|Joy of Cooking: All About Cookies|
|by Marion Rombauer Becker|
A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.
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 ...
Beat egg white until frothy; add powdered sugar until stiff. Add butter and sugar until consistency desired. Color may be added. Peppermint oil to ...
Combine crumbs and butter. Reserve 1/2 for topping. press remaining crumbs into bottom of pie plate. Chill. Gradually add milk to marshmallow creme, ...
Beat egg white ... parts and add mint flavoring or color ... with a table fork to make an indentation. Let dry overnight. This will make about 100 mints.
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 ...
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 ...
Knead first 3 ingredients and add flavoring and coloring. Roll in granulated sugar and press into molds. Remove and freeze to make creamier.
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 ...
Soften cheese, mix ... flat with thumb. Mints may be frozen ... needed. Place in container with waxed paper between layers; cover tightly. Makes 200 mints.
BROWNIE: Cream sugar ... while brownies bake.) MINT FUDGE FROSTING: Boil ... Sprinkle with nuts, if desired. Cool and cut into squares. Serves 24 to 30.
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