|Olive Oil: From Tree to Table|
|by Peggy Knickerbocker|
Olive Oil: From Tree to Table has sold over 40,000 copies to date and was nominated for best single subject cookbook by IACP in 1997.
Tip: Try coffee grounds for more results.
1 - 7 of 7 for dessert coffee grounds
Melt honey, cocoa, chocolate chips in double boiler of hot water. Add remaining ingredients. Cool slightly, fold into whipped cream. Chill several ...
Put water in a 10 cup electric percolator. Place coffee, cinnamon and ... liqueur and top with Cool Whip or vanilla ice cream. Makes 12 - 6 ounce servings.
Put crumbs into ... add vanilla and coffee, mix to ... cream until stiff. Gradually add 1/4 cup confectioners; sugar and 1 to 2 teaspoons rum flavoring.
Heat oven to 325 degrees. 1. Mix oats, butter, brown sugar, water, 1 teaspoon cinnamon, 1/2 teaspoon cardamom and the salt in medium mixing bowl. ...
In small saucepan, ... Stir in instant coffee until dissolved. In ... powder, liqueur and ground cinnamon until blended. ... cappuccino mugs or dessert dishes; chill until ... cinnamon. Makes 6 servings.
To make custard, ... temperature. Place the coffee, brandy or ... To assemble the desserts, coarsely crumble ... the whipped topping just before serving.
Cream sugar and butter together. Add egg and beat well. Add dry ingredients and mix well. Stir in pecans, vanilla and apples. Bake in greased 9 inch ...
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