Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Praline Sundae Topping
Famous Authors (View All Authors)
Desserts - Praline Sundae Topping Post by :28alex01 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2128

Click below to download : Desserts - Praline Sundae Topping (Format : PDF)

Desserts - Praline Sundae Topping

1/4 cup butter or margarine
1-1/4 cups packed brown sugar
16 large marshmallows
2 Tblsp. Light corn syrup
Dash of salt
1 cup evaporated milk
1/2 cup chopped pecans, toasted
1 tsp. Vanilla extract

If you like this book please share to your friends :
NEXT BOOKS

Desserts - Raspberry Ice Cream Topping Desserts - Raspberry Ice Cream Topping

Desserts - Raspberry Ice Cream Topping
1 (10 oz.) pkg. frozen raspberries, thawed 1 teaspoon cornstarch 2 tablespoons cold water 1/4 cup currant jelly Puree raspberries in blender or food processor fitted with metal blade; set aside. In a small saucepan, dissolve cornstarch in cold water. Stir in raspberry puree. Stir over medium heat until mixture comes to a boil, stirring constantly, simmer over low heat 1 minute. Stir in currant jelly until melted. Pour through a fine strainer to remove seeds, if desired. Cool to room temperature. Makes about 1 cup.
PREVIOUS BOOKS

Desserts - Pickled Bananas Desserts - Pickled Bananas

Desserts - Pickled Bananas
5 firm but ripe bananas 1 Cup granulated sugar 1/2 C currants a handful of green grapes Peel bananas and cut into 2" chunks. Submerge in a glass jar and add enough white wine to cover. Add remaining ingredients.Shake gently. Then add 1 Tbsp. of vanilla extract. Shake well. Keep in a cool, dry place for one week, gently shaking bottle every day. At the end of the week you can use the fruit as a compote or over ice cream.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT