|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
61 - 70 of 1,340 for bakers chocolate
Melt chocolate over hot water. ... brown sugar, 1 1/3 cups coconut, and 1/3 cup light cream. Mix well. Let stand about 5 minutes before spreading on cake.
Melt chocolate in boiling water. ... ingredients and cook, stirring, over medium heat until thickened, about 12 minutes. Add: Cool until thick enough to spread.
Melt chocolate in 1/2 cup ... until mixture thickens (about 12 minutes). Add coconut and pecans. Beat until cool; spread between and on top cake layers.
Melt chocolate in boiling water; ... egg yolks, butter and vanilla. Cook 12 minutes. Add coconut and pecans. Beat until thick. Frost German Chocolate Cake.
Combine crumbs and ... double boiler, melt chocolate and milk over ... over chocolate. Freeze until firm (about 2 hours). Garnish as desired; cut into bars.
Melt chocolate and 3 tablespoons ... mixture over top. Drop and swirl the rest of the chocolate mixture over that. Bake at 350 degrees for 35-40 minutes.
Cook until thick and bubbly.
Melt butter, milk ... all of the chocolate and stir until melted. Quickly stir in nuts. Pour into a 9 x 13 buttered pan and cool completely before cutting.
Add sugar to ... and fold in chocolate. Pour vanilla ... Bake at 350 degrees for 45 minutes. Cool, then chill. Garnish with Cool Whip and chocolate curls.
Partially melt chocolate in double boiler. ... Melt 1 bar Baker's German Sweet ... spreading consistency. (Use most of powdered sugar for really good frosting!)
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