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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Holidays & Occasions

TIP OF THE DAY: Load Up On Pumpkin Foods

Butternut-Squash-Ravioli-pom-wonderful-230

Pumpkin ravioli. Photo courtesy Pom
Wonderful.

 

Some people don’t like pumpkin, so fall offers them no pumpkin joy. Others are so excited that a diet of pumpkin latte, pumpkin muffins and pumpkin pancakes is seasonal splendor.

It becomes a Bubba Gump menu of pumpkin: pumpkin bagels and cream cheese, pumpkin pancake mix and coffee creamer for breakfast; pumpkin spice yogurt or soup for lunch, pumpkin pasta or risotto for dinner; pumpkin spice cookies and loaf cakes for snacking; and of course, for dessert, pumpkin pie and pumpkin ice cream.

And that’s just what you can pick up in the store! We got a mailer from Trader Joe’s that was all pumpkin, all the time; so we headed over to load up on pumpkin products.

All of the following are available at Trader Joe’s (except asterisked items), and many are available at other retailers nationwide.

Breakfast

  • Pumpkin Croissants
  • Country Pumpkin Spice Granola
  • Joe’s Pumpkin O’s (Cheerios-type cereal with pumpkin and cinnamon)
  • Organic Pumpkin Toaster Pastries
  • Pecan Pumpkin Instant Oatmeal
  • Pumpkin Bagels and Pumpkin Cream Cheese (what a treat!)
  • Pumpkin Butter
  • Pumpkin Bread Muffin Mix
  • Pumpkin Cranberry Scone Mix
  • Pumpkin Cream Cheese Muffins
  • Pumpkin Greek Yogurt
  • Pumpkin Pancake & Waffle Mix, Gluten Free Pumpkin Pancake Mix
  • Pumpkin Rolls with Pumpkin Spice Icing
  • Pumpkin Spice Coffee
  • This Pumpkin Walks Into A Bar (cereal bars)
  •  
    Snacks

  • Pumpkin Brittle Chips
  • Dark Chocolate Pumpkin Spice Salted Caramels
  • Iced Pumpkin Scone Cookies
  • Pita Chips With Cranberries & Pumpkin Seeds
  • Pumpkin Cranberry Crisps (crackers)
  • Pumpkin Joe Joes (sandwich cookies)
  • Pumpkin Spiced Pumpkin Seeds
  • Pumpkin Spice Chai Latte Mix
  •  

    Lunch & Dinner

  • Honey Roasted Pumpkin Ravioli
  • Organic Canned Pumpkin
  • Pumpkin Ale
  • Pumpkin Cornbread Mix
  • Pumpkin Croutons
  • Pumpkin Pie Spice (to season sweet potatoes, squash,
    rice)
  • Pumpkin Soup
  • Toasted Seed Pumpkin Oil (for grains, salads, vegetables)
  •  
    Dessert

  • Ginger Pumpkin Mini Mouthfuls (ice cream sandwiches)
  • Pumpkin Bar Baking Mix
  • Pumpkin Biscotti
  • Pumpkin Bread Pudding
  • Pumpkin Cheesecake
  •  

    Pumpkin-CreamCheese-traderjoes-230

    Pumpkin cream cheese is a seasonal favorite at THE NIBBLE. Photo courtesy Trader Joe’s.

  • Pumpkin Ice Cream
  • Pumpkin Macarons
  • Pumpkin Pie Mochi Ice Cream
  • Pumpkin Pie and Mini Pumpkin Pies
  • Pumpkin Pie Spice
  •  

    Plus…

  • Mini Decorative Pumpkins
  • Orange Pumpkins
  • Pumpkin Body Butter (skin care)
  •  
    Head for the store!

      

    Comments

    RECIPE: Pumpkin Seed Brittle

    pumpkin-brittle-zulka-230ps

    Surprise friends and family with some
    pumpkin brittle, garnished with a drizzle of
    chocolate. Photo courtesy Zulka.

