anilla, coconut optional.
This recipe is transcribed as written in
Make eggnog creme anglaise: in med saucepan, combine
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
mousse.
Pour the creme into a greased flan or
br>Make vanilla creme fraiche using recipe#144139 or Add creme fraiche, vanilla
isintegrate!
To make the Creme Anglaise sauce, place the milk
iquid.
Discard seeds.
Creme de Cocoa Filling:
Refrigerate
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
Cook pudding in microwave according to package directions; add 2 tablespoons rum flavoring and cool in refrigerator.
When cold, put in horizontally sliced creme puffs, 1/2 cup per puff.
Spread chocolate frosting on tip and refrigerate until ready to serve. To make frosting, melt chocolate in mixing bowl over hot water. Add sugar and water to chocolate and blend.
Add egg, then margarine and vanilla.
Mix on high speed in bowl of ice water until of spreading consistency.
Forty-five minutes before cooking fudge, dissolve sugar in tall can Pet milk; add butter.
Bring to boiling point and boil for exactly 8 minutes, stirring constantly.
Remove from fire and stir in chocolate chips and Marshmallow Creme.
Add vanilla and black walnuts or pecans.
Pour into buttered 9 x 12 x 2-inch pan. Makes 5 pounds.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Mix cake mix as directed on package, adding 1/2 cup coconut to the batter.
Cook as directed on package.
While still hot and still in the pan, pour the Coco Lopez over the cake after punching holes as deep as possible with a fork.
Let cake cool, then cover with La Creme whipped topping and top with the rest of the coconut.
Chill.
eat; stir in the marshmallow creme, peanut butter and vanilla. Add
br>To make dressing, place creme fraiche, mayonnaise, lime juice and
Mix pudding mix with milk.
Add Creme de Banana and vodka mix well.
Fold in Cool Whip.
Mix in chocolate pieces and crushed walnuts.
Put in 1.0z or 2.0z cups with lids and freeze at least 24hrs.
to make the herbed creme fraiche, combine creme fraiche and herbs. Season
ake the harissa creme fraiche, combine harissa, creme fraiche and lemon juice
nd black pepper with the creme fraiche and adjust seasoning to
Place creme fraiche in a medium-size
nly need half of frosting recipe.