Pillsbury Best of the Bake-Off Cookbook 350 Recipes from America's Favorite Cooking Contest

Pillsbury Best of the Bake-Off Cookbook 350 Recipes from America's Favorite Cooking Contest
$3.95 Shipping
List Price
98% Off
You Save

  • Condition: Good
  • Provider: HippoBooks Contact
  • Provider Rating:
  • Ships From: Multiple Locations
  • Shipping: Standard
  • Comments: Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, will have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included.

   30-day money back guarantee

Ask the provider about this item.

Most renters respond to questions in 48 hours or less.
The response will be emailed to you.
  • ISBN-13: 9780609608388
  • ISBN: 060960838X
  • Publisher: Crown Publishing Group


Pillsbury Company Staff


Chocolate Mousse Fantasy Torte Christina Vidra Maumee, Ohio Bake-Off(r) Contest 34, 1990 Prize Winner Create a memory that lingers - an unforgettably fudgy, rich brownie topped with a luscious creamy chocolate mousse layer. BASE 1 (1 lb. 3.5-oz.) pkg. fudge brownie mix 2 teaspoons instant coffee granules or crystals 1/2 cup butter or margarine, softened 2 tablespoons water 2 eggs TOPPING 1 1/2 cups semi-sweet chocolate chips 1 oz. unsweetened chocolate 1 teaspoon instant coffee granules or crystals 11/4 cup water 2 tablespoons butter or margarine 1 cup whipping cream 1/2 oz. unsweetened chocolate, melted Heat oven to 350F. Grease 9- or 10-inch springform pan. In large bowl, combine all base ingredients: beat at medium speed 1 minute. Spread batter in greased pan. Bake at 350F. for 36 to 42 minutes or until set. Cool in pan on wire rack for 1 hour. Remove sides of pan; cool completely. In small saucepan, combine chocolate chips, 1 oz. unsweetened chocolate, 1 teaspoon coffee granules, 1/4 cup water and 2 tablespoons butter. Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Cool 15 minutes, stirring occasionally. In small bowl, beat whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Using pastry tube fitted with decorative tip, pipe topping mixture evenly over cooled base. Or spread topping over base. Drizzle 1/2 oz. melted unsweetened chocolate over topping. Refrigerate at least 1 hour or until topping is set. Let stand at room temperature about 30 minutes before serving. Store in refrigerator. Yield: 16 servings High Altitude-Above 3,500 feet: Decrease butter to 1/3 cup. Bake as directed above. Nutrition Per Serving: Calories 380; Protein 4g; Carbohydrate 40g; Fat 23g; Sodium 180mgPillsbury Company Staff is the author of 'Pillsbury Best of the Bake-Off Cookbook 350 Recipes from America's Favorite Cooking Contest' with ISBN 9780609608388 and ISBN 060960838X.

[read more]

Questions about purchases?

You can find lots of answers to common customer questions in our FAQs

View a detailed breakdown of our shipping prices

Learn about our return policy

Still need help? Feel free to contact us

View college textbooks by subject
and top textbooks for college

The ValoreBooks Guarantee

The ValoreBooks Guarantee

With our dedicated customer support team, 30-day no-questions-asked return policy, and our price match guarantee, you can rest easy knowing that we're doing everything we can to save you time, money, and stress.