|Making Ice Cream and Frozen Yogurt|
|by Maggie Oster|
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country livi...
21 - 30 of 131 for german chocolate icing
Combine all ingredients, ... about 12 minutes. Remove from fire, add 1 1/3 cups Bakers Angel Flake coconut and 1 cup pecans. Beat until thick. Ice cake.
Mix and cook together. Other ingredients: 1 tsp. vanilla Pecans Cook on low heat. After it boils, add 1 can of coconut, 1 teaspoon vanilla flavoring ...
Mix and cook about 20 minutes until thick. Stir constantly.
Melt chocolate in double boiler. ... Cook until thick. Add salt and vanilla. Pour into cooked pie shell. Top with Cool Whip. Garnish with shaved chocolate.
Mix and pour into freezer. Finish filling container with milk. Freeze and serve.
Follow directions on box of cake mix. Use 2 round cake pans. Bake, cool and frost. Frosting: In large saucepan, combine milk, sugar, egg yolks ...
Melt 1 German chocolate bar, 1/4 pound, ... ingredients in saucepan. Bring to a good boil over medium heat, stirring constantly. Boil 3 minutes or until thickened.
Heat milk and chocolate until melted. Beat ... milk and chocolate and mix until smooth. Fold in Cool Whip. Pour into pie shell. Freeze at least 4 hours.
Prepare German chocolate cake mix according ... following: the butterscotch/caramel ice cream topping and ... with Cool Whip and crushed Heath Bar candy.
Mix dry cake ... caramel over cake; sprinkle chocolate chips over caramel, then sprinkle remaining cake mix over top. Bake for an additional 15 minutes.
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