our batter into 2-quart souffle dish or casserole sprayed with
train and chill.
For Souffle Base:
Bring a pot
repare the box of Danish Dessert according to directions.
While
f necessary.
For the souffle: Butter and flour a 2
Heat oven to 350\u00b0.
Grease rectangular pan (13 x 9 x 2-inch). In a large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth.
Pour into pan.
Bake 25 to 30 minutes or until top springs back when touched.
(Top may appear wet.)
Cool completely in pan.
Spread Mint Cream Layer on cake (see recipe).
Chill. Pour Chocolate Topping over dessert (see recipe).
Chill.
Cover.
bout half full as the souffle will rise.
Sprinkle on
Stir 1 cup of the boiling water into lemon gelatin in medium bowl at least 2 minutes or until completely dissolved. Set lemon gelatin aside to cool. Add lemon gelatin gradually to dressing, mixing until blended. Gently fold in whipped topping; pour into greased 2-quart mold. Refrigerate until almost set.
Make brownies using cake like recipe and bake in 9 x 13-inch pan.
Let cool thoroughly.
Mix mousse mix using whipping cream and regular milk to measure 1 2/3 cup of milk called for in recipe. Crumble half of brownies in bottom of large glass bowl.
Spread half of mousse on top of brownies, then half Cool Whip on mousse. Sprinkle chopped Heath bars on Cool Whip.
Repeat layers and cover with plastic wrap and refrigerate at least 3 hours or overnight if possible.
or half and half), spinach souffle, salt, pepper, and nutmeg to
This dessert will have the design of the American Flag.
Cut pound cake in pieces 1 1/2 inches thick and line the bottom of an 8 x 12-inch baking dish with enough to cover bottom.
Top with 1 cup each of strawberry slices and blueberries, then with thawed Cool Whip.
Design \"Stars and Stripes\" - 1/3 cup of blueberries in left corner in rows to symbolize stars and place strawberries in rows, symbolizing \"stripes\".
A good and pretty dessert for July 4th or other \"Flag\" holiday.
Refrigerate at least 1 hour.
Serves 15.
Lightly coat a 6-cup souffle dish with nonstick cooking spray
Brush inside of dessert shells with rum.
Heat preserves until melted.
Brush on shells, reserving part of preserves.
onsistency of peanut butter.
Souffle.Preheat the oven to 425
nd flour a 2-quart souffle dish. Remove any excess flour
individual 4 inch diameter souffle dishes set aside.
Saute
Bring juice to a boil; add gelatin, stirring until gelatin dissolves.
Combine pineapple and milk in blender; blend well. Add gelatin mixture, almond extract and ice.
Mix thoroughly in blender.
Pour into dessert dishes.
Chill until set, about 1 hour.
enerously butter an 8-inch souffle dish; sprinkle lightly with cheese
br>Butter six 4-ounce souffle cups and coat with sugar
nd sugar a 4-cup souffle mold.
Preheat oven to
oftened ice cream (Mary's recipe says to cut in sticks