1 - 10 of 18 for symphony bar
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Mix and divide ... until thick. Cool. Cream 1 cup butter and 1 cup sugar and 2 teaspoon vanilla. Blend with flour and beat 5 minutes. Frost cooled bars.
Cake pan, buttered ... oven. Yield: 32 bars 2 c. sugar ... Spread on cooled bars. Cut in 32 sections and garnish each with red and green candied cherries.
Cream butter and sugar until fluffy. Add eggs and vanilla. Beat well. Add flour, salt and nuts. Divide batter in half. Blend chocolate into 1/2 hour. ...
Cream butter; gradually ... or until frosting is creamy. Spread on cooled bars. Cut in 32 sections and garnish each with red and green candied cherries.
Cream butter gradually. Add sugar and beat until fluffy. Beat in eggs and vanilla. Sift together flour and salt, gradually add to creamed mixture. ...
Melt chocolate and ... pudding, put on top and chill. Then add Cool Whip (or whipping cream). Garnish with chopped Skor and Symphony candy bars. Serve cold.
Bake cake according to package directions, 2 (8" or 9") layers. Slice layers in half. Layer in trifle dish: cake, pudding, Cool Whip and pieces of ...
Over low heat melt milk and butter until butter melts. Mix eggs, sugar and vanilla well. Mix flour and baking powder into egg mixture. Then add milk ...
Cream butter and sugars together. Add egg and vanilla. Blend well. Add flour and baking soda until combined. Drop by teaspoons onto greased cookie ...
Bake cake in ... Chill. Break candy bar into chunks. Use ... Sprinkle 1/2 candy. Repeat layers. Cover with plastic wrap. Refrigerate overnight. Serves 16.
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