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Results 1 - 10 of 32 for creme torte
Line spring form pan with ... boil, thicken with cornstarch (dilute cornstarch with berry juice before adding to berries). Cool, spread on torte.
Lightly grease bottoms of 3 ... knife. Spread Venetian Creme Icing between layers and on ... smooth after each addition. Yield: 16-18 servings.
Cream butter, sugar, eggs and ... with 1 tablespoon creme de cacao; cool completely. Meanwhile, ... Chill. Garnish as desired. 10 to 12 servings.
Mix and press into 9x13 pan and bake 20 minutes at 350 degrees. Let cool. Combine sugar and cornstarch in sauce pan. Stir in rhubarb and ...
Prepare favorite cake mix according ... pans. Prepare Pineapple Creme Chantilly Frosting, using: 1 (8 ... cream or Cool Whip.) Makes 12 servings.
Cream butter, sugar, eggs, and ... with 1 tablespoon creme de cacao; cool completely. Meanwhile, ... Chill. Garnish as desired. 10 to 12 servings.
Grease and flour three 8 or 9 inch round pans. In large bowl combine crunch layer ingredients until crumbly. Press 1/3 (about 1 cup) crunch ...
NOTE: MAKE ICING FIRST BECAUSE ... knife. Spread Venetian Creme Icing between layers and on ... after each addition. Makes about 4 cups icing.
Spread 1 cup of crushed vanilla wafers on bottom of 9" square pan. Cream butter and add the sifted powdered sugar. Add the eggs, 1 at a ...
Prepare three cake pans. Preheat oven to 350 degrees. Sift together first 5 ingredients. Cream butter and extract until fluffy. Gradually ...
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