Used in 1288 recipes at an average of 1.217%.
A creamy rich Banana Custard tart with Butterscotch and a hint of Vanilla . For the base i used TPA Pie Crust with INW Biscuit . I also added a touch of VT Butter Base for a richer buttery taste and to add mouthfeel to the recipe . VT Banana Custard has become a real favourite of mine . I do find that in bakeries the Banana can seem quite weak and so i have added some FLV Banana to help push it more to the front . I have added FA Custard Premium and FLV Vanilla Pudding to increase texture and mouthfeel . The Vanilla Pudding also helps with vanilla notes . I have added sweetener but this is optional depending on personal preference
A butterscotch pecan Creme pie with butter caramel this is the third version i deleted the wf caramel rice treats and lowered the wf roasted pecans and cream,, its ooo butter pecan ice c and wf butter pecan pie and wf roasted pecans and cream make the pie part the cream and wf caramel butter and wf butterscotch cream pie for the filling, enjoy its much better got rid of some muting from taking out the extra caramel yummy i really am enjoying this if you like butter pecan mix this and my name is wrong this is a "DIY Nightmare" recipe,,i cant change my name here
Nice airy, yet rich, raspberry danish. The zeppola and pie crust combine to make that perfect dough part of the danish. I used the cookie to dry the dough out a touch and add some baked in sweetness. The butter adds a little salt profile to heighten the raspberry in the custard to make the raspberry filling for the danish.
Wanted to make a nice Cinnabon clone and this is as close as it gets! The pie crust, zeppola, and AP work in unison to get you that doughy mix that goes so well with the cinnamon. Cin crunch to dry it out and give it a little more of a bakery note. Fw cinnamon isn’t as strong as some others so I went a little high, after all, it is a cinnamon roll! The butter base and caramel are added to give you that rich caramelized sugar note.
A super nice banana cream pie. I used banana custard because it has an organic banana taste rather than a candy taste. Bavarian cream for the body of the “cream” filling and some caramel and cinnamon to give it that caramelized and cooked banana taste. The pie crust obviously for the bakery and crust note that wraps it all together.
There are a lot of Lemon Meringue Pie recipes on here, this is just another take on it.
This one is string on the butteriness, and cream. Light on the sugary meringue.
FE Lemon is chosen because it will outlast the steep needed for the custard. It can be substituted with your favourite lemon, just push it a bit higher to last through the steep.
FA Custard Premium is much maligned, and may be hard to get in your territory - it can be substituted with CAP Vanilla Custard if you choose.
HS French Vanilla IceCream can be swapped out with LB Vanilla Ice Cream should you choose.
Let it steep for a while in order to get the custards and creams to bloom.
21 Days is a good while for this.
This is my take on a Apple pie a la mode or Apple Pie with Vanilla Ice Cream on top. First more complex for me to do but because it’s the fall season I was thinking about what a good treat is for this time of the year.
I used Cap Apple Pie V2 for the main Apple pie profile in the recipe.
Cap Danish Cinnamon Swirl to give more to the bready crust notes for the pie and add a bit of cinnamon spice to the apples.
PUR Country Apple is used because this is one of the best Apple flavours to me and to give more to the apple filling instead of using FLV Apple Filling.
TPA/TFA Pie Crust is used lower to only give a hint of more doughy notes because I already have the Apple pie and Danish Swirl there as the main Apple Pie profile.
HS French Vanilla Icecream for the ice cream topping.
And finally the FA Vanilla Ice Cream to have the ice cream pop a bit more so it’s not so subtle in the recipe.