Pour the very well shaken gin into Stella Artois Chalice. You can chill the glass if you prefer. My Husband really shakes the gin so it is icy cold.
Top with chilled Stella.
Enjoy!
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
In a bowl, whisk together all ingredients until well blended. This takes time, but the softer the butter is, the shorter time you have to whisk ingredients.
Spoon butter mixture onto a piece of plasticwrap. Form into a log about 2 inches around. Roll up like a big cigar. Twist the ends shut.
This may be stored in the refrigerator for 1 week and will freeze for much longer.
If frozen, just slice off the amount you desire to use in any recipe.
Preheat oven to 400 degrees F (205 degrees C). Grease a large baking sheet and set aside.
Roll crescent rolls out, then divide and top Stella shredded mozzarella cheese among rolls. Gently roll crescents and place onto baking sheet.
Whisk together butter, dried basil and dried oregano together in a small bowl. Brush mixture onto crescent rolls and top with Stella Parmesan cheese.
Bake at 400 degrees F (205 degrees C) for 10 minutes or until lightly browned.
br>Sprinkle additional oregano and Stella Parmesan cheese on top of
Carefully cut the Stella D'Oro rounds in halves and set aside. Cream together the cream cheese and container of Cool Whip.
Add the pineapple (drain all but a small amount of juice from pineapple).
Spoon mixture onto 1/2 of Stella rounds and top with the remainding 1/2 of Stella rounds.
Best if refrigerated overnight.
*Suggestion:
Use leftovers from my Citrus Roast Chicken recipe; it will be very moist.
Whip the heavy cream, adding sugar, until a little stiff. Whip the Mascarpone cheese, adding vanilla until soft and creamy. Mix the cheese and cream together.
Chop up the chocolate.
Dip the biscuits, in batches of 6, into coffee until not quite soaked. Place the first batch of soaked biscuits in a glass bowl; cover with a layer of the cream-cheese mixture.
Sprinkle with chopped chocolate; toss in some cinnamon.
Repeat the layers of biscuits, cream-cheese mixture and chopped chocolate and cinnamon two to three times, ending with ...
This is a very old recipe.
No instructions were given.
Blend all together and bake in a 9 x 13-inch pan at 350\u00b0 for 1 hour. Top with Brown Sugar Icing.
Prepare anginetti by slicing off tops. Hold aside.
Drain crushed pineapple, leaving a little juice.
Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
Drop filling from tablespoon onto bottom layers of cookies, replace top.
Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
This recipe can be cut in half.
Mix cream cheese, pineapple, sugar and Cool Whip together. Cut Stella D'Oro puffs in half.
Fill with creamed mixture.
Put halves together and refrigerate 10 to 15 minutes.
Add Cool Whip to softened cream cheese. Add powdered sugar and well-drained pineapple. Mix well together. Cut top off cookies and fill the bottom; put top back on and refrigerate.
et aside.
Mix breadcrumbs, Stella Parmesan cheese, lemon zest, salt
*The cream puffs can be found in the cookie section of your local grocery store.
ven or grill.
Slice Stella fresh mozzarella and divide equally
Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
Brush cookies or spray cookies with rum.
Pour prepared vanilla pudding over cookies.
Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
Cover cookies with prepared chocolate pudding.
Cover chocolate pudding with Cool Whip.
Refrigeate for at least 4 hours.