Cream the butter and peanut butter. Beat in the sugars, blending well. Add the eggs, vanilla, salt, baking soda and flour and mix well. Drop by spoonfuls onto a greased cookie sheet. Bake in a preheated 350 Degree oven for 10 to 12 minutes Yield: About 5 dozen cookiesb

Easy to make creamy toffee sauce.... Boil the unopened can of condensed milk for 3 hours remembering to keep the water in the pan topped up. Leave to cool before using. When you open the can, you will have a rich creamy home made toffee that goes so well in other recipe

Put the egg yolks in a bowl with the cornstarch and confectioners sugar. Simmer the milk with the cinnamon stick and lemon zest, then add the egg mixture and cook slowly, stirring to avoid lumps until the custard thickens ~ do not boil it. This may be done in a double

This is one of the basic dessert sauces. It is luscious simply served with fresh fruit. HEAT THE MILK to the boiling point while you ribbon the yolks with the sugar; beat with a whisk until canary yellow. Then add the flour and beat again. While whisking, pour the boili

This is one of the basic dessert sauces. It is luscious simply served with fresh fruit. HEAT THE MILK to the boiling point while you ribbon the yolks with the sugar; beat with a whisk until canary yellow. Then add the flour and beat again. While whisking, pour the boil

Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of salt. Scald table cream and pour slowly into egg mixture, stirring. Add vanilla and pour into baking dishes. Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour. Test

1 qt heavy whipping cream 1 c sugar 2 vanilla beans, split 12 egg yolks : Additional sugar for : caramelizing the top of the : Creme B Preheat oven to 325 degrees and set rack in the middle level. Place a shallow 1 1/2 quart baking dish in a larger pa

Beat egg yolks with 1/4 cup light brown sugar, and the salt until light and creamy. Slowly stir scalded cream into egg yolk mixture. In a double boiler, cook, stirring constantly, over simmering water until consistency of thin mayonnaise. Add rum, and pour into a shall

Recipe by: Chef Jurgen Weisse at the Culinary Cooking Academy in San Fr Mix eggs, yolks, and 6 ounces brown sugar. Heat cream to scalding point and gradually pour into eggs, add salt and vanilla. Strain, divide into 12 individual 5 oz. dishes. Bake in hot water bath at 350 d

Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of salt. Scald table cream and pour slowly into egg mixture, stirring. Add vanilla and pour into baking dishes. Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour. Test

In heavy round 6 cup (1.5 l) glass casserole (NOT plastic) combine 1/2 cup sugar and water. Microwave, uncovered at High for 4 to 5 minutes, until sugar caramelizes to a golden brown (the colour of maple syrup). Do not stir during this time. With pot holders, remove casserol

"Creme caramel is a great favorite in many restaurants. It is basically a super rich baked egg custard made with added heavy cream. It looks small and innocent, but packs a devastating amount of "shadow energy" (many calories with few nutrients). Our substitutions

This Brazilian dessert is particularly simple to make so it can be prepared just before serving which is just as well as it prevents any problem with the surface darkening. Grate the zest of 1 lime and juice 1 or more limes to obtain 3 tablespoons juice (this can be

Combine first 4 ingredients; press in bottom and up sides of a 10 inch springform pan. Chill. Beat cream cheese and 1 1/4 cups sugar at high speed of an electric mixer until light and fluffy. Add creme de cassis and salt; mix well. Add eggs, one at a time, beating just until

New Year s. 1/4 cup half and half 1/4 cup green creme de menthe 1 cup finely chopped walnuts Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes.Beat eggs at medium speed of an electric

Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add flour, salt,

1. In a 9 inch, heat resistant, non metallic pie pan, melt butter in Microwave Oven 1 minute. 2. Combine cookie crumbs and sugar in a small bowl until well blended. 3. Stir cookie mixture into butter. 4. Press mixture onto bottom and sides of pie pan. 5. Heat, uncovered, in

Bottom Layer: In saucepan combine 1/2 cup of the butter and 1/2 cup cocoa powder. heat and stir until well blended. Remove. Add 1/2 cup of the powdered sugar, the egg, and vanilla. Stir in graham cracker crumbs. Mix well. Press into ungreased 9x13 inch pan. Middle Layer

1. Start heating oven to 350ø F. With 1/2 cup sugar and water, make Caramel Syrup as above. Pour into bottom of 6 custard cups. 2. In saucepan, scald milk, vanilla. Meanwhile, with fork, beat eggs and egg yolks with 1/2 cup sugar. 3. While stirring with fork

Preheat the oven to 350 degrees. Lightly butter a 9 inch deep pie plate and center a crepe in the bottom. Mix the spinach filling with 1/2 cup of the cheese sauce and spread some of this over the first crepe. Center a crepe on top of spinach filling and spread it with ricott

In a blender or food processor combine the water, milk, eggs salt and flour. With a rubber spatula, scrape down any batter which adheres to the sides of the processor. If the batter appears thick, add more water; if too thin, then gradually whisk in more flour. Let the batte

