|The Book of Garnishes (Book of...)|
|by June Budgen|
Techniques for preparing each garnish are shown in step-by-step photos and it describes utensils and cutters to make each creation turn out right.
Results 1 - 10 of 272 for easy desserts from 1930s
Combine ingredients and ... wedges if served from a pie dish. ... over 60 years. Variation: These can be served in custard cups for individual servings.
Tapioca can be ... full boil. Remove from heat. Stir in ... prefer a richer dessert, substitute 1/2 ... rolling boil. Makes six servings (1/2 cup each).
Almost any type ... in this versatile dessert - chopped apples, ... cocktail is an easy choice any time ... marshmallows, coconut and nuts. Makes about 8 servings.
Combine everything except ... coconut rum, etc. The custard may be poured over a graham cracker crumb or pie shell made from a rolled sugar cookie dough.
Prepare cake mix ... squares. In large dessert bowl, starting with ... vanilla pudding, fresh blueberries and strawberries~ good for the 4th of July!!)
Mix above ingredients together. Press in 9 x 13 glass dish. Bake at 350 degrees for 15 minutes. Cool. Combine cream cheese and powdered sugar. Mix in ...
Fill the bottom of a 9 x 13 inch cake pan with blueberry pie filling. Sprinkle the cake mix over the blueberries. Sprinkle the chopped nuts over the ...
LAYER 1: Mix flour, nuts and butter together. Add 1/4 cup powdered sugar, if desired. Press into 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. ...
Mix all together and chill. Serves 8.
Spread pie filling in glass baking dish (approximately 9 x 13 inches). Sprinkle dry cake mix over cherries. Cover mixture with thin slices of butter. ...
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