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1 - 10 of 15 for five pound loaf candy
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Cook syrup, sugar, cream, juice and butter until it makes a firm ball in cold water. Remove from stove, add nuts and cherries. Beat until creamy. ...
Mix all except for nuts. Cook until soft ball stage. Stir often while cooking. Mixture takes about one hour after it starts to boil. Set off the fire ...
Preheat oven to ... or 8-inch buttered loaf pans lined with ... paper. Cool and allow cake to mellow for a few days before cutting. Makes 2 loaf cakes.
Cut cake into 3 layers. Combine Ricotta cheese, sugar, half & half and flavorings. Whip until smooth. Stir in chocolate, almonds and fruit. Chill ...
With a serrated knife, slice cake horizontally into fourths. Halve ice cream lengthwise; freeze 1/2 for another use. Cut remaining ice cream ...
Remove cake from wrapper and place on plate. Poke 25 to 30 holes into top of cake with handle of wooden spoon. Pour 1 1/2 cups cold milk into shaker. ...
Cream until light and fluffy 1/2 pound (2 sticks) butter ... paper. Or 2 loaf pans. Place in ... stored in airtight container in refrigerator several weeks.
With a sharp, ... crusts off the pound cake and level ... Gently press the loaf together to make ... the refrigerator for at least 24 hours before serving.
Lightly grease 11 ... inch angel food loaf pan. Line bottom ... Will yield 1 large tube pan. Very good! Makes 3 1/2 pound loaf, or 8 pounds doubled recipe.
Sprinkle the yeast ... into a fat loaf and put it ... a cake rack. It will keep well for 2 or 3 weeks if wrapped well in aluminum foil and refrigerated.
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