Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Wembly Cocktail
| Drink Master
Cooking receipe to make Wembly Cocktail under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Dry Vermouth 1 1/2 oz Gin 1/4 tsp Apricot-flavored Brandy 1/2 tsp Apple BrandyStir with ice and strain into cocktail gl
[ read more ]
Delta Mocha Chiffon Cake Recipe
| Cakes
Type: Delta Mocha Chiffon Cake Free Cooking Recipe - Cakes Um! Yummy! Ingredients / Directions 1 angel food cake (store-bought or homemade)1 small bottle Frangelico (hazelnut liqueur)1 pint whipping creamSlivered almondsConfectioners'' sugarVanilla extractHoney Slice the cake into thr
[ read more ]
Spooky Halloween Tree Recipe
| Halloween
Type: Spooky Halloween Tree Free Cooking Recipe - Halloween Um! Yummy! Ingredients / Directions 1 package Betty Crocker? SuperMoist? white or yellow cake mix1/3 cup(s) shortening1/3 cup(s) butter or margarinesoftened1/2 teaspoon vanilla extract1 eggLiquid or paste orange food color He
[ read more ]
Creamy Chocolate Pie Recipe
| Pasta
Type: Creamy Chocolate Pie Free Cooking Recipe - Pasta Amazing! Ingredients / Directions 1/2 cup(s) water1 tablespoon cornstarch1 (14 ounce) can chocolate sweetened condensed milk3 egg yolksslightly beaten2 tablespoons butter or margarine1/2 teaspoon vanilla extract1 graham cracker pi
[ read more ]
Type: Eggnog Chiffon Pie Free Cooking Recipe – Pies And Pastries
Good stuff!
Ingredients / Directions
Baked Pastry Shell
1/4 cup(s) sugar
1 envelope unflavored gelatin
1 1/2 cup(s)s dairy eggnog
2 slightly beaten egg yolks
1/4 cup(s) rum
2 egg whites
2 tablespoons sugar
3/4 cup(s) whipping cream
Caramel Filigree
For filling
in a medium saucepan combine the sugar and gelatin. Add
eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve
and mixture thickens slightly and bubbles. Cool 10 minutes; stir in
rum. Chill till consistency of corn syrup; stir occasionally. Remove
from refrigerator; let stand till partially set (consistency of unbeaten egg whites.
Meanwhile
in a large mixer bowl beat egg whites till soft peaks form
(tips curl). Gradually add the remaining 2 tablespoons sugar
beating
till stiff peaks form (tips stand straight). Fold egg whites into
gelatin mixture.
Beat whipping cream till soft peaks form. Fold cream into eggnog
mixture. Chill till the mixture mounds when spooned; pile into baked
pastry shell. Chill several hour(s) or until set.
About 1 hour(s) before serving
prepare Caramel Filigree and drizzle atop
pie. Pipe additional whipped cream around pie
if desired.
Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup(s) sugar over
medium-low heat without stirring. When sugar begins to melt
heat and
stir constantly till mixture is almost a medium caramel color (syrup
will darken after removed from heat). Stir in a few drops of hot water.
Let stand for 1 minute. Using a spoon quickly drizzle the caramelized
sugar over the top of the pie till a web of caramel is built up.
