|Miss Parloa's New Cook Book|
|by Maria Parloa|
"In this book an endeavor has been made to again supply what is desired: to have the directions and descriptions clear, complete and concise.
1 - 10 of 112 for p2c2 pure chocolate
Preheat oven to 375°F. In a mixing bowl, cream together butter and sugars. Add eggs. Sift flour and measure out 2 1/4 cups. After measuring the ...
Combine all dry ... or drizzled with chocolate! Substitution: Butter ... the cookies to spread and be more crisp than soft. Yield: About 40 large cookies
Preheat oven to ... butter mixture. Add chocolate chips and peanut ... 30.4mg potassium, 16.7g carbohydrates, less than 1g fiber, 6.5g sugar, 1.2g protein.
Preheat oven to ... rack. Heat dipping chocolate according to package ... wrappers (these look like miniature muffin papers and are available at Craft stores).
Melt chocolate, butter and ... cookie sheet, and sprinkle ground nuts on top. Bake in a preheated 400°F oven for 15 minutes. Cut into squares while still hot.
Line the bottom ... a saucepan, melt chocolate with corn syrup, ... crackers. Refrigerate for 24-48 hours (better after 2 days). Makes about 10 servings.
Put gelatine and ... not boil. Add chocolate to milk. Combine ... whites in this recipe, use pre-pasteurized eggs or pasteurize your own as outlined in .
Beat together butter, ... on wire racks. Dip one half of each cookie in melted (tempered) or dipping chocolate. Sprinkle with chopped, blanched almonds.
Using a vegetable peeler, shave milk chocolate into curls; set ... immediately, garnished with peppermint sticks, whipped cream, and chocolate curls. Makes 8 cups
In a mixing ... the filling, melt chocolate chips. Stir in ... browned. Roll warm cookies in confectioners' sugar; cool on wire racks. Makes about 2-1/2 dozen.
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