Results 1 - 10 of 38 for thick vanilla cream filling

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Tightly wrap the outside of ... flour, baking soda, cream of tartar and salt. In ... butter, sugar and vanilla; beat in eggs, then ... the Cream Cheese Filling and the Custard Topping. Pare ... apples 1/8 inch thick. Remove pan from refrigerator; ... and 1/8 teaspoon nutmeg.

To make crust: mix flour ... a 1 inch thick round. Wrap in plastic; refrigerate ... plate. To make filling: whisk sour cream and egg in a large ... in sugar, flour, vanilla, cinnamon and nutmeg; stir ... temperature. Makes 8 servings.

Dissolve Jello in boiling water ... eggs, sugar, strawberries, vanilla and cream; mix well. Pour into freezer and fill freezer 2/3 full with milk. ... and leftovers freeze nicely.

Cream butter and sugar until fluffy. ... sour cream; add vanilla. Pour half of batter ... Bake at 350 degrees for 60 minutes in a 13x9-inch pan.

Cream sugar and shortening. Add beaten eggs, cinnamon, salt, vanilla, then cream in which ... Roll 1/8 inch thick, cut and place 1 teaspoon filling in center of cookie and ... a little lemon juice.



Line a 2 1/2 inch ... before adding the filling. Mix all filling ingredients ... temperature. Mix sour cream, sugar and vanilla together and pour over cooled ... 6-12 hours before serving.

Dissolve the Jello in the ... sugar, frozen strawberries, vanilla, and cream. Mix with mixer until ... enough milk to fill freezer 2/3 full. Freeze in ... most homemade ice creams.

Prepare basic cream puff recipe as above. Let ... pale yellow and thick. Beat in flour until ... in butter and vanilla. Place a piece of ... on surface of filling to prevent skin from forming. ... rest of recipe. Fill puffs just before serving.

Beat eggs until thick, gradually add sugar and ... and thick. Add vanilla, slowly add half & ... into freezer can, fill with milk to fill to ... ice the ice cream salt. Alternating until filled, continue until frozen.

From Chef Paul Prudhomme's Louisiana ... the sweet potato filling). For the dough: Place ... about 1/2 inch thick. Lightly dust the patty ... serve with Chantilly Cream. Store pie at room ... cold. Combine cream, vanilla, brandy and Grand Marnier ... enjoy it on toast!)

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