|by Wayne Gisslen|
This comprehensive reference now offers step-by-step instruction for everything from breads and pastries to souffles and frozen desserts.
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 ...
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 ...
BROWNIE: Cream sugar ... while brownies bake.) MINT FUDGE FROSTING: Boil ... Sprinkle with nuts, if desired. Cool and cut into squares. Serves 24 to 30.
Combine crumbs and butter. Reserve 1/2 for topping. press remaining crumbs into bottom of pie plate. Chill. Gradually add milk to marshmallow creme, ...
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 ...
Soften cheese, mix ... flat with thumb. Mints may be frozen ... needed. Place in container with waxed paper between layers; cover tightly. Makes 200 mints.
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.
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 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 ...
Knead first 3 ingredients and add flavoring and coloring. Roll in granulated sugar and press into molds. Remove and freeze to make creamier.
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