|Restaurant Service Basics|
|by Kurt W. Kahl|
An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the ent...
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Torte: Combine cookie crumbs and melted butter (save 1/4 cup crumbs). Press crumbs in bottom and 1/2 inch up sides of a 9 inch spring form pan. ...
Combine nuts, wafers, baking powder, ... of cream cheese, softened, 1/3 cup sugar and 1/4 cup canned pumpkin. Fold into whipped cream. Decorate and enjoy!
Mix melted butter with crushed wafers. Press into ... serving, release from pan. Whip 1 cup whipping cream and spread on top. Garnish with chocolate shavings.
#1 LAYER: Mix together well and put into a 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Cool. #2 LAYER: Beat cheese, peanut butter and sugar ...
Place bars, marshmallows, and milk in the top of a double boiler, stir until chocolate is melted. Cool. Whip the cream and fold into cooled mixture. ...
CRUST: Combine chocolate crumbs and melted butter. Press into bottom and about 1 1/2 inches up sides of an 8 inch springform pan. Chill. MOUSSE ...
Mix crushed vanilla wafers with 1/4 cup ... vanilla. Cool until warm and pour over prepared wafers and ice cream. Freeze and top with Cool Whip before serving.
Crush the vanilla wafers into fine crumbs. ... remaining crumbs over chocolate mixture. Sprinkle almonds on top. Refrigerate for at least 1 hour before serving.
Cream butter and sugar until fluffy. Add melted and cooled chocolate and vanilla. Continue beating and add eggs one at a time. Beat well after each ...
Crush vanilla wafers and add 1/4 ... marshmallow base. Put remainder of marshmallow mix over raspberries. Sprinkle remaining crumbs on top. Refrigerate.
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