41 butter candy way Recipes

chocolate nut bars, brown sugar, butter softened, egg yolk, vanilla, all-purpose flour, salt, milk chocolate candy (hershey s) or melt chocolate chips (1 lg. package., chopped nuts. (pecans or walnuts) nuts are optional

butter, softened, divided, sugar, eggs, milky way candy bar (2.05 oz each), buttermilk, king arthur unbleached all-purpose flour, baking soda, salt, chopped walnuts, butter, divided, sugar, evaporated milk, marshmallow creme, semisweet chocolate chips, chopped walnuts , optional

chocolate wafers (reserve 3 wafers for the bat wings), sugar, twix candy bar, chopped, butter , melted 2/3 cup chopped milky way bars, low-fat milk, fat free cream cheese, room temperature, eggs, unsweetened cocoa powder, m & s brand peanut butter chocolate candies

sugar ice cream cone, aluminum foil, big enough to wrap the cone, chocolate chips, butterscotch chips, white chocolate chips, chopped walnuts, chopped peanuts, chopped pecans, almonds , slices, toffee pieces, marshmallows, brown sugar, coconut, banana , pieces, dried fruit, peanut butter, caramel (unwrapped), rolo chocolates (unwrapped), candy bar, chunked (3musketeers, milky way, peanut butter cups, etc.)

melted butter, granulated sugar, brown sugar, eggs, baking soda, vanilla, flour, chopped candy bars (we like butterfingers, snickers, peanut-butter cups, crunch bars, and milky ways)

shortening, butter, softened, brown sugar, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking soda, ground cinnamon, salt, milky way candy bar

chocolate covered candy bars ( such as milky way or midnight bars)cut into 1/2 inch chunks, bleached cake flour, unsweetened cocoa powder, baking powder, salt, unsalted butter melted and cooled to tepid.., unsweetened chocolate , melted and cooled to tepid, eggs, granulated sugar, vanilla extract

king arthur unbleached all-purpose flour, sugar, active dry yeast, salt, sour cream, water, butter, cubed, eggs, snickers or milky way candy bars, egg white, water

unflavored gelatin, cold milk, milky way candy bars (2.05 oz each), sliced, crushed chocolate wafers, butter, melted, cream cheese, softened, sugar, vanilla extract, heavy whipping cream, topping and fresh raspberries or fresh strawberries

brown sugar, granulated sugar, butter, peanut butter, vanilla, egg, all-purpose flour, baking powder, baking soda, salt, snickers candy bars (finger size) or 10 milky way bars (finger size), wooden popsicle-type sticks

vanilla wafers, butter or margarine, melted, chocolate chips, butterscotch chips, coconut, eagle brand milk

chocolate cake or 1 (20 oz) box brownie mix, butter, sweetened condensed milk, shredded coconut (sweetened or natural ), milk chocolate chips (i like the way mini chips perform) or semi-sweet chocolate chips (i like the way mini chips perform), chopped almonds (optional)

marshmallow cream (clouds), white sugar (princess s diamonds), evaporated milk (mountain snow), butter (candy bricks), salt (the lost sea), milk chocolate chips (from the milky way), chopped nuts (hidden forest), vanilla extract (magical island)

fudge brownie mix, chocolate fudge frosting (such as pillsbury creamy supreme), chopped bite-size chocolate candies (your choice) (such as snicker s, reeses peanut butter cups, milky way, etc), hot fudge ice cream topping (the amount you drizzle on the pizza is completely up to you...i like mine super gooey and naughty lol), caramel topping (again...your choice on the amount)

chocolate wafer crumbs, butter, melted, unflavored gelatin, milk, milky way candy bars (2.05 oz each), divided, cream cheese, softened, sugar, vanilla extract, heavy whipping cream

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.

milky way candy bars (2.05 oz each), cut up, butter, cubed, divided, crisp rice cereal, semisweet chocolate chips

chocolate candy bars (recommended -- mars bars or milky way), unsalted butter, crunchy sweetened corn flakes cereal (recommended -- cornflakes)