|Memoirs of a Stomach|
|by Minister of the Interior|
Originally published in the 1850s and achieving an almost cult-status in food circles, this is a humorous book charting the influence of food and ...
Results 1 - 10 of 90 for spanish desserts
Result Page: 1
In the middle of the oven, put a pan with 1" of water. Turn the oven to 350 degrees. Put 2 cups sugar in a tube pan and caramelize over high heat on ...
Place mold in pan of water (level of water lower than level of custard) Bake at 350 degrees for 1 hour. Cover with foil, let cool. Turn out.
Mix sugar, cornstarch and nutmeg in pan. Gradually stir in milk. Heat to boiling over medium heat. Stir constantly, boil 1 minute. Remove from heat. ...
Cream shortening, add sugar, egg yolks and beat well. Sift together flour, baking powder, cocoa, cinnamon and add alternately with milk. Fold in ...
Crust: Mix 1 ... cup or more Spanish salted peanuts. Freeze ... 1 teaspoon vanilla. Cool completely and pour over ice cream. Freeze until ready to serve.
Crush cookies. Mix with 1/2 cup butter. Refrigerate 1 hour. Soften ice cream. Spread over cookie mixture. Freeze. Combine milk chocolate chips, ...
Crush Oreo cookies ... Put layer of Spanish peanuts or other ... top. NOTE: You can omit layer of Cool Whip and just put a spoonful on top of each serving.
Mix vanilla wafers, 2/3 cup peanuts, and butter together. Pat in 9 x 13 inch pan and bake at 350 degrees for 10 minutes. Cool. Mix cream cheese, ...
Mix first 5 ingredients (left side). Boil 8 minutes, stirring constantly. Cool. Crush Oreos, add melted butter. Spread in a 9 x 13 inch pan. Put nuts ...
Crush cookies and mix with 1/3 cup butter and press into a 9x13 inch pan. Let sit in freezer. Spread ice cream, slightly softened, on crust. Boil ...
Result Page: 1
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