|Cook's Guide To Asian Vegetables|
|by Wendy Hutton|
Here at last is a book which contains all cooks need to know about the growing list of Asian vegetables found in supermarkets, farmers' markets, A...
41 - 50 of 89 for no cook butter pecan ice cream
Add sugar to ... with flour. Dredge pecans with reserve flour. ... 30 to 40 minutes. Mix cheese, vanilla, butter and powdered sugar. Add pecans, mix well.
Blend oil and sugar. Add eggs, one at a time. Beat well after each addition. Sift dry ingredients together. Add to creamed mixture. Stir in remaining ...
No need to sift ... chocolate pieces and pecans. Blend caramel ... Bake 15 to 20 minutes longer or until golden brown. Chill 1 to 2 hours. Cut into bars.
Mix eggs and ... for about 40 minutes at 350 degrees. Cream butter and cream cheese. Gradually add sugar, small amounts at a time, then vanilla and pecans.
Mix and bake at 350 degrees until done. Mix up good and put on cake.
In large mixing ... salt, and melted butter. Blend well ... remaining crumbs over caramel topping. Bake at 350 degrees for 15 minutes or or until golden brown.
Preheat oven to 350 degrees. Mix all ingredients. Drop by teaspoonfuls onto cookie sheet. Bake for 20 minutes.
Cream together sugar and ... other ingredients. Pour into a greased and floured pan. Bake at 300-325 degrees for 40-60 minutes. Mix all ingredients together.
Mix well. Pour ... Bake at 350 degrees for 50 minutes. Set our cream cheese and butter until room temperature. Mix well with mixer until smooth and creamy.
Place butter in 4-cup measuring ... flour, half of pecans, and sugar; ... microproof pie plate. Cook on high for ... room temperature. Spoon ice cream into shell. (If ... top. Freeze until firm.
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