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  <title>Latest Dessert Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
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  <item>
   <title><![CDATA[Recipe: Hazelnut Praline Buttercream ]]></title>
   <link>http://freerecipes.eu/free-recipe/dessert-recipes/hazelnut-praline-buttercream-/184/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:34:39 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dessert-recipes/hazelnut-praline-buttercream-/184/index.html</guid>
   <description><![CDATA[ Place a medium bowl in a larger bowl of ice water.  Set Aside. Bring milk to the boiling point in a heavy saucepan over medium
heat.

Meanwhile, beat egg yolks in a large mixer bowl until smooth. Gradually add 1/3 cup plus 1 tablespoon of sugar and continue berating
until the mixture is pale yellow and forms a ribbon when beaters are lifted (about 7 minutes.)

Gradually add boiling milk to yolk mixture, beating constantly to avoid the yolk curdling.  Return the mixture to the saucepan, and cook
over low heat - stirring with a wooden spoon, for 30 seconds. Immediately pour custard into the bowl set over ice water. Cool, stirring occasionally.

Beat the butter and praline paste in a large bowl until smooth and creamy.  Gradually beat in cooled custard.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Cherry Dessert ]]></title>
   <link>http://freerecipes.eu/free-recipe/dessert-recipes/cherry-dessert-/158/index.html</link>
   <pubDate>Sun, 20 Sep 2009 17:11:32 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dessert-recipes/cherry-dessert-/158/index.html</guid>
   <description><![CDATA[ Powdered sugar to dust over top, optional
In a large mixing bowl, cream together the butter and sugar. Add the almond extract. Stir in the flour and baking powder. Mix until smooth. Butter a 13x9-inch cake pan. Turn the mixture into the pan. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350 degrees F for 45 to 50 minutes or until golden and cake tests done. Filling will sink into the cake while baking. To serve, cut into 16 pieces. Place bottom side up on serving plate. Dust with powdered sugar, if used. Spoon slightly sweetened whipped cream over each serving, if desired. This is great served warm! 

Note: For blueberry dessert, substitute blueberry pie filling for the cherry filling
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: A Quick Dessert ]]></title>
   <link>http://freerecipes.eu/free-recipe/dessert-recipes/a-quick-dessert-/117/index.html</link>
   <pubDate>Mon, 14 Sep 2009 16:48:15 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dessert-recipes/a-quick-dessert-/117/index.html</guid>
   <description><![CDATA[ Add sugar and nutmeg to applesauce. Put applesauce on toast, about 3 tablespoons on each piece of toast. Lay a slice of cheese over the sauce. 

Bake in a moderate oven until the cheese melts. 

Serve hot. ]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Creme Anglaise]]></title>
   <link>http://freerecipes.eu/free-recipe/dessert-recipes/creme-anglaise/41/index.html</link>
   <pubDate>Thu, 10 Sep 2009 16:18:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/dessert-recipes/creme-anglaise/41/index.html</guid>
   <description><![CDATA[ Bring milk and cream to boil in heavy saucepan.

Meanwhile, beat egg yolks and sugar in mixer,until pale yellow
and forms a ribbon when beraters are lifted, about 7 minutes.

Slowly pour 1 cup of hot liquid into yolks, beating constantly.

Transfer yolk mixture to milk and cream in saucepan and stir
constantly over medium-low heat until it thickens enough to caot the
back of a spoon.  DO NOT BOIL.

Strain into a large bowl set into a larger bvowl of ice water and
cool to room temperature, stirring occasionally.  Cover and
refrigerate for at least two hours.
]]></description>
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