1 - 10 of 10 for crunchy glaze
Drain peach and ... and mustard for glaze. Broil ham ... Broil briefly to toast almonds. Garnish with maraschino cherries and parsley. Makes 6-8 servings.
Mix peanut butter, ... into balls. Refrigerate. Glaze: Blend sugar, ... for a few seconds. Do not let them dry. Roll in coconut or peanuts. Refrigerate.
Heat oven to ... and shortening, stirring constantly. Drizzle glaze over bars. Refrigerate at least 1 hour; cut into bars. Store in refrigerator. 36 bars.
In a large ... Frost with Chocolate Glaze. Makes about ... cocoa. Add either milk or cold coffee (whichever you prefer) to make a spreading consistency.
Combine all ingredients ... bons into chocolate glaze and lay on ... butter may be used if you add 1 cup chopped peanuts to recipe. Makes about 7 dozen.
Two envelopes of ... milk for the glaze. Add the ... bake. No sugar is added since Nancy's white bread is somewhat sweet so it is perfect for this treatment.
Grease and flour ... with Peanut Butter Glaze, garnish with ... salt. Add icing sugar alternately with milk, beat until creamy. Drizzle over top of cake.
In large bowl ... on rack. For Glaze, blend confectioners ... in ribbon pattern. Cool frosted cookies completely. Cut into bars. Makes about 3 dozen bars.
Bring sugar and Karo to a boil. Add peanut butter and vanilla. Pour over popcorn and toss well. Delicious hot or cold. Beat egg white until stiff. ...
Mix peanut butter ... Add Rice Krispies and powdered sugar. Roll into balls. Make glaze with water and powdered sugar. Dip in glaze and roll in coconut.
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