Parchment Scrolls
par Britta
Preparation Time
30 minutes
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto, au pesto
6 thin slices orange cheddar (or American) cheese
Instructions
Spread the pesto, au pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto, au pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely La Reine des Neiges is too difficult to cut)
Cut the roll into half-inch thick slices with a pain knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutes ou until golden brown.
(You can also call purchased tortilla emballage, wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
par Britta
Preparation Time
30 minutes
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto, au pesto
6 thin slices orange cheddar (or American) cheese
Instructions
Spread the pesto, au pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto, au pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely La Reine des Neiges is too difficult to cut)
Cut the roll into half-inch thick slices with a pain knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutes ou until golden brown.
(You can also call purchased tortilla emballage, wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
Witches' Brew (1998)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink ou eat ou in any way come in direct contact with skin with any chunks of dry ice -
toi can get burned par the extreme cold!)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink ou eat ou in any way come in direct contact with skin with any chunks of dry ice -
toi can get burned par the extreme cold!)
What toi will need:
marshmellows
chocolat syrup
fraise syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour fraise syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in fraise sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight ou however long toi think is appropriate
Step 6-take marshmellow off stick and put one peice of pop corn, maïs soufflé on, put marshmellow back on
Step 7- put chocolat sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness toi want them
I hope toi enjoy! I should have a pic posté soon!
marshmellows
chocolat syrup
fraise syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour fraise syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in fraise sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight ou however long toi think is appropriate
Step 6-take marshmellow off stick and put one peice of pop corn, maïs soufflé on, put marshmellow back on
Step 7- put chocolat sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness toi want them
I hope toi enjoy! I should have a pic posté soon!
Ingredients
◦2 12-ounce bottles of Cream Soda (not diet)
◦4 1/2 teaspoons caramel dur au beurre, caramel, caramel au beurre Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons caramel dur au beurre, caramel, caramel au beurre Topping Syrup into each of the glasses ou mugs (Chilled mugs works great).
Step 2: Add a 1/4 cup of cream soda into each glass and stir with a spoon until caramel dur au beurre, caramel, caramel au beurre topping is completely mixed in with the soda. Set aside.
Step 3: For the Foam - Combine the Reddi WHip, the remaining 1 1/2 teaspoons of caramel dur au beurre, caramel, caramel au beurre Syrup, and 1/2 tablespoon of cream soda in a small bowl. Stir until well combined.
Step 4: To Finish - Pour the remaining Cream Soda into the Glass ou mug. Spoon the foam mixture slowly into the center of the glass until it reaches the sides of the glass.
toi can enjoy this right away ou let stand for 1-2 minutes to get the full effect and look of the WWOHP Butterbeer. ENJOY!!!
◦2 12-ounce bottles of Cream Soda (not diet)
◦4 1/2 teaspoons caramel dur au beurre, caramel, caramel au beurre Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons caramel dur au beurre, caramel, caramel au beurre Topping Syrup into each of the glasses ou mugs (Chilled mugs works great).
Step 2: Add a 1/4 cup of cream soda into each glass and stir with a spoon until caramel dur au beurre, caramel, caramel au beurre topping is completely mixed in with the soda. Set aside.
Step 3: For the Foam - Combine the Reddi WHip, the remaining 1 1/2 teaspoons of caramel dur au beurre, caramel, caramel au beurre Syrup, and 1/2 tablespoon of cream soda in a small bowl. Stir until well combined.
Step 4: To Finish - Pour the remaining Cream Soda into the Glass ou mug. Spoon the foam mixture slowly into the center of the glass until it reaches the sides of the glass.
toi can enjoy this right away ou let stand for 1-2 minutes to get the full effect and look of the WWOHP Butterbeer. ENJOY!!!
Way-Sour Charms Blow Pop lollipops
Pop Rocks (whatever flavor toi choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
Pop Rocks (whatever flavor toi choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
Ingredients:Servings:
12 12 12Servings Size
Update
1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
1 (28 ounce) can citrouille pie filling
3 tablespoons powdered sugar
1/2 teaspoon citrouille pie spice (optional)
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 30 mins
1 Preheat four to 350 degrees.
2 cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides.
3 Fill with citrouille pie filling-most likely toi will have extra should toi wish to make more.
4 Bake for 20-25 minutes.
5 Remove and let cool.
Read more: link
12 12 12Servings Size
Update
1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
1 (28 ounce) can citrouille pie filling
3 tablespoons powdered sugar
1/2 teaspoon citrouille pie spice (optional)
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 30 mins
1 Preheat four to 350 degrees.
2 cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides.
3 Fill with citrouille pie filling-most likely toi will have extra should toi wish to make more.
4 Bake for 20-25 minutes.
5 Remove and let cool.
Read more: link
