|The Complete Middle East Cookbook|
|by Tess Mallos|
The cuisine of the Middle East has always had its devotees, and eating at Lebanese, Syrian, Turkish or Greek restaurants has delighted many people...
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1 - 10 of 27 for healthy cakes
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Preheat oven to 350°F. Beat egg yolks, molasses, sugar and butter together until light. Whisk or sift together dry ingredients until well mixed. Add ...
Coat 2 (8-inch) cake pans. In a ... shortening with chocolate chips until blended. Beat in confectioners' sugar, sour cream and vanilla. Frost cooled cakes.
Preheat oven to ... vanilla, to taste. Sprinkle nuts on top. I used 4 more ounces of cream cheese and more honey and vanilla to taste with the round cake pans.
Mix all ingredients except the oranges until well mixed. Add oranges and stir until cut up, but not too finely. Bake in a 9 x 9 pan sprayed with Joy ...
Spray a 9 inch round baking pan with nonstick spray coating; set aside. In a medium bowl combine the 2/3 cup all-purpose flour, 1/2 cup whole wheat ...
Warm honey and cream with butter. Add fructose to unsweetened applesauce, set aside. Add eggs to creamed mixture and mix well. Add milk and ...
Preheat oven to 350 degrees. Spray 9" baking pan with cooking spray. In large bowl combine flour, sugar, cocoa, cornstarch, baking soda and salt. Add ...
Preheat oven to ... extract, 3 ounces softened lite cream cheese and 1/4 cup butter. Gradually beat in 2 1/4 cups confectioners sugar. Beat well and frost cake.
Cream butter, oil, ... 325 degrees. Pour cake mixture into tube ... minutes more (total 1 1/2 hours). Place on rack for 10 minutes and then remove from pan.
Mix all ingredients. Beat 2 minutes on high. Pour into 9 x 13 inch pan coated with spray. Bake in a preheated 350°F oven for 40-50 minutes. Done when ...
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