5017 that stuff dessert Recipes

pack pumpkin, sugar, brown sugar , packed, eggs, beaten, vanilla, evaporated milk, cinnamon, allspice, dry yellow cake mix, butter, melted, nuts

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

yeast, warm skim milk (or any other milks really), water , that is warm, sugar, egg, melted butter, flour (or more or less as needed), salt, extra melted butter, cinnamon, sugar, nutmeg

margarine or butter, granulated sugar, eggs, almond extract, all-purpose flour, baking powder, cherry pie filling, powdered sugar to dust over top, (optional), variation : for blueberry dessert, substitute blueberry pie filling for the cherry filling.

crushed pretzels, sugar, margarine, melted, dessert topping mix, cold milk, vanilla extract, cream cheese, cubed, sugar, cherry pie filling

crushed pretzels (8 oz), reduced fat margarine, melted, sugar, divided, low-fat cream cheese, sugar substitute , equivalent to 1/2 cup sugar, frozen light whipped dessert topping, thawed, unsweetened crushed canned pineapple, sugar-free strawberry gelatin, frozen sliced sweetened strawberries, thawed

butter, sugar, cinnamon, flour tortillas, cream cheese, softened, cool whip (or other prepared dessert topping), sugar, lime , zest of, fresh fruit

white cake mix, diced rhubarb, sugar, strawberry jell-o gelatin dessert

crushed butter flavored crackers, margarine, melted, light vanilla ice cream, softened, cold milk, instant coconut cream pudding mix, carton frozen light whipped dessert topping, thawed, flaked coconut, toasted

graham cracker crumbs, sugar, butter, cream cheese, sugar, strawberry jell-o gelatin dessert, boiling water, strawberry yogurt, graham cracker crumbs, sugar, butter

angel food cake, strawberry jell-o gelatin dessert (regular size), water (boiling ), strawberry (fresh, cut in halves), cool whip (thawed )

pretzel crumbs, sugar, unsalted butter (softened ), cream cheese (softened ), sugar, cool whip, strawberry jell-o gelatin dessert, frozen strawberries, thawed

strawberry jell-o gelatin dessert (dry ), salt (what my grandmother calls a pinch ), sugar, boiling water, whipping cream, frozen strawberries, angel food cake, cool whip

rice cream (soy might also work, but i have not tried that, if non-vegan just use regular cream), bittersweet chocolate, broken into pieces (make sure its vegan), banana, sliced, vegan cookies (i used digestives)

crushed pretzels, butter or 2/3 cup margarine, melted, sugar, cream cheese, softened, sugar, cool whip, strawberry jell-o gelatin dessert or 2 (3 oz) boxes raspberry jell-o gelatin, boiling water, frozen strawberries or 2 (10 oz) packages raspberries, thawed

lightly rolled pretzels, melted margarine or 3/4 cup butter, sugar, cream cheese, sugar, cool whip, strawberry jell-o gelatin dessert, boiling water, frozen strawberries (thawed )

butter, melted, sugar, ground nutmeg, crushed graham crackers, softened cream cheese, powdered sugar, carton dessert topping (cool whip), instant pistachio pudding mix, milk

vanilla ice cream, bananas, sliced and quartered, honeydew melon , balled, cantaloupe , balled, papaya , balled, young shredded coconut (fresh or frozen ), tapioca (large or small pearl ), strawberry jell-o gelatin dessert, crushed ice