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Houston Style Magazine » Cool Creamy Summer Desserts
Heat oven to 350° F. Spray 9-inch pie plate with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate. ... 2. Place cream in medium microwave safe bowl. Microwave on high until cream comes to a boil. Add white chocolate chips. Stir until melted and smooth. Spread over cooled brownies. Refrigerate 1 hour or until serving time. ...
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Tracey's Culinary Adventures: Morning Glory Muffins
8 tablespoons (1 stick) unsalted butter, melted and cooled. 1 teaspoon vanilla extract. 4 medium carrots, peeled and grated (2 cups). 1 8-oz can crushed pineapple, drained and pressed dry with paper towels ...
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In Praise of Leftovers | Lemoniest of Lemony Lemon Loaves
(4 sticks) unsalted butter, melted and cooled 1/2 c. sour cream, at room temperature 2 ts. vanilla. For lemon syrup: 1/2 c. fresh lemon juice 1/2 c. sugar. For lemon glaze (optional–I did it) 2 c. powdered sugar, sifted .... Also, I didn't make candied lemon for it, but it said it was optional and so I would say stick with your mom's old adage about lemons for that one. However, the maple walnut scones are fantastic. I changed it up a bit by using whole wheat flour ...
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Life, Food, Family: Happy 4th of July!
1/2 stick of butter, melted. ______. 1/4 cup splenda-1 can crushed pineapple (in it's own juice) - juice strained and fruit squeezed dry to within an inch of it's life. -2 8oz packages light cream cheese, softened to room temp. -1/2 cup splenda ... Fold in cool whip by hand. Spread onto cooled crust and refrigerate. IF YOU ARENT FAINT OF HEART and are channelling your inner Martha.... Then you can make the peachy glaze to go on top. You can also stop right here. ...
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Rich body butter recipe · Bath and Body @ CraftGossip
4 teaspoons stearic acid 4 teaspoons cetyl alcohol flakes 1/2 cup cocoa butter - melted measure 1 tablespoon jojoba oil 4 tablespoons sweet almond oil 1/2 cup cold water 1/2 cup clear unscented body gel or aloe vera gel ... Use a hand held stick blender and whip all of the ingredients together until creamy. Makes approximately 10 oz. of body butter. Tip: If you find that the butter didn't turn creamy right away, let it sit until it just starts to cool down a bit and then ...
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Blueberry Sonker : Blueberry Hill Farm
Melt the stick of butter. (I place the unwrapped stick in a glass measuring cup and put it in the microwave for about 45 seconds.) Drizzle the melted butter over the flour mixture. If every little space is not covered, that's OK too. Bake, uncovered, at 400 degrees until it's golden ... Let cool for a little while, but while it's still warm, flop a generous portion of vanilla ice cream on top of your serving and prepare yourself for one of the best treats you've ever had. ...
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Modern Day Ozzie and Harriet: Chocolate Dessert #9
1 stick butter or margarine, softened 1-1/2 cups granulated sugar 2 large ripe bananas, peeled and mashed 1/2 cup unsweetened cocoa powder 1 tsp vanilla extract 4 eggs 2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup sour cream ... 4 tbsp butter, melted and cooled 1/2 cup packed brown sugar 1/2 cup flour 1 cup chopped pecans or walnuts 1/2 tsp ground allspice 1 cup chocolate chips (which I did not use) Powdered sugar. Preheat oven to 350F. ...
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What's For Din-Din?: Chocolate Peanut Butter Mallow Bars
1/2 cup (1 stick) butter, melted. 2/3 cup cold milk, divided. 3/4 cup creamy peanut butter. 1 jar (7 ounces) Marshmallow Creme. 1/2 cup peanuts. 6 squares Baker's semi-sweet chocolate, coarsely chopped. Heat oven to 350 degrees. ...
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Today's Special: I Left My Thrill on Blueberry Hill
Make a well in the center and add 4 T. melted butter. Toss with your fingertips to form a crumbly topping and sprinkle over the muffins. - Bake for 15 minutes. Allow to cool for 5 minutes and then turn out of the pan onto a rack. ...
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Monday, In Seven Words. « 10thirty
While chocolate chip layer is cooling, make brownie layer by melting remaining 12 tablespoons of butter in a medium saucepan over medium heat. Remove from heat and add cocoa powder; whisk until smooth. Add sugar and salt; whisk until blended. ... ½ stick cold unsalted butter ¼ cup sugar, plus one tablespoon (the original recipe calls for ½ cup, but I find that amount a bit too sweet) 1/3 all-purpose flour ½ teaspoon cinnamon ½ teaspoon fleshly grated nutmeg ...
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Martha's Recipe Cabinet: White Chocolate Pecan Bars
1 butter pecan cake mix 1 egg 1 stick butter, melted. Preheat oven to 350 degrees. Mix cake mix, egg and butter. Press into a 9 x 13" pan. Middle Layer: 1 pkg. (12 oz.) white chocolate chips 1 cup chopped pecans 1/2 cup coconut ... Cool completely. Slice into bars. This recipe was sent to me by my friend Lillian. I made a few simple changes to make it suite my taste. The recipe is so simple but so good. There are many variations you can use to change the taste completely. ...
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Recipes: Portuguese Chocolate Tarts
½ stick butter, softened 225g best-quality baking chocolate, broken up 50ml milk. Cocoa powder, for dusting. Method: Dust a surface with flour and roll out your pastry to a bit bigger than an 20x30cm sheet of paper. Brush with the egg yolk and scatter the ... As soon as the mixture has boiled, remove from the heat, and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny. ...
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Martha's Recipe Cabinet: Doc Bars
1/2 cup (1 stick) butter, melted 1 (14 oz.) can Sweetened Condensed Milk 2 cups white chocolate chips 1 1/2 cups flaked coconut 1 cup chopped nuts. Preheat oven to 325 degrees (300 for glass baking dish). ... Cool. Cut into bars. Store covered at room temperature. Makes 2-3 dozen bars (depending on the size) I made this up for a 4th of July cookout at the VFW. One of my friends there "Doc" told me he took out 5 before putting them on the table so I've named them after him ...
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THE coffee cake | rhubarb coffee cake | food loves writing
1/2 cup (1 stick or 4 ounces) butter, melted 1 3/4 cups all-purpose flour. For the cake: 1/3 cup sour cream 1 large egg 1 large egg yolk 2 teaspoons vanilla extract 1 cup all-purpose flour 1/2 cup sugar 1/2 teaspoon baking soda ... Cool completely before serving. Yield: 6 to 8 servings. *The original instructions say to scoop out half a cup of batter and set it aside to dollop later. I, however, didn't read the instructions correctly and did things differently. ...
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