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Holiday cream cheese pound cake For Pound Cake Beat cream cheese and butter in large bowl until smooth;
gradually beat in 2-1/2 cups sugar. Add egg yolks, one at a time, beating
until light and fluffy after each addition. Mix in flour, salt and
vanilla.
Using clean beaters, beat egg
Sour cream chocolate frosting Mix butter and cooled chocolate thoroughly.
Blend in sugar.
Stir in sour cream and vanilla; beat until frosting is smooth and of
spreading consistency.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
Toffee coffee dessert 1 angel food cake (8 oz) cut into 1 in. cubes
Place cubes in an ungreased 9x13 in. dish
Add: ? coffee, brewed, cooled; toss lightly
In a mixing
bowl, combine:
1 pkg. cream cheese, softened
? c. chocolate syrup
2-4 T. sugar
1. Fold in 2 cups whipped toppin
Potato bread with sour cream & chives Add all tbe ingredients into tbe pan in the order listed. Select white
bread and push "Start". This bread tastes just as delicious as it sounds.
Savor it with a steak dinner, fill with homemade beef pate for finger
sandwiches; or to
Scuppernong ice cream Rinse and crush scuppernongs; place in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat; mash scuppernongs with a potato masher, and strain through a jelly bag. Set aside 2 cups juice, and let cool completel
Brule ice cream Put milk in double boiler. Soak gelatin in water and add to milk. Add 1 cup
sugar and beaten egg yolks. Put in a hot skillet 2 cups sugar to melt. Add
to custard, stirring constantly. When cool, add the beaten egg whites,
cream and vanilla and freez
Chocolate-sour cream poundcake Beat butter at medium speed about 2 minutes. Gradually add sugar, beating
at medium speed for 5-7 minutes. Add eggs, one at a time, beating just
until yellow disappears.
Combine flour, baking soda, and cocoa; add to creamed mixture alternately
wit
Ff no-cream asparagus soup (vegan) Microwave the onions and leeks until tender or saute in water over medium heat until tender. Add stock and the asparagus and simmer until tender, about 15 minutes. Puree soup in blender in batches and strain through a fine strainer. Return to pot and s
Crab and cream cheese hors d'oeuvre Blend together all ingredients except almonds and put in shallow baking
dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350
degrees until slightly browned on top. Serve hot on crackers. Makes 2
cups.
Mrs. Thomas H. Morton
White chocolate sour cream sauce Over low heat in double boiler, melt chocolate. Add cream, blending well. Add sour cream until sauce is warm and smooth. Remove from heat and add Cointreau, mixing well.
Pour sauce over cake and strawberries.
Per serving: 796 Calories, 53g Fat (55% calori
Mushrooms in cream sauce Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a
large pan until lightly browned. Remove from pan and reserve. Add
the butter to the pan drippings. Add onions; saute until lightly
browned. Add mushrooms; cook until tender,
Devonshire cream (non-traditional) In a chilled bowl, beat cream until soft peaks form (if using cream cheese,
just beat together with sugar. Fold in sour cream, and blend.
Rich vanilla ice cream Heat cream, milk and sugar in heavy saucepan, stirring until sugar
dissolves. Add egg yolks by adding some mixture to eggs to dilute, and then
adding diluted eggs to rest of pan (adding straight will cook them and make
for lumpy cream). Whisk c
Blueberry-cheese coffee cake In a large bowl, cream together 1 1/4 cups sugar and 1/2 cup of the
butter. Add eggs. In a separate bowl, combine 2 1/4 cups flour, the
baking powder and salt. Add to creamed mixture, alternating with milk;
mix well after each addition. Beat in the c
Old fashioned coconut cream pie In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt.
Bring to a boil over low heat, stirring constantly. Remove from heat, and
stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell
and chill 2 to 4 hours, or unti
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slightly cooked flavor of the sweetened condensed milk. Whisk the light
cream and the sweetened condensed milk together in a mixing bowl until
blended. Makes 1 quart.
Recipe
Mocha mousse ice cream To the heavy cream whipped with the salt, add the slightly beaten whole
fresh egg and beat until well blended. Add, folding gently, but
thoroughly, the chocolate and instant coffee. Freeze in a tupperware bowl
for 3 hours.
