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Full Online Book HomeLearning KitchenDesserts - Pasta - Razzle Dazzle Dessert Pasta
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Desserts - Pasta -  Razzle Dazzle Dessert Pasta Post by :pluc-affiliate Category :Learning Kitchen Author :Unknown Date :January 2012 Read :478

Click below to download : Desserts - Pasta - Razzle Dazzle Dessert Pasta (Format : PDF)

Desserts - Pasta - Razzle Dazzle Dessert Pasta

1 pint creme fraiche
1 basket of fresh raspberries (optional)
1 quality chocolate bar
1 cup raspberry sauce
1 (10 oz.) package Chocoholics Chocolate Pasta


Mix raspberry sauce and crème fraiche, gently fold in raspberries. Cook pasta as directed. Arrange pasta on serving plates, top each with 2-3 tablespoons of raspberry crème mixture. Grate chocolate over dishes and serve.
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2 (6 oz) packages dried peaches 1/2 c sugar 2 T fresh lemon juice 1/2 t cinnamon 1/2 t nutmeg egg pastry vegetable oil Cook peaches according to package directions, drain and mash. Combine with sugar, lemon juice and spices. Roll out pastry, cut into 5 inch rounds. Place 3 tablespoons peach filling on half of each round. Moisten edges with water. Fold in half, pressing edges with fork to seal. In skillet, fry pies in 1 inch of hot oil, 375 degrees, until golden brown on each side, turning only once. Drain well on paper towels. Egg Pastry: 3 c
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7 cups milk 1 cup sugar 1 cup white chocolate chips 1 cup milk 1 cup cornstarch 4 teaspoons vanilla extract chocolate pasta (rotini style) Raspberry Sauce (see below) Heat 4 cups milk in heavy pan until steam rises from the surface. Remove from heat. (For microwave preparation; heat milk in microwavable bowl until steam appears.) Add sugar and white chocolate to hot milk and stir to dissolve. In a medium bowl, whisk cornstarch with 1 cup cold milk. Add to white chocolate mixture, using a rubber spatula to be sure all cornstarch is removed from bowl. (If you used a
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