|Professional Chefs Art of Garde Mang 4ED|
|by Jean F. Nicolas|
Professional chefs have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation.
1 - 10 of 16 for shortcake desserts
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Prepare yellow cake ... used. Top layer will end up being Cool Whip. Garnish with fresh strawberries, if desired. Serves 12. Can be called a parfait dessert.
Layer in glass bowl shortcake, strawberries, strawberry glaze and whipped cream.
Bake cake mix according to directions on box in a 9x13 cake pan. Cool. Mix cream cheese and sugar. Spread over cooled cake. Mix strawberries and pie ...
Boil 2 cups water; add to Jell-O. Stir in strawberries; set aside. Break angel food cake into large pieces and put half into 9 x 13-inch pan; layer ...
Bake yellow cake according to package directions in 2 (9") round pans. When cool, split so that you have 4 layers of cake. Prepare the strawberry ...
Mix Jello and boiling water in large mixing bowl. Add partially thawed strawberries. Beat with electric mixer until foamy. Break cake in small pieces ...
Tear an angel ... glaze using Danish Dessert (strawberry) and water. ... over cream cheese mixture. Chill until set. Garnish with whipped cream if desired.
Bake an angel food cake as directed and cool. When cool, break it up into pieces and place in bottom of 9 x 13 inch pan. Then mix remaining ...
Rinse strawberries and ... the white cake dessert shells for 20 ... shortbread cookie. Enjoy! *Please note this recipe is for 24 servings, great for cook-outs*
Heat baker croissants ... and a little dessert topping. Replace croissant tops. Top with remaining fruit mixture and dessert topping. Yield: 4 servings.
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