How could i use white chocolate in cooking?!
Answers:
Cherry-Filled White Chocolate Blondies Recipe
Ingredients:
1/2 cup butter
1 package (12 oz size) white chocolate morsels -- divided
2 large eggs
1/2 cup sugar
1/2 teaspoon salmond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cherry preserves
1/2 cup sweetened flaked coconut
1/2 cup sliced almonds
Directions:
Melt butter in a saucepan over low heat, stirring just until melted!. Remove pan from heat, and add 1 cup white chocolate morsels!. (Do not stir!.) Beat eggs at high speed with an electric mixer for 2 minutes or until foamy!. Gradually add sugar, beating until blended!. Stir in butter/white chocolate mixture and almond extract, stirring until blended!. Add flour and salt, stirring just until blended!.
Spread half of batter into a lightly greased and floured 8-inch square pan!. Bake at 325 degrees F for 20 minutes or until light golden brown!.
Melt 1/2 cup cherry preserves in a small saucepan over low heat, stirring often!. Spread evenly over partially baked blondies in pan!. Stir together coconut, remaining 1 cup white chocolate morsels and remaining half of batter; spread over melted cherry preserves, spreading to edges of pan!. Sprinkle batter with 1/2 cup sliced almonds!. Bake at 325 degrees F for 25 minutes or until lightly browned!. Cool completely in pan on wire rack!. Cut into bars!.
Note: To freeze, tightly wrap baked bars in aluminum foil!. Place in a large zip-top plastic freezer bag; seal bag, and freeze up to 2 months!. Let thaw at room temperature before cutting!. Seedless raspberry preserves or apricot preserves can be substituted for the cherry preserves for variety if desired!.Www@FoodAQ@Com
Ingredients:
1/2 cup butter
1 package (12 oz size) white chocolate morsels -- divided
2 large eggs
1/2 cup sugar
1/2 teaspoon salmond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cherry preserves
1/2 cup sweetened flaked coconut
1/2 cup sliced almonds
Directions:
Melt butter in a saucepan over low heat, stirring just until melted!. Remove pan from heat, and add 1 cup white chocolate morsels!. (Do not stir!.) Beat eggs at high speed with an electric mixer for 2 minutes or until foamy!. Gradually add sugar, beating until blended!. Stir in butter/white chocolate mixture and almond extract, stirring until blended!. Add flour and salt, stirring just until blended!.
Spread half of batter into a lightly greased and floured 8-inch square pan!. Bake at 325 degrees F for 20 minutes or until light golden brown!.
Melt 1/2 cup cherry preserves in a small saucepan over low heat, stirring often!. Spread evenly over partially baked blondies in pan!. Stir together coconut, remaining 1 cup white chocolate morsels and remaining half of batter; spread over melted cherry preserves, spreading to edges of pan!. Sprinkle batter with 1/2 cup sliced almonds!. Bake at 325 degrees F for 25 minutes or until lightly browned!. Cool completely in pan on wire rack!. Cut into bars!.
Note: To freeze, tightly wrap baked bars in aluminum foil!. Place in a large zip-top plastic freezer bag; seal bag, and freeze up to 2 months!. Let thaw at room temperature before cutting!. Seedless raspberry preserves or apricot preserves can be substituted for the cherry preserves for variety if desired!.Www@FoodAQ@Com
a dessert /white choc mousse pie--ingredents 13 cream filled cookies your choice 3 tablespoons butter unsalted melted 17 oval sandwich cookies vanilla and choc like milano cookies !.For filling 1 1/4 teaspoons unflavored gelatin 1 1/4 cups heavy cream 4 oz cream sheese softened 12 oz white choc chopped 1 tsp vanilla flavor Garnish 1pt strawverries halved 2 cups frozen coolwhip!.Crush 13 cream filled cookies save some for topping!. add butter to remainder for crust press in 9 in pie pan use glass for looks arrande oval cookies around edge of pan !.for filling in a small glass pan sprinkle gelatin ofer 1/4 cup of the cream and let stand 5 minuted to soften!.combine cream cheese , white choc and gelatin mixture in a small sauce pan!. Heat over med heat for 6 min stiring constantly until smooth!. remove from heat stir in vanilla !.pour in large bowl place over ice bath stir until thick and cooled!. whip remaining 1 cup cream in a large bowl until it peaks fold in a third of the whipped cream into the white choc mixture until well combined , gently fold in the remainder of the whipped cream until just blended!. spoon mixture into crust refrigerate at least 3 hrs or overnight before serving sprinkle with berries and cookie crumbs yum yumWww@FoodAQ@Com
Get some white chocolate then melt it in a pan then dip pretzels in it and let it dry on wax paperWww@FoodAQ@Com