|Making Ice Cream and Frozen Yogurt|
|by Maggie Oster|
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country livi...
1 - 10 of 26 for commercial icing
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Combine first 3 ingredients in a large bowl; stir well. Set aside for 20 minutes. Add honey, eggs and vanilla; stir well. Combine whole wheat flour ...
Combine eggnog and ice cream in punch bowl. Slowly add 7-Up. Sprinkle with nutmeg. Makes about 16 (4 ounce) servings.
Add each ingredient ... layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.
Prepare cake mix according to package. Spoon 1/4 batter into each cone and place cones in muffin pans. Bake at 350 degrees for 20 to 25 minutes. Cool ...
Mix eggnog and coffee with mixer; add ice cream and mix ... in the whiskey and fold in whipped cream. Sprinkle with nutmeg. Serves 15 (1/2 cup) servings.
Combine butter and ... for 25 minutes or until pie tests done (do not overbake). Serve with ice cream and fudge sauce, if desired. Yield: 1 (9 inch) pie.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine ...
Combine eggnog and ice cream in punch bowl. Slowly add 7-Up. Sprinkle with nutmeg.
Combine first 4 ... crust, freeze. Spread ice cream evenly over ... Freeze until firm. Let frozen pie stand at room temperature 5 minutes before slicing.
Combine first 3 ingredients in a large bowl; mix well, and set aside. Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring ...
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