|Ice Cream: The Delicious History|
|by Marilyn Powell|
Finally in paperback-a "sweet treat, just in time for summer" (Publishers Weekly) for ice cream lovers everywhere In this delicious history of ice...
Results 1 - 10 of 26 for commercial icing
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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 ...
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.
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.
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.
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 ...
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 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.
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