|The Oxford Companion to Food|
|by Alan Davidson|
Twenty years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food.
Results 1 - 10 of 242 for not too sweet desserts
Beat eggs. Add sugar, sweet milk, raisins, vanilla ... melted butter. Pour in baking dish. Cook in moderate oven about one hour or until top is golden brown.
Sift flour and dry ingredients add milk and melted shortening. Stir. Spread in 12 x 18 x 2. Put cherries on top. Combine cherry juice, sugar, and fat ...
In large bowl, combine sweet potatoes, eggs, sugar ... sugar. Serve hot with sweetened whipped cream or Caramelized Applesauce. Yields about 3 dozen latkes.
Grease a rectangular ... mix (dry) over sweet potatoes. Sprinkle pecans ... over this. Bake 35 to 40 minutes at 350 degrees. Top with Cool Whip if desired.
Mix well and pour into baking dish sprayed with Pam. Mix and crumble over sweet potato mixture: Bake at 350 degrees for 35 minutes.
Spread 1/2 pretzel mix in bottom of 9 x 13 inch pan. Mix 1/2 Dream Whip, cheese and sugar. Cover pretzel mixture with above. Top with pie filling. ...
Dissolve Jello in hot water. Add cold water and dissolve until slightly thickened. Add Equal. Mix rest of ingredients together and add. Makes 4 ...
Place eggs, milk, sugar, and half the butter in blender for 1 minute (process). Add potatoes gradually; blend well. Add vanilla and blend. Pour into ...
Mix all ingredients in a large bowl until well blended. Refrigerate before serving.
Heat juice of ... with mayonnaise. For dessert: Leave out ... Serve plain in bowls. For individual servings mold in cups, dessert dishes or muffin tins.
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