For cups: Brush wrappers with butter on one side Sprinkle with sugar (1/2 tsp each) Press each wrapper (sugared side up) into ungreased small muffin tins (1 3/4 inches in diameter) to form flower shape.
Bake for 15-20@ 300 degrees till crisp and golden brown.
For Mousse: Beat together in medium size bowl till stiff.
Immediately spoon into tulip cups.
o 350 degrees F.
For Crust: Chop pecans finely,
stirring constantly, until smooth. Taste for desired sweetness.
Put in
For cake-----------------.
Position rack in
ake for 25 minutes.
Cool to refrigerated temperature.
MOUSSE-Sprinkle
To make mousse:
In a heatproof mixing
For mousse: Heat whipping cream gently in
Soften gelatin in 1/4 cup water.
Let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved.
In blender or food processor, blend shrimp, gelatin mixture, zucchini, cheese, green onions, yogurt and dressing.
Cover and process until nearly smooth.
inute period.
Continue beating for another 1-2 minutes or
e strawberry puree mixture. Freeze for at least 1 hour,
mixing bowl, beat chocolate mousse mix and almond extract with
MAKE MOUSSE:
1) Put oven rack
reezer to chill.
CHOCOLATE MOUSSE: Melt the chocolate and butter
nto prepared pan.
Bake for 40-45 mins, until toothpick
Mousse:.
Prepare mousse the day before.
Sprinkle
n microwave oven on high for 1 minute.
Add cream
water, applesauce and eggs 30 for seconds. Increase the speed to
o prepared pan and bake for 12-15 mins, until a
emaining cookies.
Beat mousse mix and milk for 5 mins, or
ater. Let stand for 2 mins then microwave for 15 seconds, or