     

    Here’s aother delicious recipe from our friends at Zulka sugar: pumpkin brittle. Enjoy it by itself, with a cup of tea or a pumpkin spice latte. Make a batch to celebrate Halloween, or to bring to Thanksgiving dinner.

    You can customize the recipe by adding other seeds—nutritious chia, flax, hemp, nigella or sesame, for example. We actually prefer the deeper flavor complexity of a pumpkin-sesame seed mix. Just keep the total of all seeds to two cups.

    RECIPE: PUMPKIN SEED BRITTLE WITH
    CHOCOLATE DRIZZLE

    Ingredients

  • 2 cups white sugar
  • 1/3 cup brown sugar, packed
  • 8 tablespoons butter, unsalted
  • 1/4 teaspoon sea salt
  • 3 tablespoons water
  • 1 teaspoon baking soda
  • 2 cups roasted and lightly salted pumpkin seeds (pepitas)
  • 1 cup chocolate chips
  •  

    Preparation

    1. SET out a cookie sheet and top with a silicon baking mat or wax paper. Lightly oil the mat or wax paper.

    2. COMBINE the sugars, butter, salt and water in a sauce pan over medium-high heat; stir. Once the butter is completely melted, stir again and clip on a candy thermometer and heat to 300°F.

    3. REMOVE from the heat and immediately stir in the baking soda. Add the pumpkin seeds and stir well. Quickly spread over the mat or wax paper and spread to the edges with a lightly oiled silicon spatula. Let cool 30 minutes. Gently break into pieces.

    4. POUR the chocolate chips in a microwave safe bowl and microwave at 30 second intervals until the chocolate chips are fully melted, stirring as they get more melted until smooth. Spoon the melted chocolate into a baggie or disposable pastry bag and snip a very small piece off one corner. Drizzle over the brittle pieces. Chill the brittle to set the chocolate. Store in an airtight container.
     
    Find more delicious recipes at Zulka.com.

     
      

    Comments

    HALLOWEEN: Trick Or Treat With Pumpkin Brownies

    It will be a ghoulishly delightful change this Halloween when you serve Fairytale Brownies’ new Halloween brownies in Pumpkin Spice, with a Halloween label that features jack-o-lanterns and bats.

    Perfect for party favors, the individually wrapped, 3” x 3” dark chocolate brownies are also sold in bulk by the dozen, if you want to present them on a dessert tray or plate them individually (perhaps as the base of a brownie sundae, with pumpkin ice cream?).

    Treat your friends, treat your co-workers, and let these delicious brownies melt in your mouth. Like all Fairytale Brownies, they are made with Callebaut Belgian chocolate, alfarm fresh eggs, pure creamery butter and dark brown sugar. Then, sweet pumpkin purée is blended with cream cheese, cinnamon, nutmeg, allspice and ginger, and swirled into the brownie batter.

    And although religious Jews don’t celebrate Halloween, the Fairytale line is certified kosher (dairy) by the Greater Phoenix Vaad Hakashruth.

       

    trick-or-treat-brownies-fairytale-230

    Trick or treat! These Pumpkin Spice Brownies are definitely a treat. Photo courtesy Fairytale Brownies.

     

     

    pumpkin-spice-brownies-fairytale-230

    Pumpkin Spice Brownies in a gift box have a
    plain cellophane wrap. Photo courtesy
    Fairytale Brownies.

     

    HOLIDAY GIFTS: THANKSGIVING & CHRISTMAS

    For Thanksgiving treats, hostess gifts and holiday gift giving, the Pumpkin Spice Brownies are available in a plain cellophane wrap, in a gift box. You can choose all Pumpkin Spice Brownies, or a combination box with Chocolate Chip Brownies.

    The Pumpkin Spice Brownies are limited edition, available only through December 31, 2014. But if you can’t live without them, they do freeze beautifully.

