|Three Generations of Chilean Cuisine|
|by Mirtha Umana-Murray|
Three Generations of Chilean Cuisine brings together 200 of Mirtha Umana-Murray's family recipes, call carefully selected to appeal to adventurous...
1 - 10 of 31 for vanilla tootsie rolls
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Melt butter and chocolate being careful not to burn. Add remaining ingredients. Cool and roll; cut and wrap.
Mix together well, kneading. Roll into logs and cut into pieces. (Try using your bread mixer for this recipe.)
Mix together and knead until smooth. Roll into 3/4 inch roll (pencil shape). Cut in pieces and wrap to look like tootsie roll candy.
Boil together until spins a thread, then add: Stir until mixture thickens. Pour into buttered 9x9 inch pan. Cool. Cut into squares.
In glass bowl, ... in syrup and vanilla. Microwave at ... tablespoon-sized balls, then roll into strips. Cut like tootsie rolls. Wrap individual ... Store covered in refrigerator.
Mix confectioners' sugar ... melted chocolate and vanilla. Add dry ... thoroughly mixed. shape into rolls or bite size ... in waxed paper and twist ends.
Combine cocoa, dry ... butter, syrup, and vanilla. Combine dry ... The mixture becomes very thick. Roll into tootsie roll shapes and wrap in waxed paper.
Mix together chocolate, ... add powdered milk, vanilla and 2 cups ... sugar. Shape, cut and roll in waxed paper. Great for cookouts or carry-in dinners.
In a large ... butter, syrup and vanilla. Mix and ... knead until pliable. Roll up in a piece of wax paper and twist each end. Keep cool in refrigerator.
Melt chocolate and ... corn syrup and vanilla; blend until ... sugar and graham cracker crumbs; blend well (mixture will be very stiff). Stir in pecans.
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