|In the Pink|
|by Rosalea Murphy|
This luscious sequel to The Pink Adobe Cookbook celebrates the 50th anniversary of Sante Fe's most famous restaurant with 141 recipes for all occa...
Results 1 - 10 of 176 for mint dessert
Heat oven to ... in pan. Spread mint cream center on ... topping over chilled dessert. Cover, chill ... Stir until smooth. Cool slightly. Pour over cake.
Heat oven to ... in pan. Spread Mint Cream center on ... topping over chilled dessert. Cover, chill ... Remove from heat, stir until smooth. Cool slightly.
In a large bowl at high speed, beat butter and powdered sugar until light and fluffy. Beat in chocolate, eggs, vanilla and peppermint extracts until ...
Crush vanilla wafers. ... 1/2 gallon chocolate mint ice cream over ... freeze. Cut in squares. Freezes well 2 months. Can remove just few servings at a time.
Heat oven to ... in pan. Spread Mint Cream Center on ... Topping over chilled dessert. Cover; chill ... Remove from heat; stir until smooth. Cool slightly.
Heat oven to ... in pan. Spread Mint Cream Layer on ... minutes or just until chips are melted and mixture is smooth. Spread over the mint layer. Serves 12.
Mix first 4 ... Refrigerate at least 30 minutes. Spoon fruit into dessert goblets. Pour champagne over fruit. Garnish with mint and serve. Makes 8-10 servings.
Heat oven to ... completely. Top with mint cream, chill, pour chocolate topping over dessert. Cover and ... until chips are melted and mixture is smooth.
Combine the crushed ... whipping. Crush the mints and add mints ... whipped cream. Pour into crust and refrigerate for at least 12 hours. 15-18 servings.
Mix and pour in greased 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. Cool for 2 to 3 hours. Mix and spread over cake (thick). Mix and melt ...
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