|High-Flavor Low-Fat Cooking|
|by Steven Raichlen|
Award winning Los Angeles Times food writer Steven Raichlen presents 200 delectable, low-fat recipes for seafood, poultry, meat, and vegetable-cen...
Results 1 - 10 of 98 for crumb cake raisin
Result Page: 1
Stir yeast in ... be added), and raisins. Cover bowl ... Before baking, sprinkle Crumb Topping over the ... until done. Crumble together using 2 knives.
Cut shortening into ... a paste. Add raisins, sugar and ... Pour over bottom crumbs while hot. Sprinkle ... into small squares to serve. Yields 24 servings.
Mix graham cracker crumbs, raisins, candied fruit ... Refrigerate over night. If wrapped and sealed well, this will keep for months in the refrigerator.
Melt marshmallows and ... into a tube cake pan. Put into ... Pour out next day; wrap in foil to keep fresh and moist. Will keep in refrigerator a long time.
Heat milk, add marshmallows and mix well. Add cracker crumbs. Mix in remaining ingredients. Pack mixture into pan lined with wax paper. Refrigerate.
Measure all fruits in large bowl including nuts. Roll crackers and mix with fruits and nuts. Set aside. Grease 2 (9x5) loaf pans and then line with ...
Mix all ingredients and shape into balls. Squeeze and roll in powdered sugar.
Mix graham cracker crumbs, fruits and nuts in large bowl. Line cake pans with wax ... mixture - mix well. Pack in pans, pressing down. Put in refrigerate.
It is best to soften raisins first by heating ... the mixture to make it more moist. Pour the mixture into any dish; cover and place into the refrigerator.
Preheat oven to ... dust with bread crumbs 1 large tube ... - mix in raisins. Pour into ... to cool completely. Dust with powdered sugar. Serves 12 to 20.
Result Page: 1
top of page