• Lemon custard is a light dessert after serving lamb
  • should make a cucumber pie.
  • Sure. Truffle Tart You will need a 9-inch tart pan with a removable bottom for this recipe. It's worth the investment. Preheat oven to 350 degrees. Crust 1/2 cups toasted pecans 6 tablespoons all-purpose flour 1/3 cup firmly packed brown sugar 1/2 teaspoon nutmeg 2 tablespoons cold margarine, cut into pieces Combine the pecans, flour, brown sugar, nutmeg and margarine in a food processor and pulse until the nuts are crushed and mixture is a paste. Press over the bottom and up the sides of tart pan. Bake for 15 minutes, then remove to rack to cool. Filling 1-3/4 cups pareve (non-dairy) whip 1 pound semisweet chocolate, broken into pieces 2 large egg yolks 1 tablespoon vanilla Heat whip and chocolate over low heat, stirring until chocolate melts and mixture is smooth. Stir in egg yolks and vanilla and mix well. Cook over low heat until thick. Pour into prebaked crust and chill for at least 4 hours. (I frequently keep in the freezer until about 1/2 hour before serving)
  • dirt cake
  • Go to the Wilton section of your craft store or walmart and get yourself a lamb mold and make the traditional lamb cake. Coconut is traditional for some reason? I don't care for it though. and as a cake decarator from way back, I find that it is better to use a dromadary (Sp.) pre mixed pound cake mix in these molds as they hold stronger because they have less moisture.
  • chocolate cake
  • Carrot Cake!!!
  • This is what I am making....... "Better than sex cake" INGREDIENTS (Nutrition) * 1 (18.25 ounce) package devil's food cake mix * 1/2 (14 ounce) can sweetened condensed milk * 6 ounces caramel ice cream topping * 3 (1.4 ounce) bars chocolate covered toffee, chopped * 1 (8 ounce) container frozen whipped topping, thawed * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * Customize Recipe * add a personal note Add a Personal Note DIRECTIONS 1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom. 2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!) 3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
  • A yummy super duper delicous carrot cake
  • cakes in the shape of bunnies cookies in shapes of easter wild life

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