163394 ataif atayif arab filled cream Recipes
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sheet frozen puff pastry (1/2 of 17.3-oz. package.), thaw... and4 Moresheet frozen puff pastry (1/2 of 17.3-oz. package.), thawed, cold milk, sugar free jell-o vanilla flavor instant pudding & pie filling, thawed cool whip whipped topping (i use sugar free), semi-sweet baking chocolate, melted or chocolare chips10 min, 5 ingredients
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cream cheese, softened, sugar, beaten egg, vanilla extract and16 Morecream cheese, softened, sugar, beaten egg, vanilla extract, flaked coconut, semisweet chocolate chips, sugar, canola oil, beaten egg, vanilla extract, water, buttermilk, king arthur unbleached all-purpose flour, baking cocoa, baking powder, baking soda, salt, chopped pecans, sugar , optional55 min, 20 ingredients
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Creamy Pumpkin-filled Biscuitscream cheese,softened, canned pumpkin, cold milk and5 Morecream cheese,softened, canned pumpkin, cold milk, instant vanilla pdding, pumpkin pie spice, tube(17.3 oz) large refrigerated flakey biscuits, oil for frying, conf. sugar ,optional9 ingredients
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Peanut Butter Filled Chocolate Cupcakescream cheese, softened, creamy peanut butter, sugar, milk and17 Morecream cheese, softened, creamy peanut butter, sugar, milk, batter, sugar, all-purpose flour, baking cocoa, baking powder, salt, baking soda, eggs, water, milk, canola oil, vanilla extract, butter, softened, sugar, baking cocoa, milk21 ingredients
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Filled Carrot Cakegranulated sugar, all-purpose flour, baking soda, salt and13 Moregranulated sugar, all-purpose flour, baking soda, salt, ground cinnamon, butter flavored salad oil, vanilla extract, eggs beaten, crushed pineapple well drained, grated raw carrots, apple peeled and grated, chopped pecans, icing, butter softened, cream cheese softened, powdered sugar, chopped pecans17 ingredients
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Cream Puff Diabetic Versionsheet frozen puff pastry (1/2 of 17.3-oz. package.), thaw... and4 Moresheet frozen puff pastry (1/2 of 17.3-oz. package.), thawed, cold milk, sugar free jell-o vanilla flavor instant pudding & pie filling, thawed lite cool whip whipped topping, semi-sweet baking chocolate, melted45 min, 5 ingredients
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Coconut Filled Hungarian Cookiescream cheese softened, butter softened, flour, eggs and3 Morecream cheese softened, butter softened, flour, eggs, granulated sugar, coconut, butter15 min, 8 ingredients
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Almond Filled Hungarian Cookiescream cheese softened, butter softened, flour, egg and4 Morecream cheese softened, butter softened, flour, egg, granulated sugar, soft butter, ground blanched almonds, almond extract15 min, 9 ingredients
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Pecan Filled Hungarian Cookiescream cheese softened, butter softened, flour, eggs and5 Morecream cheese softened, butter softened, flour, eggs, brown sugar, melted butter, salt, vanilla, chopped pecans15 min, 10 ingredients
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Walnut Filled Hungarian Cookiescream cheese softened, butter softened, flour and6 Morecream cheese softened, butter softened, flour, ground walnuts, milk warmed, granulated sugar, egg whites, butter, lemon juice15 min, 10 ingredients
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Almond Filled Baked Applescream sherry, golden raisins, baking apples and7 Morecream sherry, golden raisins, baking apples, fresh lemon juice, water, caster sugar, almonds ground, cinnamon, nutmeg, butter unsalted35 min, 10 ingredients
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Creamy Peanut Butter Fillingcream cheese, softened, creamy peanut butter and1 Morecream cheese, softened, creamy peanut butter, powdered sugar5 min, 3 ingredients
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Peach-Filled Muffinscream cheese, softened, butter, softened, sugar, eggs and8 Morecream cheese, softened, butter, softened, sugar, eggs, milk, almond extract, king arthur unbleached all-purpose flour, baking powder, salt, peach preserves, sliced almonds, sugar45 min, 12 ingredients
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Tips On Using Heavy Whipping Creami have found for cooking heavy whipping cream is best. co... and19 Morei have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.15 min, 20 ingredients
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