71108 seven minute frosting without corn syrup Recipes

sugar, cream of tartar or 1 tbsp white corn syrup, salt, water, egg whites, pure vanilla extract

corn puffs, butter (no substitutions), brown sugar, light corn syrup, baking soda

corn flakes, crushed to 1 cup, sugar, margarine, softened, light corn syrup, light cream cheese, softened, marshmallow creme, sliced fruit

sugar, egg whites, cream of tartar, salt, pure vanilla extract

sugar, cream of tartar, salt, egg whites, cold water, vanilla extract

egg whites (unbeaten), sugar, cold water, cornstarch, vanilla

sliced peaches, drained, firm bananas, sliced, mandarin oranges, drained, sliced fresh strawberries, fresh blueberries or 1 cup frozen blueberries, seedless grapes, maraschino cherries, drained, corn syrup

sugar, crisco butter flavor all-vegetable shortening or 1 stick crisco baking sticks butter flavor all-vegetable shortening, eggs, light corn syrup, vanilla extract, pillsbury best all purpose flour, divided, baking powder, baking soda, salt, powdered sugar, milk, decorator frosting

egg whites, granulated sugar, light corn syrup, cold water, vanilla extract

corn chips, dry roasted peanuts, brown sugar, dark corn syrup, butter, cubed

egg whites, cream of tartar, sugar substitute, water, salt, vanilla extract

egg, boiling water, few grains of salt, cream of tartar, white sugar, vanilla

egg whites, at room temperature, sugar, water, salt, pure vanilla extract

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

roasted chopped almonds, roasted chopped pistachio, roasted chopped hazelnuts, corn syrup, bittersweet chocolate , tempered, raisins, dried cranberries, candied ginger, chopped, coconut, shredded

corn syrup, smooth peanut butter, brown sugar, semi-sweet chocolate chips, divided, frosted flakes, blanched salted peanuts, coarsely chopped