|A Treasury of Jewish Holiday Baking|
|by Marcy Goldman|
Here at last is the first lovingly assembled, comprehensive collection of delicious, fail-proof baked goods--for the Jewish holidays and throughou...
Results 1 - 10 of 8,830 for desserts in the 1940s
Combine ingredients and cook in a double boiler ... cream. Fold into the lemon mixture. Cover ... can be served in custard cups for individual servings.
Preheat oven to ... with pie crust. In a saucepan, cook ... minutes, or until the cranberries start to ... and pour into pie crust. Bake for 30 minutes.
Tapioca can be served in an old fashioned ... plastic wrap touching the surface before refrigeration ... prefer a richer dessert, substitute 1/2 ... servings (1/2 cup each).
Soften gelatin by soaking in cold water for ... pineapple juice, always heat to boiling point before adding to gelatin mixture or it will prevent congealing.
Preheat oven to 450°F 15 minutes before baking. In a saucepan, bring ... baking sheet. Place the puffs in the ... Variation: Use apricots instead of the peaches.
Beat egg whites ... 5 minutes, stirring in schnapps during the final seconds. Cover ... dipped in tempered mint chocolate or sprinkled with chocolate curls.
Cream together butter ... is baking, mix the eggs, brown sugar, ... Spread. when set cut into squares and store in the refrigerator. These bars freeze well.
Cake and sauce bake together in one pan to ... cake pan, combine the remaining half cup ... 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 ... and sprinkle half the mixture over the ... pastry; then turn in washed, drained berries. ... about 20 minutes. Serve warm. (Serves 5)
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