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mistux · Posted: Wed Nov 25, 2009 9:16 am Post subject: Tippecanoe Place Frangelico Cream

~ Frangelico Cream ~

24 oz. cream cheese
1 1/2 C. superfine sugar
3 egg yolks

1 t. vanilla
2 T. Frangelico (hazelnut) liqueur (Michael likes 7)
2 C. heavy cream

Directions:
Beat egg yolks with 1 1/2 cup sugar and vanilla until light and pale. Beat in softened cream cheese, then Frangelico. Set aside in a cool place. In another bowl, whip cream until stiff. Fold into cheese mixture. Chill. Serve with fresh berries, fruit, or plain.

Variations:
Replace Frangelico with any fruit brandy or liqueur and garnish with corresponding fruit. For example: Kirsch/Cherries, Chambord/Raspberries, Apricot Brandy/Apricots.

Source: http://tippe.com/recipes.html
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dawn · Posted: Sun Apr 20, 2014 10:13 am Post subject: Raspberry Syrup Topping

Raspberry Syrup Topping:

1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Source: http://www.pauladeen.com/recipes/view2/baked_french_toast_casserole
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Dawn Mitchell
Manufacturing Information Solutions
www.mis-group.com