ICE : ICE CREAM COOKBOOK-----
1 : c Butter; (no substitutes)
1/2 : c Sugar
1 : ts Vanilla
2 : 1/4 c AII-purpose flour
Miniature : Miniature semisweet
-chocolate : -chocolate pieces
Rolled : Rolled fruit leather; cut
-into : -into 3-inch-long thin
-strips : -strips
Decorating : Decorating Icing
1 : Box Duncan Hines Yellow cake
Mix : Mix
4 : Eggs
1 : c Oil
1 : c Water
1 : cn Pillsbury Creamy Deluxe
Coconut : Coconut Pecan Frosting
1/2 : c Chopped pecans
2 : Egg whites
1/2 : ts Cream of tartar
2 : c Confectioners sugar
Food : Food coloring
3 : oz Creamed cheese (room temp.)
1/4 : c Butter (1/2 stick)
1 : ts Vanilla
1/8 : ts Salt
3/4 : lb Confectioner sugar
1 : c BUTTER PRINT SURE
1 : c -
3 : pk -
4 : qt SUGAR; POWDER 2 LB
2 : tb IMITATION VANILLA
2 : tb SALT TABLE 5LB
1 : Box (-lb) confectioner's
-sugar : -sugar
1 : ts Vanilla
1 : Stick butter; softened
3 : -(up to)
4 : ts Cream
1/8 : ts Salt
0: Soak prunes and figs 1 hour in just enough water to cover
1: Add dates and cook gently in the same water for 20 minutes
2: Remove fruit, chop and mix with other fruits and nuts
3: Reduce liquid to 3/4 cup
4: Cool to lukewarm, add yeast and stir until well blended
5: Add 2 cups flour, beating well
6: Let rise until light and spongy
7: Add spices, salt, fruit mixture and remaining flour to make a stiff dough
8: Knead until smooth
9: Let rise until doubled in bulk
10: Shape into oval loaves, brush with slightly sweetened milk and sprinkle with split almonds
11: Let rise again and bake in a 425 degree oven for 45 minutes
12: Makes 3 loaves
13: If desired, when cool, spread with icing and garnish with candied fruits and nut meats
14: From Gemini's MASSIVE MealMaster collection at www
15: synapse
16: com/~gemini