|The Best of Ice Cream: A Cookbook|
|by Malvina C. Kinard|
In this elegantly illustrated guide to mouth-watering ice creams, sorbets, and frozen yogurts--all prepared using only natural ingredients--the au...
1 - 9 of 9 for eggless ice cream
Soften gelatin in ... dissolved. Cool. Add cream and vanilla. Freeze. ... cups mashed berries with 1/2 cup sugar; add to master recipe just before freezing.
Mix well and freeze in your ice cream freezer according to directions.
In a large mixing bowl, combine all ingredients. Mix well. To dissolve sugar quickly, put in microwave for about 1 minute. Ready to freeze.
Cream butter and sugar ... mixture, add cocoa, cinnamon and vanilla. Add raisins, jam and nuts. Bake in 9 inch cake pans. Bake at 350 degrees. Makes 3-4 layers.
Grease and flour ... it comes out, Ice. Mix butter ... Stir in chocolate, cream, and vanilla. Makes enough for 2 (8 or 9 inch) layers or 1 (9 x 13 inch) cake.
Sift together flour, ... in melted chocolate cream or milk and vanilla, adding ... milk if necessary. You could substitute cocoa for chocolate if needed.
Cream sugar, and Crisco. ... beat in powdered sugar, add extra sugar if needed to get spreading consistency. Beat well. Old recipe which my sister used.
Sift flour, sugar, soda, salt and cocoa together. Add coffee, oil, vinegar and vanilla. Beat until smooth using electric mixer. Bake at 350 degrees ...
Cream butter and sugar. ... pear preserves. Bake at 350 degrees until brown around edges. Makes 2 large layers. Boil until mixture begins to turn brown.
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