Ingredients:
12 whole graham crackers
1-1/2 cups butter (no substitutes)
1 cup packed
Instructions:
brown sugar, 2 cups sliced almonds. Line a 15 x IO x I” pan with heavy-duty foil. Pl. ace graham crackers in pan. In saucepan, combine butter and brown sugar; bring to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut into four sections. cool and serve.
Notes:
Servings Yield:
Ingredients:
1112 cups sifted flour
1⁄2 tsp. baking soda
112 tsp. salt
1/4 cup butter or margarine
3/4 cup packed brown sugar
1 egg
1 tsp. vanilla
1 cup rmely chopped English
toffee candy bars
113cup coarsely chopped peams
Instructions:
Combine and sift flour, soda and salt. Cream butter. Add sugar. egg and vanilla; mix until smooth and creamy. Stir in dry ingredients; blend in chopped candy bars and pecans. Drop tablespoonful 2″ apart onto greased baking sheets. Bake in moderate oven, 350°, until done, 12-15 minutes. Remove from baking sheets; cool. Yields about 3 dozen cookies.
Notes:
Servings Yield:
Yields about 3 dozen cookies
Ingredients:
1/3 cup sugar
1/2 cup firmly packed brown sugar
1/3 cup water
1 Tbsp. corn syrup
1 egg white
1/4 tsp. cream of tartar
Instructions:
Combine sugar, brown sugar, water, and corn syrup in a saucepan. Cook until a little syrup dropped in cold water forms a soft ball. Meanwhile, beat egg white with cream of tartar until stiff peaks form. Add syrup to egg white in a slow, steady stream, beating constantly until thick enough to spread.
Notes:
Cooked frostings are the most exquisite of the frostings and icings you can make. They may be a little more difficult to make than uncooked icings, but they are worth every bit of the extra effort.
Servings Yield:
Ingredients:
1/2?cup Crisco
l box powdered sugar;., cup milk
111 to
1 tsp. vanilla
1 egg white
Instructions:
Mix on low speed with mixer. Do not beat.
Notes:
Servings Yield:
Ingredients:
3 (I-oz.) squares chocolate
1/3 cup butter
3 cups sifted confectioners’ sugar
1⁄2 cup milk
1 tsp. vanilla
1/4 tsp. salt
Instructions:
Melt chocolate and butter in double boiler or in small mixing bowl over hot water. Remove from heat. With electric mixer, blend in sugar, milk, vaniHa, and salt Frosting will be slightly thin so place bowl in ice water and beat until of spreading consistency.
Notes:
Everyone appreciates a beautifuJly frosted cake. Tbsp. finishes off your cake and makes it special, and will bring more compliments than any other aspect of the baking process. Frostings include icings, glazes, and toppings and they also preserve the moisture and freshness of your cake.
Servings Yield:
Ingredients:
l (1 lb.) package confectioner’s sugar, sifted
1/2 cup evaporated milk
1 tsp. vanilla
dash salt
3 (I-oz.) squares chocolate, melted & cooled
1/2, cup butter or margarine
softened
Instructions:
Blend sugar, evaporated milk, vanilla, and salt. Stir in chocolate, then butter. Beat until smooth and creamy. If stiff, add a little milk.
Notes:
Servings Yield:
Ingredients:
J cup buUer, softened
1/1 cup granulated sugar
2 tsp. vanilla
1/2 tsp. salt
2-1/2 cups flour
Instructions:
Cream butter with sugar, vanilla and salt. Gradually tir in flour. bl nd-ing well. Chill dough J-2 hours or until easy to handle. Shape into I-inch balls. Place 3″ apan on ungreased cookie heet. RoJI in powdered sugar whiJe warm.
Notes:
Tbsp. is a favorite of everyone, and o imple to make. It can be rolled in red and green sugar at Christmas but regular white powdered sugar is festive enough.
Servings Yield:
Ingredients:
2 Tbsp. brown sugar dash cinnamon
1 Tbsp. butter
1⁄2 oL banana liqueur
l ripe banana, peeled and
1 OL white rum
Instructions:
sliced lengthwise 1 large scoop vanilla ice cream Melt brown sugar and butter in flat chafing dish. Add banana and saute until tender. Sprinkle with cinnamon. Pour in banana liqueur and rum over all and flame. Baste with warm liquid until flame bums out. Serve immediately over ice cream. I serving.
Notes:
Tbsp. is included out of respect for the fine dining we have enjoyed at Brennan’s in New Orleans. Tbsp. is the original recipe served there in the French Quarter, but 1 can neverseem to match the ambience we experienced there. It is stiJI an elegant dessert that you wilt enjoy serving to your family or special guests.
Servings Yield:
Serve immediately over ice cream
Ingredients:
112 cup Cris”-o
12 cup
Instructions:
brown sugar 11tsp. salt I (.’Up flour 1 tsp,.. anilla 2 tggs 2 Tbsp. nour 1 cup brown sugar I1 tsp. baking powder 11x first 3 ingredients to eth, cup (Wonut minutes atJsoo Co b’ g er andpr ss in ungreased P’”l 8″” 10 m me r 111a1 111 ng rngredients””‘
Notes:
Servings Yield:
Ingredients:
CHOCOLi- TE CREtUi ClffiESE
Instructions:
Heat tablespoon butter until golden brown. Beat in until moolh, 2 cups sifted confectioners sugar and 1/-i cup undiluted Carnation lilk may be used on cookies and angel food cake with great ucce:
Notes:
Tbsp. is a e y and quick substitute for icino and frostino’ It
Servings Yield: