26 dessert liquid Recipes

no-calorie heat stable sugar substitute (splenda ), butter (softened ), unsweetened chocolate, melted and cooled, vanilla, refrigerated or frozen fat-free liquid egg product (thawed ), whipping cream, chopped toasted walnuts

instant vanilla pudding mix, unsweetened pineapple chunks, liquid drained and reserved, mandarin oranges, drained, bananas, sliced

carton cool whip, pistachio pudding mix (for stronger flavor use the 6oz box), marshmallows, crushed pineapple, with liquid, mixed fruit, drained, banana, sliced

apples, peeled, cored and sliced, brown sugar (i used brown splenda mix), liquid honey, cinnamon, salt, unsweetened coconut milk, unsweetened coconut

flour, baking powder, liquid low-calorie sweetener (natreen), margarine, soft, egg, salt, fat for greasing the baking sheet, strawberry jell-o gelatin dessert, s yogurt, low fat, milk, lemon , peel of, liquid low-calorie sweetener, strawberries, fresh

sliced rhubarb (fairly thin), sugar (or a bit less), strawberry jell-o gelatin dessert, frozen strawberries (in liquid ), crushed pineapple

baked 9-inch pie shell (bake about 10 min 425f oven or until lightly browned), parsnip, peeled, sliced and cooked until tender (apprx 10 min), low-fat milk, liquid honey, eggs, lightly beaten, grated orange rind, cinnamon, salt, allspice, liquid honey

sliced rhubarb (about 1 1/2 lbs), brown sugar, orange, cornstarch, pasteurized liquid egg-whites, at room temperature, granulated sugar, whole wheat flour, walnut pieces, brown sugar, cinnamon, butter, melted, mint sprig (optional)

lemon , rind of, orange rind, lemon juice, orange juice, bananas, chunks, liquid egg substitute, mixed with water, water, brown sugar, pineapple juice, soymilk, breadcrumbs, soy margarine, melted and cooled

hostess twinkies , halved lengthwise, orange jell-o, boiling water, instant vanilla pudding, milk, french vanilla liquid coffee creamer, cool whip

no-sugar-added peach slices, drained with liquid reserved, no-sugar-added crushed pineapple, drained, sugar-free peach gelatin mix, reduced-fat cream cheese , sofented, light sour cream, sugar, granulated sugar

double graham crackers, crushed, granulated sugar, butter, melted, chopped pecans, lemon gelatin, boiling liquid (water and pineapple juice), lemon juice, granulated sugar, evaporated milk, crushed pineapple, cream cheese, softened

apples, peeled, cored and sliced, brown sugar (i used brown splenda mix), liquid honey, cinnamon, salt, unsweetened coconut milk, unsweetened coconut

lemon gelatin, boiling water, crushed pineapple in juice, well drained , liquid reserved, angel food cake, sliced fresh strawberries

teig : douh, eier- eggs, zucker- sugar, orangensaft -orange juice, ol- oil, mehl -flour, tl tsp backpulver- baking powder, belag -filling, dose birnen (oder pfirsiche) can of pears (or peaches) drained, reseve liquid, packchen packet puddingpulver vanille - 1 package,vanilla pudding powder ( for cooking, not instant ) ie. dr oetkers brand, becher sahne (200 ml) cream cup (200 ml) -cream, becher schmand (200 g) schmand cup (200 g) - 1 tub/container thick sour cream, etwas zimtzucker- little cinnamon sugar

dessert crepes, eggs, milk (2% is okay), melted butter, all-purpose flour, granulated sugar, salt, vanilla extract or a few tsp brandy, poached nectarines, nectarines, peeled, pitted, thinly sliced, peach nectar, water, brandy or peach schnapps, zest of 1 orange, vanilla bean, split, cinnamon, sauce, poaching liquid, brown sugar, heavy cream, preparation

thaw time : 40 minutes bake time: 25 minutes, prep time : 45 minutes chill time: 60 minutes, beef tenderloin (2 to 2 1/2 lb), ground black pepper (optional), a 17.3-oz package pepperidge farm puff pastry sheets (1 sheet), thawed, egg, water, butter, chopped mushrooms, onion, finely chopped (about 1/2 cup), heat the oven to 425of. place the beef into a lightly greased roasting pan. season with the black pepper, if desired. roast for 30 minutes or until a meat thermometer reads 130of. cover the pan and refrigerate for 1 hour., reheat the oven to 425of. beat the egg and water in a small bowl with a fork or whisk., heat the butter in a 10-inch skillet over medium-high heat. add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often., unfold the pastry sheet on a lightly floured surface. roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. brush the pastry sheet with the egg mixture. spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. place the beef in the center of the mushroom mixture. fold the pastry over the beef and press to seal. place seam-side down onto a baking sheet. tuck the ends under to seal. brush the pastry with the egg mixture., bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140of., tip serving suggestion: serve with green beans amandine. for dessert serve with cheesecake topped with sliced strawberries., cauliflower cream sauce, head of cauliflower, washed and chopped, heavy cream, butter, garlic clove, minced, olive oil, parmesan cheese, hot pepper flakes, water, salt and pepper to taste