Today is Wednesday, March 10 2010 3:29 pm
Sweets/Desserts |
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| Recipe | Rating |
| Candy Cane Fudge
Add chopped peppermint pieces to top of fudge Cover the pan with plastic wrap and place in the refrigerator until the fudge has hardened Cut into small pieces |
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| White Satin Frosting
top and sides of Lemon Meringue Layer Cake. ----- ---------- |
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| White Mountain Frosting
Maple Mountain Frosting: Prepare as directed and just before spreading swirl in 1 oz. square coarsely grated unsweetened chocolate to create a marbleized effect 65 cal. per sv. Maple Mountain Frosting: use 3/4 cup firmly packed light brown sugar instead of granulated and substitute 1 tsp. maple flavoring for vanilla. 55 cal. per Sv. Posted to fatfree digest by "Richard M. Swanson" |
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| Whipped Cream Chocolate Frosting
Recipe by: Mom Jones Posted to CHILE-HEADS DIGEST V3 #, ----- ---------- |
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| Walnut Brittle
Makes about 2 pounds Recipe by: Nuts Are Us Posted to MM-Recipes Digest V4 #1 by "Louise Norton" |
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| Turtle Candies Microwave
From Southern Living 1993 Annual recipes cookbook Lisa From: Lisa Wilson Date: 25 Jan 94 Posted to MM-Recipes Digest V4 #15 by maintech@ne.infi.net on May 18, 99 ----- ---------- |
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| Turkey And Mushroom Cobbler
5. Place in a preheated oven 190øC, 375øF, Gas Mark 5 for 45 minutes, until golden. 6. Serve immediately. NOTES : A satisfying main meal dish, useful for using up cooked turkey or chicken. Serve with fresh steamed vegetables. ----- ---------- |
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| Tortilla Peach Cobbler
until filling is bubbly throughout and top is browned. By "Karen C. Greenlee" |
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| Tofu Frosting
Recipe by: Sanaa, cooking advisor for Cooking Forum Review Posted to EAT-LF Digest by "Ellen C." |
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| Tiger Butter Candy
Keeps well in the freezer and tastes yummy. Contributor: Taste of Home Preparation Time: 5 min Posted to MM-Recipes Digest by Pat |
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| Tex-Mex Beef Cobbler with Cheddar Cornbread
Cornbread: In a bowl combine flour, cornmeal, sugar, baking powder and salt; mix in cheese. In another bowl, beat together egg and milk. Stir into dry ingredients to make a smooth batter. Spoon over beef mixture in an even layer. Bake for 20 to 25 minutes or until top is lightly golden and filling is bubbly. Tip: Add 1 tsp. additional chili powder along with 1/4 tsp. red pepper flakes or to taste, to the ground beef mixture for a more assertive chili flavor. Yield: 5 to 6 servings Typed in MMFormat by cjhartlin@msn.com Source: Fast & Easy Cooking Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" |
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| Tex's Peach Cobbler
capping with the final unbaked pie crust. Place 10 pats butter on top of mixture and cover with last pie shell, flute and trim. Cut slits in top to allow steam to escape. Brush top shell with egg whites and dust well with sugar. Bake at 375° for 15 minutes - Reduce to 325° for an additional 45 minutes or until crust is browned and beautiful. Serve with "Blue Bell" HoMade Vanilla Ice Cream - Whooaaa boy!! .) Posted to bbq-digest by Jack Chambles |
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| Sweet Cherry And Apricot Cobbler
Bake the cobbler at 450 degrees about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream. Per serving: 2232 Calories (kcal); 175g Total Fat; (69% calories from fat); 12g Protein; 165g Carbohydrate; 476mg Cholesterol; 693mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 34 1/2 Fat; 10 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9354 ----- ---------- |
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| Summer Peach Cobbler
the mixture resembles coarse crumbs. Finally add the half and half and pulse 2-3 times until the dough forms. Remove from machine and form into a large rectangle about 1" thick. Cut the dough into six even pieces and place on top of the fruit mixture. Bake at 425 degrees for 35 minutes until filling is bubbling and crust is golden brown. Serve with vanilla ice cream. ----- ---------- |
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| Stained Glass Candies
Posted to MM-Recipes Digest by "Robert Ellis" |
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| Spiced Nectarine Cobbler
coarse crumbs. Sprinkle over the nectarines. Bake for 30 minutes until topping is golden brown. Serve with ice cream or whipped cream. ----- ---------- |
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| Sour Cream Chocolate Frosting
Bon Appetit March 1992 ----- ---------- |
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| Sour Cherry Cobbler
