|Ice Cream: The Delicious History|
|by Marilyn Powell|
Finally in paperback-a "sweet treat, just in time for summer" (Publishers Weekly) for ice cream lovers everywhere In this delicious history of ice...
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Combine sugar and 2/3 cup water in small saucepan. Bring to a boil; cook, stirring until sugar is dissolved. Cool. Combine syrup with remaining ...
Beat eggs with ... and cook in oven at 350 degrees until done. Cream cheese and butter together, then add confectioners' sugar and walnuts. Spread on cake.
Chop raisins fine. Add spices to dry ingredients in angel food cake mix. Dredge raisins with 2 tablespoons of dry mix; set aside. Prepare cake; ...
Heat oven to ... minutes. Spoon into dessert dishes spooning sauce from bottom of pan over top. Garnish with whipped cream and walnuts (serve with ice cream).
Grind cookies in ... topping into softened ice cream and spoon into ... topped with whipped topping and garnished with chocolate curls and toasted coconut.
Mix frozen juice ... Mix all juices together. Cut ice cream and sherbet in 2 inch squares and add fruit juices. Chill. Add ginger ale just before serving.
Mix frozen juices ... juices together. Cut ice cream and sherbet in 2-inch squares and add to fruit juices. Chill and add ginger ale just before serving.
Reserve several strawberries ... Process puree and ice cream in blender until ... immediately with long spoons. Garnish with whole strawberries. Serves 4.
Crush wafers, add ... Cover with soft ice cream. Put into ... hour. Serve with lots of whipped cream topping and slivered almonds on chilled dessert plates.
In bottom of ... crushed crackers. Cut ice cream in slabs (1 ... Dribble fudge over this. Cover with slivered almonds. Prepare day before and place in freezer.
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