lain, or with a little whipped cream (recipe follows) or cinnamon on
ool in pans on racks for ten minutes.
Run a
etween prepared recesses and bake for 15-20 mins, until sponge
For the Cake:Place the almonds
cup of raw sugar (for camping purposes, 1/4 may
he base with parchment paper. For the batter, beat the butter
about 45 seconds).
Whipped Cream
place ingredients into
ncovered over medium low heat for 5 minutes.
Add 2
illing into pie crust.
For the crumb topping, stir together
o prepared pan and bake for 20-25 mins, until cake
revent skin from forming; cool for 1 1/2 hours.
nd 1/2 cup whipping cream.
Whisk until smooth.
Whisk ricotta, sugar and egg in a medium bowl. Whisk in milk, then flour.
Brush a medium nonstick skillet with a little butter and heat on medium. Pour 1/4 cup of the batter into the pan; cook 2 mins each side, until golden. Stack on a plate and keep warm. Wipe pan with paper towels and brush with additional butter between pancakes.
Serve pancakes warm with dollops of whipped cream and fig jam.
Add the heavy whipping cream, powdered sugar and vanilla extract
gar, beat on high speed for 10 minutes, or until thick
eaming.
Add the sour cream and vanilla extract and
a food processor except for the coconut oil. Process until
nd let cool completely.
For the syrup bring sugar and
Whipped Cream Frosting In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
Sift flour, baking powder, cream of tartar and salt together.<