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Mix all together and refrigerate.

Mix lightly together and pour into graham cracker crust. Chill well before serving.

Cream butter gradually. Add sugar ... greased and floured 10 inch tube pan. Bake at ... Cool in pan for 15 minutes. Remove and cool on wire rack.

Mix all ingredients well with mixer. Pour into crusts. Chill until firm.

In large container blend well the milk, pineapple and lemon juice. Add pecans. Fold into the above mixture: Cool Whip and coconut. Pour ...



Cream butter and sugar and add eggs, beat well. Add flour alternately with milk and flavorings. Beat for 1 minute at high speed. Pour ...

Do not substitute for butter. Cream butter for approximately 10 minutes, adding sugar gradually. Add ... hour and 40 minutes. Yield: 24 servings.

Cream butter and sugar with eggs added, one at a time. Add flavorings and all- purpose flour alternating with milk. Bake 1 hour and 40 ...

Have butter at room temperature. Cream sugar and butter until fluffy. Add eggs, two at a time, beating well after each addition. Then add ...

Mix all together. Pour into 2 graham cracker crusts. Serve.

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