any bubbles). Serve warm with Cream Cheese Glaze and garnish with
et it dry.
Lemon Cream Filling.
Scald 1 1
Cream oleo and shortening, add sugar,
owl, using a hand mixer), cream the butter and sugar on
or with a little whipped cream (recipe follows) or cinnamon on top
aking the topping.
Heat cream in a saucepan on medium
n a large bowl, beat cream cheese with 1/2 cup
patula to spread the ice cream into the pie shell. Freeze
hips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine
asserole dish.
Layer sour cream evenly over top.
Sprinkle
1. Transfer ice cream to bowl; place in refrigerator
n vanilla bean pod, whipping cream, dash salt, sugar, and egg
ccording to your ice-cream maker specifications or preferred
br>
For the smaller recipe, roll dough into a rectangle
f you have tried this recipe - thanks for you input). Place
oint, if making chocolate pasticciera cream, add chocolate and while stirring
Prepare jello according to package instructions. Have jello cold, but not set.
Blend cream cheese and cream till smooth. Add to jello. (Don't worry about any lumps of cream cheese that may be in the mixture. They are quite pretty - and tasty - in the final product!).
Add diced celery, drained pineapple, and nuts. Stir till well mixed.
Pour into mold and refrigerate until firm.
Note: if you're having a brunch or shower, consider serving this along side Recipe #319338 (Chicken Mold) - they are wonderful together!
Strain ricotta cheese.
once strained, add to a food processor with a sweeping blade.
add sour cream, powder sugar, (cut up) cream cheese, heavy cream, vanilla extract.
blend until combined and texture is of cannoli texture and firmness.
taste and add additional things.
hell according to package or recipe directions.
Let cool.
small bowl, mix the cream of mushroom soup with 1