|Cook's Pocket Companion|
|by Jo Swinnerton|
This attractive, handy pocket book is an enlightening and entertaining anthology of foodie facts, history, quotes, hints, and tips.
Results 1 - 10 of 8,830 for dessert from 1760s
Combine ingredients and ... wedges if served from a pie dish. ... over 60 years. Variation: These can be served in custard cups for individual servings.
Preheat oven to ... cranberries. Cook for 4 minutes, stirring constantly. Remove from heat. Stir in vanilla and pour into pie crust. Bake for 30 minutes.
Tapioca can be ... full boil. Remove from heat. Stir in ... prefer a richer dessert, substitute 1/2 ... rolling boil. Makes six servings (1/2 cup each).
Cream together butter and sugar until light; add flour and cornstarch. Mix well. Pat into a large cookie sheet. Bake for 15 minutes at 300°F. While ...
Preheat oven to ... is absorbed. Remove from heat, allow to ... confectioners sugar to flavor the whipped cream. Variation: Use apricots instead of the peaches.
Soften gelatin by soaking in cold water for a few minutes. Dissolve in boiling water. Add honey. When cool add fruit juice. Gelatin made with ...
Beat egg whites ... knife, swirl carefully from the bottom up ... treat, tops may be dipped in tempered mint chocolate or sprinkled with chocolate curls.
Cake and sauce ... warm, spooning chocolate sauce from pan over each portion. Serve warm, topped with vanilla ice cream or Cool Whip. Makes 6 servings.
Put all ingredients into bread machine or follow your user's manual. Select correct bread cycle and light crust color, then press start.
Line a 10-inch round shallow casserole, or a baking pan 7"x11"x2" with pastry rolled out about 1/8-inch thick. Mix sugar and flour, and sprinkle half ...
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