Bake sheets of phyllo according to the general instructions at the beginning of this chapter. Cut the pile of four sprayed sheets into 16 rectangles. Bake in a preheated 375°F (190°C) oven for 8 minutes. Arrange one phyllo rectangle on a dessert... - 35.992

Bake sheets of phyllo according to the general instructions at the beginning of the chapter. Cut the pile of four sprayed sheets into 16 rectangles. Bake in a preheated 375°F (190°C) oven for 8 minutes. Arrange one phyllo rectangle on a dessert plate. Mix... - 32.877

Put the cocoa powder in a small saucepan. Add the canola oil and skim milk. Heat gently over a low flame, stirring constantly, until the mixture is blended and heated. Remove from heat. Stir in the aspartame and extracts and mix well. Spoon while still warm... - 24.7064

This napoleon dessert is a cream filled puff pastry dessert. Baked and filled with a vanilla glaze on top, the napoleon dessert is made with chocolate strips piped over it for a lovely presentation and a great treat! - 38.7978

Napoleons are little french desserts that are used filled with a sweet filling of sort. These napoleons are filled with cherry pie filling. A microwaved dessert, these napoleons are cooked with pie crust mix and filled with vanilla pudding and cherry pie... - 37.804

Bake sheets of phyllo according to the general instructions at the beginning of this chapter. Cut the pile of four sprayed sheets into 16 rectangles. Bake in a preheated 375°F (190°C) oven for 8 minutes. Arrange one phyllo rectangle on a dessert... - 31.7559

Prepare pastry and refrigerate as directed. Heat oven to 350°. Roll one half of pastry on well-floured cloth-covered board into rectangle, 12 X10 inches. Cut into 15 rectangles, 4X2 inches. Mix granulated sugar and water; brush some of the mixture over... - 38.773

1. Place pudding mix in a medium-size saucepan; beat in the egg yolks and milk. Cook. Pour into a medium-size bowl; chill. 2. While pudding chills, separate crescent-roll dough into 4 rectangles; pinch together at perforations. Place rectangles on a large... - 32.2712

These Napolean Creams make a dreamy dessert ! Though a bit time consuming to make, you'll want to make these vanilla pudding and crescent roll,chocolate and cream dessert over and over again ! Just try and tell me ! Your suggestions for the Napolean Creams... - 43.9308

Bake sheets of phyllo according to the general instructions at the beginning of this chapter. Cut the pile of four sprayed sheets into 16 rectangles. Bake in a preheated 375°F (190°C) oven for 8 minutes. Three of these rectangular piles are used to make... - 33.1089

1. Roll out Basic French Pastry evenly to a 16x10-inch rectangle, on floured pastry cloth or board. Pastry should be 3/8 inch thick. Trim all sides to make a 15x9-inch rectangle. Divide in half length wise; cut each half into 6 even-size blocks. Place on... - 19.4195

Set aside 2 tablespoons butter; chill. Work remaining butter with back of wooden spoon or in electric mixer just till pliable. Roll or pat between two sheets of waxed paper to 8x6-inch rectangle. Chill thoroughly, at least 1 hour in refrigerator or 20 minutes... - 37.0486

Set aside 2 tablespoons butter in the refrigerator till needed. Work remaining chilled butter with back of wooden spoon or electric mixer just till butter is pliable. Roll or pat butter between two sheets of waxed paper to an 8x6-inch rectangle, 1/4 inch... - 34.8697

Divide puff pastry in half lengthwise. Roll each half into a 15- x 6-inch rectangle. Sprinkle two baking sheets with water; shake off excess water. Carefully transfer pastry to baking sheets. Prick pastry well with a fork. Trim sides with a sharp knife, if... - 30.6708

In large bowl, blend cake mix (reserve marble pouch) and margarine at medium speed until well mixed. Divide dough in half (dough will be stiff). Blend peanut butter into half of dough. In small bowl, beat vanilla, cream cheese and contents of marble pouch... - 33.4306

For Cake, heat oven to 350°F. Combine Crisco® Puritan® Oil and sugar in large bowl at medium speed of electric mixer. Add eggs. Beat well. Combine flour, baking powder, salt, baking soda, nutmeg and ginger. Add to oil mixture. Beat until just blended. Stir... - 42.5938

Prepare the puffpastry, tart filling, and one of the toppings. Bake the cream puffs. Assemble by putting tart filling inside the puffs, covering with the tops, and drizzling with Chocolate Glaze or Napoleon Fudge. - 18.1458

Prepare the cream puffs from the puff pastry, make the Chocolate Mousse Pudding, and the glaze or fudge topping. Assemble the cream puffs by putting the pudding inside the pastry and drizzling the glaze or fudge topping over the top. - 14.751

Prepare the cream puff pastry and the mocha filling. Bake the cream puffs. Assemble by putting the filling inside the cream puffs. Drizzle chocolate glaze or fudge topping over the top of the cream puffs. - 19.6211

Knead the butter with very cold water. Mix in half cup of the flour to absorb the water, kneading well. Flatten the butter into a rectangle, cover and refrigerate. On a very cold surface, place three and a half cups of flour. Make a well in the center and... - 34.4393

Reserve 2 tablespoons butter; chill. Work remaining chilled butter with back of wooden spoon or in electric mixer just till it's pliable as putty. Pat or roll between sheets of waxed paper in 8x6 inch rectangle1/4 inch thick. Chill thoroughly, at least 1 hour... - 27.2927