Bring milk to a boil and add instant coffee (don't boil).
Set aside to cool.
Whip cream.
Mix vanilla and chocolate ice cream to manipulate.
Fold cool coffee, then whipped cream, into ice cream.
Add Dairy Queen right before serving.
Sprinkle with nutmeg.
on dairy cream cheese, non dairy sour cream and the non dairy cheese
Lightly butter a 9 inch springform pan.
Spread the chocolate ice cream into an even layer in the bottom of the springform pan.
Place in the freezer for 30 minutes. Spread the hot fudge sauce over the chocolate ice cream (if it had been chilled, you'll need to rewarm briefly), then sprinkle the chopped Oreo cookies, pressing lightly so that they adhere to the hot fudge.
Return to the freezer for at least 30 minutes.
Lastly dollop the vanilla ice cream over the chopped Oreos and gently spread into an even layer. Freeze for at least ...
ake with warm Chocolate Frosting (recipe follows), and sprinkle evenly with
br>Stir in powdered non-dairy creamer.
Mix cornstarch and
uickly.
Add the non-dairy creamer and the almond/rice
br>Use immediately for your recipe and store any unused sweetened
sing powdered milk) or milk/dairy alternative. Stir to combine. Fill
ombine the non-dairy sour cream and non-dairy cream cheese (I
NOTE: Regarding the non-dairy ingredients I used, the cheddar
he ingredients except for the dairy free margarine. And whisk until
Mix the dry and wet ingredients separately.
Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc.
If the mixture is too thick, add more almond milk until the right consistency for pancake batter.
Heat your pan over medium heat and add butter.
Pour out the size pancakes you want to make.
When the pancake starts to be done around the edges and is bubbling on top flip over.
Serve hot with butter and your favorite syrup.
easuring cup for the non-dairy creamer (Mocha mix), microwave it
Shake the liqueurs and the cream or non-dairy milk with lots of crushed ice in a cocktail shaker.
Strain into a cocktail glass (I like to include some of the ice).
Decorate with a little grated chocolate or a mint sprig, if desired.
NOTE: Using a blender is a great way to crush the ice.
se.
Warm water or dairy-alternative.
Alton's directions
ildly warm.
Stir non-dairy creamer into cooled soup, slowly
immering water. Beat in the dairy-free margarine.
In another
Mix pumpkin, dairy-free cream cheese, brown sugar, maple syrup, cinnamon, nutmeg, salt, and cloves together in a bowl until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
Add more almond milk or dairy substitute to thin the mixture
Sift the flour, salt and baking powder in a bowl.
Make a hole in the middle and slowly need the dough for 8-10 minutes.
Put the dough in an oiled bowl and cover it with a damp tea towl. Put in a warm place for 10-15 minutes.
Break the dough into 4 balls.
Heat a baking sheet under the grill.
Roll the balls into teardrop shapes and sprinkle the garlic on and press into the dough.
Put under the grill for 1-2 minutes.
Brush with dairy free spread and serve hot.