ale in salted, boiling water for 3-4 mins then drain
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.
roof in a warm place for 45 mins.
Line a
op. Bake in the oven for 45 mins, then cover with
side in a warm place for about 10 mins. Meanwhile, mix
atter over tray and bake for 10-12 mins, until set
For the pancake batter, beat together
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.
arlic and peppers and cook for 4-5 mins. Add the
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.
nd boil in their skins for 20 mins. Cool the potatoes
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.
he prepared pan and bake for 10 mins. Meanwhile, melt the
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).
eat to medium and simmer for 25 minutes or until potatoes
f the box of gluten-free graham crackers in half. Use
o a boil and simmer for 30 mins.
Heat the
For the stock, bring carrots, leeks,
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.
To make the salsa, mix oil and lemon juice and season, adding a pinch of sugar to taste. Toss with cucumber, shallots, radishes and chopped dill.
For the rosti, mix grated potatoes with eggs and oats and season, adding a little sugar if desired. Divide into 1 tbsp portions and shape into flat patties. Fry in batches for about 3-4 mins per side. Remove from pan and keep warm.
Serve smoked salmon with potato rosti. Drizzle with sour cream and garnish with salsa and and dill.