|Ducasse Flavors of France|
|by Linda Dannenberg|
The most anticipated and important French cookbook in many years, Ducasse Flavors of France is a new classic.
Results 1 - 10 of 36 for tootsie roll
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In glass bowl, ... tablespoon-sized balls, then roll into strips. Cut like tootsie rolls. Wrap individual ... if desired. Store covered in refrigerator.
Bake cake in 9x13 inch pan as directed except substitute 1 cup water and 1/4 cup creme d'menthe for the 1 1/4 cups water. Let cake cool. Spread fudge ...
Cook honey to ... milk together. Add to cooked honey and blend well. Add vanilla. Pour on greased pan. Cool until easy to handle. Roll and cut in pieces.
Blend butter and ... Mix well, then roll dough out on ... 3 tablespoons cocoa plus 2 tablespoon shortening can be substituted for unsweetened chocolate.
Combine cocoa, dry ... dry and wet ingredients and mix thoroughly. The mixture becomes very thick. Roll into tootsie roll shapes and wrap in waxed paper.
Combine honey, butter ... shape into small rolls, place on ... Note: omit cocoa and add 1 cup of peanut butter to make candy which resembles Bits-of-Honey.
Melt chocolate and butter in medium saucepan over low heat, stirring constantly. Stir in corn syrup and vanilla; blend until smooth. Add ...
Mix all ingredients ... balls and knead. Roll into rope shapes ... make the smaller ones. Received in Virginia from Teresa Funkhouser during my travels.
Mix together chocolate, ... Mix and knead slowly. Add remaining powdered sugar. Shape, cut and roll in waxed paper. Great for cookouts or carry-in dinners.
Warm in double boiler or on very low heat in regular pan. Add: Place on dusted waxed paper and work in another 1/4 cup powdered sugar or more if you ...
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