Cream

Caviar Pie

• 12 eggs (hard boiled)
• 2 bunches scallion (chopped)
• 2 black caviar
• 1 caviar (red)
• 450 ml sour cream
• 230 ml cream cheese softened

Caviar With Pasta Filler

• 2 romanoff golden fish caviar (white)
• 160 ml cream (heavy)
• 85 gr spaghetti cook al dente (thin)
• 55 gr butter
• 30 gr green onion (chopped)
• 2 gr lemon peel (grated)

Cayenne Pumpkin Pie

• 9 pie shell unbaked
• 1 egg (beaten)
• 1 whipped cream
• 500 gr pumpkin puree
• 60 ml honey
• 16 gr pecans to a fine flour (ground)
• 6 gr cayenne pepper
• 4 gr cinnamon (ground)
• 2 gr vanilla extract
• 1 gr ginger (ground)

Cedar Island Mint Hummer

• 2 scoops vanilla ice cream
• 1 green creme de menthe
• 10 gr creme de cacao (white)

Celebration Cake

• 350 ml whipping cream
• 300 gr chocolate frosting mix
• 250 gr pineapple (crushed)
• 30 gr rum
• 9 gr vanilla
• 1 package chocolate almond cake mix
• 1 package banana-walnut cake mix

Celebration Rugelach

• 36 by
• 30 rugelach (into)
• 15 pastry ring
• 12 seedless raspberry preserves
• 10 rectangle
• 9 pastry ring around rugelach spiral
• 9 rugelach on (serving plate)
• 9 ring scored on baking shee
• 6 rugelachs to make level so tiers will stand securely
• 6 rugelach to remain in the oven until it is completely (baked)

Celebration Rugelach

• 36 by
• 30 rugelach (into)
• 15 pastry ring
• 12 seedless raspberry preserves
• 10 rectangle
• 9 pastry ring around rugelach spiral
• 9 ring scored on baking shee
• 9 rugelach on (serving plate)
• 6 rugelachs to make level so tiers will stand securely
• 6 rugelach to remain in the oven until it is completely (baked)

Cha-cha Murphys

• 4 baking potatoes
• 80 ml fat sour cream (reduced)
• 60 gr monterey jack cheese
• 60 ml buttermilk
• 55 gr sharp cheddar cheese
• 6 gr cilantro (fresh)
• 6 gr tomato salsa

Chablis Quiche

• 3 eggs
• 1 pie crust
• 1 salt pepper (freshly ground)
• 240 ml cream (heavy)
• 120 gr swiss cheese (grated)
• 80 ml wine chablis
• 1 gr nutmeg

Chalupa Dip

• 3 avocados
• 3 tomatoes
• 230 ml sour cream
• 120 ml mayonnaise
• 110 gr cheddar cheese
• 60 gr green onion
• 10 ml lemon juice
• 1 gr salt
• 1 gr pepper
• 1 package taco seasoning mix

Champagne Almond Cake

• 6 eggs
• 600 gr sugar
• 375 gr flour
• 240 ml sour cream
• 220 gr butter
• 200 gr confectioners sugar
• 40 gr champagne
• 8 gr almonds
• 8 gr vanilla extract
• 5 gr baking powder

Champagne Celebration Cake

• 15 cake
• 12 food coloring (red)
• 9 cake layer on a (serving plate)
• 9 round (pan)
• 8 egg whites
• 6 cake on top
• 6 cake layer from
• 1 edible carnations champagne buttercream
• 3/4 batter in
• 900 gr powdered sugar

Champagne Chicken

• 3 chicken breast
• 3 shallots
• 1 dry
• 1 salt
• 120 ml cream (heavy)
• 55 gr champagne
• 14 gr butter
• 10 ml olive oil
• 5 gr tarragon
• 6 slices prosciutto

Champagne Truffles

• 1,000 gr bittersweet chocolate
• 230 ml cream
• 160 gr cocoa
• 28 gr butter
• 28 ml cognac

Chapel's Kaferian Apple Pie

• 9 pie (pan)
• 8 kaferian apples
• 1 pie crust
• 1 egg
• 3/4 in size
• 3/8 crumbs
• 150 gr sugar
• 65 gr flour
• 60 ml milk
• 45 gr butter

Chayote Relleno

• 3 chayotes
• 3 eggs
• 2 topping
• 1 1/2 left over
• 1/2 shell (thick)
• 700 gr sponge cake
• 240 ml softly whipped cream
• 100 gr sugar
• 85 gr golden sultana
• 60 gr almonds

Checkerboard Cake

• 4 egg yolks
• 4 egg whites (beaten)
• 3 unsweetened chocolate
• 1 angel food cake
• 240 ml cream (heavy)
• 120 ml water (hot)
• 100 gr sugar (white)
• 60 gr almonds
• 30 ml water (cold)
• 18 gr gelatin

Checkmate Cake

• 1 none

Cheddar Apple Dandy

• 6 apples
• 170 gr cheddar
• 110 gr butter
• 100 gr sugar
• 95 gr unbleached flour
• 16 gr unbleached flour
• 1 gr cinnamon
• 1 gr salt