54674 almond meringue torte strawberry filling Recipes

granulated sugar, water, butter, evaporated fat-free milk, vanilla extract, salt, french bread , cut into 16 (1/4-inch-thick) slices, strawberry preserves, fat-free milk, egg substitute, vanilla extract, salt, ground cinnamon, ground nutmeg, eggs, chopped pecans, powdered sugar

flour, margarine, sugar, egg, lemon zest, almond essence, ground almonds (taken from the filling), salt, ground almonds, caster sugar, brown rice flour (or plain flour), polenta flour (or semolina), eggs, lemon , zest and juice of, almond essence, brandy

unflavored gelatin, water, skim milk, splenda sugar substitute, almond extract, fresh strawberry, cleaned and sliced

quick-cooking rolled oats, all-purpose flour, light brown sugar , packed, ground ginger, butter, melted, chopped toasted almonds, quartered fresh strawberries, granulated sugar, vanilla ice cream

low-fat plain yogurt, brown sugar, vanilla extract or 1/8 tsp almond extract, ground cinnamon, strawberries

fresh squeezed orange juice (about 1 orange), fresh squeezed grapefruit juice (about 1/2 a grapefruit), chopped almonds, gingerroot, sliced, yogurt, frozen strawberries, honey (optional)

spinach, sliced almonds, firm sliced strawberries, sesame seeds, vinegar, vegetable oil, water, sugar, poppy seed, paprika, worcestershire sauce, green onion

milk, half-and-half, sweetened condensed milk, vanilla extract, almond extract, fresh strawberries, sliced

ingredients (nutrition), flour, powdered sugar, melted butter, sugar, salt, cornstarch, milk, egg yolks, beaten, vanilla extract (substitute almond extract, if desired), sour cream, strawberries, washed and sliced

egg whites, salt, cream of tartar, sugar, vanilla extract, butter, frozen raspberries or 3 (10 oz) packages strawberries, in light syrup, thawed and undrained

hazelnuts (2 1/2 oz, toasted and peeled ), sliced almonds (2 oz, natural or blanched ), sugar, egg whites, at room temperature, granulated sugar, milk, divided, cornstarch, granulated sugar, egg yolks, unsalted butter (2 sticks, at cool room temperature, cut into small pieces), kirsch or 2 tbsp cognac or 2 tbsp golden rum, warm apricot jam or 1/4 cup apricot glaze, faux fondant (see recipe below ), bittersweet chocolate, melted, sliced almonds, toasted (for garnish ), sugar , sifted, warm water, warm water, light corn syrup

strawberry filling, eggs, vegetable oil, vanilla, pecans, salt, flour, baking soda, sugar, ground cinnamon, powdered sugar

butter, softened, cream cheese, softened, sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, coarse sugar, strawberry jam

brie cheese, butter, softened, french bread, ground cinnamon, brown sugar, sliced almonds, toasted, sliced strawberries, vanilla

hot dog buns, eggs, vanilla extract, almond extract, sugar, strawberry, maple syrup, cream

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

this is the most logical progression to make this cake., prepare all pans and equipment. 1) line the jelly roll pan. 2) have the 8 springform pan ready. 3)have the cake circle ready or cut 1 out of heavy cardboard and cover in foil., make coffee rum syrup . 1)give the syrup time to cool completely before adding rum and vanilla., make chocolate almond shortbread . 1) allow the shortbread to cool completely., make cocoa sponge cake . 1) cake cools quickly. 2) fresh cake is easier to roll., make ganache filling . 1)by the time this is cool enough to use, the cake should be cool., make coffee rum buttercream ., make glaze . 1) do not make the glaze until the second layer of buttercream has been added and cake is back in the refrigerator., cocoa sponge cake, eggs, sugar, canola oil, vanilla, cocoa powder, ganache filling, dark chocolate, chopped, heavy cream, vanilla, chocolate almond shortbread, sliced almonds, powdered sugar, all-purpose flour, cocoa powder, butter, chilled 1/2 cubes, salt, vanilla, almond extract, coffee rum syrup, water, sugar, instant coffee, dark rum, vanilla, coffee rum buttercream, dark rum, instant coffee powder, vanilla, light brown sugar, water, butter, softened, egg whites, glaze, dark chocolate, chopped, heavy cream, corn syrup, dark rum, vanilla

hazelnuts, chocolate (use any kind , i used a bar of roasted hazelnut milk chocolate), dates, pitted (i.e. stones removed), egg whites, at room temperature, caster sugar, whipping cream, dark chocolate, chopped, whipping cream, sugar, vanilla extract, strawberries (or use any berries you prefer)