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Results 41 - 50 of 9,040 for desserts from 1920s
First layer - Combine flour and butter and work like pie crust and then add the chopped nuts. Press in 9 x 13 inch pan. Bake at 350 degrees ...
Mix together first 3 ingredients and press in ungreased 9 x 13 glass pan. Bake at 350 degrees for 20 minutes; cool. Mix together next 3 ...
With a mixer, blend thoroughly the butter, egg yolks, powdered sugar and Cool Whip. Tear angel food cake into small pieces and layer into ...
Preheat oven to 350°F. Put apples in a baking dish or pan. Mix sugar, cinnamon, and nutmeg and put over apples and dot with the butter. Mix ...
For pastry: In a bowl, ... 50 minutes or until top is golden brown. Remove from oven. Sprinkle with pecans, then drizzle with caramel topping.
Prepare 1 (4 oz) size instant Jell-O pudding and pie filling (any flavor) as directed on the package, reducing cold milk to 1 1/2 cups. ...
Line a 10-inch round shallow casserole, or a baking pan 7"x11"x2" with pastry rolled out about 1/8-inch thick. Mix sugar and flour, and ...
Line 15 x 13 pan with 5 whole graham crackers. Mix pudding with 2 cups milk. Beat until thick. Fold in whip topping. Pour 1/2 of pudding ...
Bring water and butter to rolling boil. Remove from heat and add flour, stirring ... Cool Whip. Drizzle chocolate syrup on top and refrigerate.
Use 1 quart fondue pot or 1 quart crockette. Rub butter around pan. Place candy and marshmallows in pot. Cover and cook, stirring until ...
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