|The New Professional Chef|
|by Culinary Institute of America|
This encyclopedic classic--the definitive reference in professional kitchens for decades--has been thoroughly revised.
Results 1 - 10 of 14,000 for 8x8 cake pan
Preheat oven to ... ungreased 8" square cake pan. (If you ... foil pan. This cake is nearly as simple to prepare as a cake mix! Great fun for kids, too.
Put dry ingredients in ungreased cake pan. Stir with ... degrees or until surface looks dry and brown like. Serve with whipped cream or ice cream, if desired.
Spread 1 can ... x 13 inch pan. Sprinkle 2 ... 40 minutes. While cake bakes combine 1 ... When cake is done, prick with a fork and pour mixture over it.
Mix first 8 ... pour into greased pan (9x13). Top with ... minutes at 350 degrees. (Rhubarb will sink into the batter.) Top with a glaze drizzled over it.
Sift dry ingredients into ungreased 8-inch pan. Make three ... degrees for 25 to 40 minutes. Cool in pan. Frost as desired. Yield: one 8 inch square cake.
How to Prepare ... the Stone Crab Cake: Crack the ... a small saute pan over high heat. ... Garnish with the fried julienne potatoes on top of the cake.
Heat oven to ... 9x9x2 inch baking pan. Mix in ... squares and invert onto dessert plates. Top with ice cream and spoon sauce over each serving. 9 servings.
9 x 13 inch pan. Spread pie ... Topping: Cook ingredients over medium heat, stirring until it boils. Pour over cooled cake and sprinkle with chopped walnuts.
First: Mix three ... 9 inch springform pan. Second: Cream ... spread on hot cake 1 pint sour ... cake with wet knife. Release spring. Cool 1/2 hour more.
Preheat oven to ... 13 inch pizza pan. Cream butter and sugars. Uniformly distribute batter. Bake 15 to 20 minutes or until golden brown. Let cool in pan.
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