Desserts - 31 / 48
Roly-poly Peach Cobbler
- 1 filling
- 1 peaches (fresh)
- 280 gr flour
- 160 ml milk
- 110 gr butter
- 100 gr sugar
- 55 gr packed brown sugar
- 50 gr granulated sugar
- 30 ml lemon juice
- 28 gr melted butter
Rose Bavarois Cream
- 8 egg yolks
- 950 ml cream
- 950 ml double cream
- 240 gr pounded sugar
- 55 gr gelatine (drained)
- 32 gr cabbage rose petals
Rose's Chocolate Pots De Creme
- 8 pot de
- 6 egg yolks
- 2 stainless steel bowls
- 1 kahlua
- 2,400 ml saucepan
- 350 gr semi-sweet chocolate
- 240 ml cream (heavy)
- 180 ml milk (whole)
Rough Puff Pastry
- 19 by (inches)
- 160 gr margarine
- 120 ml water (cold)
- 90 ml water
- 1 gr salt
- 9 packages third rolling
- some flour is loose in the bowl
Ruby Razz Crunch
- 3 drops of (red)
- 1/4 bake at
- 240 ml whipping cream until thickened
- 220 gr firmly packed brown sugar
- 190 gr sifted flour
- 160 gr quick-cooking rolled oats
- 150 gr sugar
- 110 gr melted butter until mixture resembles coarse crumbs
- 65 gr raspberries
- 45 ml cornstarch in saucepan
Rum Chocolate Mousse
- 2 stiffly egg whites (beaten)
- 475 ml whipped cream
- 130 gr semi-sweet
- 55 gr rum
- 50 gr sugar
Rum Pecan Pie
- 3 eggs
- 3/4 pecan (halves)
- 250 gr corn syrup (light)
- 130 gr flour
- 110 gr butter
- 100 gr sugar
- 100 gr pecans
- 85 gr butter
- 85 gr maple-flavored syrup
- 30 gr rum
Rum-flamed Bananas
- 4 bananas
- 240 gr rum
- 55 gr butter
- 28 gr brown sugar
- 26 gr confectioners sugar
Russian Torte
- 4 egg yolks (beaten)
- 4 egg whites
- 3 stick butter
- 2 nd layer dough
- 1 dough
- 3/4 over dough
- 500 gr flour
- 475 gr walnuts (ground)
- 200 gr sugar
- 200 gr sugar
Rutabaga Pudding
- 1 rutabagas
- 1 l egg
- 16 gr fine breadcrumbs
- 16 ml milk
- 9 gr melted butter
- 4 gr sugar
- 3 gr salt
S'mpres Cale
- 3 egg whites
- 2 miniature marshmallows
- 260 gr graham cracker crumbs
- 240 ml non-fat milk
- 120 ml applesauce
- 100 gr sugar
- 85 gr cake flour
- 40 gr mini-chocolate chips
- 9 gr baking powder
- 4 gr vanilla
Sago & Vermicelli Kheer
- 1 vermicelli see note
- 1 sago
- 1,500 ml milk (hot)
- 34 gr butter (unsalted)
- 22 gr golden raisins
- 1 gr cardamom seeds (crushed)
Sailors Duff
- 1 egg
- 190 gr sifted flour
- 120 ml molasses
- 120 ml boiling water
- 28 gr butter
- 28 gr brown sugar
- 5 gr baking powder
- 1 gr salt
Savory Seafood Custard
- 4 egg whites
- 4 clams in shells
- 4 custard
- 2 deep
- 1 1/2 wide
- 1 clam in
- 3/4 size
- 1/4 mixture (into)
- 60 gr liquid from clams (cooked)
- 60 ml water
Scotch Whisky Trifle
- 12 scotch whisky
- 6 egg yolks
- 1 size
- 1 cake (frozen)
- 1/2 in saucepan (heavy)
- 750 gr raspberries (frozen)
- 500 gr raspberries (fresh)
- 475 ml whipping cream
- 325 gr raspberry jam
- 240 ml whipping cream
Scottish Trifle
- 7 egg yolks
- 3 eggs
- 1 1/2 amaretti
- 1 kirsch
- 475 ml milk
- 350 ml cream (heavy)
- 300 gr sugar
- 180 ml dry sherry
- 120 gr creme fraiche
- 110 gr raspberry jam
Second Day Apple Squares
- 2 apples
- 1 egg
- 650 gr crumb mixture an ungreased (into pan)
- 450 gr brown sugar
- 250 gr flour (white)
- 240 ml sour cream
- 190 gr apples
- 140 gr nuts (chopped)
- 110 gr butter
- 5 gr cinnamon
Sherry Trifle
- 5 trifle sponge cakes
- 3 egg yolks
- 2 bananas
- 475 ml double cream
- 250 gr raspberries (frozen)
- 60 ml fl of sherry
- 30 gr flaked almonds
- 24 gr sugar
- 3 gr level cornflour