|The Hotel St. Francis Cook Book|
|by Victor Hirtzler|
In this cookbook the author has endeavored to give expression to the art of cookery as developed in the years in keeping with the importance of th...
1 - 10 of 31 for butterscotch torte
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Mix flour, butter ... crust. Mix well butterscotch pudding with milk. ... Spread 1 tub Cool Whip over this and sprinkle with 1/4 cup pecans. Chill and serve.
Combine eggs, baking ... sugar. Spread over cake. Mix ingredients and cook until thick and glossy. Cool and spread over torte. (Needs to be refrigerated.)
Beat egg whites until stiff and set aside. Beat egg yolks and add sugar gradually. Add baking powder, vanilla, graham cracker crumbs and nuts. Fold ...
Beat egg yolks ... and spread over torte. Cover with ... 1 tbsp. flour 1 egg, beaten 1/4 c. butter 1 tsp. vanilla Mix well together and pour over torte.
Cream butter, vanilla, sugar and egg yolks. Fold in whipped cream, pecans and chopped candy bars. Grease 1 large cake pan. Pat slices of cake to ...
Refrigerate this. Crust: ... 1 small package butterscotch instant pudding, 3 ... cream cheese mixture. Let pudding set. Spread with remaining Cool Whip.
Mix together and ... 1 box instant butterscotch pudding mix 1 ... Pour over cream cheese layer, then top with Cool Whip and sprinkle with nuts. Refrigerate.
Crust: Combine all ... Melt chocolate and butterscotch chips in microwave. ... refrigerate for at least 6 hours. Garnish with chocolate leaves and whipped cream.
In saucepan, heat ... package (12 oz.) butterscotch morsels until smooth ... top to even thickness. Let set. Remove waxed paper. Cut in wedges to serve.
Beat in large bowl egg yolks until thick; add baking powder, salt, sugar, vanilla and crackers; set aside. Beat 6 egg whites until stiff peaks. Fold ...
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