2670 toblerone fondues meringues Recipes

milk chocolate toblerone candy bars (3.52 oz each), coarsely chopped, heavy whipping cream, rum or 1/2 tsp extract, pear slices, cubed cake, large marshmallows and/or macaroon cookies

plain gluten-free cookies (i used a pack of freelicious tea biscuits), butter, melted, almond meal, caster sugar, cream cheese, at room temperature (2 packets philadelphia cream cheese), thickened cream (or use double cream instead), toblerone chocolate bars (1/2 large 400 g sized toblerone), toblerone chocolate bars, coarsely grated

oreo cookie crumbs, butter, melted, cream cheese, softened, smooth peanut butter, sugar, toblerone chocolate bars, divided, thawed cool whip, divided (or other whipped topping )

milk, eggs, all-purpose flour, sugar, salt, butter , to brush, ricotta cheese, heavy cream, sugar, vanilla, toblerone chocolate bars, chopped

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

plain sweet biscuits (i used arnott s arrowroots), butter, melted, white chocolate, cream cheese, caster sugar, eggs, lightly beaten, sour cream, baileys irish cream, toblerone chocolate bars, chopped coarsely, milk chocolate, extra (to make chocolate curls), oil, extra (to make chocolate curls)

sugar, cornstarch, salt, water, butter, cubed, lemon juice, grated lemon peel, strawberries , gingerbread and/or bite-size meringues

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

baked pie shell cooled, eggs separated (easier when done while eggs are still cold), cornstarch, salt, water, butter or margarine, grated lemon rind, fresh lemon juice with some pulp, white sugar for lemon filling, pure lemon extract, meringue, super fine white sugar for meringue, salt for meringue, cream of tarter - to stabilize egg whites, pure vanilla extract for meringue, equipment needed, double boiler , mix master such as kitchen aid or hand mixer, whisk

semisweet chocolate (toblerone), sweetened condensed milk, kahlua, freshly cut fruit (apple, orange, banana, kiwi, pineapple, pear, passion fruit and seedless grapes)

heavy cream, premier white morsels, seedless raspberry jam, white chocolate liqueur, meringue cloud hearts , recipe follows, special equipment : fondue pot

sugar, cornstarch, salt, water, butter, lemon juice, lime juice, grated lemon and lime peel, gingerbread cubes , meringues, sliced fruit, lb cake cubes, etc. for dipping.

unsalted butter, all purpose flour, whole milk, toblerone dark chocolate or semisweet chocolate, unsweetened chocolate, chopped, honey, eggs, separated, salt, sugar, sliced almonds, powdered sugar

oreo cookies , chocolate creme cookies, crushed, philadelphia cream cheese, cubed, eggs, plain flour, vanilla extract, white toblerone chocolate bars, melted, blueberries, sliced almonds

soft, unsalted butter, superfine or fruit sugar, flour, cornstarch, toblerone, milk chocolate, chopped, icing sugar for dusting

butter, softened, fine sugar, flour, cornstarch, toblerone chocolate, chopped, icing sugar

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

saucepan, mixing bowl (that will sit on top of saucepan), measuring cup, measuring spoons, fondue serving set, fondue skewers, handy fuel or denatured alcohol, heavy cream, premium semisweet chocolate (recommended : lindt or callebaut), real vanilla extract, brandy, strawberries , bananas, pineapple, brownies, marshmallow, cookies, or any other dipping item of your choice