Not exact matches
orange zest For the frangipane
cream: 1/3
c. millet flour 3/4
c. sugar pinch salt 2 eggs 2 egg yolks 2
c. whole milk 1/4 vanilla bean 2 tbs.
reduced fat
cream cheese, softened 1/4 Cup Powdered
Sugar 1/2 Cup heavy whipping
cream (substitute 1
C. Fat Free Cool Whip if you want a low - cal dessert) 2 Tablespoons orange zest (about 1 orange) 1/2 teaspoons almond extract 2 Tablespoons white coarse
sugar, optional Parchment or Baking Paper 1 gallon freezer bag or pastry bag to pipe filling Honey Glaze: Ingredients: 1/4
c. Honey Juice from 1 large POM Wonderful Pomegranate or 2 T. POM Wonderful 100 % Pomegranate Juice Directions: Preheat oven to 400 degrees.
My mom's sour
cream coffee cake 1 stick butter 1
c. sugar 1.5
c. flour 1 tsp soda, mixed with 1 cup sour
cream 1.5 tsp baking powder 2 eggs 1tbls vanilla cinnamon
sugar and mini choc.
My
Cream Cheese Frosting has sour cream in it, and only 2 c. 10X sugar - not ickky s
Cream Cheese Frosting has sour
cream in it, and only 2 c. 10X sugar - not ickky s
cream in it, and only 2
c. 10X
sugar - not ickky sweet.
I made this sauce replacing the 1/2
c. brown
sugar with 3/8
c. agave nectar + 1/2 t. blackstrap molasses + an extra 1/8 t.
cream of tartar.
Beat
cream cheese and 1
c. sugar for the filling in a bowl with a hand mixer until fluffy.
1/2
c. (1 stick) butter 1 pkg 8 oz
cream cheese 1 - 2 tsp vanilla 1 - 2 c powdered
sugar equivalent to taste (I usually end up w / 1-1/2 cups)
Hot Buttered Rum Ingredients: 2
c. vanilla ice
cream 1
c. granulated
sugar 1
c. brown
sugar 1
c. butter Rum Nutmeg Water
2 3/4
c. flour 1/2
c. sugar 1/4
c. cornmeal 2 whole A-1 LAFAZA vanilla beans 2 T. finely chopped crystallized ginger 3 t. baking powder 1 t. salt 3/4
c. cold butter, cut into small pieces 1
c. heavy
cream 1 small peach, ripe but still firm 1 t. freshly grated ginger 2 T. turbinado
sugar