|Cocoa and Chocolate|
|by Walter Baker & Company|
The late 19th century saw a boom in the popularity of chocolate and chocolate products in America.
31 - 40 of 45 for almonds cocoa
Stir 2 cups of the milk, cocoa and corn syrup ... cream freezer container. Freeze according to manufacturer's directions. Stir in nuts. Makes 4 1/2 quarts.
Beat 3/4 cups ... and stir in cocoa. Remove from ... ingredients. Pour evenly over crust. Bake 25-30 minutes until center is set. Cool, chill and cut into bars.
In medium saucepan, ... 1 cup sugar, cocoa; blend in ... mixture when cold and stiff. Then add Cool Whip. Pour into pan and chill. (I use mixer for above.)
Mix and boil first 4 ingredients. Then add flour and soda. Then mix and add eggs, buttermilk and vanilla. Pour into jelly roll pan. Bake at 350 ...
Stir together all ... minutes. Cool to room temperature. Loosen sides. Cover and chill. Remove from pan. Garnish with toasted sliced almonds. Serves 12-16.
Mix sugar and flour in large bowl. In large saucepan mix butter, water, shortening, and bring to boil. Pour over flour mixture and mix well. Add rest ...
Mix all together. Put in 9 x 13 inch pan. Bake at 350 degrees for 25 minutes. Mix and spread over crust. Bake 15 minutes. Boil for 1 minute. Add 2/3 ...
Combine first 6 ... from heat; add almonds, vanilla wafer ... electric mixer. Add milk and vanilla mix well. Slowly add sugar; mix until smooth. Yield: 2 cups.
Preheat oven to ... pan. Combine shortening, cocoa, sugar, eggs, ... milk, coconut and almonds. Spread over ... are eating an Almond Joy or a Mounds bar.
Finely grind 1/2 cup almonds; set aside. ... powdered sugar, and cocoa. Beat on ... inside (cut to test). About 10-12 minutes. Transfer to racks, let cool.
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