18387 high shortbread crust Recipes

cream cheese, toblerone chocolate bars (approx 8 pieces), shortbread cookies (approx 7 pieces), sour cream, sugar, vanilla extract, eggs

shortbread cookies, grated fresh lemon zest (from about 3 lemons), divided, sugar, divided, fresh, mild goat cheese (such as haystack boulder chevre), cream cheese, fresh lemon juice, divided, grated fresh orange zest, sour cream, vanilla, eggs, strawberries, stemmed

crushed pineapple, cornstarch, salt, sugar, butter, lemon juice, shortbread pie crust, flour, butter, icing sugar

butter, white sugar, all-purpose flour, ground almonds, butter, white sugar, golden syrup, sweetened condensed milk, high quality milk chocolate, toasted and sliced almonds

all-purpose flour, powdered sugar, salt, unsalted butter, cut into 1/2-inch cubes, lime peel, finely grated, divided, vanilla extract, white chocolate (high quality), almonds, toasted and chopped

butter, white sugar, all-purpose flour, ground almonds, butter, white sugar, golden syrup, sweetened condensed milk, high quality milk chocolate, toasted and sliced almonds

shortbread, crumbled blue cheese , about 1/2 cup (i use imported gorgonzola), unsalted butter, room temperature, all-purpose flour, cornstarch, kosher salt, ground black pepper, walnuts, finely chopped, roulade, chilled cream cheese, spiced chutney (i use cranberry-apple), very thinly slice green onions

shortbread, all-purpose flour, granulated sugar, salt, cold, unsalted butter cut into, pure vanilla extract, heavenly brownie, all-purpose flour, salt, unsalted butter cut into 1/-inch slices, bittersweet chocolate coarsely chopped, light brown sugar, eggs, pure vanilla extract, hazelnuts, finely chopped to yield 1 cup

shortbread, butter, cut into small pieces, plus more for preparing pans, all purpose flour, plus more for pans, sugar, salt, caramel layer, sweetened condensed milk, butter, chocolate topping, good-quality milk chocolate

shortbread, soft butter, light brown sugar packed, flour, dried apricots, grated lemon peel, granulated sugar, cornstarch, walnuts

shortbread (the following 5 ingredients), butter recipe cake mix (originalitre recipe called for pillsbury), chopped nuts, butter softened (not melted ), egg, raspberry preserves or jam, glaze (the following 3 ingredients), powdered sugar, tsp + 1 t. water, almond extract

crust ingredients, gingersnaps, crushed (substitute 1/2 graham crackers for a milder crust), unsalted butter, melted, pecans , sugared and chopped, fresh ginger, grated (for the faint of heart, cut the grated ginger amount in 1/2), filling ingredients, unflavored gelatin (less than 1 envelope), cold water, egg yolks, sugar, canned solid-pack pumpkin (slightly less than a 15-oz can), ground cinnamon, ground ginger, well-chilled heavy cream, vanilla

crust for 9 pie, golden brown sugar , packed ( i used 1/2 white & 1/2 brown), flour, grated lemon peel, ground cinnamon, baking apples, peeled, cored , 1/8 slices (about 8 cups), raisins, ( i rehydrated the raisins ), vanilla extract, crumb topping, flour, golden grown sugar , packed, ground cinnamon, salt, unsalted butter, chilled and cut into slices

pecans, all-purpose flour, sugar, butter or margarine, egg yolk, tart pans (4 1/2 in. wide ) with removable rims

all purpose flour, blanched slivered almonds, fresh thyme leaves, grated fresh lemon peel, salt, unsalted butter, softened, granulated sugar, sugar , confectioner s, pure vanilla extract, lemon extract, white chocolate , high quality (not chips) chopped

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

all purpose flour, powdered sugar, salt, chilled unsalted butter, cut into 1/2-inch cubes, grated lime peel, divided, vanilla extract, high-quality white chocolate (such as lindt or perugina), finely chopped, chopped toasted almonds