14 style fluffy Recipes

shortening, cake flour ,sifted, sugar, salt, soda, baking powder, milk, eggs, unsweetened chocolate,melted, satan...i mean...satin frosting, unsweetened chocolate, powdered sugar ,sifted, water, egg, butter, vanilla, a fluffy ,light chocolate frosting when whipped by a mixer., melt chocolate in mixing bowl over hot water ., mixer blend sugar and hot water., beat in egg ,then butter and vanilla., frosting well be thin at this point ,so place bowl over ice water,and beat till of spreading consistency.

heavy cream, chilled, eggs, room temperature, salt, unsalted butter, sharp cheddar cheese, shredded, meat, vegetables

lean boneless pork (bite-size strips), dry white wine or 1/2 cup chicken broth, dried apricot , cut into thin strips, water, cornstarch, sugar, dijon-style mustard, dried oregano, crushed, salt, fresh ground pepper, ground ginger, cooking oil, garlic cloves, minced, onion, cut into thin wedges, green sweet peppers, cut into 1-inch squares, fluffy hot cooked rice

tub-style light cream cheese, softened, sugar-free cheesecake instant pudding mix, fat-free milk, frozen fat-free whipped topping, thawed

white cake mix* (duncan hines classic white , my choice), eggs, sour cream, water, vegetable oil, note: spice , chocolate or your favorite cake mix may be substituted, after baking , these layers can be spread with icing or filling between the layers, then top and sides iced., this is a quick easy , very pretty icing for the cake, but if using this icing, enjoy the cake the day it is iced, because it will not hold up for longer storage, divinity frosting (a no-brainer, home-style fluffy white frosting mix (betty crocker home style white frosting mix), boiling water, light corn syrup, vanilla extract (i like to add almond extract also), powdered sugar, chopped pecans, toasted

milk, instant vanilla pudding or 1 (3 oz) package vegetarian, frozen whipped topping, thawed (cool whip ), chocolate sandwich style cookies, broken into small chunks (oreo), chocolate sandwich style cookies, for topping (optional)

home-style fluffy white frosting mix, boiling water, light corn syrup, vanilla extract, powdered sugar, chopped pecans, toasted, toasted pecan halves

home-style fluffy white frosting mix, boiling water, light corn syrup, vanilla extract, powdered sugar, chopped pecans, toasted

home-style fluffy white frosting mix, boiling water, light corn syrup, vanilla extract, powdered sugar, chopped pecans, toasted

butter, melted, eggs, salt (i use seasoned ), fresh ground black pepper (optional and to taste) or white pepper (optional and to taste), half-and-half cream, milk (or use 2-1/2 cups all )

macaroni grill reese s peanut butter cake, unsalted butter, creamy style peanut butter, brown sugar, eggs, all purpose flour, baking powder, salt, milk, vanilla, peanut butter filling, cream cheese, softened, creamy style peanut butter, chocolate glaze, water, unsalted butter, cocoa, powdered sugar, vanilla, preheat oven to 350 degrees. grease and flour 2 9 cake pans., in large mixing bowl, cream butter and peanut butter until light and fluffy. add brown sugar. mix to blend. add eggs, 1 at a time, mixing well after each addition., in small bowl, combine flour , baking powder and salt. add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. add vanilla., pour batter into pans. bake until cake tests done , about 45 minutes. cool on wire rack to room temperature before frosting the cake., spread half of peanut butter filling over tops of each cake. chill ., spread half of warm chocolate glaze over peanut butter topping on each cake , using metal spatula dipped in hot water. as glaze cools, it will thicken., peanut butter filling : cream ingredients together until light and fluffy., chocolate glaze : place water and butter in small saucepan. bring to boil. add cocoa, sugar and vanilla to water mixture. mix until smooth.

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