inutes. Cool completely.
CHAMBORD CREAM:
Add icing sugar to
Whip the cream; add sugar and chill, then add the prepared fruit, nuts and chocolate creams.
Pack in freezer surrounded by ice and salt and let stand for 2 hours before serving.
or with a little whipped cream (recipe follows) or cinnamon on top
ixture is set, beat whipping cream at medium speed with electric
In mixer bowl, combine milk, sour cream and almond extract. Add pudding mix and beat with rotary or electric beater until creamy and well blended, about 2 minutes.
Fill parfait glasses with alternate layers of pudding, cherry pie filling and almonds. Chill.
Garnish with additional almonds.
Makes 6 parfaits.
ool.
Meanwhile, whip heavy cream, powdered sugar and coconut extract
Whip whipping cream with sugar, vanilla, and salt.
Fold in sour cream.
Alternate layers of cherry pie filling and whipped cream mixture in parfait glasses.
Chill.
Serves 8 to 10.
Crush macaroons and mix into ice cream and Cool Whip mixture. Fold in liquor and push into parfait glasses.
Cover with foil and freeze.
Serves 6.
Crush macaroons and mix into softened ice cream; fold in coffee liqueur and Cool Whip.
Put in parfait glasses; cover with foil and freeze.
br>Beat egg whites and cream of tartar until foamy.
Scoop ice cream into 4 balls, using 1/2 cup ice cream
for each.
Roll balls in sunflower nuts.
Hold in freezer until ready to serve.
Place ice cream balls into serving dish.
Drizzle each with 2 tablespoons honey to serve.
Makes 4 servings.
Dissolve jello in hot liquid in 2-quart saucepan.
Add ice cream by spoonfuls until melted.
Chill until thickened but not set.
Fold in drained fruit.
Tun into pie shell.
Chill until firm.
Garnish with Cool Whip and fruit.
nd cool.
Whip chilled cream until soft peaks will firm
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
n half.
Prepare Almond-Cream Filling; spoon into bottom of
ayer on cake plate; spread Cream Filling evenly over layer.
pray.
Pour the Sour Cream Sauce over the rolled tortillas
Mix all ingredients and put in large freezer.
Freeze as you would any homemade ice cream. This recipe is for a large freezer. For small freezer, cut recipe in half.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
trawberries and prepare almond whipped cream by beating remaining filling ingredients