|Cooking with Asian Leaves|
|by Christopher Tan|
Many leafy vegetables are used in Asian cuisine either as a main ingredient or for flavouring.
1 - 10 of 54 for cakes different shapes
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For convenience, use boxed cake mix and store ... into a rounded shape. Slice off two ... Easter eggs of your choice in between the flowers. Happy Easter!
Cream sugar and ... Sprinkle top with finely chopped nuts. Bake for 25 to 30 minutes at 350 degrees. Cut with round cookie cutter in shape of half moons.
Blend as for pie crust. Add 2 tablespoons cold water. Roll out in a round stick. Put on cookie sheet and form into "S". Roll out real thin. Bring ...
Prepare lemon pie ... package. Cut angel cake in half and ... lightly with orange liqueur to sprinkle over each serving. What can I say - I love raspberries
Cut off a ... from top of cake. Scoop out ... with plastic wrap. Freeze until ready to serve. Cut into 1 inch thick slices. Top with warm chocolate sauce.
Place cake top side down ... coated with sauce. To Serve: Remove cake from freezer and invert on a serving plate. Cover top of cake with topping. (8 servings)
Prepare cake mix as directed ... with twist tie and place under cake. When cake is cut, blood will ooze... Place inverted cone on top of cake to form stem.
Mix liqueur and water in a large saucepan. Sprinkle gelatin over top. Let stand 1 minute. Stir over low heat about 3 minutes until gelatin dissolves. ...
Cream butter and sugar. Then add egg and mix well. Sift dry ingredients together. Add to creamed mixture. Stir in apples, nuts and vanilla. Pour into ...
Nutella is a ... to 30 minutes. Cake will be very ... the toothpick to shape them into ghost shapes. Take the ... HALLOWEEN. It's great for parties. Enjoy!
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