Need substitute
#12
Super Member
Thread Starter
Join Date: Oct 2008
Location: Van. Island, BC
Posts: 1,420
#13
Senior Member
Join Date: Dec 2016
Location: Upstate SC
Posts: 683
If I was making individual ones like you want, I would just use graham cracker crumb crust and press with a glass like Tothill suggested. I make this recipe too and it is just wonderful. Here is my recipe for the chocolate glaze if you don't want to use frosting.
1 stick butter
4 tbls cocoa powder
1 tsp vanilla
1 box confectioners sugar
milk to thin about 1/4 to half cup, add just what you need to get consistency you want.
Melt butter add cocoa powder, bring to a boil. Remove from heat and add vanilla and sugar. Add enough milk to make spreadable, pour over cake, refrigerate overnight before serving.
1 stick butter
4 tbls cocoa powder
1 tsp vanilla
1 box confectioners sugar
milk to thin about 1/4 to half cup, add just what you need to get consistency you want.
Melt butter add cocoa powder, bring to a boil. Remove from heat and add vanilla and sugar. Add enough milk to make spreadable, pour over cake, refrigerate overnight before serving.
#14
Power Poster
Join Date: Jan 2011
Location: Southern USA
Posts: 16,426
https://www.hy-vee.com/grocery/PD162...-Pie-Crusts-6- LInk shows the picture.
These are about 3 inches across with crust. Perfect for individual servings.
A package of six cost less then $3 at Walmart. I keep lots in the freezer.
These are about 3 inches across with crust. Perfect for individual servings.
A package of six cost less then $3 at Walmart. I keep lots in the freezer.
Thread
Thread Starter
Forum
Replies
Last Post
NopahDesertRat
For Vintage & Antique Machine Enthusiasts
15
10-19-2014 07:16 PM