|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
1 - 10 of 133 for butter dessert bar
Cream together butter and sugar until ... sugar, cheese and vanilla. Spread. when set cut into squares and store in the refrigerator. These bars freeze well.
Press into a 9 x 13 inch pan. Spread 1/2 gallon vanilla ice cream, softened on top of crust. Freeze. Bring to a boil and cook for 8 minutes, stirring ...
Drain blueberries over ... until crushed. Add butter, and pulse ... in three diagonal lines. Garnish with strawberries. Refrigerate until ready to serve.
Drain blueberries over ... until crushed. Add butter, and pulse ... topping may be substituted for the whipping cream, powdered sugar and vanilla extract.
Combine coconut and butter; press into ... water; add chocolate bar. Stir chocolate ... Fold in whipped dessert topping; pile into ... freezer for extended time.
Combine and beat ... chill. Melt and stir until smooth: 6 tbsp. butter Cool slightly and spread over chilled layers. Chill at least 1 hour before cutting.
Mix and pat ... chips 1/2 c. butter Boil 8 minutes. ... Sprinkle with 1 1/2 cups Spanish nuts, then pour on boiled topping. Freeze until served. Serves 12.
Combine the following ... and 1/2 cup butter. Add vanilla ... over peanuts and cover with cooled chocolate mixture. Freeze until ready to serve. Serves 16.
Mix butter with cookies and ... milk 2/3 c. chocolate chips 1/2 c. butter Pour over ice cream and re-freeze. OK to pour over ice cream while hot or cold.
Mix butter, crackers, and ... pudding with milk; add ice cream. Pour over crust; chill. Spread Cool Whip over top. Chop Heath bars and sprinkle over cream.
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