|Drilling for Wine (Classic wine library)|
|by Robin Yapp|
In this entertaining account, the author regales the readers with accounts of his early adventures amid the horrors of the 1950s catering industry...
1 - 10 of 26 for candy lollipops
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Spray the lollipop mold (or marble ... 300F on the candy thermometer. Watch carefully; ... surface to make lollipops or hard candy, ... a handwritten gift label.
In a large ... to dissolve. Affix candy thermometer securely to ... pour mixture into lollipop/candy molds or ... insert stick immediately. Lollipops may be decorated ... candy or candied citron.
Prepare and bake ... sheet. Insert a lollipop stick into each ... dipping, place the remaining cake balls in the refrigerator for 20-30 additional minutes.
In a saucepan, ... in Pam-sprayed hard candy molds. Work fast. ... warmed for a few seconds in microwave. Put sucker sticks in molds before pouring mixture.
In large bowl, ... a layer of candy pieces. For best ... cooled and are hard, peel from foil and pull off any foil that has stuck to them. Eat and enjoy!
Freeze roll of ... decorator balls or candy sprinkles. Bake at ... oven and place lollipop sticks into bottom ... lollipop in sacks and tie with ribbons.
On foil-lined baking ... minutes or until candy melts and begins ... Teddy Grahams, candies, and sticks to make 6 more pops. Store in air-tight container.
Cover cookie sheet with tin foil. Sprinkle flour on cloth. Roll out dough on cloth 1/4 inch thick and cut into thin strips. Make pictures with strips ...
Turn oven to 375 degrees. Grease cookie sheets if necessary (check cookie mix package). Prepare cookie dough according to directions on package. Roll ...
Preheat oven to ... form a round lollipop. Decorate with ... cool one minute before removing from cookie sheets with a spatula. Makes 2-2 1/2 dozen cookies.
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