Все рецепты » Desserts
|
Mocha Amaretto crème brûlée Almond crunchVoila, a satisfying, crunchy crust to top a sublime crème custard. Blowtorch be gone, all I need is a little… |
Foodessa
янв. 2012 Профессионал |
1 голос
1761 визит
|
|
|
Mincemeat Cookies ~ The Old Fashioned WayI have always loved mincemeat - pie with vanilla ice cream or cookies and cocoa. This is how we make them,… |
Amos Miller
дек. 2011 Профессионал |
3 голоса
35613 визитов
|
|
|
Uncle Amos' Molasses CookiesThis is an old stand-by, perfect for the holidays, for winter, for enjoying with a glass of milk, or hot coffee, tea or cocoa. The beautiful… |
Amos Miller
дек. 2011 Профессионал |
4 голоса
8211 визитов
|
|
|
Festively Decorated Dark Chocolate Dipped Pretzel RodsLooking for something easy and fun to make this holiday? Try this sweet and salty union of crisp pretzels… |
Skinny Kitchen with Nancy Fox
дек. 2011 Профессионал |
1 голос
15119 визитов
|
|
|
CHOCOLATE yule log CAKE ... easy - deliciousThis cake had originated from Hershey's Cocoa hot water cake and slightly modified through the years. I use… |
Foodessa
дек. 2011 Профессионал |
1 голос
3780 визитов
|
|
|
CHOCOLATE Maple whipped creamThis frosting is hands down the best combination to suit many palates. Not too sweet and full of flavour. The light, fluffy texture will amaze you… |
Foodessa
дек. 2011 Профессионал |
1 голос
1298 визитов
|
|
|
CARAMEL - COFFEE custard pastry creamThis smooth custard pastry cream loves to be layered within a chocolate cake ;o) Tip: If short on… |
Foodessa
дек. 2011 Профессионал |
1 голос
3269 визитов
|
|
|
SABAYON... ‘Zabaione’ / ‘Zabaglione’ creamAn Italian, light custard cream principally based on egg yolks, sugar and an added sweet wine such as “Marsala’… |
Foodessa
нояб. 2011 Профессионал |
1 голос
3335 визитов
|
|
|
Crème CHANTILLY creamA classic’ whipped FRENCH cream. Often used in combination with Italian custard cream in order to create a 'Diplomatic cream'. For a dedicated… |
Foodessa
нояб. 2011 Профессионал |
1 голос
1585 визитов
|
|
|
PASTRY CREAM custardItalian 'Crema Pasticcera'...or as the French call ‘la Crème pâtissière’ The use of WHOLE eggs and starch is required in order to achieve a… |
Foodessa
нояб. 2011 Профессионал |
1 голос
2159 визитов
|
Hodgepodge
