Mix the sugar, lime zest and juice in a large bowl. Cut the melon into slices, take off the skin and dice the flesh, discarding the seeds. Add to the lime syrup along with the whole mint leaves. Chill for about 5 hours.
Spoon the melon salad into 4 dessert bowls. Mix the yogurt and vanilla and put a spoonful into each bowl.
Sprinkle with crushed biscotti cookies and decorate with mint and lime slices. Serve with a few biscotti on the side.
Prepare instant puddings as directed.
Cut Biscotti cookies lengthwise in half.
In a glass baking dish, approximately 10 x 13 x 2 1/2-inch, layer 1/2 of cookies.
Cover with vanilla pudding. Layer 1/2 of cookies.
Cover with chocolate pudding.
Keep refrigerated until just before serving when you top it off with whipped cream.
Serve by large spoon into dishes!
hould yield 9 to 11 cookies. If the cookie is crumbling
n the refrigerator.
Some recipes call for the dough to
Put the biscotti in a freezer bag and crush them with a rolling pin to a coarse crumb. Divide a third of the crumbs between 4 dessert glasses. Add 1 tablespoon of liqueur into each glass.
Divide half the dessert mix or cream between the glasses. Add half the blueberries and half the nectarine, tossed in the lime juice. Add another third of the crumbs, the remaining liqueur and the dessert mix or cream and finally the remaining fruit and crumbs. Chill before serving.
Cool, then slice into diagonal cookies about 1/2 inch wide
ith Pam.
Stir together biscotti and melted butter in a
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
days.**.
TIPS *Pulse biscotti in food processor to make
ore oil for a softer biscotti, less oil for a crunchier
cutting board. Slice the biscotti diagonally very thinly (about 1
eanwhile, to make the baklava biscotti, preheat oven to 400\u00b0F
uffin cups, then crumble the biscotti into the bottom of each
In a small bowl, combine cherries and marsala. Distribute 1/2 of mixture between 4 serving glasses. Top with 1/2 the biscotti and 1/2 the mousse. Repeat layers.
Serve trifles with reserved biscotti.
Cream shortening, sugar and eggs.
Add flavoring.
Add flour, baking powder and salt.
Add more flour if needed to form 2 (2-inch) rolls the length of a cookie sheet.
The dough will spread out as it bakes but not touch each other.
Bake 30 minutes or until lightly brown in 350\u00b0 oven.
Slice rolls into zwieback type cookies.
Toast each side lightly.
Makes 3 dozen cookies.
he baking sheet.
Bake biscotti in the preheated oven until
e light brown and the biscotti should be crisp when done
olden brown. Yields 20 - 25 cookies
alt.
Fold in chopped cookies.
Divide mixture in half
inch slices. Place the cookies back on the cookie sheets