ith the spatula. Pour the nougat onto the prepared baking sheet
ach side.
For the nougat:
Combine the peanut butter
ently heat the coffee and nougat in a small saucepan until
n the chocolate and the nougat, stirring until it melts. Allow
ilk chocolate covered caramel and nougat candy bars with 1/2
Melt nougat and chocolate together in double boiler. (If you don't have a double boiler, bring about 1 cup water to boil in medium saucepan and then stick a bowl over the boiling water--works just as well!).
When mixture is completely melted together, stir in nuts, fruit, and zest.
Line a bread loaf pan with waxed paper and pour mixture into it.
Let harden for a few hours in the fridge before removing from loaf pan.
Cut into slices before serving.
ilk chocolate covered caramel and nougat candy bars and 1/2
Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
Add in flour, baking soda, baking powder, and salt.
Wrap 1 heaping teaspoon of dough around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.
Line a 9 x 5 inch loaf pan with foil, extending the foil over long sides for handles.
Beat ricotta and sugar in a large bowl with an electric mixer on medium speed until smooth. Fold in the yogurt, then the nougat and morello cherries. Spoon mixture into the prepared pan, smoothing top. Cover. Freeze overnight or until firm.
Unmold onto a serving platter. Let stand for at least 15 mins or until softened slightly before slicing. Garnish with fresh cherries, if desired.
irm.
Fold whipped cream, nougat and cranberries into churned custard
Grease and line an 8x12 inch rimmed baking tray with parchment paper, extending paper 2 inches over sides.
Stir chocolate, condensed milk and butter in a large saucepan over low heat until smooth. Remove from heat and stir in nougat. Transfer to prepared pan, smooth surface with a wet spatula and chill for 3 hours, or until firm. Cut into bars to serve.
Whisk together vanilla bean seeds, egg yolks and sugar until thick and creamy. Whip heavy cream to soft peaks then fold in. Whip egg whites to soft peaks. Fold in 1/2. Fold in nougat, pistachios and honey then fold in remaining egg whites. Transfer to an 8x4 inch loaf pan. Cover with foil and freeze for 3 hours, or until firm.
Meanwhile, to make orange honey syrup, bring all ingredients to a boil. Reduce heat and simmer for 2 mins.
Let semifreddo sit at room temperature for 10 mins to soften slightly before serving with syrup.
Fold in whipped cream, then nougat and 3/4 cup of
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
repare the rest of the recipe.
Chop the chocolate into
ire rack.
Melt the nougat in a bowl above a