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Chocolate-sour Cream Fondue
Chocolate-Sour Cream Fondue
12 ounces milk chocolate, semisweet chocolate or sweet cooking chocolate1/4 cup half-and-half1/2 cup sour cream2 to 3 tablespoons orange-flavored liqueur, Kirsch, brandy, white cr?me de menthe, 2 teaspoons dry instant coffee or
Piloncillo Pralines
Piloncillo Pralines
1 1/2 cups granulated sugar8 to 9 ounces piloncillo, softened and chopped1/2 cup plus 2 tablespoons whole milk6 tablespoons butter1 1/2 cups pecan pieces, toasted1/2 teaspoon ground canela (cinnamon)2 teaspoons vanilla extract
Grease a 24-inch
Tropical Tapioca
Tropical Tapioca
1 (3 1/2 ounce) can coconut milk2 1/2 cups whole milk (approximately)3 tablespoons quick-cooking tapioca1/3 cup granulated sugar1 egg, lightly beatenSliced strawberries, pineapple bits, banana slices, shredded coconut, raisins
Shake can of coconut milk well.
Any Flavor Divinity
Any Flavor Divinity
3 cups granulated sugar3/4 cup light corn syrup3/4 cup water2 egg whites, unbeaten1 small box gelatin*1/2 cup coconut1 cup chopped pecans
Bring sugar, corn syrup and water to a boil. Reduce heat and cook
Salmon Potato Pie
Salmon Potato Pie
Source: The Ottawa Citizen
1 tablespoon soft margarine 1 1/2 tablespoons all-purpose flour 1 cup 1% milk 3 tablespoons chopped green onion 1 cup flaked, cooked or canned salmon, drained and rinsed1 cup frozen
English Toffee
English Toffee
This is wonderful for Christmas boxes to be mailed.
1 cup granulated sugar1 cup butter3 tablespoons light Karo? syrup1 tablespoon waterPecans or almonds, chopped2 (1.65 ounce) Hershey candy bars
Cover bottom of a 9-inch round cake
Pavo Asado (roast Turkey)
Pavo Asado (Roast Turkey)
Stuffing2 tablespoons vegetable oil1/2 cup onions, minced2 cloves garlic, minced3/4 pound ground pork1 (14 1/2 ounce) can tomatoes1/4 cup juice from can of tomatoes1/2 cup pecans, finely chopped1/2 cup dried pears1/2 cup
Brigtsen\’s Champagne Vanilla Sabayon
Brigtsen’s Champagne Vanilla Sabayon
Posted by LladyRusty at recipegoldmine.com - April 29, 2001
Source: Restaurant: Brigtsen’s - Chef Frank Brigtsen - New Orleans Visitors Bureau Web Site
12 egg yolks1 1/2 cups champagne2 cups granulated sugar1 vanilla bean,
Lemon Butter Fudge
Lemon Butter Fudge
2 cups granulated sugar1/2 cup evaporated whole milk, unsweetened1 1/2 tablespoons lemon juice1/4 teaspoon salt1 (2-inch) piece lemon zest4 tablespoons butter (not margarine)1/2 to 1 teaspoon lemon extract (optional)1/2 cup chopped nuts (optional)4
Butter Pecan Ice Cream
Butter Pecan Ice Cream
3 small boxes instant vanilla pudding1 small box instant butterscotch pudding1/2 teaspoon maple flavoring3/4 cup granulated sugar1 can sweetened condensed milk2 tablespoons butter1 cup brown sugar3/4 cup pecans
Mix pudding as directed on