|Concerning Cake Making|
|by Helen Jerome|
Originally published in 1932. This little book contains something for everyone desiring to excel in home baking.
31 - 40 of 100 for almond roca
Cook ingredients until hard crack - 300 degrees. Grate large Hershey bar. Place chopped nuts and chocolate on bottom of 9 x 13 inch pan. (Save 1/2 of ...
Mix and spread ... Melt 1 large semi-sweet chocolate bar and spread over slightly cooled cookies. Sprinkle with finely chopped almonds and cut while warm.
Grate Hershey bar; set aside. Chop almonds up fine; set ... overnight. Break into pieces. Will keep well in refrigerator or coffee can for quite some time.
Melt butter with ... candy thermometer). Add almonds and pour mixture ... enjoy. Chocolate bar may be broken on top of hot candy; mix and spread with knife.
Bring butter to ... until bubbly. Add almonds. Cook to ... with chopped almonds. Press almonds into chocolate with spatula. Break into pieces when cool.
Blend sugar with ... until lightly browned. While still hot spread chocolate chips and sprinkle with chopped almonds. Cut into 1 inch squares when cooled.
Melt butter. Add sugar. Bring to boil, boil 1 minute. Pour over graham crackers that have been placed in jelly roll pan or cookie sheet with an edge. ...
Melt butter; add sugar and almonds and cook over ... Grate chocolate on top of hot mixture so it melts in. Sprinkle nuts on top. Cool - crack - eat - enjoy.
Melt butter in ... Save a few almonds to grind on ... chocolate and spread on top. Sprinkle with almonds. Break into bite sized pieces. Keep refrigerated.
Mix together; put on a 10x15 pan. Bake at 350 degrees for 20 minutes. Melt a 10-12 ounce milk chocolate candy bar. Spread on top. Top with sliced almonds.
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