|Ladies' Indispensable Assistant|
1852. Being a companion for the sister, mother and wife. Containing more information for the price than any other work upon the subject.
1 - 10 of 17 for swiss fudge
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Melt Chocolates and Oil in double boiler. Stir in Nuts. Pour in 9 x 9 inch waxpaper lined pan. Don't refrigerate. Cut when cool.
Cook pie crust on MED. HIGH (70%) in microwave for 7 minutes. Put condensed milk in a 4 quart measure, microwave on HIGH for 1 1/2 minutes. Then stir ...
Bake a German chocolate or Swiss chocolate cake per ... Richardson's butterscotch caramel fudge ice cream topping ... Cool Whip. Top with broken Heath bar.
Combine all ingredients and press into bottom and up the sides of springform pan. Refrigerate until firm. Beat cheese on lowest speed until smooth. ...
Bake cake according to directions. When done, poke holes with toothpick, lots of holes. While still hot pour milk evenly all over cake, making sure ...
Crush the chocolate ... again, pour Chocolate Fudge Sauce evenly over ... from heat and stir in vanilla. Keep refrigerated. Use as needed. Makes 3 cups.
Bake cake as ... Then spoon the fudge all over the ... large tub of Cool Whip. Sprinkle the crushed candy bars on top of the Cool Whip. Keep refrigerated.
Blend all ingredients in bottom of 9 or 10 inch spring form pan; press onto bottom and sides. Refrigerate crust about 30 minutes or until firm. ...
Preheat oven to 350 degrees. Grease and flour three 9-inch round pans. In a large bowl, combine first 5 ingredients. Mix until crumbly. Press 1/3 of ...
Mix cake ingredients together and bake in 2 layers at 350 degrees until done. Cook butter, milk and sugar in saucepan over medium heat. Cook for 7 or ...
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