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This squash and apple confection is an apple and squash dessert made with prune juice and ginger for flavor. Layered alternatingly with apple and squash slices the bake is sprinkled with currants and topped with egg mix of prune juice and ginger. I came up
Squash And Apple Confectionery
GETTING READY 1. In a chilled mixing bowl beat cream with chilled beaters until thick. Add confectioners sugar and vanilla and beat the mixture to form soft peaks. Allow to chill until used. 2. Preheat oven to 375 F. MAKING 3. Bring water margarine mixture to
Confectionery Cream Puffs
GETTING READY 1. Grease a baking dish with butter. 2. Preheat the oven to 300 F MAKING 3. In a mixing bowl combine the dates and walnuts sugar baking powder and salt. 4. Mix well using a wooden spoon. 5. Add the beaten and stiff egg whites to the mixture
Date and Nut Confectionery
In a heavy saucepan or skillet combine carrots and milk. Add nutmeg cinnamon and honey and bring to a boil. Boil over low heat stirring frequently until mixture is very thick. Remove cinnamon sticks. Add butter raisins and coconut and cook for approximately 25
MAKING 1.Combine carob powder with honey peanut butter sunflower seeds sesame seeds wheat germ and soy grits. 2.Make small balls of the mixture. 3.Roll the balls on coconut crumbs. SERVING 4. Wrap like toffees in sweet wrappers and serve in a toffee jar.
Mix all ingredients together. Form into small balls. Roll in desired covering.
Big Seven Confectionery
Mix all ingredients together. Knead until consistency of pie dough. Pat out on waxed paper. Chill. Cut into pieces.