Notes: Add the salt aft
1959 city school sour cream coffee cake 1 1/2 c Cake flour
1/2 c Flour
1 ts Baking soda
1 ts Baking powder
1/2 c Butter
1 c Sugar
1 x Egg, lightly beaten
1 ts Vanilla
1 c Sour cream
1/4 c Flour
3/4 c Brown sugar
Sm peaches and cream turnovers Preheat sandwich maker. Prepare pie crust and roll 2 crust about 11" by
11" folding each for easy handling. In blender or food processor combine
egg, cream cheese and powdered sugar until smooth. Open lid and carefully
lay first square
Sugar free black walnut ice cream SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Combine all ingredients except nuts in a food processor or blender.
Process until smooth. Cover and chill in
Cream cheese squares PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9-inch baking pan to form crust, firmly pressing seams together to seal.
BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium
Milky way ice cream In a double boiler, melt candy bars with half the cream. Beat eggs in
remaining cream. Whisk into melted chocolate. Cook and stir for 5
minutes. Cool Beat milk and pudding mixes. Fold into chocolate mixture.
Chill several hours or overnigh
Bagels and cream cheese Split the bagels in half. Toast the bagels. Spread one ounce of cream cheese onto each bagel
Bay head cream cheese spread Soften cheese and add flavorings to taste. Mound in a serving dish and
cover generously with duck sauce. Serve with crackers.
Mrs. Donald K. Dement
Raisin sour cream bars Sour cream mixture has to be cooked longer and on higher heat than given in the recipe. I reduced the amount of sugar by 1/3 and butter by 1/2. no raisins.
Almond brickle sugar cookies Preheat oven to 350F. Grease cookie sheets. In large mixer bowl, combine
flour, sugar, butter, egg, baking soda and vanilla. Beat at medium speed,
scraping bowl often, until well mixed, 2 to 3 minutes. Stir in almond
brickle bits.
Shape
Homemade ice cream - diabetic This was posted on *P by Christine Walsh - ID# XBGF46B.
Combine evaporated milk and sugar replacement. Beat well until sugar is
dissolved. Add whole milk and vanilla extract; beat well. Add eggs; beat
eggs into milk mixture vigorously. Po
Freezer ice cream - sugar free Directions: Put all ingredients in a home freezer and freeze according to
instructions.
Makes 16 1-Cup Servings.
Exchanges: Each Serving equals 1 Milk and 3/4 Fruit.
Calories: 125 From Files of A.Broaddus 6/24/93
Vanilla bavarian cream (creme bavarois la vanille) Put the milk into a heavy saucepan with the vanilla pod and the salt and heat gently. When the pod is soft, split it, and with the point of a knife extract the tiny seeds which you rinse off into the milk. It is traditional for vanilla bavarois to have th
Holiday cream cheese pound cake 1 For Pound Cake Beat cream cheese and butter in large bowl until smooth;
gradually beat in 2-1/2 cups sugar. Add egg yolks, one at a time, beating
until light and fluffy after each addition. Mix in flour, salt and
vanilla.
Using clean beaters, beat egg
Pistachio nut ice cream SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Combine ingredients except pistachios in a blender or food processor and
process until well combined. Cover a
Carrot cake & cream cheese frosting Grease and flour a 13x9x2" pan or 3 9" round pans.
Blend oil and sugar. Add eggs. Add flour, baking soda, cinnimon, carrots, and almond extract.
Pour into greased and floured pans.
Bake at 350 for 1.25hrs in the 13x9x2" pan or 18-25 min i
Cream biscuits Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown.
Cream cheese nibbles CUBE cream cheese into about 36 pieces. Place in 9-inch pie plate.
ADD remaining ingredients; toss lightly. Cover.
REFRIGERATE at least 1 hour or up to 24 hours. Serve with crackers, crusty bread or pita chips.
Broiled bananas on vanilla ice cream Preheat broiler. Arrange banana halves in shallow pan, cut side up.
