|Chez Panisse Vegetables|
|by Alice L. Waters|
For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the ...
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1 - 10 of 29 for non-chocolate candy
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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.
Bake cake in ... whipped cream. Sprinkle whipped cream with crushed candy bars. Refrigerate until serving time. (Let cake cool before putting on whip cream.)
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.
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 ...
Prepare bottom crust ... layer. Spread remaining whipped topping over top. Sprinkle with grated chocolate candy bar desired. Cover and refrigerate overnight.
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 ...
In large mixer bowl, beat cream cheese until light and fluffy. Slowly add sweetened condensed milk, beating until smooth. By hand, stir in lemon ...
Mix together flour, ... with shaved chocolate candy. Cover and ... NOTE: If helpful, butter fingers and use to press first and second layers into place.
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.
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