|See part 1|
Yield: ¾ cups
Cheese Filling: Blend the sugar with the softened cream cheese until thoroughly combined. Don't overbeat or aerate. Mix in the yolk. Chill until firm.
Yield: 2 cups
Cinnamon Sugar: Mix to combine. You can use any spice or combination of spices.
Yield: 1 cup
Apricot Glaze: Place the apricot jam and water in a small saucepan and warm over medium high heat until it dissolves. Just before boiling, remove from heat. Dilute with a little more water if necessary until it is thin enough to brush evenly. Apply immediately with a soft, flat pastry brush.
Sugar Icing: Whisk a very small amount of milk into the sugar until all the lumps are gone. Continue to add milk, a few drops at a time, until it ribbons off the whisk. Drizzle it over the warm pastry using your fingertips, a fork, or the whisk.
Yield: ½ cup
Remonce: Cream the butter, sugar (and cinnamon, if added). Keep refrigerated. Let soften at room temperature to spreadable consistency before using.
Yield: about ½ cup
BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A39 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : CHOCOLATE WEB SITE 1997 Recipe by: BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A39 Posted to recipelu-digest Volume 01 Number 546 by ctlindab@... on Jan 17, 1998
Random recipe of the day