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Results 31 - 40 of 151 for 5 pound candy
Take a baked cake 12 x 8 1/4 inches, cut into two pieces 4 inches wide and 12 inches long. Split the two pieces so that you have 4 layers - ...
Cut cake into 3 layers. Combine Ricotta cheese, sugar, half & half and flavorings. Whip until smooth. Stir in chocolate, almonds and fruit. ...
33. FRUITCAKE
After mixing these ingredients, add the fruit. Bake in greased and floured Bundt pans at 300°F until done. Test with toothpick. Cool ...
Reserve some of the candied fruit and a few pecan halves to decorate the tops of the fruitcakes. Combine flour and spices thoroughly, then ...
Toss first four ingredients with ... flour to Dromedary pound cake mixture. Blend in butter, ... cool completely. Wrap in foil and refrigerate.
36. CHOCOLATE FONDUE
Break candy into pieces and put them ... content (see suggestions below). Refrigerate any leftovers and much any time you like (it will not harden).
With a sharp, serrated knife, ... crusts off the pound cake and level the top ... "ripen" in the refrigerator for at least 24 hours before serving.
38. CASSATA
Let eggs stand at room temperature 1 hour before using. Butter well and flour cake pans (two 8-inch layer pans for a large cassata). Sift ...
39. HONEY LEBKUCHEN
Heat honey until thin and slightly darkened in color. Stir in sugar until dissolved. Cool and beat in eggs, nuts, fruit and spices. stir in ...
Stir together coffee granules and ... cake. Dollop remaining whipped topping around the edge. Sprinkle with candy crumbs. Refrigerate 8 hours.
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