Combine the two ingredients in small bowl and use in place of one cup of Heavy Cream in recipes.
ugar and 1 teaspoon of vanilla in a large bowl until
Heat one cup of cream in small saucepan.
Whisk in cocoa powder.
nd reserve the orange roe. In a saute pan, melt 4
FILET OF BEEF WITH PUFF PASTRY:
In a large skillet,
e fat from the outside of the leg and the
orm; gradually beat in 1 1/4 cups of sugar, 1 tablespoon
ices in an even layer on the bottom and sides of the
Microwave 5 squares white chocolate and 3 tablespoons of cream in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is melted and mixture is smooth.
Beat in softened cream cheese and confectioners' sugar. Gently fold in the whipped cream until no streaks remain. Spoon into crust.
Melt remaining square of white chocolate in the microwave. Drizzle melted white chocolate on top of pie. Chill in refrigerator overnight.
he ricotta and 2 tablespoons of cream in medium bowl to blend.
Feel free to use instant potatoes in this recipe, no one will know.
ven to 420\u00b0F
In a blender, make a paste
Sprinkle nuts in buttered 8-inch square pan.
Mix sugar, corn syrup, butter and half of cream in sauce pan.
Bring to a boil over low heat, stirring constantly.
Stir in rest of cream gradually. Continue stirring as mixture thickens and cook to 250\u00b0 or until a little drop in cold water forms a hard ball.
Remove from heat and pour over nuts in pan.
When cold, cut into squares.
Makes about 5 dozen.
Slice cake into thin slices.
Slice ice cream (use ice cream in square boxes for best results).
Layer cake, chocolate ice cream, cake, strawberry ice cream, cake, vanilla ice cream, Cool Whip, chocolate syrup and nuts.
You can also add cherries and coconut, if desired.
Serve immediately or freeze until time to serve.
In a large skillet, heat oil
lace the water and sugar in a saucepan; stir over low
Use a quart jar that has
Mix sugar, cornstarch and salt in double boiler (cook slow). Blend in milk and stir over hot water or low heat until thick (about 15 minutes).
Blend small amount of mix in the beaten eggs, then pour back into rest of custard.
Cook, stirring constantly for 4 or 5 minutes.
Chill the mix well (important for smooth ice cream).
Add vanilla and cream.
Pour in gallon freezer.
Makes 3 to 4 quarts.
Drain peaches, reserving syrup.
Heat 1 cup syrup to boiling. Add gelatin; stir until dissolved.
Add cold water.
Cut ice cream and add to hot mixture.
Stir until melted.
Add almond extract. Chill until thickened and begins to mound.
Reserve a few peaches for garnishing.
Fold remaining peaches into mixture; pour into shell.
Chill until firm, about 4 hours.
Cover top of filling with deep layer of whipped cream, almost to edge.
Top with peaches and fluff of cream in center.
epper breasts and roll in flour.
Heat in skillet 1/2