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Results 71 - 80 of 321 for lemon frost
Cut cake horizontally into 4 ... filling (about 1 cup) between each cake layer. Frost top and sides with whipped topping. Garnish with lemon slices.
Beat egg yolks. Combine with ... degrees. Cream together 2 cups of confectioners' sugar, 1/4 cup soft butter and grated rind and juice of 1/2 lemon.
Combine egg white, water and ... refrigerator tray (ice cube tray). Spoon in lemon mixture. Dust with crumbs. Freeze. Cut in 6 wedges. 80 calories each.
74. FROSTED SALAD
Mix Jello in 1 1/2 ... pineapple, bananas and lemon juice. Refrigerate until firm. Topping: ... Cool Whip. Spread over jello. Top with pecans.
Dissolve gelatin in boiling water. Drain juice from pineapple; add 1 1/2 cups juice and 1/2 teaspoon juice to gelatin liquid. Cool until ...
Beat the eggs at high ... foamy. Then add lemon juice and sugar. Decorate your ... many figures just by working it with your (clean) hands!!!!
Cover bottom of 9 x 9-inch pie pan with vanilla wafer crumbs. You may add 1/2 cup nuts if you wish. Beat until stiff - (about 10-15 ...
Beat ingredients together. Add milk to spreading consistency.
Combine cocoa, boiling water, and butter, stirring until smooth; set aside to cool. Combine sugar and next 4 ingredients in a mixing bowl; ...
Cream butter and sugar well. Add eggs one at a time, beating well. Add flour and cream alternately. Bake in oven at 300 degrees for 1 hour ...
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