Category: Desserts
Cuisine: not set
6 cups sugar
9 teaspoons cornstarch
3 cups fresh lemon juice
36 large egg yolks
3 cups (6 sticks) chilled unsalted butter cut into 1/2-inch cubes
16 ounces imported white chocolate (such as Lindt or Perugin finely chopped (do not use chips)
6 8- ounce packages Philadelphia-brand cream cheese room temperature
5 cups (packed) powdered sugar (about 1 1/4 pounds)
4 cups chilled heavy whipping cream
4 cups lemon curd (see above)
14 ounces imported white chocolate (such as Lindt or Perugin finely chopped (do not use chips)
1 1/3 cups chilled heavy whipping cream
11 cups sifted cake flour
11 teaspoons baking powder
2 1/2 teaspoons salt
3 cups buttermilk
6 tablespoons thawed frozen orange juice concentrate
5 tablespoons vanilla extract
1 1/2 cups (3 sticks) unsalted butter room temperature
6 1/2 cups sugar
1 1/2 cups vegetable oil
2 1/2 cups egg whites (about 20 large)
1/2 teaspoon cream of tartar
2 11- inch-diameter tart-pan bottoms or cardboard rounds
1 8- inch-diameter tart-pan bottom or cardboard round (cut from 9-inc
1 5- inch-diameter tart-pan bottom or cardboard round (cut from 6-inc
14 12- inch-long, 1/4-inch-diameter wooden dowels
Mix of large and tiny white roses and fresias (abo
8 1- pint containers fresh strawberries hulled, halved
2 1/2- pint containers fresh blackberries
2 1/2- pint containers fresh raspberries
2 1/2- pint containers fresh blueberries
1 cup sugar
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