Grease a baking dish with lactose-free butter. Heat 1 tbsp oil
Blend the frozen Cool-whip FREE, lactose free milk, and syrup until the Cool-whip is incorporated. I like to use chocolate syrup.
Put the mixture in your ice cream maker and wait for the magic. I usually let mine churn until its thick enough to eat by spoon. Then I add my toppings. You can use fruit, candy, cookies or whatever else you like. I add Oreos.
The best part is this taste like a regular milk shake. I share mine with my boyfriend and he says he can't tell the difference.
With a mixer in a large bowl cream shortning(lard), margarine, and vanilla.
until well blended.
Add sugar 1c at a time and beat well; add water at the 2nd and 4th cup.
Refrigerate for up to 2 weeks or freeze for up to a month.
This recipe goes good with One bowl Gluten free chocolate cake in a character pan.
f the box of gluten-free graham crackers in half. Use
Preheat the oven to 325\u00b0F. Mix the margarine, sugar, vanilla extract, yogurt and salt in a large bowl. Stir in the eggs one at a time. In a separate bowl, mix the flour and baking powder, then stir into the liquid ingredients. Stir in the grated carrot and pour the mixture into a greased and floured 9 x 5 inch loaf pan and smooth the top. Bake in the oven for 45 mins, then cover with foil. Bake for an additional 15 mins. Remove foil and allow to cool for 20 mins. Remove cake from pan and cool on a wire rack.
Fry the almonds in a dry ...
Place milk and 1/2 cup water in a saucepan and warm slightly. Add the yeast and dissolve. Place the flour, salt, pepper, lavender, tarragon, garlic and oil in a bowl. Add the yeast mixture and knead with the dough hook of a mixer until smooth. Cover and allow to proof in a warm place for 45 mins.
Line a baking sheet with parchment paper. On a floured work surface, knead the dough again and roll into a 16 inch long cylinder. Fold in 1/2 and twist together. Lay on the baking sheet and sprinkle with sea salt. Cover and allow to proof for 20 ...
Peal the potatoes and cut into small chunks.
Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until potatoes are tender.
Drain the potatoes.
In a stand mixer on in a mixing bowl w/ an electric mixer mix together the butter, cream cheese, sour cream, and soy milk. Once well blended add the salt, garlic powder and paprika or favorite mash potato seasonings.
Add in the potatoes and mix until all ingredients are blended.
Great ...
Heat oil in a large saucepan over medium heat. Cook onion and red bell pepper until softened, about 5 minutes. Add zucchini; cook until softened, about 5 minutes more. Stir in garlic until combined. Add tomato puree, mustard, oregano, basil, and bay leaf. Bring to a simmer. Cook vegetable mixture until flavors blend, 10 to 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
Whisk flour and 2 tablespoons milk together in a bowl until no lumps remain. Mix in 3/4 cup milk and 3/4 cup plus 2 tablespoons ...
Preheat oven to 400\u00b0F. Line a 13 x 15 inch rimmed baking tray with parchment paper and place in oven. Whisk eggs and 1/2 tsp salt until foamy. Gradually add milk, then mineral water and 3/4 cup flour. Remove tray from oven, coat with oil then spread batter over tray and bake for 10-12 mins, until set and browned.
Meanwhile, melt butter substitute in a large frying pan and saute chicken for 5 mins, turning. Season then remove from pan. Add mushrooms and saute until golden brown. Add spring onions and cook for 1 min. Add remaining flour ...
For the pancake batter, beat together the egg yolks, 1 tsp sugar, milk and a pinch of salt in a large bowl. Stir in the ground almonds then fold in the flour and baking powder. Leave to rest for 10-15 mins.
Meanwhile, for the fruit salad, mix the fruit, mint, lemon juice and 1 tsp sugar.
Beat the egg whites until stiff and fold into the pancake batter. Heat the butter in two medium frying pans. Divide the batter between the two pans and cook for about 6 mins over low to medium heat, flipping halfway. Sprinkle with the sliced almonds, ...
Warm milk and add 1 tsp sugar and yeast. Set aside in a warm place for about 10 mins. Meanwhile, mix flour, whole egg, 5 tbsp sugar, vanilla bean seeds and a pinch of salt. Add yeast mixture and knead with the dough hook of a mixer until smooth. Cover and keep in a warm place for about 45 mins.
