he mixture and add combined cream, milk and vanilla. Using a
op with 1/4 cup Chantilly Cream.
Chantilly Cream:
Makes about 2
ugar, milk, butter, egg, sour cream and vanilla until blended.
eaming.
Add the sour cream and vanilla extract and
Grease 19cm square cake pan, line base with paper, grease paper.
Melt butter and chocolate in a bowl over hot water.
Transfer mixture to large bowl, stir in sugar and essence then eggs, sifted flour and pecans.
pour mixture into prepared pan and bake in preheated moderate oven for 30 minutes.
Cool in pan.
Turn brownies out and top with frosting.
Refrigerate for a few hours before cutting.
Sour cream frosting.
Melt chocolate in bowl over hot water, stir in sour cream, stir constantly until mixture is smooth and glossy.
In a large bowl, beat cream, powdered sugar and vanilla together until stiff peaks form. Transfer to a sealed container. Chill until required.
In a second container, combine all the fruit. Seal well and chill until required.
When ready to serve, spoon fruit into waffle cups. Top with chantilly cream.
trawberries.
To make the chantilly cream, whip ingredients together to soft
op of each strawberry.
Chantilly cream is nothing but properly whipped
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
br>Measure all ingredients except frosting into large mixing bowl.
ooks, beat egg whites with cream of tartar in a large
Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
he gingerbread coffees, whip the cream with a hand held mixer
In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
Top with a dollop of whipped cream and a berry.
Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.
ith the following Butter Cream Frosting recipe:
BUTTER CREAM FROSTING.
8 Tbls. (or
ides of the pan.
FROSTING.
Soak cashews in 1
bout 2 cups of the Cream Frosting on cake; with a long
Preheat oven to
350\u00b0.\tButter\tand flour a 9 x 13-inch pan or 3 (9-inch) cake pans.
Cream butter and sugar.
Beat in eggs, 1 at a time.
Sift dry ingredients and blend into butter mixture.
Mix in\tbuttermilk,
coconut,
pecans
and
vanilla. Pour into pans. Bake for
30 minutes.
Test with cake tester. If using 9-inch pans, invert onto racks and cool.
/4 cup pineapple for frosting.
In mixing bowl, combine
nd let cool completely.
Frosting:.
Melt butter over low