|Twelve: A Tuscan Cook Book|
|by Tessa Kiros|
This personal cookbook reflects the Siena-based author's love of the cuisine of her adopted homeland.
Results 1 - 10 of 79 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 ...
(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.
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 ...
Add all ingredients together. Mix with enough milk to reach fill line on ice cream freezer. Freeze according to instructions.
Mix everything together and beat for 10-15 minutes until fluffy.
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.
Cook until thick, stirring ... in refrigerator. Cream: Add to flour mixture. Beat until fluffy. Food coloring may be added. Also, this icing freezes well.
Stir 2 tablespoons flour and 1/2 cup milk over low heat until pasty. When cool add 1 stick soft butter, 1 cup 10X sugar and 1/2 teaspoon vanilla.
Cook 3 tablespoons flour ... fluffy. Add 1 teaspoon vanilla and mix. Add cooked flour mixture until well blended. Should be consistency of whipped cream.
Slice cucumbers, onions, and peppers; add other ingredients. Put in scalded jars; seal and refrigerate. Let set a few days before eating.
Result Page: 1
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