|From a la Carte to Zucchini|
|by Tony Barker|
Do you know. the origin of the term macedoine?. how to caramelise sugar?. the difference between pimento and pimiento?.
Results 1 - 10 of 47 for dinner mints
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Put sugar, water, cream of tartar, and vinegar into a saucepan. Combine ingredients thoroughly. Bring to a boil and continue boiling without stirring ...
Slowly melt butter. ... knead it the creamier your mints will be. cut with center of doughnut cutter; place on waxed paper and put in refrigerator to store.
Combine egg white, cream, vanilla, oil flavoring and coloring. Stir well; add box of sugar all at once, mix thoroughly. Add butter and more sugar if ...
BROWNIE: Cream sugar ... while brownies bake.) MINT FUDGE FROSTING: Boil ... Sprinkle with nuts, if desired. Cool and cut into squares. Serves 24 to 30.
Knead first 3 ingredients and add flavoring and coloring. Roll in granulated sugar and press into molds. Remove and freeze to make creamier.
Combine crumbs and butter. Reserve 1/2 for topping. press remaining crumbs into bottom of pie plate. Chill. Gradually add milk to marshmallow creme, ...
Soften cheese, mix ... flat with thumb. Mints may be frozen ... needed. Place in container with waxed paper between layers; cover tightly. Makes 200 mints.
Combine crumbs and butter. Press onto bottom of 9 inch pie plate, chill. Slowly add milk to marshmallow creme, mixing until well blended. Add extract ...
Blend cream cheese ... Add powdered sugar, mint flavoring and color. ... Keeps well and may be frozen. Try other flavors such as vanilla, rum, or lemon.
Put the sugar, boiling water and vinegar in saucepan, over heat, stir until sugar is dissolved, boil without stirring to 265 degrees, or until a ...
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