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Full Online Book HomeLearning KitchenDesserts - Fruit - Igloo Recipes By Becky
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Desserts - Fruit -  Igloo Recipes By Becky Post by :jerry_tire5 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2367

Click below to download : Desserts - Fruit - Igloo Recipes By Becky (Format : PDF)

Desserts - Fruit - Igloo Recipes By Becky

1/2 c. soft butter
1 c. sugar
20 oz. crushed pineapple, drained
1 c. raisins
1 c. pecans
8 oz. pkg. butter-flavored ring-shaped cookies
12 oz. carton whipped topping
1 c. coconut
cherries


Cream butter and sugar; add pineapple. Grind raisins and pecans, using fine blade and add to first mixture.

Spread on 3 cookies, stack them up and top with another cookie (this is one igloo). Continue until you have 10 igloos. Place them on a tray at room temperature for several hours until the cookies are soft.

Cover each igloo with whipped topping all around, mounding on top to acquire igloo shape. Pat coconut lightly over the topping. Refrigerate until serving time. Top each igloo with a cherry.




Igloos

1 c. raisins
2 c. crushed pineapple, drained well
1 c. sugar
1 (1 lb.) bag flaked coconut
1 c. nuts, finely chopped
1 stick butter
2 (8 oz.) boxes butter cookies
whipped cream


Grind raisins. Mix raisins and nuts with pineapple. Cream butter and sugar; add to pineapple mixture.

Spread between butter cookies, stacking 4 to an Igloo. Ice with whipped cream. Sprinkle with coconut. Let set overnight.

Yield: 16 to 18 Igloos.
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Yield: 4 servings 4 large bananas 1/4 cup rum 2 tbsp butter 8 tbsp whipped cream x cookies - any kind Peel bananas and slice lengthwise. Melt butter in a pan over medium heat. Add bananas and let it cook for 2-3 minutes until just slightly browned. Transfer bananas to serving plates. In a small saucepan, bring rum to a quick boil. Light up to flambe, then pour flaming rum over the banana slices. Top bananas with whipped cream, then sprinkle cookie crumbs generously over the bananas. Garnish with cookies of your choice; serve
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