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Yuletide Chocolate Dessert

2 c Fine vanilla-
Wafer crumbs 1/4 -cup sugar 1/3 c Melted but- 2 tablespoons
Wafer crumbs 1/4 -cup sugar 1/3 c Melted but- 2 tablespoons
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[ More ] 251 Reads

Yogurt Heart with Strawberry Coulis

1 Envelope of Gelatin
1/4 c Cold Water
1/4 c Cold Water
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[ More ] 384 Reads

Yogurt Cheddar Scones

1 3/4 c All-purpose flour
1 tb Granulated sugar
1 tb Granulated sugar
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[ More ] 284 Reads

Yeola's Bread Pudding

10 Slices stale bread
3 Eggs, beaten
3 Eggs, beaten
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[ More ] 295 Reads

Wonderful Layered Peach Dessert

1 1/2 c Plain flour
1/2 c Chopped pecans
1/2 c Chopped pecans
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[ More ] 265 Reads

Winston Cookies

1/4 c Shortening
1/4 c Brown sugar
1/4 c Brown sugar
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[ More ] 294 Reads

Winona Peach Pie

----------------------------------FILLING---------------------------------- 1/2 c Sugar
3 tb Flour
3 tb Flour
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[ More ] 270 Reads

Wine Cream--(German)

2 c Dry white wine
1/2 c Sugar
1/2 c Sugar
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[ More ] 296 Reads

Wine Cream Roll

3 Eggs
1/3 c Water
1/3 c Water
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[ More ] 264 Reads

Wilton Marshmallow Cream Flow-In

1 Jar marshmallow cream for
-each color desired Icing color This stays very shiny and is easy to cut through. These decorations will not dry hard as Wilton color-flow & must be done directly on the cake or cookie. CAUTION - Marshmallow cream will be VERY HOT. TO PREPARE MARSHMALLOW CREAM - Pan Method: Place about 1 1/2" water in a large skillet or electric pan. Depending upon design, set up to four jars of marshmallow cream (one for each color) into pan and bring water to a boil. For faster heating, fill jars only halfway. Add icing color as the cream softens, stir until color is well blended. Let simmer, then stir until cream is smooth. Leave jars in water while you decorate. Microwave Method: Place the desired amount of marshmallow cream in a bowl. Add desired past color. Microwave on high power for about 10 to 12 seconds, then stir. If not softened (the total time depends on quantity being heated) microwave again for 7 to 8 seconds more. After heating, stir until color is completely blended. TO DECORATE: Trace pattern on cake with a toothpick. Outline design with stiffened buttercream or royal icing (royal is preferred as the heat of the marshmallow cream may soften buttercream) and tip 3. Let outlines dry for 10 minutes or more. Cut a very small opening in the end of a parchment bag and fill with marshmallow cream. "Flow-in" by filling in along the edges of the outline first, squeezing gently and letting the icing flow up to the outline almost by itself. Work quickly; filling in design from the outside edges in and from top to bottom. If you're working with a large area, have 2 parchment bags ready so it won't set up before you're done. If the marshmallow starts cooling and won't flow smoothly, simply microwave bags for about 7 to 8 seconds on high power. Any remaining cream can be stored in a jar & reused by microwaving for 8-9 seconds until soft.
-each color desired Icing color This stays very shiny and is easy to cut through. These decorations will not dry hard as Wilton color-flow & must be done directly on the cake or cookie. CAUTION - Marshmallow cream will be VERY HOT. TO PREPARE MARSHMALLOW CREAM - Pan Method: Place about 1 1/2" water in a large skillet or electric pan. Depending upon design, set up to four jars of marshmallow cream (one for each color) into pan and bring water to a boil. For faster heating, fill jars only halfway. Add icing color as the cream softens, stir until color is well blended. Let simmer, then stir until cream is smooth. Leave jars in water while you decorate. Microwave Method: Place the desired amount of marshmallow cream in a bowl. Add desired past color. Microwave on high power for about 10 to 12 seconds, then stir. If not softened (the total time depends on quantity being heated) microwave again for 7 to 8 seconds more. After heating, stir until color is completely blended. TO DECORATE: Trace pattern on cake with a toothpick. Outline design with stiffened buttercream or royal icing (royal is preferred as the heat of the marshmallow cream may soften buttercream) and tip 3. Let outlines dry for 10 minutes or more. Cut a very small opening in the end of a parchment bag and fill with marshmallow cream. "Flow-in" by filling in along the edges of the outline first, squeezing gently and letting the icing flow up to the outline almost by itself. Work quickly; filling in design from the outside edges in and from top to bottom. If you're working with a large area, have 2 parchment bags ready so it won't set up before you're done. If the marshmallow starts cooling and won't flow smoothly, simply microwave bags for about 7 to 8 seconds on high power. Any remaining cream can be stored in a jar & reused by microwaving for 8-9 seconds until soft.
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[ More ] 239 Reads


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