|How to Cook Better|
|by Shaun Hill|
Shaun Hill explains how your choice of ingredients and cooking processes affects the flavour and texture of your meal.
1 - 10 of 78 for cook icing
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Melt 1 German chocolate bar, 1/4 pound, in 1/2 cup hot water. Set aside to cool. Beat 5 egg whites. Cream: Add 1 cup buttermilk to egg yolks, Crisco ...
Add all ingredients together. Mix with enough milk to reach fill line on ice cream freezer. Freeze according to instructions.
(If bananas, pineapple or other fruit is added use 2 1/2 cups sugar). Pour into freezer can and add homogenized milk to full line. Freeze and serve.
Stir evaporated milk ... mashed. Pour into ice cream freezer. Add ... better if made ahead of time and "packed" with ice and salt and wrapped in newspaper.
Beat eggs lightly ... ingredients and mix well and pour in freezer. (I use an electric freezer.) Pack with ice and pickling salt. ... ice cream with ice.
Mix together in saucepan over low heat until thick. Remove from heat and cool. Mix together in another bowl: 1/4 lb. butter 1/2 c. Crisco 1 tsp. ...
Cook until thick, stirring ... in refrigerator. Cream: Add to flour mixture. Beat until fluffy. Food coloring may be added. Also, this icing freezes well.
Cook 3 tablespoons flour ... fluffy. Add 1 teaspoon vanilla and mix. Add cooked flour mixture until well blended. Should be consistency of whipped cream.
Beat first 3 ingredients with small amount of milk. Heat 1/2 gallon of milk on stove. Strain. Add 1/2 teaspoon salt and 3 tablespoons vanilla. Add to ...
Heat part of milk mixed with eggs and cornstarch and sugar until thick like pudding. Add vanilla and put in freezer. Finish filling freezer with milk ...
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