677 flavored cool Recipes

nilla wafers, orange-flavored liqueur or orange juice, seasonal fresh fruit , such as sliced peeled kiwi, blueberries and/or sliced strawberries, cold milk, jell-o vanilla flavor instant pudding & pie filling, premium white baking chocolate, melted, cooled slightly, tub cool whip whipped topping, thawed, divided

chewy , cherry-flavored cranberries and milk chocolate pair up together in a cookie reminiscent of the classic cake., fabulous black forest cookies, milk chocolate morsels, divided use, brown sugar, butter, softened, eggs, vanilla extract, all-purpose flour, baking powder, ocean spray craisins cherry flavor sweetened dried cranberries, pecans or walnuts, coarsely chopped, preheat oven to 350o f., pour 3/4 cup morsels into an uncovered large microwave-safe bowl. set remaining morsels aside ., microwave morsels for 2 minutes on high. stir until chocolate is smooth., stir in brown sugar , butter, eggs and vanilla., add flour and baking powder, mixing until thoroughly combined., stir in remaining morsels , cherry flavor sweetened dried cranberries and pecans., drop by tablespoonfuls onto a greased cookie sheet ., bake for 12 minutes or until cookies are puffed and set to the touch. for a firmer cookie for 14 minutes., cool on cookie sheet for 2 minutes., transfer to a wire rack and cool completely., recipe and photography provided courtesy of ocean spray cranberries , inc.

grilled cilantro-lime shrimp with spicy hass avocado puree, posted by hispanic kitchen, http://www.hispanickitchen.com/profiles/blogs/grilled-cilantro-lime-shrimp -with-spicy-hass-avocado-puree, this grilled shrimp recipe pairs tangy cilantro lime shrimp grilled for a light smoky flavor and cool and spicy avocado puree dip for an appetizer with a chic flair., limes, juiced and zested, roughly chopped fresh cilantro, ground cumin, extra-virgin olive oil, shrimp, peeled and deveined , tails intact, spicy hass avocado puree (see make-ahead recipe below), fresh sprigs cilantro, for garnish, spicy hass avocado puree, ripe, fresh hass avocados, peeled, seeded and scooped out, fresh lime juice, sour cream, green jalapeno, seeded and chopped, salt , to taste

cold milk, jell-o chocolate flavor or vanilla flavor instant pudding & pie filling mix, tub cool whip whipped topping, thawed, divided, chocolate candy, cut into 1/4-inch pieces, divided, ready-to-use chocolate flavor crumb crust (6 oz. or 9 inch)

graham cracker crumb crust (or can use chocolate or vanilla flavor, i like the chocolate), philadelphia cream cheese, softened, philadelphia cream cheese, softened, sugar (must be sifted), vanilla, fresh lemon juice, soft butter, cool whip frozen whipped topping, thawed, divided (return the remaining half of the cool whip to the freezer and use for the next time), pie filling (use favorite flavor , i like cherry or blueberry)

any flavor sugar-free jello, water, any desired nonfat fruit yogurt, cool whip lite or 1 (8 oz) container sugar free cool whip free, graham cracker pie crusts

cream cheese, softened, butter or 1/4 cup margarine, softened, sugar, vanilla extract, milk chocolate chips, melted and cooled, carton cool whip, thawed, graham cracker crust (or any flavor !), garnish with additional cool whip

semi-sweet baking chocolate, butter or margarine, sugar, eggs, vanilla, flour, cold milk, jell-o chocolate flavor instant pudding and pie filling, tub cool whip or cool whip french vanilla whipped topping, thawed, divided

