67 cherry almond ice chocolate Recipes

cherries, with stems, hershey chocolate kiss, semi-sweet chocolate chips , for melting, sliced almonds, icing (optional) or red-hot candies (optional)

heavy cream, egg, egg yolks, sugar, vanilla, almond extract (or 1 tsp if you want more almond taste), fresh cherries, chopped (can use jarred or frozen also ), dark chocolate, chopped (use a good chocolate)

different flavor ice cream (i use 1 vanilla and 1 moose tracks because i like the mini peanut butter cups and swirls of choc), oreo cookie crumbs, mixed with, melted butter or 1 cup margarine, and, sugar , plus, sugar (1/4 cup for each batch of whipped cream), cartons heavy whipping cream, chocolate chips, diced maraschino cherry, almond extract , for 1 st batch of whipped cream, vanilla extract , for 2 nd batch of whipped cream, cocoa powder

half-and-half, whipping cream , unwhipped, eagle brand sweetened condensed milk (not evaporated milk), maraschino cherries, well drained and chopped (without stems ), semisweet mini chocolate chips, vanilla extract, almond extract

softened butter or 1/2 cup margarine, brown sugar , packed, flour, chopped pecans, vanilla ice cream, softened (i like french vanilla or i have used chocolate chip and cherry chocolate chip!), cherry pie filling, almond flavoring (optional) or 2 tbsp rum flavoring (optional), cream, chocolate sprinkles or chocolate shavings

dried tart cherries, orange juice, amaretti cookies, almonds, toasted, unsalted butter, melted, chocolate ice cream, softened, imported milk chocolate, chopped, raspberry sorbet, softened, pistachio ice cream, softened, grated orange peel, chocolate curls or additional amaretti cookies, hot fudge sauce

butter, softened, eggs, lightly beaten, half-and-half or 1 1/2 cups light cream, almond extract, croissant , halved horizontally, semisweet chocolate piece, ground, lucky leaf cherry pie filling, sliced almonds, vanilla ice cream (optional)

whipping cream, unsalted butter, imported milk chocolate, chopped, vanilla extract, cherry or -vanilla ice cream, softened slightly, coarsely crushed amaretti cookies (about 9 oz) or almond macaroons

butter, sugar, cocoa, vanilla, egg, beaten, coconut, graham cracker crumbs, chopped almonds, butter, softened, cherry juice, almond extract, icing sugar , sifted, chopped maraschino cherry, semi-sweet chocolate baking square, butter

margarine, sugar, cocoa, vanilla, egg (beaten ), desiccated coconut, graham cracker crumbs, almonds (chopped ), margarine (softened ), cherry juice (from maraschino cherries), icing sugar, maraschino cherry (chopped ), semisweet chocolate (2 squares), margarine

ripe pears, peeled cored and thinly sliced, brown sugar, ground cinnamon, sheets phyllo pastry, fresh cherries (can use frozen thawed cherries), nutella, sliced almonds, icing sugar , to dust, scoops low-fat vanilla ice cream, to serve

heavy whipping cream, egg yolks, sugar, salt, almond extract, fresh or frozen pitted dark sweet cherries, thawed and cut into quarters, flaked coconut, toasted, sliced almonds, toasted, milk chocolate candy bars, chopped

heavy cream, sweetened condensed milk, rum flavoring, cherry pie filling, pitted fresh sweet cherries, chocolate chip, almonds, toasted (see note )

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

chocolate, grated, blanched almond, chopped finely, icing sugar , sieved, kirsch, egg white, butter, icing sugar , sieved, egg yolk, glace cherries, chopped finely, chocolate, grated, glace cherries

white bread, cubed, dried cherries or 1/2 cup blueberries or 1/2 cup craisins, chocolate chip, milk, sugar or 1/2 cup splenda substitute, unsweetened cocoa, almond extract or 1/2 tsp vanilla extract, eggs, cream or ice , to serve

dried cherries or 10 oz tart cherries, water, cognac , plus, cognac, sugar, chopped toasted almond, best-quality bittersweet chocolate or 3 1/2 oz semisweet chocolate, chopped, butter, room temperature, sugar, eggs, separated, unsweetened cocoa powder , sifted, whipping cream , plus, whipping cream, best-quality bittersweet chocolate or 5 oz semisweet chocolate, chopped, milk, egg yolk, vanilla extract, best-quality bittersweet chocolate or 4 oz semisweet chocolate, shaved into shreds with vegetable peeler, premium-quality vanilla ice cream

prepared whipped cream (i use homemade ), almonds, sliced, sugar, cornstarch, fresh sweet bing cherries, pitted, cherry juice or 3/4 cup cranberry-, almond extract, ground cinnamon, prepared round crepes (i used refrigerated ready-to-use 9-inch crepes), sugar-free vanilla ice cream, sugar-free chocolate syrup (i use hershey s)