b>with a rolling pin, or in a food processor.
Mix cookie
Grease a cookie sheet with butter.
Line cookie sheet with crackers.
In a saucepan, melt 2 sticks butter and brown sugar. Pour over crackers.
Bake at 450\u00b0 for 3 minutes.
Cool.
Melt chocolate chips and spread over cooled crackers.
Sprinkle with nuts.
Never refrigerate!
Mix 2 cups cookie crumbs with butter in bowl. Press into 9 x 13-inch dish. Layer ice cream, fudge topping, pecans and whipped topping in prepared dish. Sprinkle with remaining 1 cup cookie crumbs. Freeze until serving time. Yields 16 servings.
In a medium saucepan, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Add butter beans and cook until tender, 9-12 minutes, depending on the size of the beans. Drain in a colander; shake colander several times to shed as much water as possible.
Put butter in a large serving bowl, and pour warm butter beans on top. Toss beans with butter until all the butter is melted. Add lime juice and toss again to distribute. Fold in mint, season with salt and pepper, and scatter lime zest over the top. Serve immediately.
Grease a cookie sheet with butter.
In large boiler, mix Karo, sugar and flavorings.
When this starts to boil, turn off fire. Stir in peanut butter and then stir in cornflakes.
Quickly pour onto cookie sheet and smooth down.
Cool and cut into squares.
ll ingredients except the salmon, butter, and pecans in a medium
Crust:
Mix 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon
Cut the bottom stem from the corn cobs and remove the tough outer leaves, leaving the husk intact. Cut the tip of the cob off to make an even end and peel the husks down, without removing them, so they resemble thick ribbons.
Cook in saucepan of boiling water for 10 mins. Drain and insert a wooden skewer through the base of each cob. Brush with butter and sprinkle with salt.
Combine cookie crumbs with butter and
press into bottom
esealable plastic bag. Mix cookie crumbs with butter and press onto bottom of
Beat eggs until lemon colored.
Add vanilla, salt, flour, sugar, milk, baking powder and butter.
Mix all together.
Grease cookie sheet with butter; pour batter in and bake at 350\u00b0 for 15 minutes.
While cake is still warm, spread top with peanut butter. Refrigerate for 1 hour.
Melt Hershey bar; put on top of peanut butter.
Refrigerate until hard.
Crush cookies in zipper-style bag with rolling pin.
Mix cookie crumbs with butter.
Press onto bottom and sides of 9 inch pie plate.
Pour in filling.
Freeze 4 hours or overnight until firm.
Let stand 1/2 hour before serving so pie can be easily cut.
For cups: Brush wrappers with butter on one side Sprinkle with sugar (1/2 tsp each) Press each wrapper (sugared side up) into ungreased small muffin tins (1 3/4 inches in diameter) to form flower shape.
Bake for 15-20@ 300 degrees till crisp and golden brown.
For Mousse: Beat together in medium size bowl till stiff.
Immediately spoon into tulip cups.
pen, lightly tap down flat with mallet.
Salt and pepper
inutes.
Combine the melted butter and 1 T oil. Put
or serving.
Serve with butter rum sauce.
BUTTER RUM SAUCE.
0-inch fluted tube pan with no-stick flour spray.
or 1 minute.
Place butter in the dish and the
Cream the butter and sugar together.
Add eggs.
Sift together the salt, flour, nutmeg, cinnamon and soda.
Combine together with the apples and nuts.
Bake in a 9 x 13-inch pan for 45 minutes at 350\u00b0.
Top with Butter Sauce and whipped cream.
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Donut Bread Pudding.