|French Farmhouse Cookbook|
|by Susan Herrmann Loomis|
Celebrating the cuisine of rural France, a collection of simple, local-ingredient recipes is accompanied by lively essays and includes such fare a...
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Mix all ingredients ... thermometer); cool slightly. Place pecans in pan and place small spoons full of caramel on top of pecans. Let cool, then dip in chocolate.
Combine cracker crumbs with 6 tablespoons butter that has been melted. Press into 9 x 13 inch pan. Combine sugar, egg whites, and remaining butter ...
In medium bowl ... vanilla, stir until well blended. Fold in whipped topping. Chill thoroughly. Serve as a dip with fruit, pound cake or rice cakes (miniature).
In a medium ... To serve: Arrange fruit on large platter with dip. Use fresh strawberries, pineapple, seedless grapes and apple pieces. Serves 35 people.
Mix together and serve with sliced or sectioned fruit.
Mix together cream cheese and whipped cream. Add brown sugar and kahlua until well blended. Add sour cream. Fold in nuts. Make at least 24 hours in ...
Blend cashews in ... Great as a dip or cheese sauce. ... tablespoons arrowroot (cornstarch) for sauce. Use 3 tablespoons arrowroot (cornstarch) for dip or spread.
Dissolve gelatin in ... from pan quickly dip pan into hot ... sides of glasses. Spoon gelatin cubes into topping lined glasses. Chill. Makes 4 servings.
Dip rims of 6 ... Fold in whipped topping mixture and spoon into glasses. Chill until set, about 1 hour. Garnish with lime twists, if desired. Serves 6-8.
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