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
TORTILLA DESSERT CUPS
Make and share this Tortilla Dessert Cups recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine sugar and cinnamon.
- Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
- For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap.
- Bake for 10 minutes or until crisp and lightly browned.
- Cool completely in pan.
- Meanwhile, beat cream cheese in a mixing bowl until smooth.
- In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
- Beat in cream cheese on low until smooth.
- Fold in whipped topping.
- Cover and refrigerate for 1 hour.
- Carefully remove cups from pan.
- Pipe or spoon about 3 tablespoons filling into each cup.
- Drizzle or pipe with melted chocolate.
- Refrigerate for 5 minutes or until chocolate is set.
- Store in the refrigerator.
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.
TORTILLA DESSERT CUPS
Diabetics and dessert lovers alike are "wowed" by these creamy treats. Says Susan Miller of Wakeman, Ohio, "After finding out my mother had diabetes, I went on a search for good recipes like this. These bites taste so yummy, no one will ever guess they're low in anything!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges. , For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan., Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour. , Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.
Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 178mg sodium, Carbohydrate 19g carbohydrate, Fiber 0 fiber), Protein 4g protein.
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.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 26.7 g, Cholesterol 20.5 mg, Fat 9.6 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6.5 g, Sodium 67.2 mg, Sugar 22.1 g
TORTILLA DESSERT CUPS RECIPE BY TASTY
Here's what you need: sugar, cinnamon, butter, 10-inch flour tortillas, heavy cream, vanilla extract, sugar, fresh fruit
Provided by Hector Gomez
Categories Desserts
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375˚F (190˚C).
- In a small bowl, combine the sugar and cinnamon. Butter each side of the tortillas, sprinkle with cinnamon sugar, and cut into even quarters, making 12 pieces. Place 2 pieces in 6 cups of a muffin tin and push down so that they create a cup shape. Bake for 13-15 minutes, or until crisp. Remove the cups from the oven and allow to cool in the tin.
- In a large bowl, beat together heavy cream, vanilla extract, and sugar with an electric hand mixer until stiff peaks form.
- Assemble the cups by placing a spoonful of whipped cream in each toasted cup. Top the whipped cream with fresh fruit of your choice.
- Enjoy!
Nutrition Facts : Calories 274 calories, Carbohydrate 22 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams
FROZEN FRUIT CUPS
These are fun little treats that my mother used to make! Great for kids! Pop them out of the freezer for a quick treat!
Provided by HEATHERGARR
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h10m
Yield 18
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the sour cream, lemon juice, sugar and salt until blended. Fold in the pineapple, cherries, bananas and pecans. Pour into paper lined muffin tins. Freeze until set, then transfer to resealable freezer bags for storage.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 17.2 g, Cholesterol 11.1 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 29.9 mg, Sugar 12.7 g
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