|Handbook of Practical Cookery|
|by Pierre Blot|
Published in 1868 by renowned cooking teacher Pierre Blot, The Handbook of Practical Cookery for Ladies and Professional Cooks is a masterwork of ...
1 - 10 of 36 for oatmeal frosting
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In medium bowl, ... minutes or until chocolate bits are soft, stirring once. Stir and spread over oatmeal base. Cool. Cut into 16 squares about 2 inches each.
Put oats in ... Add eggs and oatmeal. Bake at ... minutes. Cool and frost with coconut and nut frosting (below). Mix together ... Spread on cake while hot.
Cream butter and ... and add uncooked oatmeal. Add nuts ... to 10 minutes. Frost while still warm with cinnamon coffee frosting. Makes approximately 75 cookies.
CAKE: Pour boiling water over oatmeal and butter, cover ... for 35 minutes. FROSTING: Cook above ... 1/3 cup coconut and 1 cup pecans. Frost cooled cake.
Mix boiling water and oatmeal. Let stand ... for 35-40 minutes. Frosting: Mix together. Spread over top of cake and place under broiler until light brown.
Cream sugar, brown ... sheets. Bake at 350 degrees for 10 minutes. Take from oven and frost with a mixture of powdered sugar, milk and vanilla while still hot.
Preheat oven to ... and dry ingredients; mix well. Frosting: Soften cream cheese and butter. Cream both with powdered sugar. Add vanilla. Spread on cake.
Cream the butter ... ingredients then the oatmeal. Chill dough. ... sheet. Bake at 375 degrees for about 10 minutes. Remove to waxed paper as soon as cooked.
1. Heat oven ... completely. 5. For frosting, cream 2 ... Beat until smooth. Frost cooled cookies. Sprinkle ... walnuts, if desired. 5 dozen 2 inch cookies.
Pour on oatmeal, let set ... It will not be real thick but thickens on the cake as it cools. Put the hot frosting on the cake while the cake is still hot.
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