In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Puree the mixture in a food processor or blender, force the puree through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in the half-and-half, scalded, pour the mixture into the pan and cook it over moderately low heat, stirring with a wooden spoon, to 175F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach puree, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart. Gourmet July 1991 ----- ---------- |
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| Soda Cracker Chocolate Candy
Taste of Home Magazine. Submitted to RecipeLu List by Ruth |
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| Roasted Walnut And Cream Cheese Frosting
10g Protein; 4g Carbohydrate; 253mg Cholesterol; 818mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC64 ----- ---------- |
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| Rich Chocolate Fudge Frosting
Copyright credit: 1996 by Don Mauer © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ---------- |
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| Rhubarb Cobbler with Vanilla Bean Ice Cream
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2348 broadcast 04-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-20-1998 Recipe by: Emeril Lagasse ----- ---------- |
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| Rhubarb And Raspberry Cobbler
To make the cobbler topping; sift together the self raising flour, baking powder and salt in a bowl. Add the demerara sugar and grated orange zest then stir in the orange juice, melted butter and milk. Mix to combine. Carefully place a spoonful of the mixture on top of the fruit and mascarpone base and cook for 20-25 minutes until the filling is bubbling and the cobbler topping is golden brown. Allow to cool slightly then serve. NOTES : A lovely combination of rhubarb and raspberries with mascarpone cheese and firm cobbler topping. ----- ---------- |
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| Rhubarb And Orange Cobbler
To make the topping, put the flour into a bowl with the salt, bicarbonate of soda and nutmeg and rub in the butter or margarine. Toss in the sugar and sultanas with your fingertips. Make a well in the centre and pour in the water. Mix everything to a dough. Divide the dough into eight pieces and form each one into a flattened round. Place the dough rounds on top of the fruit. Bake the cobbler for 30 minutes or until the top has browned. ----- ---------- |
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| Ready To Go Frosting
cholesterol. VARIATIONS: For VANILLA FROSTING: Omit cocoa. FOR ALMOND OR MAPLE-FLAVORED FROSTING: Substitute 1/2 teaspoon almond extract, OR 1/4 teaspoon maple flavoring for vanilla. NOTE: Frosting also can be stored in covered plastic container. After Microwaving to warm slightly, stir until creamy and spreadable. Posted to CHILE-HEADS DIGEST V3 #, ----- ---------- |
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| Pumpkin Torte with Maple-Cream Cheese Frosting
out clean. Cool the cakes in their pans on wire racks for about 15 minutes before carefully removing the cakes from the pans. When the cakes have completely cooled, cut each cake in half horizontally, to create 4 layers. Meanwhile prepare the frosting by blending together the cream cheese, butter, and powdered sugar in a large mixing bowl until light and fluffy. Blend in the maple flavoring and set aside. To assemble, spread a layer of the maple-cream cheese frosting between each cake layer. Finish the top layer of the torte with a hearty amount of frosting, and garnish with the halved huts. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Port Wine Soaked Quince And Dried Cranberry Cobbler W/cinna
In greased remekin, spoon in cranberry batter and fill half full. Fan Quince slices on top of batter. Bake in preheated 400 degree oven for 30 minutes. Serve warm and garnish with powdered sugar and cinnamon ice cream. Yields 4-6 servings ----- ---------- |
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| Plum And Cinnamon Cobbler
oven for about 10-15 minutes. Per serving: 125 Calories (kcal); 9g Total Fat; (58% calories from fat); 1g Protein; 13g Carbohydrate; 22mg Cholesterol; 144mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Plum And Almond Cobbler
joecomiskey@netzero.net 05-17-1999 Per serving: 175 Calories (kcal); 7g Total Fat; (35% calories from fat); 3g Protein; 26g Carbohydrate; 21mg Cholesterol; 136mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Recipe by: Sara Moulton ----- ---------- |
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| Pear And Bourbon Cobbler
Working quickly, drop batter by tablespoons atop hot pear mixture, covering surface completely. Sprinkle with sugar-nutmeg mixture. Immediately return to oven and bake 10 minutes. Reduce temperature to 375F. and continue baking until topping is golden and firm to touch, about 20 minutes. Let cool at least 20 minutes. Serve warm or at room temperature, pouring half and half over each serving, if desired. Serves 6 to 8. Bon Appetit November 1992 ----- ---------- |
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