|The London Art of Cookery|
|by John Farley|
John Farley, formerly principal cook at the London Tavern, designed his 1811 "The London Art of Cookery.
1 - 10 of 34 for caramel apple salad pineapple
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Mix together powdered ... Add eggs, crushed pineapple and Cool Whip. ... to serve, add 3 Granny Smith apples peeled and diced and 8 oz. roasted peanuts.
Chop apples and roasted peanuts. Drain pineapple and squeeze well. ... eggs and butter. Beat 3-5 minutes. Fold into Cool Whip. Add remaining ingredients.
Mix first 3 ingredients, then add apples, marshmallows and peanuts until combined. Refrigerate until ready to serve. Serves 8.
Mix together butter, ... Beat until smooth. Mix together Cool Whip and drained pineapple, add to above mixture. Then before serving add apples and peanuts.
Cream together butter, powdered sugar and eggs. Fold in Cool Whip and drained pineapple. Mix in nuts and apple pieces. Refrigerate.
Mix flour with sugar. Add pineapple with juice, egg ... Cool. Fold in Cool Whip, apples and peanuts. Sprinkle with extra peanuts. Refrigerate. Serves 6.
Mix together first ... refrigerator. When mixture is cool add Cool Whip and nuts, stir until blended. Fold in apples. Keep in refrigerator until ready to serve.
Beat the butter, egg and powdered sugar for 2 minutes. Then add Cool Whip, pineapple and chopped peanuts. Stir in chopped apples.
Beat sauce ingredients for 5 minutes until creamy. Blend in Cool Whip. Add apples, nuts and pineapple.
Over medium heat, stir pineapple, egg, flour, ... Peel and slice apples. Mix apples ... Spread 1/2 cup peanuts on top as garnish. Refrigerate 2-3 hours.
Result Page: 1
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