Ingrients & Directions 4 oz Shortcrust pastry 2 oz Dark chocolate; melted 4 oz Cream cheese; at room -temperature 1 tb Double cream 1/2 oz Caster sugar Vanilla essence Fresh...
Ingrients & Directions 1 c Brown sugar 1/2 c Sugar; plus 2 tb Sugar 4 tb Armagnac 4 Heirloom apples; peeled, -cored, And quartered 1/4 c Golden raisins 1 tb...
Ingrients & Directions -COOKIE CRUST- 1/4 c Butter or margarine, -softened 1/4 c Packed light brown sugar 1/4 c Solid vegetable shortening 1 lg Egg yolk 1/2 ts Vanilla 1/8...
Ingrients & Directions -CRUST- 200 g Hazelnuts 6 tb Light Soft Brown Sugar 25 g Unsalted Butter; (melted) FILLING 175 ml Sour Cream 175 g White Chocolate; (broken -into small...
Ingrients & Directions 2 tb Vegetable oil 1 Fresh ear of corn 1/2 c Chopped onions Salt; to taste Cayenne pepper; to taste 1/4 c Brunoise red peppers 1/4 c...
Ingrients & Directions --FISH-- 4 White fish fillets; (6 -ounces) Drizzle of olive oil Salt Freshly ground pepper 4 Submarine rolls; split in -half 4 tb Butter; at room temperature...
Ingrients & Directions 2 cn (1-lb) pitted sour cherries -(NOT in syrup!) Liquid from cherries Water 3/4 c Sugar; (depends on how sweet -you like things) (up to 1) 1...
Ingrients & Directions 1 Refrigerated pie crust; -(from 15-oz. pkg.), -softened as directed on -package 1/2 c Pineapple preserves 1/2 c Sliced almonds; toasted 2 Egg whites 1/4 c Sugar...
Ingrients & Directions Base: 2 c Flour; all purpose 1/3 c Sugar; granulated 1 c Butter; cold, cubed Topping: 1/4 c Butter 3 Eggs; lightly beaten 2 c Sugar; brown...
Ingrients & Directions 3 tb Sunflower or olive oil 4 lg Green peppers; de-seeded and ; sliced 1 lg Onion; thinly sliced 1 Clove garlic; finely chopped 250 g Fromage...
Ingrients & Directions 8 Plums; pitted and quartered 1 Pie shell;9" baked 1 c Whipping Cream 2 Eggs 1 Egg yolk 1 Lemon, juice of 1/2 c Sugar, granulated TOPPING...
Ingrients & Directions 3 Egg whites; at room -temperature 1/4 ts Salt 1/4 ts Cream of tartar 1/2 ts Cinnamon 3/4 c Sugar Beat egg whites until frothy with cream...
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