    Get yours at Brownies.com.

     

      

    Comments

    HALLOWEEN: Cinnamon Vodka Punch

    cinnamon-punch-belvedere-230sq

    Cinnamon evokes fall and Halloween. Photo
    courtesy Belvedere Vodka.

     

    If you’re looking to fill the punch bowl on Halloween, here’s a recipe from Belvedere Vodka. You can make the cinnamon simple syrup in advance.

    RECIPE: CINNAMON VODKA PUNCH

    Ingredients

  • 7 ounces vodka
  • 3 ounces cinnamon simple syrup
  • 1 ounce sweet vermouth
  • 5.5 ounces pink grapefruit juice
  • 16 ounces cranberry juice
  • 1 ounces lemon juice
  • Garnish: slices of orange (ideally, blood orange) and
    pink grapefruit
  • Ice cubes or block of ice*
  •  
    *The larger the pieces of ice, the slower they will melt and dilute the punch. Instead of ice cubes, you can freeze a block of ice in a small cake pan or other container. We use a star-shaped gelatin mold.
     

    Preparation

    1. ADD punch ingredients except garnishes to a punch bowl. Stir to combine. Refrigerate until ready to serve.

    2. ADD ice and garnishes when ready to serve.
     
    RECIPE: CINNAMON SIMPLE SYRUP

    Ingredients

  • 16 ounces water
  • 16 ounces white sugar
  • 5 cinnamon sticks
  •  
    Preparation

    1. SIMMER the ingredients for approximately 30 minutes. Strain through a sieve and funnel into a glass bottle.

    2. REFRIGERATE until ready to use.

     
      

    Comments

    HALLOWEEN: Jackson Pollack Style & Other Chocolate Candy Apples

    You can make candy apples the traditional way or you can cook to the tune of a different drummer. In this recipe, adapted from Cooking Light, melted chocolate is dripped on the apple in a Jackson Pollack approach.

    Green Granny Smiths go well with the sweet white and bittersweet chocolates and provide a better backdrop for the squiggles than darker red apples, but use any apple you like.

    By drizzling the chocolate instead of enrobing the entire apple in a red sugar or caramel coating, these are “candy apples light.”

    You can add colors by tinting the white chocolate orange, and add more layers of tinted color—red and yellow, for example. Just load up on the white chocolate.

    RECIPE: CHOCOLATE-DRIZZLED CANDY APPLES

    Ingredients For 6 Candy Apples

  • 6 Granny Smith apples
  • 3 ounces bittersweet chocolate, coarsely chopped
  • 2-1/2 ounces premium white chocolate, coarsely chopped
  • Wooden sticks (from the craft store or online—or use forks!
  •    

    jackson-pollock-candied-apples-randymayor-cookinglight-230sq

    Drip the chocolate, Jackson Pollack style. Photo © Randy Mayor | Cooking Light.

     

    Preparation

    1. WASH and dry the apples; remove stems. Insert a wooden stick into the stem end of each apple.

    2. PLACE the bittersweet chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 20 seconds until smooth. Working with 1 apple at a time, hold the apple over a bowl. Using a spoon, drizzle the apple with about 2 teaspoons bittersweet chocolate. Place the apple, stick side up, on a baking sheet covered with wax paper. Repeat the procedure with the remaining apples.

    3. PLACE the white chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 15 seconds until smooth. Working with 1 apple at a time, hold the apple over a bowl. Using a spoon, drizzle the apple with about 1-1/2 teaspoons white chocolate. Place the apple, stick side up, on a baking sheet covered with wax paper. Repeat procedure with remaining apples.

    4. CHILL the apples until ready to serve.

     

    AY1005HW015

    More ways to decorate apples with chocolate.
    Photo courtesy MyRecipes.com.

