ightly buttered pie pan.(the recipe calls for a refrigerator tray but I
agical amalgamation of chocolate and cream. It is both the chocolatier
arefully spread softened ice cream (Mary's recipe says to cut in
ottomed saucepan, bring milk and cream just to a boil over
nions and broth.
Microwave for about 2-3 minutes.
ut from another recipe in this book for \"Cheap Cream Cake\" I derive
Grease and flour bundt pan.
Combine and mix well first 5 ingredients.
Fold in chocolate chips.
Pour in prepared bundt pan.
Mix together sugar and cinnamon and sprinkle on top of batter.
Bake at 350 for 50-60 minutes or until done. Cake is done when toothpick inserted in center comes out clean.
Cool in pan for 25 minutes. Invert onto serving plate, and cool completely.
Enjoy!!
hicken on medium-high heat for 2-4 minutes (or until
Cream cheese is close to the top of Harvest Church's favorite goodies, but the Number 1 position goes to chocolate.
So let's have the best of both worlds.
Holly's recipe calls for 1 box yellow cake mix.
Change this to a chocolate cake mix and we're set.
Preheat oven to 400.
Spray baking sheet with 1/2\" sides with oil.
Place Salmon on it or a bed of seasoned carrots and then Salmon.
Squeeze lemon juice over Salmon.
Sprinkle seasoned salt over Salmon.
Spread sour cream over Salmon.
Layer onions over sour cream (make sure your onions are sliced VERY thin or are grated so that they melt into the sour cream).
Bake 30 minutes to an hour (depending on if you're using frozen fish and carrots) until fish is tender and flakes easily. Sauce should be rich and slightly brown.
1. Pop all the ingredients into the baking pan.
2. I use \"Regular Light Crust\" setting but recipe calls for \"French Bread\" setting.
3. Press start and hang around the machine asking, \"Is it done yet? Is it done yet?\" for a couple of hours.
3. Try not to eat a slice the second you take it out of the machine.
n 1 cup fresh water for 30 minutes, drain and rinse
In a bowl, mix pudding with 1/2 cup less milk than recipe calls for.
Beat until thick.
Add sour cream and mix well.
Fold in whipped topping. Chill.
Place the first four ingredients and ingredients to preferred flavor in the blender.
Fill the blender the rest of the way with ice and add remaining ingredients.
Turn on the blender at medium speed and process for about two minutes.
Fill 2 cups to the top.
Enjoy!
In a large bowl, combine flour, baking powder, salt, cream of tartar, baking soda and milk powder.
Stir with a wire whisk to blend.
Use a pastry blender, a heavy-duty mixer with a bowl cover or your fingers to blend in shortening until evenly distributed. Spoon into an 8-cup container with a tight-fitting lid.
Seal container.
Label with date and contents.
Store in a cool dry place.
Use within 10 to 12 weeks.
Makes about 7 cups Quick Mix.
o use.
For Posypka Topping mix
Heat oven to 350 degrees F.
In a large bowl whisk dry ingredients (oatmeal - sugar) together and set aside.
Stir water and baking soda in a measuring cup or small bowl. Set aside.
Melt butter and syrup together over medium heat. Then add in the water/baking soda mixture.
Stir wet ingredients into dry ingredients.
Drop by spoonfuls onto baking sheets which have been covered with parchment paper.
Bake for 15-20 minutes or until golden.
ot let the scallops sit for too long as this will
owl, combine the eggs, light cream or half & half, salt, and
and tomato puree.
Simmer for 5 minutes and then add