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April 2018

Easy Dessert Recipes

Herbs and Spices Recipes

Herbes De Provence

Herbes De Provence Recipe
3 tb Dried marjoram 3 tb Dried thyme 1 tb Dried summer savory 1 tb Dried sweet basil 1/2 ts Dri...

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Auntie Lin's Killer Strawberry Shortcake Recipe

Auntie Lin's Killer Strawberry Shortcake recipe and other easy dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Auntie Lin's Killer Strawberry Shortcake recipe  PDF


Bisquick drop biscuits French vanilla ice cream Fresh sliced strawberries Fresh whipped cream This is a really easy dessert, loaded with calories, and not for the faint of heart Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of sugar (or 2, if you like). Bake as directed. While still warm, cut in half and put the bottom half in a bowl. Cover with fresh strawberries (which you have marinated in 4 Tb sugar in the refrigerator for 2 days), add a scoop or two of French vanilla ice cream, and then top with the top layer of the biscuit. Now, cover with more strawberries and top with fresh whipped cream. Enjoy Source: Linda Fields' homemade goodies Typed for you by Linda Fields, Cyberealm BBS, Watertown, NY 1992 315 786 1120

Auntie Lin's Killer Strawberry Shortcake recipe and other easy dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
610 people have voted
Last Reviewed on 2018-04-20



Friday, Apr 20 2018 Download & Print Auntie Lin's Killer Strawberry Shortcake recipe  PDF   Easy Dessert recipes RSS   Thumsb up

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4 Fennel bulbs 1 tb Butter 1 ts Olive oil 2 c Frozen pearl onions, thawed 1 ts Sugar 4 lg Carrots, cut into matchsti 1 c Up to ... 1 1/2 c Defatted reduced sodium Chicken stock Salt and amp amp pepper to taste 2 tb Finely chopped fennel fronds Or fresh parsley Cut off fennel stalks and remove strings from the bulbs with a vegetable peeler. Cut each bulb into 8 wedges, but do not remove the core. Bring salted water to a boil in a large saucepan, add fennel and blanch for 5 minutes. Remove with a slotted spoon, blot with paper towels and set aside. In a large cas...

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