n large bowl, combine sugar, butter or margarine and lemon extract; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and almonds; beat at low speed until well [view it...]
Lychee, Lime and Cream Frost|
ine a plastic tray with waxed paper and scatter on the lychees, making sure they are not touching.
Freeze for at least a couple of hours until solid.
Place the frozen lychees in a food processor wit [view it...]
Macapuno Pandan Roll|
ift flour. Place in a bowl together with baking powder. Make a well at the center and add liquid ings. Blend until well distributed. Beat eggwhites until soft peaks are formed. Gradually add cream of [view it...]
reheat oven to 325 degrees with rack in the middle position. Grease a 9-inch springform pan with cooking spray or 1 tbsp butter.
Using metal knife in a food-processor, process cream cheese 30 seconds [view it...]
Mango Kiwi Pineapple Cheesecake|
reheat oven to 350F. Generously butter 9-inch springform pan with 2 3/4 inch high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on b [view it...]
reheat oven to 350F, ad magos with 1/2 of the sugar, the cinnamon and allspice in a glass baking dish, stir remaining sugar with milk, flour, soda, salt and butter and pour over mangos, bake for 35 mi [view it...]
Mango Pudding with Rum|
ix citrus juices in small saucepan. Sprinkle gelatin over and let stand 10 minutes. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.
combine mango, sour cream, milk, [view it...]
Mary Elizabeth's Butter Scotch|
o prepare this Mary Elizabeth's Butter Scotch Recipe, first cook until cracks in cold water Drop in rounds on greased marble or wax paper.
more view it...]
Mocha Rice Pudding|
cald milk in the top of a double boiler. Add coffee and blend.
Add chocolate, stirring until melted. Add sugar and salt.
Add some of this hot mixture to beaten egg; then return to double boiler and [view it...]
Mousse au Champagne|
eat up the champagne with the juice and zest.
Soak the gelatin in cold water.
Whisk the egg yolks with the sugar until pale and thick. Pour the warm champagne over the eggs and mix well.
Cooked at [view it...]