|Great American Food|
|by Charles Palmer|
Singled out by food critics as one of America's top chefs, Charlie Palmer is renowned for his unfussy and unfailingly innovative cuisine.
Results 1 - 10 of 31 for macaroon dessert
Result Page: 1
Break up macaroons and mix with ... over the macaroon mix, alternating colors. Put remaining macaroon mixture on the top. Cover and freeze. Serves about 15.
Arrange apples in a 9 inch pie plate. Combine 1/2 cup sugar with cinnamon; sprinkle over apples. Top with pecans and coconut. Cream butter until ...
Whip cream, crumble macaroons, add to ... softened sherbet over bottom layer. Spread remaining cream mixture on top of sherbet and freeze. Makes 12 servings.
To Cool Whip add crushed macaroons, nuts and ... in a greased 9"x13" pan. Spread slightly softened sherbet over. Top with remaining crumb mixture. Freeze.
Whip cream. Add ... nuts. Fold in macaroons crumbs. Spread 1/2 ... stiff, add sherbet in layers. Spread remaining cream mixture over top and put in freezer.
Grease 9 x 13 pan. Cut shortening into cake mix. Mix until crumbly. Mix in eggs, water, and coconut until mixture holds together. Put in pan. Bake ...
Preheat oven to 350 degrees. Spread apples in 9" pie pan, sprinkle with sugar and cinnamon mixture. Top with pecans and coconut. Cream butter until ...
Prepare macaroon mix as directed ... variegated and marbelized in pan. Freeze. Cut into squares and place on paper doilies to serve. Makes about 16 servings.
Crumble macaroons, whip cream ... serve.) Serves 16. P.S. - I put some lime sherbet in to add color. (Pretty.) I use strawberry and orange or any colors.
1. Crumble macaroons and chopped nuts. ... carefully. 6. Freeze. 7. Slice like cake or cut in squares. If desired, serve with strawberries or raspberries.
Result Page: 1
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