Butter and flour 5 to 6-ounce ovenproof custard cups or ramekins. Melt chocolate and butter over hot water in a double boiler; cool slightly. Beat eggs, yolks and sugar with electric mixer on medium ...
Remove stems from berries, forming a flat base.Place berries, pointed end up.With sharp knife, carefully slice berry in half vertically through center to within 1/4 inch of base.Cut each half into 3 ...
Preheat oven to 375\u00b0.Grease two 14-inch aluminum pizza pans. Combine dry ingredients; set aside.Mix margarine and brown sugar; beat until fluffy.Add eggs and vanilla; beat until creamy and fluf ...
Beat eggs until foamy.Mix in flour, sugar and brown sugar; beat.Blend in butter.Add chocolate chips.Bake at 350\u00b0 for 1 hour. ...
Cook chocolate, water, sugar and white Karo to soft ball stage.Remove from heat and add Eagle Brand and vanilla.Keep in refrigerator.Reheat only what you need each time. ...
Melt chips over low heat with sweetened condensed milk. Remove from heat and stir in nuts and vanilla.Spread onto wax paper lined 8 x 8-inch pan.Chill 2 hours or until firm.Cut into squares. ...
Place tea bag in boiling water and let remain for 6 minutes. Add 1/2 cup sugar and stir.Add juice and rind of 1 lemon. Remove rind after 7 or 8 minutes.Pour over ice cubes in tall glasses and garnis ...
Saute onions in margarine.Add milk and cream cheese.Stir over low heat until cheese is melted.Add rest of the ingredients and heat thoroughly, stirring now and then.Serve with Bugles or sliced Frenc ...
Mix all ingredients together (except vanilla) in heavy saucepan. Cook until thick, stirring to prevent scorching.Take off heat and add vanilla.Have pie shell browned ahead of time. Pour mixture into ...