Sprinkle rum evenly over bananas and shake cinnamon on top. Broil 4-inch
from flame until softened and beginning to brown. Place two banana halves
in each of four bowls. Place a s
Peach ice cream Contributed to the echo by: Pat Knox Peach Ice Cream
Beat eggs, add sugar and beat, then add Eagle brand milk. Beat, add mashed
peaches and flavoring. Pour into freezer containerand finish filling with
sweet milk; stir real well. Freeze
Chocolate-fresh spearmint ice cream *Leaves are "hardpacked:" measure by pressing down on leaves in measuring
cup with your fingers. In a heavy 2-quart saucepan or double boiler
over medium-low heat, stir and heat the cream, milk, and sugar until the
sugar dissol
Mexican coffee with cinnamon and chocolate Add cinnamon sticks to coffee and brew.
In a small saucepan, stir together brown sugar, chocolate syrup, vanilla, and one cup of the whipping cream.
Cook and stir until just under a boil.
Add to brewed coffee and stir.
Whipped cream:
In a medium bowl, bea
Ice cream cone cupcakes Preheat oven to 350F degrees. In large bowl, combine first cake mix,
water, oil, and eggs according to cake mix package directions. Fill
each cone with about 2 1/2 tablespoons of batter. Place cones about
3" apart on an ungreased baking shee
Chicken in cream 1. Melt the butter or margarine in a flame-proof casserole dish. Brown
chicken pieces. Remove.
2. Saute onions and carrots in remaining butter or margarine. Return
the chicken and add the sherry, chicken stock, salt, pepper, saffron
and bay leaf.
3. Cover
Ice cream dessert Mix crackers, butter, and nuts together and save 1/2 cup for topping. Line bottom of 13x9 inch pan. Mix ice cream, pudding, and milk with mixer. Pour over cracker mixture. Let set in refrigerator 1 hour. Mix prepared Dream Whip and 1/2 cup cracker mixt
Home-made strawberry ice cream In a large bowl, combine all the ingredients and mix well. Pour into ice
cream freezer and prepare as normal. Makes 2 quarts.
Chocolate/cream cheese pumpkin pie NOTE: (See below for an alternative to graham cracker crumbs.) If using
ready-made, brush with 1-1/2 TB. melted butter. If making your own, mix 1
TB. cocoa powder to 1 packet of graham cracker crumbs, and add sweetener to
taste. Mix with 1-1/2 TB. m
Cherry parfait ice cream pie In mixing bowl stir half of the ice cream until of spreading consistency;
spread evenly in pie crust. Top with half of the cherry pie filling. Freeze
until filling is partially frozen, about 45 minutes. Stir remaining ice
cream to spreading con
Caramel cage covers for ice cream Cover the outside (rounded part) of a 6 oz ladle with aluminum foil. Making
sure to keep the surface smooth and tight. Lightly oil the domed surface of
foil.
Now pour into a saucepan the sugar, water and cream of tartar. Shake the
pan to mix and
Peach or nectarine buttermilk ice cream Slice fruit into blender. Puree fruit, and add the buttermilk to total 3
cups. Add Equal, and blend well. Add nutmeg. Chill. Process in machine per
manufacturer's directions.
Daisy white's strawberry ice cream Beat eggs; add all other ingredients, including strawberries. Pour into ice
cream freezer and freeze as usual.
Strawberries with pine nut-praline cream Preparation time: 15 minutes. Cooking time: 5 minutes. Vanilla yogurt
can be used in place of whipped cream. 1. Lightly oil a flat baking
sheet. Put the sugar in a small heavy saucepan; drizzle water over and
swirl the pan so all the sugar is moistened
Melted ice cream cake Preheat oven to 350F.
Lightly mist 9x13 cake pan with cooking spray, then dust with flour.
In large mixing bowl, combine cake mix, ice cream, and eggs.
Blend with electric mixer on low for 1 minute.
Scrape sides of bowl, and blend with electric mixer on m
Irish cream liqueur In a blender, combine all ingredients; blend until smooth. Serve over ice if desired. Store in tightly covered container in the refridgerator for up to 1 month. Stir before serving.
MIXER METHOD: In large mixing bowl, beat eggs; beat in remaining ingr
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