|Terence Conran on Restaurants|
|by Terence Conran|
A complete guide to creating the successful restaurant--from conception to design to menu--from world-renowned restaurateur/designer Terence Conran.
Results 1 - 6 of 6 for diabetic candy
Blend peanut butter, milk, sweetener and vanilla. Add raisins and graham cracker crumbs. Form into balls.
Mix Alba and water together until smooth; add Grape-Nut flakes and peanut butter and raisins, if you wish. Mix well. Form into a 2x5 inch bar on ...
With a fork blend the first 6 ingredients together. Roll into tiny balls and roll in nuts. Store in freezer as they are better cold.
Cream peanut butter until smooth. Blend in 1 tablespoon milk. Add raisins and mix well. Break graham cracker into small pieces and mix with other ...
Mix all ingredients. Shape into bar. Wrap in wax paper. Refrigerate until firm.
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