or 20 minutes.
Mix Hunan Sauce ingredients together in a
ess than half of the Triple Sec and less than half
-inch tubed cake. Triple the recipe for the cookies.
FOR
** Recipe for approx 21 oz. glass.
Mound glass with ice.
Add vodka, triple sec, Midori, and peach Schnapps.
Add OJ.
Add cranberry juice.
\"Float\" 1/2 oz. Chambord on top.
powdered sugar, rosewater and Turkish delight in a medium bowl. Whip
Mix sugar with berries.
Mix cream cheese, powdered sugar and 1 of the 8 ounces of Cool Whip.
Then beat until smooth.
Slice angel food cake into thin slices.
Arrange slices from one cake to cover entire pan.
Top with cheese mixture.
Arrange slices from second cake.
(Drizzle Triple Sec or sherry over cake; optional.)
Top with berries and remaining Cool Whip.
Refrigerate a few hours before serving.
Fill a tall glass with ice. Pour in the gin, triple sec, peach schnapps and orange juice. Fill the glass with lemon-lime soda and finish with a dash of grenadine. Stir and serve.
o-stick cooking spray. Prepare recipe for double crust pie. Divide
Stir red wine, ginger ale, orange juice, brandy, triple sec, sugar, cinnamon, and apple together in a large pitcher.
Divide crushed ice evenly into six large wine glasses.
Pour red wine mixture into each wine glass, making sure that each serving has a few pieces of apple.
Blend or process raspberries with the powdered sugar.
Coarsely chop the Turkish delight bars.
Layer scoops of ice cream with the raspberry puree, Turkish delight and pistachios in serving glasses. Serve immediately.
ong strips and at least triple-layering it. Then you will
ornstarch, vinegar, rosewater and Turkish delight into meringue until just combined
Combine chocolate and cream in small saucepan over low heat. Stir for 3 mins, or until chocolate is just melted. Transfer to a heatproof bowl and let cool for 15 mins.
Add nougat, Turkish delight and rosewater. Chill for 2 hours, or until firm.
Roll into balls, each around 2 tsp. Place on a parchment paper-lined baking tray and chill for 1 hour, or until firm.
Working in batches of 12, coat balls, 1 at a time, in melted chocolate. Return to tray. Sprinkle with 1 tsp pink sugar. Chill until set. Serve.
akes with pieces of Turkish delight and the remaining nuts, dipped
Lightly grease two 8 x 4-inch loaf pans tins. Line bottom and sides with parchment paper, leaving a 1-inch overhang.
Combine Turkish delight, marshmallow, nuts and coconut in a large bowl; mix well. Stir in chocolate.
Divide mixture evenly among prepared pans and press down well. Refrigerate until firm. Cut into slices to serve. Store in an airtight container in the refrigerator for up to 1 month.
Fold in raspberries and Turkish Delight. Spoon mixture into prepared pan
Puree raspberries and powdered sugar in a blender.
Layer scoops of ice cream, raspberry puree, Turkish Delight and nuts in 6 serving glasses.
Line 2 (10x3 inch) loaf pans with baking paper, extending paper 3/4 inch over all sides of pans.
Combine marshmallows, Turkish delight and macadamia nuts in a large bowl. Working quickly, stir in melted chocolate, mixing until well coated. Distribute between prepared pans and refrigerate until set. Cut into 1/3 inch-thick slices to serve.
Line a 20 x 30 cm slice tin with non-stick baking paper.
Place chocolate in a large heat proof bowl, place bowl over a saucepan of simmering water for 3-4 minutes or until chocolate is melted and smooth. Remove from heat.
Add the turkish delight, marshmallows and nuts to the chocolate and stir well, until all ingredients combined.
Pour mixture into slice tin, smoothing into the corners.
Allow to set in refridgerator (at least 30 minutes).
Cut into fingers, bars or chunks while still in the tray with a sharp knife.
Grease and line base of 23 cms springform pan with baking paper.
Toast almonds till golden for about 3 minutes in small non stick frypan.
Spoon ice cream into large bowl. soften for 10 minutes.
Add yoghurt and cinnamon to softened ice cream.
Combine well then fold throght Turkish Delight and 1 cup of almonds.
Spoon into pan, top wit rest of almonds.
Cover with foil.
Freeze overnight.
Cut into wedges to serve.