frothy. Then beat in cream of tartar until peaks form
an electric mixer works best), beat cream cheese and mascarpone until well
instructions.
WITHOUT ICE CREAM MAKER (general instructions for all
sing raw eggs of original recipe).
Blend sugar, salt and
1. Mix flour, soda, salt and cream of tartar in mixing bowl.
2. Cream shortening. Add sugar a little at a time and stir until light and fluffy. Add eggs and beat well.
3. Add flour mixture alternately with bananas, a small amount at a time, and beat after each addition until smooth.
4. Put in well-greased loaf pan and bake in 350 oven for 1 hour until done.
Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves,
ube pan (Bundt is best for this recipe).
Combine sugar, oil