|The Book Of Sauces|
|by C. Herman Senn|
PREFACE Since sauces accompany practically every dish, whether it be savory fish or meat or a sweet, it follows that sauce-making constitutes a mo...
Tip: Try silk pie bars for more results.
1 - 8 of 8 for french silk pie bars
Cream softened butter ... is not done, pie will not turn ... block of Hershey bar with a carrot ... cream. Better if made a day before serving. Very good!
Cream thoroughly at ... addition. Pour into baked pie shell and chill at least 2 hours. Top with whipping cream. Sprinkle with nuts and candy bar pieces.
Stir together - put in 9 x 13 inch pan. Bake at 400 degrees for 12-15 minutes. Break into crumbs and put in slightly smaller pan - this is the crust. ...
Thoroughly cream the ... into cooked, baked pie shell and let ... until cooked. Decorate top with dairy topping or whipped cream and chocolate shavings.
Cream butter, adding sugar gradually. Cream well. Blend chocolate and vanilla into sugar mixture. Add one egg at a time, beating at high speed for 5 ...
Cream soft butter ... Add melted chocolate to mixture and beat well. Put in refrigerator and let chill 2 hours. Top with Cool Whip and crushed Heath bars.
Cream butter, add sugar, chocolate baking bar and vanilla. Cream ... Pour into prebaked pie shell. Chill at ... Hershey bar shavings on top of Cool Whip.
Beat sugar and ... add the third egg and beat for 5 minutes. Pour into cool shell. Refrigerate for 2 hours. Top with Cool Whip and shaved chocolate bar.
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