SUGARY DESSERT SHELLS
-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment. Draw two 6-in. circles on paper; set aside. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in the butter and vanilla. Gradually beat in flour until smooth., Spoon 2 tablespoons of batter over each parchment circle; spread with the back of a spoon to cover circle. Bake at 350° for 8-9 minutes or until edges are lightly browned. , Remove from the paper with a metal spatula and immediately place each over an inverted 6-oz. custard cup or small bowl; shape around cup. Repeat with remaining batter to make 6 more shells (parchment can be reused). Fill with pudding and fruit.
Nutrition Facts : Calories 132 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 72mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
TULIPES (DESSERT SHELLS)
These elegant dessert shells are from Good Housekeeping. Easy to whip up and you can keep some on hand for last minute guests. Wrap well and store for up to a week. Fill with ice cream, sorbet, lemon curd, fresh fruit, strawberry mousse, or a variation of recipe#406410 or recipe#390000. Notice how you bake 2 cookies at a time, and think the batter for each amount is a heaping tablespoon. Even wonder if cinnamon might be interesting in this.
Provided by WiGal
Categories < 4 Hours
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease large cookie sheet.
- In large bowl, with wire whisk, beat egg whites, confectioners' sugar, and flour until well blended.
- Beat in melted butter, vanilla, and salt.
- Make TWO cookies by dropping batter by heaping tablespoons, 4 inches apart on prepared cookie sheet.
- With narrow metal spatula, spread batter to form 4 inch rounds.
- Bake cookies until golden around edges, 5 to 7 minutes.
- Place two 2 inch diameter glasses UPSIDE DOWN on work surface. Guessing that the glasses should be short squatty ones.
- With spatula, quickly lift 1 hot cookie and gently shape over bottom of glass.
- Shape a second cookie.
- When cookies are cool, transfer to wire rack. (If cookies become too firm to shape, return them to cookie sheet and place in oven to soften slightly.).
- REPEAT steps five through 11 with remaining batter. (Batter will become slightly thicker upon standing.).
- Store tulipes in single layer in airtight container at room temperature.
- To serve, place on dessert plate and fill with your choice of filling.
Nutrition Facts : Calories 103.8, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 113.1, Carbohydrate 11.5, Fiber 0.1, Sugar 7.4, Protein 1.5
TULIPES (FREE-FORM DESSERT CUPS)
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 30m
Yield 10 - 12 free-form dessert cups
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Put the six tablespoons of butter and the sugar into a mixing bowl, and start beating with a wire whisk or with an electric mixer. Beat until light and creamy.
- Beat in the flour and vanilla.
- Beat the egg whites until they stand in soft peaks. Fold the whites into the creamed mixture.
- Select a baking sheet large enough to fit neatly in the oven. Brush the top surface with butter.
- Using a mixing or other round bowl that is five inches in diameter, invert it onto the baking sheet and trace a circle in the light butter coating. Make as many separately traced circles as possible; the maximum may be two or three to a sheet.
- Spoon one or two tablespoons of the batter into the center of each circle, one at a time. Carefully smooth the batter into one very thin layer, less than an eighth of an inch thick, to cover the circle. Continue filling the circles.
- Place the baking sheet in the oven and bake three to three and one-half minutes, watching carefully that the pastries do not burn. Remove the sheet from the oven and immediately lift up the circles one at a time, carefully shaping them while hot (place the brown bottom side up) in the center of a cup (a regular-shape rounded coffee cup or Chinese soup or rice bowl is suitable). When pushed into the center, the edges should be neatly fluted or ruffled. Let cool and remove from the mold.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 8 milligrams, Sugar 4 grams, TransFat 0 grams
BLT SHELLS
Make and share this BLT Shells recipe from Food.com.
Provided by Food.com
Categories Pork
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, about 12-13 minutes. Drain and rinse with cool water. Set aside.
- To make the dressing, in a medium bowl, whisk to combine mayonnaise, buttermilk, ranch seasoning mix and 2 tablespoons parsley. Set aside.
- In a large bowl, toss to combine tomatoes, lettuce, 3/4 of the cooked bacon, scallions, salt and pepper. Drizzle in 1/4 cup dressing and toss to coat. Use a small spoon and fill the shells with the salad.
- To garnish, drizzle the dressing over the shells and top with 1 tablespoon chopped parsley and remaining chopped bacon.
Nutrition Facts : Calories 398.9, Fat 15.1, SaturatedFat 5, Cholesterol 22.2, Sodium 321.3, Carbohydrate 51.7, Fiber 4.1, Sugar 7.4, Protein 14.3
DESSERT PASTRIES WITH STRAWBERRIES (TULIPES AUX FRAISES)
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 15m
Yield 10 - 12 servings
Number Of Ingredients 4
Steps:
- Arrange one dessert cup on each of 10 or 12 plates.
- Spoon an equal portion of the pastry cream in the center of each cup. Garnish the top of the pastry cream decoratively with three strawberries.
- Hold a small sieve over the top of each serving and add a little confectioners' sugar. Sprinkle the tops with sugar.
DESSERT SHELLS WITH CREAM FILLING AND BERRIES
I wanted a quick and healthy dessert and this is my creation. It is very simple and quick to prepare. My guests thought it looked like I had spent a lot of time preparing. This is so easy and so delicious.
Provided by Margo59
Categories Dessert
Time 10m
Yield 6 filled shells, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix yogurt and Cool Whip together. Keep covered in refrigerator until ready to assemble.
- Toss berries together in separate bowl. Refrigerate until ready to assemble.
- To assemble: Plate dessert shells.
- Divide cream filling between shells.
- Divide berries between shells.
- I placed one berry on top of cream filling and the rest in front of the filled shell.
Nutrition Facts : Calories 56.2, Fat 2, SaturatedFat 1.4, Cholesterol 0.2, Sodium 9.7, Carbohydrate 9.6, Fiber 3.1, Sugar 6.2, Protein 1.1
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