e.
For Posypka
ith the ganache filling.
Put butter and cream in a saucepan
ver medium heat and boil for 2 minutes; stir constantly.
In a saucepan, add canned beans including liquid.
Bring to boil, reduce heat and simmer for 5 minutes.
Remove from heat and mash beans.
Add whipping cream, sugar and salt and mix well.
Use about 3 tablespoons of filling for each pyrahi.
You may also use dried beans, 3 cups.
In a saucepan, add beans, cover with water and cook until tender.
Drain, but reserve 1 cup of liquid.
Mash beans, add 1 cup reserved liquid, whipping cream, sugar and salt and mix well.
You may also use other legumes of your choice.
Over low heat (or use double boiler or microwave) melt the butter, and add the chopped chocolate. Let it melt gently.
When completely melted, add vanilla or liqueur.
Cool slightly, then whisk in the cream cheese until the mixture is smooth.
Cool, then chill until thick enough to use as a filling for a cake or a Swiss roll.
Fold powdered sugar into whipped cream.
May also use 1 package Dream Whip.
kin in a pressure cooker for 3-4 pressures or in
Whip the cream just until it starts to thicken, then add pudding, milk and vanilla.
Whip all together until thick.
Fill puff shells.
owl, using a hand mixer), cream the butter and sugar on
our bread machine instructions. Set for white or sweet bread, dough
br>Bake at 350\u00b0 for 10 minutes or until lightly
ups flour (4 cups for 1/2 recipe) . Stir until just mixed
he bowl in the freezer for 10 minutes.
Turn the
For dough: Dissolve yeast in warm
ilk.
Microwave on HIGH for 5 to 8 minutes or
salt, powdered sugar, and butter for pie dough; then add beaten
-inch cake pans.
Cream the butter and sugar on
br>Set aside.
Filling: (whipped cream portion).
First beat
oth pies into the oven for about 10 minutes. Remove and
To make the caramel filling, combine cream, brown sugar and butter in