|Cook's Guide to Poultry & Game|
|by Lucy Knox|
This essential cook's compendium provides all the information you will need to cook these meats successfully.
Results 1 - 10 of 29 for bakers wax
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Melt The chocolate ... the walnuts on wax paper. After 1 ... LEAST 1 hour. Cooks Note: Use Baker's Dipping Chocolate or tempered chocolate for best results.
Mix sugar, coconut or peanut butter, egg, salt, butter and vanilla together in bowl and chill on waxed paper in refrigerator for 1 hour (mix with ...
Mix together. Form into bite-sized balls. Dip into coating made of: Heat until melted over hot water. Dip balls to coat. Let set on waxed paper.
Soften butter and ... with toothpicks into chocolate mixture and set on wax paper lined cookie sheets. Refrigerate. (Reheat chocolate mixture as necessary).
Mix together butter and 1/2 pound 10x sugar. Add cream cheese or marshmallow cream, 1 pound 10x sugar and peanut butter. Chill in refrigerator and ...
Mix milk, butter, ... nuts, and coconut; chill. Melt wax; add chocolate and stir until smooth. Roll candy balls in chocolate mixture until coated and chill.
Mix together well all ingredients except last 2. Shape into balls. Chill until firm. Dip with toothpicks into melted chocolate and paraffin wax mixture.
Sift sugar. Mix ... chocolate bits and wax together in double ... of double boiler. It takes longer, but if the water is just hot the results are better.
Mix ingredients well. ... balls. Place on wax paper. Put toothpicks ... Dip bon bons and place back in refrigerator for 1 or 2 hours. Makes 9 1/2 dozen.
Mix together then form into balls, chill, then dip into chocolate mixture. Mix in double boiler. When melted, dip balls with fork, then chill.
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