|Stonewall Kitchen Wire-O Recipe Journal|
|by Kathy Gunst|
With recipes plucked from the book Stonewall Kitchen Harvest, this journal celebrates the flavor of New England with delicious recipes and vibrant...
1 - 10 of 1,200 for pan desserts
Bring 1/2 cup ... 11x16 jelly roll pan. Bake at ... vanilla pudding. Top with 2 cups whipped cream. Drizzle with Hershey's Chocolate Syrup. Refrigerate.
Melt butter. Mix butter, sugar, flour, milk, vanilla and lemon juice. Add the peaches. Sprinkle with cinnamon-sugar. Bake in 400°F to 450°F ...
Heat oven to ... Spread carefully over dessert. Cover loosely ... firmly and evenly in bottom of ungreased 13"x9"x2" pan. Bake until set, 15 to 20 minutes.
Bring water and ... eggs. Spread in pan. Bake 25 ... until thick. Put over crust. Now add Cool Whip and sprinkle chocolate shavings on top of Cool Whip.
Put butter and ... mix well. Remove pan from heat and ... Whip. Drizzle chocolate syrup over top. Cut into 30 medium or 60 small pieces. 30-60 servings.
Make crust of ... into 9x13 inch pan. Bake at ... remaining Cool Whip. Sprinkle with grated chocolate. Refrigerate a few hours before serving. Serves 12.
Make banana-strawberry Jell-O ... walnut and cherries to decorate top. Just add ingredients in order and then refrigerate for a great, easy, Summer dessert!
Bake cake in 13 x 9-inch cake pan according to the ... a layer of Health bars, repeat. Cooks Note: Best if made 2 days before serving to flavor dessert.
Arrange pineapple slices and cherries in pan - sprinkle with ... slices and cherries. Bake at 350 degrees for 30 minutes. Makes 8 servings to eat at any time.
Mix all but ... sides of the pan or baking dish ... down with my hands into the bottom and sides of the pan or baking dish. This makes the crust more firm.
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