     

    MORE CANDY APPLE RECIPES

  • Traditional Candy Apple Recipe
  • Sugar-Free Candy Apple Recipe
  •  
    CANDY APPLES HISTORY

    The practice of coating fruit in sugar syrup dates back to ancient times. In addition to tasting good, honey and sugar were used as preserving agents to keep fruit from rotting.

    According to FoodTimeline.org, food historians generally agree that caramel apples (toffee apples) probably date to the late 19th century. Both toffee and caramel can be traced to the early decades of the 18th century. Inexpensive toffee and caramels became available by the end of the 19th century. Culinary evidence confirms soft, chewy caramel coatings from that time.

     

    Red cinnamon-accented candy apples came later. And, while long associated with Halloween, they were originally Christmas fare, not a Halloween confection.

    According to articles in the Newark Evening News in 1948 and 1964, the red candy apple was invented in 1908 by William W. Kolb, a local confectioner.

    Experimenting with red cinnamon candies for Christmas, he dipped apples into the mixture and the modern candy apple was born. The tasty treat was soon being sold at the Jersey Shore, the circus and then in candy shops nationwide.

      

    Comments

    HALLOWEEN: Spooky Pasta Recipes

    Add some food fun to your Halloween with these two pasta recipes from Certified Angus Beef.

    RECIPE: SPOOKETTI & MEATBALLS

    Ingredients

  • 1 pound ground beef
  • 1 eggs
  • 1/2 cup breadcrumbs
  • 1/4 cup ketchup
  • 1 tablespoon chopped fresh parsley
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (10-ounce) jar pimento-stuffed olives
  • Olive oil, as needed
  • 6 cups cooked whole wheat spaghetti
  • 1 (26-ounce) jar prepared pasta sauce
  •  

    ghoulish-pasta-certifiedangusbeef-230

    Spooketti and meatballs. Photo courtesy Certified Angus Beef.

     

    Preparation

    1. PREHEAT the oven to 400°F.

    2. COMBINE the ground beef, eggs, breadcrumbs, ketchup, herbs and spices; shape into 1-1/2-inch balls, making 12 total. Insert 1 olive into each meatball to look like an eye.

    3. PLACE the meatballs in a pan and roast approximately 25 minutes until thoroughly cooked and no pink remains (160°F internal temperature).

    4. HEAT the sauce and ladle over pasta. Serve 2 meatballs per plate.

     

    graveyard-bake-certifiedangusbeef-230

    Eat the graveyard! Photo courtesy Certified
    Angus Beef.

     

    Graveyard Bake

  • 1 pound round chuck
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 pound fusilli pasta, cooked and drained
  • 2 cups crushed potato chips
  • 1 cup Monterey jack cheese
  • 4 green onions, sliced thin
  • 6 oval crackers (like Keebler Town House), optional
  •  

    Preparation

    1. BROWN ground chuck in large fry pan. Drain liquid from beef.

    2. ADD tomatoes, tomato sauce, onion powder, garlic salt and cayenne pepper; simmer for 5 minutes. Mix in the cooked pasta.

    3. POUR into a 9 x 9 baking dish. Top with potato chips and cheese and broil for 3 minutes or until the cheese is melted and chips are golden brown.

    4. GARNISH with green onions and crackers (the tombstones).

      

    Comments

    HALLOWEEN: Spooky Spider Biscuits

    Here’s another fun idea for Halloween, courtesy of Certified Angus Beef. They’ve added ground beef to refrigerated biscuit dough, to create a snack, first course or light lunch for kids and adults alike. Adults: These go great with beer!

    RECIPE: SPOOKY SPIDERS GROUND BEEF BISCUITS

    Ingredients For 8 Servings

  • 1/2 pound ground beef
  • 1/2 package taco seasoning
  • 1/2 cup water
  • 1 tube (16-ounces) home-style refrigerated biscuit dough
  • Ketchup or barbecue sauce
  • 1/2 cup shredded mozzarella or cheddar cheese
  • 16 sliced black or green olives
  • 32 pretzel sticks
  •  

    spooky-spider-biscuits-certifiedangus-230ps

    Spider muffins. Recipe courtesy Certified Angus Beef.

