or with a little whipped cream (recipe follows) or cinnamon on top
In 3-quart saucepan, mix first 4 ingredients; let stand 5 minutes to soften tapioca.
Cook over medium heat, stirring constantly, until it thickens and begins to boil, about 5 minutes. Add wine and continue cooking 5 more minutes, stirring constantly.
Spoon pudding into six 12 ounce wine glasses or dessert bowls.
Cover and refrigerate until well chilled, about 2 hours.
In a double boiler, blend egg yolks, sugar and 3 cups milk until smooth (approximately 15 minutes).
Cool thoroughly.
In a separate bowl, fold whipped cream and whipped egg whites together. Combine both mixtures together.
Rub crumbs off angel food cake. Break cake in pieces into bottom of 9 x 13-inch dish.
Pour above custard mixture over angel food cake.
Chill until ready to serve.
Place HALF of the Marie biscuits in a dessert tray.
Heat milk in pot.
Add vanilla essence and sugar.
Place milo, flour and cocoa in bowl and make a paste, adding dessert cream.
Throw other half of Marie biscuits in pot, adding paste slowly and stirring continuously with a whisk (makes it easier for me) until everything has dissolved and mixture is smooth.
Fold in fresh cream.
When cooled. pour over biscuits in tray and refrigerate for 4 hours.
ENJOY----------.
owards the end of this recipe. We have just completed the
hocolate on stove and add dessert cream bit by bit until it
alt.
Add butter, sour cream, eggs, vanilla and melted preserves
Prepare the Roasted Garlic Cream recipe. (see below).
Grill the
instructions.
WITHOUT ICE CREAM MAKER (general instructions for all
op with Herbed Sour Cream.
Herbed Sour Cream.
Combine 1
s cold stir in the cream (and the vanilla extract if
ith salt.
Combine sour cream, onion, cilantro and sugar.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
br>Add the stock, milk, cream and salt to pot. Bring
Pour heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks form. Fold in sweetened condensed milk, 1 cup marshmallows, and hot cocoa mix. Transfer to a 9x5-inch loaf pan; smooth the top with a spatula. Top cream mixture with the remaining marshmallows.
Cover pan with plastic wrap and freeze until firm, about 5 hours. Remove from freeze to let soften, about 10 minutes.
In heavy saucepan combine the cream, half and half, and the
Prepare Crawfish Cream: Sprinkle the crawfish with the
s dissolved. Stir in heavy cream, leftover juice from the berry
Cream shortening and sugar in large
Whip the eggs and sugar together with a whisk until fluffy (but not firm).
Add the rest of the ingredients into the eggs and sugar.
Whisk together until well mixed.
Place in ice cream maker and follow it's directions to make.