|The Press Club: Modern Greek Cookery|
|by George Calombaris|
At the Melbourne Age Good Food Guide Award 2007, The Press Club was awarded two prestigious chef hats and awarded Best New Restaurant in Victoria.
1 - 10 of 633 for french vanilla cake
Cream 1/2 cup ... and 1 tsp. vanilla. Add 5 cups sifted cake flour gradually, beating ... frost with white or chocolate icing. Makes 3 dozen small cookies.
Cream the butter, cream cheese and powdered sugar together. Mix pudding together with the milk, add the Cool Whip to pudding mixture. Then blend in ...
Mix cake mix, 2 eggs ... powdered sugar. Pour over cake batter and bake in 350 degree preheated oven for 45 minutes. Cool completely and cut into squares.
Mix 2 eggs, butter and vanilla; will be ... cheese, 2 eggs and teaspoon of vanilla. Pour on top of other mixture. Bake at 350 degrees for 50 to 55 minutes.
Prepare cake mix as directed ... Cool completely. Mix French Vanilla pudding mix according ... maraschino cherries in half and place on top of cake ENJOY!
Combine all ingredients ... minutes or until cake tester comes out ... glaze: Gradually add 1 tablespoon milk or water to 1 cup sifted confectioners' sugar.
Preheat oven to ... floured angel food cake tube pan. Bake ... for decorative design. Cake stays moist and light and keeps well if stored in refrigerator.
Mix 3/4 cup ... aside. Use angelfood cake pan and grease ... all batter is covered. Bake 350 degrees for 50 to 60 minutes. Let cool and remove from pan.
Bake cake as directed. Beat ... Spread on cooled cake. Drain pineapple and spread on next, then spread on Cool Whip. Garnish with nuts. Store in refrigerator.
Prepare the cake mix and then ... draining the pineapple, add to the Cool Whip and the instant pudding mix. Be sure the cake is completely cooled before icing.
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