Combine wafer crumbs with softened butter.
Blend chocolate wafer crumbs, 1/4 cup sugar and butter.
Press into a 9 or 10-inch pie plate and chill at least 1 hour before filling.
Combine wafers and butter.
Press into 10-inch spring-form pan.
Refrigerate for 1 hour.
Soften ice cream and mix in creme de menthe until color is uniform.
Fill wafer shell.
Freeze.
Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe, blending to make a stiff dough.
Roll into 1\" balls, then roll in additional powdered sugar to coat.
I use the food processor makes life alot easier!
anilla, coconut optional.
This recipe is transcribed as written in
ntil well blended the vanilla wafer crumbs, butter and brown sugar
Make eggnog creme anglaise: in med saucepan, combine
eeds.
Place the Marshmallow Creme, butter, and milk in a
Combine crumbs, nuts, 1 cup sugar, syrup and creme de menthe with a fork to make a stiff dough. Form into balls. Roll in the rest of sugar. Chill overnight and store in an airtight container.
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
mousse.
Pour the creme into a greased flan or
br>Make vanilla creme fraiche using recipe#144139 or Add creme fraiche, vanilla
isintegrate!
To make the Creme Anglaise sauce, place the milk
op of each wafer, and topping the final wafer in the stack
arm with a dollop of creme fraiche.
egrees F.
Combine graham wafer crumbs and melted butter in
iquid.
Discard seeds.
Creme de Cocoa Filling:
Refrigerate
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
Forty-five minutes before cooking fudge, dissolve sugar in tall can Pet milk; add butter.
Bring to boiling point and boil for exactly 8 minutes, stirring constantly.
Remove from fire and stir in chocolate chips and Marshmallow Creme.
Add vanilla and black walnuts or pecans.
Pour into buttered 9 x 12 x 2-inch pan. Makes 5 pounds.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.