     

    Preparation

    1. PREHEAT the oven to 375°F.

    2. COOK the ground beef and drain the excess fat. Add taco seasoning and water, simmer for 5 minutes and set aside.

    3. SEPARATE the dough into 8 biscuits; place each biscuit into the well of an ungreased large muffin tin. Press the dough firmly into bottom and up the sides of each cup.

    4. Divide the crumbled ground beef evenly into the dough cups. Top the meat with some ketchup or barbecue sauce and sprinkle with cheese. Place two olive slices on the top of each biscuit for the eyes.

    5. BAKE for 20 minutes, or until the biscuit edges are golden brown. Cool for 5 minutes; remove from the muffin cups. Stick four pretzel sticks into each side of each biscuit cup for the legs and serve.

      

    Comments

    TIP OF THE DAY: Seasonal Breakfast Bread

    pepperidge-farm-pumpkin-spice-swirl-230

    Swirl into holiday season with these delicious
    breads. Photo courtesy Pepperidge Farm.

     

    We just finished our last slices of Pepperidge Farm Blueberry Swirl Bread, a limited edition hoarded from the height of the summer in our freezer.

    Now, we’re moving on to two fall flavors: Caramel Apple Swirl Bread and Pumpkin Spice Swirl Bread, both available for a short time this fall.

    They make delicious toast and French toast. As toast, they combine the crunch of toasted bread with the sweetness of a breakfast pastry.

    Check the store locator to see where you can find them.

    And if you can’t find the seasonal specialties, content yourself with the year-round swirls: Cinnamon Swirl, Raisin Cinnamon Swirl, Brown Sugar Cinnamon Swirl and 100% Whole Wheat Cinnamon Swirl With Raisins.

    Our goal is to keep an eye out for other seasonal swirl breads, a fun new way to “eat seasonally.”

     

      

    Comments

    TIP OF THE DAY: Fall Mocktail

    Two days we presented an extensive drink menu for a Halloween cocktail party. But what do you serve the non-drinkers and the kids?

    Fall mocktails, of course. You can find many of them online.

    For starters, here’s a recipe full of fall flavor: apple, cinnamon and ginger, courtesy of Reed’s Ginger Brew, which has a portfolio of ginger beers from plain, in different strengths, to cherry and raspberry.

    RECIPE: APPLE GINGER MOCKTAIL

    Ingredients Per Drink

  • Reed’s Spiced Apple Ginger Brew or other ginger beer
  • Cinnamon stick
  • Optional: splash of grenadine for color
  • Ice cubes
  • Cocktail option: 2 ounces apple schnapps (liqueur), applejack or Calvados (apple brandy)
  •  
    Preparation

    1. FILL a tumbler with ice. Pour in Spiced Apple Ginger Brew and optional alcohol.

    2. STIR with a cinnamon stick and serve.

       

    cider-mocktail-reedsgingerbrew-230

    Looking delicious: a fall mocktail of ginger beer with apple and cinnamon notes. Photo courtesy Reed’s Ginger Brew.

     

     

    reeds-spiced-apple-4-pack-230

    Reed’s seasonal six-pack. Photo courtesy
    Reed’s Ginger Brew.

     

    WHAT IS GINGER BEER

    Ginger ale is carbonated water simply fllavored with sugar and ginger flavoring. Ginger beer, on the other hand, is brewed for deeper and more complex flavors and a sizzling ginger “burn.”

    The basic recipe combines ginger, sugar, water, lemon or lime juice (for an acidic pH balance) and the ginger beer plant, a fungus that contains specific yeast and bacteria that aid fermentation. Other live cultures can be substituted, including brewers’ or bakers’ yeast, lactic acid bacteria, kefir grains or tibicos, another culture of bacteria and yeasts.

