|Game in Season: The Orvis Cookbook|
|by Romi Perkins|
A unique cookbook for all fishing and hunting enthusiasts, as well as lovers of fine food, from one of the most respected names in outdoor life.
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1 - 10 of 29 for non-chocolate candy
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Mix together flour, ... with shaved chocolate candy. Cover and ... NOTE: If helpful, butter fingers and use to press first and second layers into place.
Combine sugar, butter, ... Immediately place a candy non-pareil in center ... minutes. Let stand 3-5 minutes, then cool on cookie rack. Makes 54 cookies.
Spray a 10 inch pie plate with non-stick vegetable spray. ... type of crushed candy, taking care ... overnight. Garnish with candy as desired. Serves 8.
Bake cake in ... entire cake with whipped topping AFTER IT IS COMPLETELY COLD. Sprinkle crushed candy on top. Refrigerate. Cake can be made a day in advance.
Bake cake in ... whipped cream. Sprinkle whipped cream with crushed candy bars. Refrigerate until serving time. (Let cake cool before putting on whip cream.)
In large mixer bowl, beat cream cheese until light and fluffy. Slowly add sweetened condensed milk, beating until smooth. By hand, stir in lemon ...
Prepare bottom crust ... layer. Spread remaining whipped topping over top. Sprinkle with grated chocolate candy bar desired. Cover and refrigerate overnight.
Place cake on tray. Ice layer cake, on center top of cake, form peaked roof with 2 graham crackers. Secure with decorating icing (star tip). Make ...
Cream together butter ... Add egg, vanilla, non-fat dry milk ... Fold in chocolate candy. Drop from ... sheet. Bake for 20-25 minutes. Yield 4 dozen cookies.
Cream butter, sugar, egg, vanilla and salt. Stir in flour. Chill 1 hour. Using about 2 teaspoons of dough shape into 1 inch balls. Place 2 inches ...
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