Grease and flour a 12 inch loaf pan. On a floured work surface divide dough into 4 balls. Lay them side by side in prepared pan. Cut dough balls along the top with a pair of scissors. Cover, and keep in a warm place for 1 hour.
Preheat oven to ...
Mix strawberries and sugar then add cream and puree with immersion blender. Freeze for 10-15 mins.
To serve, scoop ice cream into bowls and drizzle with melted chocolate. Sprinkle with pistachios then freeze for 5-10 mins.
Place the strawberries, 1/3 cup powdered sugar and lemon juice in a blender and puree until smooth. Set aside 1/4 cup puree for the swirl.
Using a mixer, whip the mascarpone (or whipped cream cheese, if using) with 2 tbsp powdered sugar for 5-6 mins. Stir in the strawberry puree then continue to beat for 2-3 mins. Fold the whipped cream into the mascarpone mixture. Transfer to a suitable container and freeze for 30-40 mins. Swirl in the reserved strawberry puree then freeze for at least 4-6 hours, or overnight if possible. Serve.
To make the gnocchi, wash the potatoes thoroughly and boil in their skins for 20 mins. Cool the potatoes under cold water, drain and remove the skins. Put the warm potatoes through a potato ricer or grate into a bowl, then season with salt, pepper and nutmeg. Put the fluffy potatoes on a floured work surface, add the flour and eggs a bit at a time and knead gently to form a smooth dough. Don't overwork it, or you will start to release the gluten in the flour and end up with chewy gnocchi. Roll out the dough to 3/4 inch thick, cut into small ...
Line a 12 cup muffin pan with paper liners. Distribute cookie crumbles between liners. Beat eggs, sugar, vanilla bean seeds and espresso until creamy. Fold in 2 cups heavy cream then distribute between liners. Freeze for at least 4 hours, preferably overnight.
To serve, remove from freezer and leave at room temperature for 5 mins. Decorate with whipped cream and dust with cocoa powder.
Preheat the oven to 400\u00b0F. Heat 2-3 tbsp oil in a large pan and sear the pork chops, turning as necessary. Season, remove from the pan then place in an ovenproof dish. Add 2 tbsp oil to the pan and saute the onions until golden-brown then remove from the heat. Add 2 tbsp oil to the pan and brown the ground beef, stirring. Add the garlic and peppers and cook for 4-5 mins. Add the dried herbs and season. Add 2/3 cup water and the cream. Add the tomatoes and 1/2 the cooked onions, bring the mixture to a boil then simmer, covered, for about ...
Preheat the oven to 400\u00b0F. Grease a deep-sided baking tray. Fold 1 1/4 cup sugar into the whipped cream. Sift in the flour and baking powder, then stir in the eggs, 1 by 1. Transfer to the prepared pan and bake for 10 mins. Meanwhile, melt the butter then add 3 tbsp sugar and the cinnamon. Remove the cake from the oven then drizzle the melted butter and sprinkle the almonds on top of the cake. Dust with sugar and a little cinnamon and return to the oven for an additional 10 mins. Remove from the oven and allow to cool.
Meanwhile, mix ...
combine the two ingredients until smooth.
cover & keep in warm place (I use my husband's fish tank top!) for 12 - 24 hours.
refrigerate.
(will keep for a week).
Preheat oven to 350 degrees F (175 degrees C). Line a large cake pan with parchment paper.
Sift flour and baking powder together into a bowl. Add 1/4 cup cocoa powder and salt; stir to combine. Sift flour mixture several times before placing in a large bowl. Stir in brown sugar and white sugar. Make a well in the center of the flour mixture.
Whisk eggs and vanilla extract in a bowl. Add 2/3 cup milk and whisk until combined. Add vegetable oil in a slow stream, whisking constantly. Pour into the well in the flour mixture in a slow stream ...
Sift flour into a large bowl; mix in sugar and ground cinnamon. Stir in eggs and vanilla extract until well combined. Stir in milk gradually until batter is well combined and has the right consistency, not too runny and not too thick. Check consistency by filling a spoon with batter and tipping it to the side. Count the seconds it takes to fall back into the bowl; batter is ready when it takes about 4 seconds and leaves a small coating on the spoon.
Rest mixture for 15 to 20 minutes to even out and thicken.
Melt 1 1/2 teaspoons coconut ...