Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Reduced-fat cream cheese, softened
|
1 (8 ounce) package |
| 2. |
White sugar
|
½ cup |
| 3. | Vanilla extract | 1 teaspoon |
| 4. |
Almond extract
|
½ teaspoon |
| 5. |
Heavy cream
|
2 cups |
Cooking
1 . Stage
Combine cream cheese, sugar, vanilla extract, and almond extract in the bowl of a stand mixer. Mix with the whisk attachment on medium speed until smooth.
2 . Stage
With the mixer on, slowly pour in heavy cream. Stop and scrape the bottom of the bowl occasionally. Continue whipping until cream reaches a stiff peak. chibi chef
1 . In a medium saucepan, combine water, brown sugar, cinnamon, and syrup. Heat mixture to a boil.
2 . When water is at a boil, reduce heat and add in oats. Cook for about 5 minutes, or until all water is soaked by the oats. Remove from heat, stir in apples and raisins and serve.
1 . Beat two eggs.
2 . Peel the bananas from the skin and slice them obliquely.
3 . Put a saucepan on the stove and pour the oil into it. Turn on the stove to medium heat. When the oil is hot, one banana slice at a time, first dip it in flour, then in egg.
4 . And finally roll in breadcrumbs.
5 . Dip the bananas into the boiling oil. It is necessary to do all the manipulations quickly, because the frying process is very fast. It takes about two minutes. The main thing is to make the crust golden.
6 . Remove the bananas with a slotted spoon. Put them on paper towels to absorb the excess fat. Then do the same with the strawberries.
7 . We end up with this slide of Wonderful Bananas and Strawberries with a toasted crust.
8 . Serve with sour cream. If you like them sweeter, you can mix the sour cream with sugar or eat them with honey. I assure you that they won't stay on your table for long. Enjoy your meal. Thank you.
1 . Spread toasted bread slices on baking sheets and let sit out at room temperature until hard, about 24 hours. Allrecipes/Oana Ennis
2 . Once bread slices are ready, gather all ingredients. Allrecipes/Oana Ennis
3 . Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
4 . Crush bread slices into crumbs with a rolling pin. Transfer crumbs to a large bowl. Allrecipes/Oana Ennis
5 . Melt butter in a medium saucepan over medium heat. Stir in onion and celery; cook and stir until soft, 5 to 7 minutes. Remove from heat and drain. Allrecipes/Oana Ennis
6 . Add chicken broth and eggs to bread crumbs; mix until combined and moist, but not mushy. Add water, if necessary, to attain desired consistency. Mix in cooked onion and celery, sage, garlic powder; season with salt and pepper. Allrecipes/Oana Ennis
7 . Press dressing mixture into the prepared baking dish. Allrecipes/Oana Ennis
8 . Bake in the preheated oven until the top is brown and crisp, about 1 hour. Allrecipes/Oana Ennis
9 . Serve hot and enjoy! Allrecipes/Oana Ennis
1 . Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
2 . Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.
1 . Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
2 . Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.
3 . Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
1 . Make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let soak, stirring or shaking every few hours, for 2 to 3 days.
2 . Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
3 . Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.
4 . Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.
5 . Transfer cakes to airtight tins and let sit for at least 10 days before decorating.
6 . When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
7 . Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.
8 . Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.
1 . Place the ice into a 16-ounce glass. Pour in the rum, lemon-lime soda, pineapple juice, and orange juice. Stir and serve.
1 . Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife, so the cloves are cracked and somewhat flattened.
2 . Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps, garlic, thyme, bay leaf, and peppercorns. Cook, stirring frequently, for 5 minutes.
3 . Add water, salt, white wine, and cheese rind. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Uncover and simmer for 15 to 20 minutes more.
4 . Strain stock through a fine-mesh sieve. Use immediately, or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.
1 . Preheat an air fryer to 400 degrees F (200 degrees C).
2 . Combine pork, water chestnuts, mushrooms, sesame oil, soy sauce, and Sriracha in a large skillet over medium-high heat. Cook and stir until pork is crumbly and no longer pink, about 6 minutes. Remove from heat and let sit until cool enough to handle, about 5 minutes.
3 . Lay 8 dumpling wrappers on a clean work surface. Place a heaping teaspoonful of pork mixture in the middle of each wrapper. Pull both sides up like a taco and pinch the tops until sealed.
4 . Cook in the preheated air fryer for 3 minutes. Use tongs to flip potstickers and cook for 3 minutes more. Transfer to a paper towel-lined plate. Repeat steps 3 and 4 until pork mixture is used up.
1 . Mix peanut butter, powdered milk, and honey together in a bowl until mixture resembles a soft dough. This will be the 'flesh' of the fingers.
2 . Mold enough dough around each pretzel rod, making sure to cover the ends. The pretzels will be the 'bones' of the fingers.
3 . Use the tip of a teaspoon the make marks on the 'flesh' similar to knuckles.
4 . Push 1 sliced almond onto 1 end of each 'finger' to resemble a finger nail.
5 . Place jam in a microwave-safe bowl and heat in microwave until softened, 20 to 30 seconds. Dip the end opposite the 'finger nail' into the jam for the 'blood'.
1 . Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
2 . Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
3 . In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
4 . Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
5 . Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.
1 . Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
2 . On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
3 . Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
4 . Spread half of the cookies with jam, and top with remaining cookies.
5 . Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.