White Chocolate Ambrosia Food

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

CREAMY WHITE CHOCOLATE AMBROSIA

Steps:

• Mix pudding mix, pineapple, marshmallows and coconut in large bowl until blended.
• Stir in COOL WHIP and cranberries.
• Refrigerate 1 hour.

MOM'S AMBROSIA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• In a small mixing bowl, stir together flour, baking soda and salt.
• Set aside.
• In a large mixing bowl, cream butter and sugar together until light and fluffy.
• Add vanilla and egg. Beat well.
• Add dry ingredients to creamed mixture. Mix well.
• Add chocolate chips. Mix well.
• Roll a heaping teaspoon of dough into a ball.
• Place each ball 2" apart on an ungreased cookie sheet.
• Bake in preheated oven for 10-15 minutes.
• Remove from oven and place cookies on a cooling rack.

WHITE CHOCOLATE CRèME BRûLéE

Steps:

• Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
• Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
• To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.