Desserts - 26 / 48
Pineapple Sorbet
- 2 in food processor fitted with steel blade
- 1 ripe pineapple (very)
- 1 chunks
- 1/2 syrup within (hot)
- 500 gr pineapple chunks until smooth
- 300 ml water
- 200 gr sugar
- 16 ml lemon juice
- 14 gr vodka
Pineapple, Raisin, & Rum Bread Pudding
- 5 firmly packed french bread
- 600 gr pineapples (crushed)
- 120 ml soy milk
- 110 gr golden raisins
- 110 gr firmly packed brown sugar
- 30 gr rum
- 28 gr melted margarine
- 16 gr almonds (sliced)
- 14 gr brown sugar
- 5 gr margarine
Pistachio Ambrosia
- 1 carton whipped (frozen)
- 475 ml sour cream
- 4 packages instant pistachio pudding
- 2 packages fruit cocktail
- 2 packages pineapple chunks
- 2 packages mandarin oranges
Pistachio Torte
- 5 eggs
- 1 lemon curd
- 270 gr pistachio nuts (unsalted)
- 200 gr granulated sugar
- 170 gr butter
- 55 gr dry bread crumbs
- 14 gr granulated sugar
Plantation Pecan Pie
- 3 eggs
- 1 1/2 pecan (halves)
- 1 nine unbaked pie crust
- 325 gr dark corn
- 100 gr sugar
- 55 gr butter
- 4 gr vanilla extract
Platanos Con Crema
- 6 bananas
- 240 ml whipping cream
- 230 gr butter
- 100 gr sugar
- 60 ml sweet sherry
- 2 gr vanilla
Plum And Fig Pudding
- 20 california figs (dried)
- 3 eggs
- 600 ml milk
- 170 gr seeded raisins
- 120 gr coarsely walnuts (chopped)
- 100 gr sugar
- 55 gr butter
- 12 gr powdered cocoa
- 3 gr cinnamon
- 2 gr allspice
Plum Pudding
- 2 egg
- 240 ml milk
- 220 gr bread crumbs
- 200 gr sugar
- 170 gr raisins
- 140 gr suet
- 130 gr flour
- 110 gr currants
- 65 gr nuts
- 60 ml orange juice
Plum Pudding
- 4 egg
- 1 suet (ground)
- 1 raisin
- 5/8 way up the side of the basin
- 220 gr brown sugar
- 110 gr brandy
- 110 gr currants
- 95 gr flour
- 80 gr fine bread crumbs
- 75 gr apples
Poached Apples With Maple Cream
- 4 firm apples
- 325 gr maple syrup
- 180 ml pour syrup a measuring melt butter in the saucepan (into)
- 120 ml water
- 120 ml cream (light)
- 14 gr butter
- 3 gr all purpose flour
Poached Pears With Chocolate Drizzle
- 2 bosc pears
- 80 gr semisweet chocolate chips
- 45 ml apple juice
- 45 ml wine (white)
- 5 ml water
- 3 gr cornstarch
- 2 gr vanilla extract
- 1 gr cinnamon
- 1 gr allspice
- 1 gr nutmeg
Polar Chocolate Delight
- 2 eggs
- 200 gr sifted confectioners sugar
- 200 gr quick quaker oats
- 190 gr butter
- 110 gr brown sugar
- 65 gr nutmeats (chopped)
- 60 gr unsweetened chocolate
- 4 gr vanilla
Polka-dot Brownies
- 115 exchange (optional)
- 8 baking with nonstick cooking spray (square pan)
- 8 equal bars
- 4 eggs
- 1 1/2 fat exchange
- 1 brownie
- 1/2 protein exchange
- 1/2 bread exchange
- 110 gr cal (red)
- 100 gr granulated sugar
Poor Knights Of Windsor
- 8 crusts remove
- 3 egg yolks
- 500 gr raspberries
- 240 ml cream (heavy)
- 120 ml sherry
- 80 gr butter
- 14 gr confectioners sugar
- 3 gr cinnamon
- 6 slices bread (sliced)
Poppy Seed Kolache
- 1 egg
- 375 gr flour
- 230 gr butter
- 140 gr poppy seed
- 120 ml milk
- 100 gr sugar
- 60 ml honey
- 60 gr almonds (ground)
- 50 gr dates (chopped)
- 45 gr nuts (chopped)
Poppy Seed Soup
- 70 gr poppy seed
- 45 ml honey
- 2 ml honey (ground)
- 1 gr nutmeg (ground)
- 1 gr salt
Port-glazed Figs
- 750 ml port wine
- 475 ml vanilla lo fat yogurt (frozen)
- 290 gr figs (fresh)
- 120 gr creme de cassis
Portuguese Sweet Bread Abm
- 2 eggs
- 1/4 asorbic acid
- 375 gr bread flour
- 240 ml evaporated milk
- 75 gr sugar
- 26 gr butter (unsalted)
- 12 gr yeast
- 4 gr vanilla extract
- 3 gr lemon rind
- 3 gr salt
Post Oak Delight
- 1/2 stk
- 950 gr raspberry ice
- 950 ml yogurt (frozen)
- 500 gr chocolate wafers
- 200 gr sugar
- 120 ml milk
- 85 gr butter (unsalted)
- 85 gr corn syrup (light)
- 45 gr unsweetened cocoa powder
- 9 gr vanilla extract