|by Richard W. Hartel|
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/refe...
1 - 10 of 26 for commercial icing
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Combine eggnog and ice cream in punch bowl. Slowly add 7-Up. Sprinkle with nutmeg. Makes about 16 (4 ounce) servings.
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 ...
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 eggnog and ice cream in punch bowl. Slowly add 7-Up. Sprinkle with nutmeg.
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.
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 ...
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 ...
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 ...
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