Mix all the ingredients together to make a smooth dough. Drop a spoonful of the batter into 1 inch of hot fat. Fry for 2 3 minutes on each side. Serve with molasses or grated maple sugar.     strongServings: 1/strong  

IN A SMALL SAUCEPAN, COMBINE the wine, preserves, orange zest, cinnamon and cloves and bring the mixture to a boil over high heat. Continue cooking until the preserves are melted and the liquid has thickened, about 6 to 7 minutes. Strain the liquid into a large skillet, tran

Make crepes by your favorite recipe. Roll cream cheese and sour cream in crepes and put on a plate. Cook stawberries in sugar and a small amount of butter. Flame in strawberry liqueur and kirsch and pour over crepes. Southern Living ... August, 1971  

Mix flour, sugar, baking powder and salt together in bowl. Stir in remaining ingredients. Beat mixture until smooth. Heat butter until bubbly in skillet. Pour 1/2 cup of batter in and rotate pan so batter spreads evenly. Cook until light brown; turn and brown other side. Spr

CREPES: Combine flour, salt, eggs and egg yolk. Gradually stir in milk and water. Beat until smooth. Chill for 1/2 hour. Heat crepe pan until very hot and brush with melted butter. Pour batter to form a very thin layer. Cook until golden brown and then cook other side. (Note

1.Put egg and flour into mixing bowl.Start beating andblending with a wire whisk.Add milk,stirring.Add sugar and vanilla and blend. 2.Melt butter and pour into batter and mix in well. 3.Pour the batter through a sieve or fine strainer to remove any solids. br

This dish, above all others, evokes that French feeling in foreign restaurants. Easy to cook once you get the batter just right. The Grand Marnier can be substituted with any suitable orange flavored liqueur. Delicious made with Southern Comfort. An adult dessert for a speci

Ingredients: 4 eggs 1 cup milk 1 tblsp melted butter or margarine 1 cup all purpose flour 2 tblsp sugar dash of salt 4 cups seasonal fruits or berries (peach chunks, strawberries, blueberries, etc.) Whisk or process all ingredients except fruits together until smooth. Let st

* Filling 1. Pastry a. To make 4 large Kolack; divide each can into two; roll out; putting in filling; roll. b. To make 8 small Kolach; divide each can into four; roll out; put in filling; roll. 2. Filling a. Combine 1/2 cup water and 1/3 cup sugar. Make a syrup

Combine all ingredients except almonds and raisins in large mixer bowl. Beat 1 minute at medium speed or mixer. Stir in almonds and raisins. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Deborah Zurrow Lombard, Il

In heavy medium saucepan, combine marshmallow cream, butter and chocolate chips. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly. Remove from heat. Stir cereal into hot chocolate mixture, mixing until thoroughly combined. Drop mix

Heat oven to 375 degrees F. Dissolve coffee granules in milk. Mix shortening, butter, 1/2 cup granulated sugar, the brown sugar, vanilla, egg and coffee mixture in a large bowl. Stir in flour, salt, baking soda and baking powder. Shape dough by teaspoonfuls into 1

Cream shortening, sugar, ginger, and salt. Add egg; mix well. Combine soda and molasses; stir well until frothy, and add to creamed mixture. Add 2 cups flour; turn onto a floured board and add enough of the remaining flour to make a dough that can be rolled. Using a sma

Grease 9" square pan. In large bowl, combine cereals, marshmallows, brickle chips and almonds; set aside. In medium saucepan, combine corn syrup, sugar, brown sugar and margarine. Cook over medium heat until mix comes to a boil, stirring constantly. Remove from heat; st

Line an 8 by 10 inch pan with aluminum foil, and coat tightly with vegetable oil spray. In a dry skillet, toast the sesame seeds over medium low heat stirring constantly until golden, 3 to 5 minutes. Set aside. In a large heavy saucepan, melt the buttter over medium low hea

Stir the flour, baking soda, and salt together, blending well, and set aside. In a large mixing bowl, beat the butter and peanut butter together for 30 seconds. Add the sugars and beat until fluffy. Add the egg and vanilla, beating well. Add the dry ingredients and blend wel

Cream butter and sugar; add egg yolk and salt. Add and salt. Add flour gradually and beat. Pat dough into thin layer in 12 x 12 inch pan. Beat egg whites; add sugar until stands in stiff peaks. Fold in ground nuts and flavoring. Spread jelly over and swirl meringue on top. S

"In Scotland Cream Crowdie was tradtionally served on Strove Tuesday..." Preheat oven to 400F. Spread oats evenly over bottom of oven a 9" or 10" pan layer cake cake pan and toast in middleo f oven, shaking pan occasionally for about 15 minutes or un

Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into a 8 inch square pan. Chill until firm or overnight. Then mix the pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Diss