1 - 10 of 35 for glaze for pastries
Result Page: 1
Combine flour and ... white of egg and brush on top. Slit crust. Bake at 375 degrees for 40 to 50 minutes. Combine milk and sugar; drizzle over baked bars.
1. In a ... crust. 4. Bake for 30 to 40 ... until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).
1. Sift the ... 350 degree oven for 40 to 45 ... 5. For the glaze, cook together ... crushed pineapple and vanilla and pour over cooled pie. Chill. Serves 6.
Line baked, cooled ... reserving 1 cup for glaze. Simmer reserved ... in pastry shell. Chill thoroughly. Decorate with whipped cream when ready to serve.
This pastry can ... plastic and refrigerate for 20 minutes. If ... circle over the chocolate layer. Brush the pear halves with the apricot glaze. Serve.
Measure sugar, tapioca ... and spoon part of hot glaze over them. Add remainder of berries and glaze. Chill in the refrigerator. Serve with whipped cream.
Preheat oven to ... Bake at 350°F for 45 to 60 ... slightly before applying glaze. In small ... warm bars. Slice into bars to serve. Makes 3 dozen bars.
Combine 1 1/4 ... 1 tablespoon sugar. Cut steam vents. Bake in hot oven (425 degrees) for 40-50 minutes or until rhubarb is tender and crust is browned.
Pour sliced peaches into pastry shell. Prepare glaze: Put mashed ... boil and boil for 2 minutes or ... peaches. Cool and cover with Cool Whip or whipped cream.
Crush 1 cup of the smaller berries and cook with water about 2 minutes; sieve. Combine sugar and cornstarch; stir into berry juice. Cook and stir ...
Result Page: 1
top of page