Mix. Press in pan.Cook 30 minutes at 325\u00b0.Cool and fill with ice cream. ...
Using large mixing bowl, mix sugar, cream cheese and butter until smooth.Add cornstarch, heavy cream and eggs.Beat until smooth and well-blended. ...
Heat 1 cup chips, sugar, 1/2 cup evaporated milk, applesauce and margarine in a large heavy saucepan over low heat, stirring until chips are melted.Remove from heat.Stir in egg substitute.Stir in fl ...
Bring to a boil the butter, sugar, eggs, milk, cinnamon, cloves and raisins; set aside to cool.When cool, add flour, nuts, pineapple, cherries and soda.Bake at 275\u00b0 for 1 hour. ...
Drop 24 Reynolds Wrap tins into cupcake pans, then drop 1 wafer into each tin.Mix together all ingredients except filling and drop into tins, about 3/4 full each.Bake at 350\u00b0 for 10 minutes.Coo ...
Combine all ingredients, except pecans.Shape into ball. Roll in pecans.Refrigerate. ...
In a heavy skillet, cook eggs, sugar and dates over low flame until syrupy.Remove from heat;add Rice Krispies and pecans; mixwell.\tButter\thandswell and roll mixture into bite-size balls, then roll ...
Melt almond bark and chocolate chips in double boiler slowly. (Do not allow to steam.)Add at least 15 ounces of peanuts.Drop onto wax paper and chill until solid. ...
Mix ingredients in a 2-quart saucepan and place on medium heat, stirring occasionally until it comes to a rolling boil.Let it boil for 1 minute on rolling boil, then remove from stove and let stand ...
Mix well and chill 2 hours prior to serving in a ball with crackers. ...