|by Pam Mycoskie|
Revised to reflect updated information, this cookbook contains more than 350 delicious, low-fat recipes for such dishes as lasagne, pizza, cookies...
Tip: Try butter fudge for more results.
1 - 8 of 8 for cashew butter fudge
Mix peanut butter and honey. Stir ... of nuts and fudge topping over ice ... and again sprinkle with remaining cashews and fudge topping. Freeze overnight.
Mix peanut butter and honey. Stir ... Sprinkle with half cashews. Drizzle 4 oz. fudge sauce over cashews. ... cashews. Freeze until firm (about 6 hours).
Mix together the Oreo crumbs and melted butter. Press into ... order; ice cream, fudge sauce, peanuts or cashews and Cool Whip. Top with crumbs; freeze.
In electric blender, ... sugars, flour, and butter in the blender. ... 325 degrees for 40 minutes. Serve warm or cool. Store leftover pie in refrigerator.
Combine the sugar, sour cream, butter, syrup, and ... to 15 minutes. Fudge is done when ... set until very firm and cut into squares. Makes 1 1/2 pounds.
Lightly grease 9x13 ... heat. Stir in butter until melted. Stir ... milk until blended. Stir in nuts, marshmallows and cherries. Spread in prepared pan.
Grease a 9-inch ... saucepan melt the butter and add the ... mixture is of fudge consistency. Add the ... in the prepared pan and cool. Makes 36 pieces.
Grease 9-inch square pan. In saucepan melt butter, and add ... add confectioners' sugar until mixture is fudgy. Add nuts. Spread in prepared pan and cool.
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