chicken thighs, about 2 1/2 lb (note : i often remove the skins), kosher salt and freshly ground pepper to taste, vegetable oil , preferably peanut oil (note: regardless of the oil you use, i sub half sesame oil here for extra flavor - it s great), soy sauce, honey, garlic cloves, minced (note : i often use up to 4 cloves here because i love garlic), fresh ginger, peeled and minced, toasted coriander (spread them over the bottom of a small skillet over medium-high heat and toss or stir them until dark brown and fragrant, 3-5 minutes. transfer to plate to cool, then grind in a small grinder or mortar and pestle. if you use pre-ground coriander, heat it a bit in a pan first and cool....it makes the taste better.), curry powder, cayenne pepper, my adaptations to the marinade and optional, chopped scallions, cilantro, hoisin sauce, unsalted butter (if you re browning the chicken on the stovetop before going into the oven), peanut butter (creamy or chunky, your preference), hoisin sauce, fresh lime juice, soy sauce, sesame oil, fresh ginger, peeled and minced, crushed red pepper flakes

store bought angel food cake, fruit flavored sorbet (i like raspberry or mango) or 3 cups sherbet (i like raspberry or mango), unsweetened pineapple juice, cool whip

makes 3-4 dozen cookies, decorations (your choice ) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel, granulated sugar, butter flavor crisco, eggs, light corn syrup, vanilla, all-purpose flour (plus 4 tbsp), divided, baking powder, baking soda, salt, combine sugar and shortening in large bowl. beat at medium speed of electric mixer until well blended. add eggs, syrup, and vanilla. beat until well blended and fluffy., combine 3 cups flour , baking powder, baking soda, and salt. add gradually to creamed mixture at low speed. mix until well blended., divide dough into 4 quarters. wrap each quarter of dough with plastic wrap. refrigerate at least 1 hour. keep refrigerated until ready to use., heat oven to 375of. place sheets of foil on countertop for cooling cookies., spread 1 tbsp or more of flour on large sheet of waxed paper. place 1 quarter of dough on floured paper. flatten slightly with hands. turn dough over and cover with another large sheet of waxed paper. roll dough to 1/4-inch thickness. remove top sheet of waxed paper. cut out with floured heart-shaped cutter., transfer to ungreased baking sheet with large pancake turner. place 2 inches apart on ungreased baking sheet. roll out remaining dough., sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled., bake 1 baking sheet at a time at 375of for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes)., do not overbake. cool 2 minutes on baking sheet. remove cookies to foil to cool completely, then frost and decorate if desired.

cold milk, instant pudding mix, any flavor, powdered sugar, cool whip, thawed, cool whip, vanilla frosting, sugar, sour cream, cool whip, vanilla extract, grated coconut, cream cheese, powdered sugar, cool whip

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.

baked round white cake layers (9 inch), cooled, boiling water, jell-o lemon flavor gelatin, cold milk, jell-o lemon flavor instant pudding, thawed cool whip whipped topping

ground amaretti (italian almond macaroons; about 17; use a food processor), sliced almonds with skin, toasted, cooled, and finely ground (in processor), unsalted butter, melted and cooled, egg whites , at room temperature 30 minutes, sugar, cream of tartar, chilled heavy cream, disaronno amaretto or other almond-flavored liqueur, fine-quality bittersweet chocolate (no more than 60% cacao if marked), shaved with a vegetable peeler, sliced almonds with skin, toasted and cooled, heavy cream, light corn syrup, dark brown sugar, instant-espresso powder, unsweetened cocoa powder, fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped, pure vanilla extract

dark chocolate cake mix, chocolate fudge instant pudding mix, freshly grated orange zest, cinnamon, sour cream, brewed coffee, cooled, orange-flavored liqueur or 1/4 cup orange juice, canola oil, eggs, purchased chocolate frosting, orange-flavored liqueur or 1 tbsp orange juice, freshly grated orange zest, orange marmalade, with finely shredded peel (such as smuckers)

cold skim milk, fat-free chocolate flavor instant pudding and pie mix, oreo cookie pie crusts, thawed fat-free cool whip or 2 cups sugar-free cool whip, divided

your favorite flavored yogurt (lemon flavored yogurt works great in this recipe!), cool whip , any brand will do, ready-made pie crust (graham cracker or buttercrumb etc. or you can simply use a glass, aluminum or metal pie dish) (optional)