easure the exact amount of sugar into a separate bowl. (Do
br>Mix together cream cheese, sugar, and peanut butter until creamy
ver medium heat with powdered sugar and evaporated milk.
When
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Put 2 cups sugar into a heavy skillet.
ampantscotland.com, most pie crust recipes are made with half lard
ans.
Cream butter and sugar in large bowl; add eggs
argarine and 1/2 cup sugar.
Cook, stirring constantly, until
Combine the following
ingredients
and boil 8 minutes, stirring constantly:
powdered
sugar, evaporated milk, chocolate chips and 1/2 cup butter.
Add vanilla and cool.
Combine cookies and 1/2 cup melted\tbutter.
Pat
into 9 x 13-inch pan and freeze until firm.
Sprinkle
peanuts
over
cookie crust. Spread ice cream over\tpeanuts and cover with cooled chocolate mixture. Freeze until ready to serve.
Serves 16.
Combine cracker crumbs, melted oleo and sugar.
Remove 1 cup and pat remainder into greased 9 x 13-inch pan to form crust. Spoon ice cream over crust and freeze.
Boil sugar, chocolate chips, milk and 1/2 cup oleo for 8 minutes.
Add vanilla.
Pour cooled sauce over ice cream.
Sprinkle with peanuts and spread Cool Whip on mixture.
Sprinkle with remaining crumbs.
Freeze.
Place Oreo cookies and melted butter in 9 x 13-inch pan. Freeze 1 hour.
Spread ice cream.
Freeze.
Melt powdered sugar, butter, evaporated milk and chocolate chips.
Boil 8 minutes. Cool.
Sprinkle peanuts on ice cream and pour sauce over nuts. Freeze.
Combine first 2 ingredients.
Pat into 9 x 13-inch glass pan; freeze.
Soften ice cream and spread over crumbs.
Sprinkle with 1/2 the peanuts.
Freeze again.
Bring to boil the sugar, evaporated milk, butter and chocolate chips; cook until thick (10 to 15 minutes).
Cool and spread over ice cream.
Top with remaining peanuts.
Combine crushed Oreos and 1/2 stick melted margarine.
Put into pie plate.
Put vanilla ice cream on top of crust and freeze. Combine Pet milk, cocoa, margarine and sugar.
Cook until like hot fudge.
Cool completely.
Put on top of ice cream and freeze. Top with 8 ounces of Cool Whip and chopped pecans.
Store in freezer.
Melt 1/2 cup of butter and add to Oreo cookies that are in a 9 x 13-inch pan.
Pat the cookies to make a crust.
Put in refrigerator for 1 hour, then spread 1/2 gallon ice cream on the crust.
Put the nuts over ice cream.
Top with a cooked mixture of the powdered sugar, butter, chocolate chips and Carnation milk. Boil for 8 minutes and stir constantly.
Add the vanilla.
Cool well and then spread on top of ice cream and nuts.
Put in freezer.
Mix cake mix, pecans, 1 egg and melted margarine together and pour into bottom of 9 x 13-inch greased and floured pan. Mix 10x sugar, cream cheese, 2 eggs and coconut together and spread on top of other mixture.
Bake at 350\u00b0 for 45 minutes.
ix about 30 seconds add sugar and vanilla till well combined
Slightly soften ice cream; slice over crust.
Sprinkle with Spanish peanuts; freeze.
Melt chocolate chips and oleo.
Stir well and add powdered sugar and evaporated milk.
Cook slowly on medium heat for 15 minutes, stirring.
Boil 5 minutes, stirring. Cool well and pour over ice cream.
Spread with 1 cup Cool Whip. Sprinkle with reserved crumbs.
Keep frozen until 10 minutes before serving.
Crush cookies and mix with 1/2 cup melted oleo.
Put all but 1/3 cup in 9 x 13-inch pan.
Freeze 1 hour.
Spread softened ice cream on crust.
Mix evaporated milk, chocolate chips, oleo and sugar and bring to a boil.
Boil 8 minutes.
Cool to lukewarm. Spread pecans on ice cream.
Pour sauce over pecans.
Freeze again.
Top with Cool Whip.
Sprinkle with crumbs.
Freeze.
Wrap with foil.
Melt butter and add to cake mix.
Mix to form a ball.
Take 3/4 of ball and press into 13 x 9-inch pan.
Add pears that have been cut into small pieces.
Sprinkle cinnamon over pears.
Mix eggs, softened cream cheese and confectioners sugar.
Pour over pears.
Crumble rest of cake mix on top.
Cook at 350\u00b0 for 35 to 40 minutes or until top is lightly browned.