1860S Desserts - Recipes

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Results 1 - 10 of 9,040 for 1860s desserts

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This recipe has been a Summertime favorite which has been in our family for over 60 years. Combine ingredients and cook in a double boiler ...

Preheat oven to 350°F. Line an 8 or 9-inch pie pan with pie crust. In a saucepan, cook cranberries with 1/4 cup cranberry juice or water ...

In a large mixing bowl, ... to make layered desserts. In a large glass ... as a centerpiece. Refrigerate until ready to use (at least 1 hour).

Cream together butter and sugar until light; add 2 cups flour and cornstarch. Mix well. Pat into a large cookie sheet. Bake for 15 minutes ...

Tapioca can be served in ... prefer a richer dessert, substitute 1/2 cup of ... comes to a full rolling boil. Makes six servings (1/2 cup each).

Cake and sauce bake together in one pan to make a cake-like topping with a saucy chocolate base. In a bowl combine butter, 1/2 cup sugar ...

Soften gelatin by soaking in cold water for a few minutes. Dissolve in boiling water. Add honey. When cool add fruit juice. Gelatin made ...

Combine everything except butter, mixing well. In a heavy bottom pan or double boiler, put melted butter in pan (coat the sides and bottom, ...

Preheat oven to 450°F 15 minutes before baking. In a saucepan, bring water to a boil and add 1/2 cup butter, stirring until melted. ...

10. PEPPERMINT ICEBERG PUFFS DESSERT

Beat egg whites at high speed until very stiff, about 4 minutes. Reduce to medium speed and add sugar gradually, then salt and vinegar. ...

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