166646 heavenly bavarian cream raspberry Recipes

graham cracker crumbs, butter, melted, sugar, marshmallows, milk, heavy whipping cream , whipped, raspberries

flour , plus, flour, cocoa powder, sugar, salt, margarine, egg yolk, ice water, white chocolate, nonfat milk, heavy cream, raspberries

egg whites, sugar, grated orange zest, vanilla extract, all-purpose flour, baking powder, sour cream, raspberry preserves, sugar (for dusting)

water, unsalted butter , cut into cubes, sugar, salt, all-purpose flour, eggs, sweetened whipped cream and raspberries or chocolate pastry cream, for serving, sugar , for dusting

raspberry jell-o gelatin, jello tapioca cook & serve pudding, vanilla cook & serve pudding, water, cool whip, frozen raspberries

bavarian sauerkraut, onion, chopped fine, stalks celery, diced, green bell pepper, diced, sugar, vinegar

pumpkin puree, light cream, milk, ground ginger, ground nutmeg, ground cinnamon, salt, white sugar, cold water, unflavored gelatin, egg yolks, white sugar, vanilla extract, scotch whiskey, heavy cream, baked pastry shell

unflavored gelatin, cold water, white sugar, cornstarch, eggs, milk, vanilla ice cream, vanilla extract, heavy whipping cream, pie crust, baked

unflavored gelatin, cold water, white sugar, white sugar, cornstarch, eggs, lightly beaten, milk, premium vanilla ice cream, vanilla extract, heavy cream, vanilla cookie crumb crust

frozen sliced strawberries, thawed, boiling water, strawberry gelatin (i use sugar free), cream, chilled (i use cool whip)

eagle brand sweetened condensed milk (low-fat ), strong coffee, cold, milk or 3/4 cup cream, raspberry flavored syrup, crushed ice , as needed

unflavored gelatin, water (cold ), half-and-half, vanilla bean, sugar, chambord raspberry liquor or 1 tsp raspberry liqueur, egg yolk, semisweet chocolate, melted, heavy cream or 1 1/2 cups whipping cream, whipped, mint leaf, for garnish (optional)

raspberries packed in fruit juice, raspberry gelatin, evaporated milk chilled, fresh raspberries and mint sprigs to decorate

cold milk, unflavored gelatin, granulated sugar, mango, diced, sugar, orange juice, vanilla, heavy cream, raspberries, chopped fresh mint

bavarian smokies, bacon, hero hot dog buns or 12 italian hot dog buns, tomatoes, chopped, sweet onions, chopped, grilled mushroom (optional)

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

egg white (7 to 8 eggs), cake flour, sugar, baking powder, salt, salad oil, egg yolks, water, cream of tartar, coconut extract, vanilla, vanilla instant pudding mix, half-and-half, whipping cream, brandy (see below for option), champagne, clear vanilla, unflavored gelatin, salt, granulated sugar, eggs, separated, milk, heavy cream, vanilla, almond extract or 1/2 tsp rum extract, to taste

half-and-half, vanilla beans , split lengthwise (7-inch), egg yolks (or use egg substitute), sugar, raspberry juice (optional), semisweet chocolate, chopped, unsweetened chocolate, chopped, raspberry preserves , plus, raspberry preserves, instant espresso powder or 1 tsp instant coffee powder, whipping cream, raspberry juice, whipping cream, sugar, raspberry juice, raspberries, almonds