|Ice Creams & Sorbets: Cool Recipes|
|by Lou Seibert Pappas|
Nothing beats homemade ice cream, and making it from scratch is a charming summertime tradition whose time has come again.
1 - 10 of 62 for clear icing
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Sift the powdered ... minutes or until icing is very stiff. ... icing immediately or keep covered to prevent it from drying out. Makes about 2 1/2 cups.
Preheat oven to ... them first in ice water to avoid ... For extra white icing, add a ... White. For extra flavor, add a few drops of butter flavoring.
Cut peel from ... add the cracked ice. Pour on ... and may be omitted altogether. You can use the pineapple syrup in punch if desired when adding honey.
(I can show ... the container in ice. I use ... breweries have complex machines to drain the yeast sediment, resulting in no sediment in the bottles you buy.)
Sift powdered sugar; ... electric mixer until smooth. This icing is good on Pillsbury white cake mix and is best if kept cold in refrigerator before serving.
Mix cake ingredients ... glaze, combine all ingredients. Spread between cake layers and on top of icing. For icing, mix all ingredients until smooth. Frost.
Mix all ingredients and beat at medium speed for 4 to 5 minutes. Bake at 350 degrees for approximately 45 minutes. Mix all ingredients and beat at ...
Mix as for any cake mix. Bake as directed on package. Mix together and beat for 5 minutes.
Cream sugar, Crisco, and butter until creamy. Add eggs, one at a time. Sift dry ingredients together and add along with milk. Blend well. Add ...
In medium saucepan, ... into cake pan. ICING: Melt chips ... evenly over cereal mixture. Let cool in refrigerator for a few hours. Cut into squares and serve.
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