1 - 10 of 16 for anisette toast
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Beat the eggs and sugar together. Add rest of ingredients and mix well. Bake in a greased loaf pan 20 minutes at 370 degrees. When cool, remove from ...
Mix oil, sugar, ... loaf-shape. Bake at 350 degrees for 25 minutes. Take out of oven and slice while warm. Put back under broiler to toast. WATCH CAREFULLY.
In large roasting ... glass) dip sponge toast with milk and ... Refrigerate at least 4 hours. Put whip cream on top and let set another hour. Cut into squares.
Cut Anisette cookies in half ... crumbs on top. By preparing sugar-free puddings with skim milk and using "lite" Cool Whip, this dessert can be low calorie.
Combine cookie crumbs, sugar and melted butter in a 10 inch spring form pan. Press crumbs over bottom of pan. Refrigerate for 30 minutes. Meanwhile, ...
Line a 9 ... with 1 package anisette toast (don't crumble). Pour ... skin from forming). Refrigerate overnight. Remove sides of pan and ice with Cool Whip.
I used a ... of pan with anisette sponge. Break pieces ... chocolate pudding. Refrigerate 4 to 5 hours, or overnight. Top with Cool Whip before serving.
Line pan with toasts tightly. With tablespoon, ... least 2 days. Remove from pan. Cover top and sides with whipped cream. May use other pudding variations.
In medium bowl, combine flour and baking powder; set aside. In large bowl, combine sugar and butter; beat until creamy. Add eggs, anise flavored ...
Moisten sponge toasts in shallow dish ... toasts. Cover with chocolate pudding. Let sit for several hours. Cover with whipped cream and chocolate shavings.
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