|by Julie Tucker|
Need a little help navigating Italian wines? This friendly pocket guide will help make sense of the wines, grapes, and regions you'll most likely ...
Results 1 - 10 of 22 for solo almond
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Cream butter and ... Mix well. Add almond filling. Mix well ... greased tube pan. Bake at 350°F for 50 minutes, or until tested done. Cool and spoon on glaze.
Cream butter and ... beating thoroughly. Add almond filling, mix in ... Combine 1 cup confectioners' sugar, 2 tablespoons cream, 1/4 teaspoon almond flavoring.
Dissolve yeast in water. Stir in milk, sugar, salt, egg and shortening. Mix in flour and let stand for 10 minutes. Knead. Round up dough in greased ...
Optional: 1/4 cup ... add milk. Add Solo almond filling, mix well. ... or until done. Cool in pan. Remove from pan and drizzle the glaze over top of cake.
Preheat oven to 350 degrees. Grease bottom of three 12 3/4 x 8 3/4 x 2 inch aluminum pans. Line with waxed paper. Grease waxed paper. Mix paste with ...
Cream butter, cheese and yolk together, thoroughly. Add flour and mix again. Form dough into 2 balls. Wrap in foil and chill several hours or ...
Dissolve yeast into water and set aside. Measure out flour, salt, sugar and mix together. Next work the into the flour mixture. Set aside. Take the ...
Cream butter and ... Make thumb print in each ball and fill with Solo filling. Bake about 15 minutes at 350 degrees. Sift powdered sugar over when done.
In large mixer ... the can of almond pastry filling and ... almond mixture. Bake 1 1/2 hours at 325 degrees. May be topped with a plain glaze if desired.
Grease two cookie ... bowl break up almond paste with wooden ... 25 minutes until golden. Remove to wire rack, cool. Sprinkle with confectioners' sugar.
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