|Recipes from Le Manoir Aux Quat' Saisons|
|by Raymond Blanc|
Divided by seasons, this book has a short introduction and menu suggestions followed by 30 to 40 recipes, categorized into soups, cold hors d'oeuv...
Results 1 - 10 of 29 for frango mints
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Cream butter, shortening ... vanilla and grated Frango Mints. Beat until ... for 8-11 minutes. Remove cookies from cookie sheets and allow to cool on rack.
Melt 2 ounce ... until thick. Add sugar. Add chocolate/butter mixture and vanilla. Add flour. Add mints. Bake 350 degrees in greased 8x8 pan, 20-25 minutes.
In mixing bowl, ... smooth. Fold in mint chips and pour ... degrees for 55 minutes or until done. Drizzle vanilla glaze over cake when cooled, if desired.
In large mixing ... smooth. Fold in mint pieces. Bake in greased and floured tube pan at 350 degrees for 55 minutes. When cool sprinkle with powdered sugar.
Add and beat well with mixer: Add and beat well: Add and mix well: VERY QUICKLY spoon out onto cookie sheet that is covered with waxed paper. ...
Cream butter and ... Drop from teaspoon on waxed paper. Chill. Store in refrigerator or cool place. Variations: use rum or almond extract instead of mint.
Cream butter and sugar. Add melted chocolate and beat. Add eggs and beat. Blend in peppermint and vanilla. Sprinkle 3/4 of crumbs into cupcake liners ...
Beat butter and ... freezer. Makes 18. Ready to serve directly from the freezer. Remove papers and place frangos in sherbet dishes or on individual plates.
Cool chips before adding to rest of mixture. Pour into buttered 9 x 13 inch pan and refrigerate.
Melt chocolate chips in double boiler, let cool. In a bowl beat butter and powdered sugar well. Add flavoring. Add chocolate mix; mix well. Drop by ...
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