|Pumpkin Butternut & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
1 - 10 of 34 for butternut pound cake
Result Page: 1
Cream together shortening and sugar. Add eggs, one at a time. Combine plain and self-rising flours with salt; add to creamed mixture alternately with ...
Cream shortening and sugar. Add egg yolks and vanilla. Add buttermilk, flour, soda and salt alternately to mixture (1/3 at a time). Stir in coconut ...
Blend together butter ... Stir in the vanilla-butternut extract. Pour into ... Place in COLD oven. Turn oven on to 350 degrees and bake 1 hour 45 minutes.
DO NOT PREHEAT OVEN. Grease and flour tube pan or bundt pan. Combine milk and water. Cream sugar, shortening and salt. Add eggs one at a time. Add ...
Cream sugar, butter, ... each addition. Add cake flour, mixing well. ... Cool thoroughly and sprinkle with sifted powdered sugar. Yield: one 10-inch cake.
Cream butter and shortening, add sugar and continue creaming until light and fluffy. Add whole eggs, one at a time, beating well after each addition. ...
Cream 1 cup ... Mix well 1 cup sweet milk, 2 1/2 cups cake flour, 1/2 cup self-rising flour, 1 tablespoons butternut flavoring. Bake 1 hour at 325 degrees.
Cream butter, shortening and salt. Add sugar, creaming well. Blend in eggs, one at a time. Add milk and flour alternately. Fold in flavoring. Turn ...
Cream shortening, add ... electric oven, 325 degrees for gas oven. Start in a cold oven. Bake 1 hour and 45 minutes. DO NOT OPEN OVEN DOOR WHILE CAKE IS BAKING.
Beat eggs well; ... to beat. Add butternut flavoring and milk. ... gradually, beating well. Preheat oven to 350 degrees. Bake for 45 minutes in tube pan.
Result Page: 1
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