|The Hungry Traveller in France|
|by Norman Davey|
The Hungry Traveller in France By Norman Davey. Originally published in 1931. A humorous, but detailed, gastronomic journey through pre-war France.
1 - 10 of 56 for mounds candy
Result Page: 1
Mix sugar, coconut and stir in milk. Refrigerate for an hour. Form in balls. Dip in melted semi-sweet (3 bags) chocolate chips. Add wax if you wish. ...
Mix well and ... boiler, add 6 ounces of chocolate morsels. Dip balls in chocolate, and put back on wax paper until cool. This makes about 60 balls of candy.
Bake as directed in 9 x 13 inch pan, let cool. Mix in saucepan: Bring to boil, remove from heat, add: Pour over cake while marshmallow mixture is ...
Mix ingredients by hand. Form into small balls. Lay on waxed paper on a cookie sheet and refrigerate 1 1/2 hours or longer. Work best if frozen. Then ...
Whip milk and ... coconut. Roll out into any shape. Melt chocolate and chipped up wax in double boiler and dip candy in it. Keep the mixture in the hot water.
Mix and chill. Roll in small balls. Melt 12 ounce chocolate chips with scant 1/2 bar of wax in double boiler. Dip balls in chocolate mix. Keep mix ...
In a large bowl mix coconut, Eagle Brand milk, vanilla, salt and powdered sugar. Form into balls the size of walnuts. (It's easier to form balls if ...
Mix sugar and butter like pie crust. Add milk; add coconut. Mix well. Let stand overnight in refrigerator. Form into balls and dip in melted ...
Heat Karo until very hot. Mix well with coconut. Let stand until cool. Wet hands with cold water and form balls. Refrigerate balls to let harden up ...
Melt 1 stick butter. Combine 1 can sweet condensed milk, 1 box confectioners' sugar and bags of dry coconut. Put in greased pan. Freeze for 1 hour. ...
Result Page: 1
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