361 white ingredients Recipes

yellow cake mix (or 5 cups american-style batter from your favorite recipe) or 1 (18 oz) box white cake mix, plus ingredients to prepare batter according to package directions (or 5 cups american-style batter from your favorite recipe), white chocolate chips, melted & cooled slightly, cream cheese or 8 oz light , at room temperature, cool whip, thawed or 1/4 cup sweetened whipped cream, fresh strawberries, hulled and sliced, fresh pineapple chunk (or use canned, drained ), mandarin orange, drained well, kiwi fruits, peeled & sliced, pineapple juice, lemon juice, cornstarch, granulated sugar

chocolate velvet cake batter, semisweet chocolate morsels, butter, softened, light brown sugar, eggs, all-purpose flour, baking soda, salt, sour cream, water, vanilla extract, white chocolate morsels, coarsely chopped slivered almonds, toasted, vanilla buttercream frosting: (bourbon ), butter, softened, powdered sugar, milk, vanilla extract, preparation, beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. stir in vanilla extract., bourbon buttercream frosting : substitute 1/3 cup bourbon and 1/3 cup milk for 2/3 cup milk.

premium white chocolate, eagle brand sweetened condensed milk ( not evaporated milk ), vanilla extract, salt, chopped green candied cherries, chopped red candied cherries

puree from canned california cling peaches, champagne, lemon juice, maraschino liqueur

flour, powder sugar, egg yolk, egg, dl milk, cream, butter, lemon zest, raspberry, dl pommegranate juice, pear, white wine, sugar, egg yolk, sugar, vanilla, vanilla pod, milk, cream

white confectioners coating (white almond bark), broken up, peanut butter (such as jif)

white sugar, light brown sugar, milk, marshmallow cream, peanut butter

white grape juice (any brand ), ginger ale (i use canada dry diet , you can tsp tell it s diet), raspberries (optional), blackberry (optional), strawberry, cut in half with the green stem still attached (optional), blueberries (optional)

ingredients for 1 recipe sugar cookie dough, at room temperature, red gel paste food coloring, white chocolate, melted, pink gel paste food coloring

lg egg yolks, sugar, whipping cream, white chocolate imported, finely chopped, ts vanilla extract, tb sugar

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

graham wafer crumbs (approx. 16 wafers), sweet butter melted & clarified (approx 0.75 stick), castor sugar, freshly grated nutmeg, sweet butter, softened, white chocolate , broken up, heavy cream, at room temperature, cream cheese, softened & cubed at room temperature (2package), fresh large eggs, separated, & at room temperature, pure vanilla extract, salt, white chocolate , broken up, heavy cream at room temperature, light creme de cacao, notes on ingredients, may be substituted for with 2 tsp pure vanilla extract or 2 tsp coconut, extract, you may use 1 or any combination of the following, chopped nuts almonds , pistachios, or pecans, fresh strawberries, dried apricots, white/dark/milk chocolate curls, vanilla wafers, desiccated coconut, appliances, x 3 springform pan , a bowl or a food processor with metal blade, double boiler, electric mixer with both large & small bowls, baking sheet

white chocolate baking squares (1 package), whipping cream, white chocolate curls

white house cookbook (fruit cake circa 1887), url : http://www.vintagerecipes.net/books/whitehouse/fruit_cake_by_measure_excellen.php, fruit cake by measure (excellent), scant teacupfuls of butter, cupfuls of dark brown sugar, eggs, whites and yolks beaten separately, raisins, seeded, currants, washed and dried, citron cut in thin strips, cupful of cooking molasses, cupful of sour milk, a grated nutmeg, tablespoonful of ground cinnamon, teaspoonful of cloves, teaspoonful of mace, wine-glass of brandy, flour, level teaspoonful of soda, instructions, stir the butter and sugar to a cream, add to that nutmeg, ground cinnamon, cloves, mace, the molasses and sour milk. stir all well, then put in the beaten yolks of eggs , brandy; stir again all thoroughly, then add four cupfuls of sifted flour alternately with the beaten whites of eggs., now dissolve soda and stir in thoroughly., mix the fruit together and stir into it two heaping tablespoonfuls of flour; then stir it in the cake., butter two common-sized baking tins carefully , line them with letter paper well buttered, and bake in a moderate oven two hours., after it is baked , let it cool in the pan. afterward put it into a tight can, or let it remain in the pans and cover tightly. best recipe of all.

self-raising flour, caster sugar, brown sugar, x egg, x lemon , zest of, unsalted butter, melted, buttermilk, milk, white choc chips, frozen boysenberries , (1/2 box)

olive oil, boneless skinless chicken breasts, diced, onion, chopped, garlic cloves, crushed, jalapenos, seeded, finely chopped, cumin, oregano, cayenne, salt, cannellini beans, drained and rinsed (or other white beans), chicken broth, sour cream

chicken thighs, chopped onion, garlic, finely chopped, chicken broth, ground cumin, oregano, salt, tabasco sauce, great northern beans, frozen corn, chopped fresh cilantro , optional

white lily self-rising flour, not packed, almost a cup buttermilk