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August 2019

Desserts Recipes

Desserts Recipes

Reese Peanut Butter Bars

Reese Peanut Butter Bars Recipe
1 c Melted Margarine 1 c Peanut butter 2 c Graham cracker crumbs 2 1/2 c Powdered sugar 12 oz C...

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Hippennasse Recipe

Hippennasse recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Hippennasse recipe  PDF


1 1/8 c Cream, whipping
13 oz Sugar, confectioner's
18 oz Flour
12 lg Egg whites
Berries, fresh OR Fruit, fresh Puree, strawberry OR Puree, apricot Mint leaves In a large bowl, combine the egg whites and cream, then mi well with a whip. In a separate bowl, sieve together the confectioner's sugar and flour. Slowly add the sugar flour mi ture to the egg whites and cream until a smooth paste is formed. Place a teaspoon at a time on a well greased sheet pan. With the back of a spoon, spread the mi ture to appro imately 5 inches in diameter. Prepare the basket molds by greasing the bottoms of teacups. Bake cookies 2 3 minutes in a 375 F oven. While still soft, mold into desired basket shapes, then continue baking until light brown and completely dry. Cool and store in an air tight container until used. To serve, fill cookie baskets with fresh fruit such as raspberries. Garnish with strawberry or apricot puree and fresh mint leaves. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room : Four Season's Clift Hotel, San Francisco, CA

Hippennasse recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
866 people have voted
Last Reviewed on 2019-08-18



Sunday, Aug 18 2019 Download & Print Hippennasse recipe  PDF   Desserts recipes RSS   New

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Baked Salmon In Redwine and Onion Marmalade
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3 Lbs. salmon filet cut in 8 pieces 6 onions sliced 4 C. red wine 1/3 C. sugar 2 C. cream 1/2 Stick butter Melt the butter in a large pot and add the onions. Let cook for 10 minutes and add the 2 cups red wine. Continue cooking until almost all the liquid evaporated. Season with sugar and salt and pepper to taste. Place the salmon filet in baking dish and add the remaining red wine and cream. Sprinkle with salt and pepper. Bake at 475 degrees for 7 minutes. Lift out the cooked salmon and set aside. Pour the liquid into a pot and reduce until syrup consistency. ...

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Skillet Lasagne

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