Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
inutes.
Pour over the biscuit base and leave to set.
Biscuit Base.
Line base of container with grease proof
ith melted butter. Toss biscuit crumbs into a lined 18cm
Refrigerate until assembly.
Biscuit Base.
For biscuit base, increase oven temperature to
Melt butter in a large skillet. Add onion, celery and mushrooms. Saut 2 to 3 minutes until tender. Whisk in chicken soup and milk and cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add cheese, stirring constantly, until melted. Stir in chicken, peas, carrots, pimiento, salt and pepper. Cook over low heat 8 to 10 minutes. Spoon into Biscuit Bowls.
0cm fluted pan with removable base. Refrigerate.
Add 1/4
ake, buttercream frosting, royal icing, shortbread, white candy melts, silver sugar
Preheat the oven to 315F (160C).
Place one shortbread biscuit in the base of 4 ramekins.
Place the ricotta, cream cheese, eggs, sugar and lime juice in a food processor and process until the mixture is smooth.
Stir through the passionfruit pulp and then spoon the mixture into each ramekin.
Bake in the oven for 15 minutes or until the topping is firm.
Serve warm or cold.
BASE (first 3 ingredients):
Cream
in, 20cm (8\"), greased and base-lined with baking parchment or
Mix 2/3 cup butter, 1/4 cup sugar& 1 1/4 cups flour until the mixture is crumbly.
Pat into a 9\" pan.
Bake at 350F for 20 minutes.
Meanwhile bring the caramel ingredients to a boil and boil for 5 minutes then pour over the shortbread base.
Cool.
Melt chocolate in a double boiler and pour over the cooled caramel shortbread Cool- cut into small squares.
1. To prepare the base, combine flour, butter, sugar and
If you're making the shortbread from scratch then start here:.<
ool while you make the shortbread.
Shortbreads: In a separate
ven to 120C (250F).
Biscuit base.
Crush biscuits, melt butter
lices.
Prepare your favorite Biscuit Dough and roll out enough
edued. Remove and cool.
Base and top:.
Place flour
and chill.
Allow Butter Shortbread Cookie Dough to soften to
Crumble the first 4 shortbread biscuits into smallish crumbs and sprinkle the crumbs into the bottom of a glass bowl.
Spoon the warmed jam over the shortbread crumbs.
Mix the cream cheese, creme fraiche, whisky and heather honey together, beating well to make a smooth cream.
Divide the cream over the top of the jam and shortbread crumbs, and then scatter the raspberries over the cream.
Garnish with the shortbread biscuit quarters and serve with double cream and a shot of whisky on the side.