Place 2 fluted paper baking cups in each of 12 muffin pan cups. Soften ice cream. Whirl macaroons in blender until crumbs form or pull apart with fingers to form crumbs. Add 2/3 cup macaroon crumbs, 1/2 cup whipped topping, cherries and almond extract to softened ice cream. Spoon tortoni mixture into cups. Sprinkle tops with remaining crumbs. Decorate with whipped topping. Freeze until firm.
Preheat oven to 350 degrees. Grease large cookie sheet.
In large bowl, stir together flour, coconut and salt. Add condensed milk and vanilla; stir until well combined.
Drop batter by Tablespoon / scoop (original recipe called for 1/4cupfuls), 1 inch apart, onto prepared cookie sheet. Bake 15 to 17 minutes or until just golden on bottoms. Transfer to wire racks to cool completely.
When cookies are cool, dip top halves into melted chocolate of your choice; let stand until set.
Preheat oven to 350\u00b0F
Cream together brown and white sugar, margarine and vanilla and maple extracts.
Beat in egg.
Sift in flour, baking powder and soda and salt until combined.
Stir in flaked brazil nuts (or coconut).
Drop dough by scant round tablespoonfuls onto sprayed SHINY baking sheet.
Press a macaroon candy into the centre of each tablespoonful of dough.
Bake 10 to 12 minutes, depending on your oven.
Cool on wire rack.
Freeze really well.
op.
To make the macaroon topping, beat egg whites to
easpoon lemon filling into each Macaroon Tart Shell.
Top with
everal hours.
Meanwhile combine macaroon ingredients by hand in a
sp. lemon mixture into each Macaroon Tart Shell.
Top each
Combine milk, egg yolks, sugar and salt.
Bring to a boil.
Add gelatin which has been dissolved in a little cold water.
When mixture is cold, add the 3 beaten egg whites and vanilla.
Mix in macaroon crumbs (or vanilla wafer crumbs).
Stir occasionally until mixture begins to thicken.
Put in mold (dish).
Serve with whipped cream.
Serves 8.
Sprinkle 6 tablespoons coconut in bottom of baked shell. Cover with soft sherbet.
Place in freezer while preparing remainder.
In mixing bowl, beat whipping cream with powdered sugar until thickened; reserve 1 cup for topping.
Fold crushed cookies and pecans into remaining whipping cream.
Spoon over sherbet, sealing to edge.
Garnish with 2 tablespoons coconut. Freeze 6 hours or until served.
A two tiered treat of tangy sherbet and crispy macaroon cream.
Make it early and freeze.
Beat together egg yolks and sugar.
Dissolve 1 tablespoon gelatin in 1/4 cup milk and add to eggs and sugar.
To this add remaining hot milk slowly; heat in a double boiler until mixture begins to thicken.
Beat in 3 egg whites until stiff.
Pour custard mixture over beaten egg whites.
Flavor with 1/4 cup sherry and 1 teaspoon vanilla.
Crumble almond macaroon cookies into a round mold and spoon mixture over them.
Let congeal.
In small mixer bowl, combine cream cheese and sugar. Gradually add milk, beating until mixture is smooth.
Stir in macaroon crumbs, dates and pecans.
Beat cream just to soft peaks. Fold whipped cream into cheese mixture.
Turn into pie shell. Chill until firm.
Garnish with orange.
Preheat oven to 375 degrees. In small bowl, beat the egg until light and pale yellow. Add the butter, sugar, salt, vanilla, and lemon juice. Mix well. Stir in the coconut. Spoon about 2 tablespoons of the lemon macaroon mixture on top of each muffin half, spread it to cover the top. Place the halves on an ungreased cookie sheet. Bake for 20 to 25 minutes or until the topping puffs and turns golden brown. Best served warm. Serves 6.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Preheat oven to 400\u00b0.
Grease a 2-quart shallow baking dish. Spread chicken and vegetables in prepared dish.
Stir soup and chicken broth in a small mixing bowl.
Stir until smooth.
Add pepper and then pour over chicken.
Combine recipe mix, milk and butter.
Stir until smooth and pour ingredients in a baking dish. Bake for 45 to 50 minutes or until golden brown.
Cool 10 minutes. Serves 4 to 6.
In medium bowl, combine black beans and 2 tablespoons salsa; mash with fork and stir until smooth.
On 12-inch serving plate, spread bean mixture into 10-inch circle.
Top with sour cream; spread to within 1/4-inch of edge of beans.
Top with one cup salsa, lettuce, cheese, olives, green onions and tomato.
Serve with Easy Tortilla Chips.
Makes 5 cups; 12 to 16 servings.
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables
large Ziploc bag for easy grab-and-go lunch.
Prepare brownie mix according to recipe.
Spread in 9 x 13-inch pan.