Tulipes Dessert Shells Recipes

TULIPES (FREE-FORM DESSERT CUPS)

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.

TULIPES (DESSERT SHELLS)

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.

STUFFED SHELLS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
• In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
• Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

DESSERT SHELLS WITH CREAM FILLING AND BERRIES

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.

COOKIE TULIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone sheet liner. Grease the outsides of 12 2-inch diameter baking glasses or small bowls.
• Mash the butter and white sugar together in a bowl until smooth, and mix in the flour, 1 teaspoon of vanilla extract, and the egg whites to make a smooth batter. Drop about 2 1/2 tablespoons of the mixture onto the prepared baking sheet, and use a spoon or spatula to spread the dough out into a very thin circle about 7 inches in diameter. Repeat with the remaining batter.
• Bake in the preheated oven until the cookies are very lightly browned at the edges and the centers are set, 7 to 9 minutes. Watch them carefully so they don't overbake. Pull the sheet from the oven, and immediately slip a spatula underneath each flat cookie; center and drape them over the greased glasses to harden into small wavy bowls. Allow to cool completely.
• While the cookies cool over their molds, beat the cream cheese and confectioners' sugar in a bowl until smooth; mix in 1 teaspoon of vanilla extract. Remove green tops and cores from 5 strawberries; place them into a small bowl, and mash to a juicy, slightly lumpy texture; mix the strawberries into the cream cheese mixture. Gently fold the whipped topping into the strawberry cream until thoroughly combined.
• Spoon about 3 tablespoons of the strawberry cream into each cookie bowl, then top with a pretty fresh strawberry with green top. Store leftover cookies in an airtight container, and leftover cream in refrigerator.