Download PDF by Gooseberry Patch: 101 Blue Ribbon Dessert Recipes

By Gooseberry Patch

ISBN-10: 1620931583

ISBN-13: 9781620931585

One hundred and one Blue Ribbon Dessert Recipes Gooseberry Patch-101 Blue Ribbon truffles. packed with scrumptious brownies, Pies And different Country-Style truffles. lots of Them Are Prize Winners At County festivals, Church Socials And Bake- Offs! you can be A Winner Too With Our Easy-To-Follow Recipes. This e-book comprises a hundred and one Recipes. Spiral-Bound 109 Pages.

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Additional resources for 101 Blue Ribbon Dessert Recipes

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Container sour cream 1-1/2 to 2 c. fresh raspberries 1 c. sugar 1 T. all-purpose flour 1/2 t. salt 9-inch pie crust, unbaked Whisk together eggs and sour cream in a large bowl; set aside. In a separate bowl, combine raspberries, sugar, flour and salt; toss lightly. Add berry mixture to sour cream mixture; mix well and pour into unbaked crust. Bake at 350 degrees for 45 minutes, until firm and golden. Cool completely. Serves 6 to 8. wanson Sarah S le, IN il Noblesv ghter old dau e-year- rries every v i f r u O be nted ed rasp collect a week and wa made r day fo a pie.

Milk 2 t. butter, sliced Optional: whipped cream or vanilla ice cream 55 arr Janis P Ontario , d r lfo Campbel es t and tas es ri e looks This pi . The cranber ment e ul wonderf olor and compl of c s s t e i n w e o v l gi et mel the swe les and pears. p p a it! the e loves Everyon Place one pie crust in a 9" pie plate; set aside. Combine fruits in a large bowl; set aside. In a small bowl, mix together flour and cinnamon; combine with fruit mixture. Sprinkle milk over fruit mixture; stir well. Spoon into unbaked pie crust; dot with butter.

All-purpose flour Stir pecans into butter. Mix brown sugar and flour; add to pecans and toss lightly. 63 Easy as Pie Apricot Pockets 1/2 c. butter, softened 3-oz. pkg. cream cheese, softened 1 c. all-purpose flour 15-oz. can apricot halves, drained 1 c. sugar Garnish: powdered sugar or powdered sugar glaze Blend together butter, cream cheese and flour; form into a ball. Wrap in plastic wrap; refrigerate overnight. Work dough until soft; roll out thinly on a floured surface. Cut dough into twelve 3-inch squares.

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101 Blue Ribbon Dessert Recipes by Gooseberry Patch

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