267169 butter brickle ice pie Recipes

king arthur unbleached all-purpose flour, sugar, salt, cold butter, cubed, ice water, white vinegar, eggs, lightly beaten, pack pumpkin, brown sugar, sour cream, king arthur unbleached all-purpose flour, hazelnut liqueur , optional, pumpkin pie spice, brown sugar, king arthur unbleached all-purpose flour, cold butter, chopped hazelnuts, hazelnut liqueur , optional

sliced peeled tart apples, lemon juice, vanilla extract, chopped pecans, brown sugar, sugar, ground cinnamon, cornstarch, caramel ice cream topping, room temperature, unbaked pastry shell (9 inches), butter, melted, king arthur unbleached all-purpose flour, chopped pecans, sugar, cold butter, caramel ice cream topping, room temperature

crushed cinnamon graham crackers, caramel sauce (for ice cream), butter pecan ice cream, cream, chopped pecans, maraschino cherries

home made granola cereal, melted butter, vanilla ice cream, slightly softened

pastry for double-crust pie (9 inches), sliced fresh plums, sugar, king arthur unbleached all-purpose flour, ground cinnamon, salt, ground nutmeg, egg, lightly beaten, orange juice, grated orange peel, butter, vanilla ice cream , optional

quick-cooking oats, king arthur unbleached all-purpose flour, brown sugar, butter, melted, apple pie filling, dried cranberries, lemon juice, ground cinnamon, vanilla ice cream , optional

all-purpose flour, salt, white sugar, butter, chilled, ice water, eggs, beaten, light corn syrup, dark corn syrup, light brown sugar, butter, melted, salt, pecans, finely crushed, pecans, quartered, pecan halves

all-purpose flour, salt, unsalted butter, chilled, ice water, pecan halves, eggs, instant espresso powder, unsalted butter, softened, light brown sugar, vanilla extract, unsweetened cocoa powder, salt, light corn syrup

all-purpose flour, salt, vegetable shortening, chilled, unsalted butter, chilled, ice water , or as needed, chopped fresh strawberries, chopped fresh rhubarb, white sugar, quick-cooking tapioca, all-purpose flour, vanilla extract, orange juice, grated orange zest, ground cinnamon, butter, chilled and cut into small pieces, egg white, beaten

bone-in chicken pieces, water, salt, potatoes, peeled and diced, celery, diced, butter, baby carrots, halved, onion, diced, butter, all-purpose flour, cream, chopped parsley, chopped green onion tops, salt and ground black pepper to taste (optional), butter, flour, ice water, shredded cheddar cheese, egg yolk, lightly beaten

flour, salt, butter, chilled, ice water, granny smith apples, peeled, cored and sliced, apples (gala), peeled, cored and sliced, lemon juice, brown sugar, granulated sugar, flour, butter

vanilla ice cream, softened, maple syrup, peanut butter, graham cracker crust (9 inches), chopped peanuts

king arthur unbleached all-purpose flour, salt, shortening, unsalted butter, softened, ice water, sliced peeled tart apples (about 7 large), sugar, apple cider or juice, ground cinnamon, ground allspice , nutmeg and salt, vanilla extract, lemon juice, butter, melted, king arthur unbleached all-purpose flour, vanilla ice cream , optional

all-purpose flour, light brown sugar, ground cinnamon, salt, vegetable shortening, chilled , cut into pieces, unsalted butter, chilled , cut into pieces, ice water, frozen raspberries (if using frozen , do not thaw, knock off any excess ice crystals, if any) or 40 oz fresh red raspberries (if using frozen, do not thaw, knock off any excess ice crystals, if any), granulated sugar, fine dry tapioca, lemon juice, egg, granulated sugar, all-purpose flour, milk, vanilla, salt

chocolate wafers, crushed, soft butter, chocolate ice cream, vanilla ice cream, chocolate fudge sauce

all-purpose flour, pumpkin pie spice, baking powder, salt, eggs, sugar, pumpkin, sugar, butter pecan ice cream, softened, cream (optional), pecans, chopped, toasted (optional)

all purpose flour, brown sugar , firmly packed, butter, softened (1 1/2 sticks), eggs, pie shell, unbaked, pecans, chopped, semi sweet chocolate morsels, sugar, cream or ice

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.