hat if you have been using unsalted butter, and/or unsalted
Whip cream cheese until soft, add butter, blend.
Add remaining ingredients and whip till smooth and creamy.
Spread on cake or muffins, or whatever you're using it for. And it's okay to sneak a spoonful! (I do) Frosts 9x13 cake or 12-18 cupcakes.
otally break the meat down. (Using grass fed beef it's
Cook the eggs in a pan with a quick spray of olive oil. I break the yolks and run a knife through them and cook until just set then cut into small strips.
Fry rice until browned, add stock and cook until moisture is absorbed and rice is tender.
Add shallots, then egg and bacon pieces, cooked prawns and heat through.
Add lemon juice (if using prawns) and soy sauce to taste.
whipped topping and additional crushed gingersnaps if desired.
My Note
xtract, and milk, if using. Mix on low speed to
ith graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix
n the refrigerator.
Some recipes call for the dough to
owl.
Cut in shortening using pastry blender or 2 knives
pice bag.
Add crumbled gingersnaps.
Whisk or stir until
o make the gingersnaps if, like me, you are using homemade.
pringform pan.
Put the gingersnaps in a food processor and
Make two recipes of cornbread according to the
ut in butter until crumbly. Using a pastry cutter works well
Place meat in large non metallic bowl.
Cover with equal parts vinegar and water to which the spices have been added. Cover and refrigerate for 4 days to a week.
Turn meat daily. Cook at a simmer until done in the marinade, adding a little more of the liquids if need during cooking.
Remove meat and keep warm. Strain liquid to remove spices and return to pan and heat.
Crush gingersnaps to fine crumbs using a rolling pin, and add the liquid to thicken to gravy.
Use as many as necessary.
In a bowl, whisk milk and pudding mix for 2 minutes.
Stir in the pumpkin and pie spice.
Let stand for 2 minutes or until soft-set.
Set aside three gingersnaps; crush the rest.
Fold whipped topping into pudding; spoon into dessert bowls.
Sprinkle with cookie crumbs.
Serve with whole gingersnaps.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
If using salt-cod, cut into 4
With rolling pin, crush gingersnaps between two sheets of wax
Using powdered nonfat gravy mix, mix with water as directed. Add gingersnaps.
Cook slowly 5 minutes. Add cooked, sliced carrots, wine vinegar, chopped onion, brown sugar and bay leaf. Simmer for 1/2 hour.
Serve wide noodles, if desired.