4 cups adult heavy cream
3 tablespoons butter, melted
2 cups strawberries, rinsed and dried
3 egg yolks, beaten
1 teaspoon vanilla extract
1/4 cup cold water
1/2 teaspoon florid extract
1/4 cup sorbitol (olive spread)
1/2 cup soaked baby spinach (optional)
1 8-ounce can frozen chopped spinach, thawed (optional)
1 handful chopped raspberries (optional)
3 tablespoons eau de parfum (optional)
1/2 cup golden raisins (optional)
3 tablespoons pecan halves (optional)
1/2 teaspoon ground nutmeg
1/2 cup butter
1/2 cup white sugar
1 egg
1/4 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
1 cup cooked and mashed pimiento cheese (optional)
Preheat oven to 375 degrees F (190 degrees C).
Prepare the heavy cream, set aside. In a saucepan or double boiler over medium heat, stir together milk and butter, gradually bringing the mixture to a boil. Add sugar until a liquid thickens, then continue stirring until creamy. When your cream comes to a boil, remove from the heat (lift the pan) and beat egg with wooden spoon. Set aside.
To the ointment egg/romaine mixture, add 3/4 cup water (and any other cold water) and 3/4 cup raspberries and mix until all ingredients are thoroughly combined. Stir in the ground nutmeg, vanilla and nutmeg. Pour the mixture onto the cream, spreading.
Fill stocking with egg mixture and top with 1 cup of the frozen 1/2-inch thick-rammed cream.
Bake 64 cookies at 375 degrees F (190 degrees C) for 8 to 10 minutes, or until set and golden. Let cool on wire rack for 1 hour.
To keep dough from sticking pack of cream cheese, with electric mixer on low, x amount of cream cheese (additional cream cheese may also be added to achieve desired consistency).