    Brewers can add citrus zest, cayenne pepper and other hot spices, and blend-ins from nettle or dandelion beers.

    After a few days of fermentation, you’ve got ginger beer, effervescent with natural carbon dioxide (as in the fermentation of beer).

    Ginger beer originated in England, where it can be made with an alcohol content of up to 11%, or with no alcohol at all. In the U.S., it is typically found as an alcohol-free soft drink.

     

      

    Comments

    RECIPE: Halloween Or Thanksgiving Bundt Cake

    The best seasonal bundt cake is a pumpkin bundt. Here are two versions, one for Halloween and one for Thanksgiving.

    You can use:

  • A special Nordicware pumpkin bundt cake pan
  • A single conventional bundt cake pan (for a shorter cake)
  • Two conventional bundt cakes, to approximate the style of the specialty pumpkin bundt pan (it won’t be quite as round)
  •  
    Next, pick your flavor. While chocolate and lemon poppy cakes are always popular, think seasonally:

  • Apple cake (see yesterday’s recipe for Apple Streusel Bundt Cake
  • Carrot cake
  • Cranberry-orange cake
  • Maple cake
  • Pumpkin cake
  • Sticky toffee cake
  •    

    pumpkin-bundt-cake-nordic-ware-230

    For Halloween, it’s a pumpkin or a jack-o-lantern. Photo courtesy Nordic Ware.

  • Spice cake (Nordic Ware makes a delicious Caramel Apple Spice Cake mix)
  •  
    If you’re making a two-bundt recipe, with the special pumpkin bundt or a traditional bundt, you can bake two different, complementary flavors (apple and carrot, chocolate and spice cake, for example).

     

    pumpkin-bundt-leaves-nordic-ware-230

    For Thanksgiving, it’s a pumpkin plucked
    from the pumpkin patch. Photo courtesy
    Nordic Ware.

     

    RECIPE: HALLOWEEN PUMPKIN BUNDT CAKE

    Ingredients

  • 2 bundt cakes (1 if you want the “short version”)
  • Vanilla frosting, tinted orange (here’s a buttercream frosting recipe, or use royal icing or other favorite, such as caramel frosting [recipe below])
  • Vanilla frosting, tinted green
  • Ice cream cone for stem
  • Optional: black icing or cake decorating gel for jack o’lantern face.
  •  
    Preparation

    1. BAKE the bundt(s) from your favorite recipe or a cake mix. Cool.

    2. MAKE or buy vanilla frosting. Reserve 1/4 to tint green; tint 3/4 of the batch orange with food color. Mix equal parts of yellow and red food coloring to make orange. For a darker blood orange, add more red. For a lighter pumpkin orange, use more yellow.

     

    3. ASSEMBLE. Add a light layer of frosting in-between the bundts to hold them together. Don’t extend to the edge of the bundts; the frosting should not be seen from the outside. Insert the cone as the stem. If you like, you can fully frost the cake and draw a jack o’lantern face on the side of the Halloween bundt. For the Thanksgiving version, pipe some green leaves and tendrils instead.
     
    RECIPE: CARAMEL FROSTING

    This recipe was adapted from one we found in Southern Living (September 2005). You can make a plain caramel frosting, or add pecans and/or coconut.

    Ingredients

  • 2 cans (14-ounces) sweetened condensed milk
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • Optional: 1-1/2 cups chopped, toasted pecans
  • Optional: 1-1/2 cups sweetened shredded coconut
  •  
    Preparation

    1. COMBINE all ingredients in a 3-quart saucepan. Stir and bring to a boil, stirring constantly, over medium-low heat. Cook, stirring continuously, for 3 to 5 minutes or until the mixture reaches a pudding-like thickness.

    2. ADD optional ingredients: pecans and coconut. Remove from heat. Let cool and frost the cake as shown in the photos above.

      

    Comments

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