Haven’t tried
Garnish/decorate top with candied lemon slices…recipe in this book.
- vanilla extract
- powdered sugar sifted
- heavy whipping cream
- large egg yolks
- granulated sugar
- lemon juice
- finely grated lemon zest
- salt
- unsalted butter softened
- cream cheese
- butter melted
- gingersnap cookies
Haven’t tried.
Make in a large goblet for individual servings.
- zest of 1 lemon
- vanilla
- Sarah Lee frozen pound cake cut into small cubes
- heavy cream
- sugar
- whipped cream for topping
Haven’t tried.
This is a different way of making rice pudding…sounds much quicker and you don’t use the oven.
- milk
- rice
- sugar
- vanilla
- salt
- Raisins or berries
- brownie mix
- flour
- water
- vegetable oil
- egg
- chopped peanuts
- M&M's & Reese's pieces
- mini marshmallows
- caramel ice cream topping
- graham cracker crumbs
- melted margarine
- sugar
- peanut butter
- powdered sugar
- softened cream cheese
- Cool Whip
- sm box instant chocolate pudding
- sm box instant vanilla pudding
- mild
- Chocolate Eclair Cake
- water
- butter
- flour
- large eggs
- milk
- chocolate syrup or homemade chocolate sauce
- Instructions:
- Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Haven’t tried, but Olga is a great cook.
You can use fresh or frozen peaches instead of canned…just sprinkle the peaches with a little sugar before using in cobbler.
- flour
- sugar
- milk
- butter or margarine
- large can sliced peaches
- Cinnamon & sugar as needed
- baking powder
Serves 8 to 10
This Devil’s Food-style cake is packed with chocolate flavor. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount.
WHY THIS RECIPE WORKS:
For this Chocolate Layer Cake recipe, we recommend Dutch-processed cocoa, which has a better flavor. “Blooming” the cocoa powder and unsweetened chocolate with hot water and instant espresso produced the strongest chocolate flavor. Sour cream added moisture and tangy flavor, while baking powder and baking soda united to create the greatest rise. This Chocolate Layer Cake recipe can be combined with many frostings and fillings for a different result every time.
- all-purpose flour
- baking soda
- baking powder
- salt
- Dutch-processed cocoa powder
- packed light brown sugar
- vanilla extract
Makes 3 8-inch layers or two 9-inch rounds
If you’ve forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day.
WHY THIS RECIPE WORKS:
We developed a recipe for White Layer Cake to bake up moist, tender, and flavorful, rather than dry and bland. We used a reverse creaming method for a sturdy cake with a tender crumb. Plenty of butter and vanilla extract add moisture and flavor to our White Layer Cake.
- Nonstick cooking spray
- vanilla extract
- sugar
- baking powder
- table salt
Serves 8 to 10
WHY THIS RECIPE WORKS:
Similar to Lady Baltimore Cake, Pink Azalea Cake comprises three white cake layers swathed in billowy seven-minute icing. For our recipe, we used our favorite white cake recipe that yielded three 8-inch rounds. We made the filling by gently folding in the nuts, chopped fruit, and Kirsch (a clear cherry brandy) with some of the icing. Toasting the nuts in a skillet over medium heat until lightly browned intensified their flavor.
- Red food coloring