|The River Cottage Cookbook|
|by Hugh Fearnley-Whittingstall|
First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world.
1 - 10 of 3,100 for hot cake
Preheat oven to ... over batter. Pour hot water over the ... in center of cake (not the pudding) ... as-is. *If using salted butter, decrease salt by half.
Scald: Add: In ... and cook on hot griddle. Add 1 ... each batch of cakes. These corn ... For easy mixing, we use a batter bowl that has a pouring spout.
Preheat oven to ... mixture (caution - hot sugar can burn!) over the cake batter in the ... the oven or refrigerated for several hours and served cold.
This is an everyday cake suitable for serving ... of cream of tartar may be added to the whites while beating to stabilize them and provide extra volume.
Beat the eggs ... pour into an ungreased sponge cake pan and bake in a preheated 350°F oven until a toothpick inserted in center of cake comes out clean.
Preheat oven to 350°F. Butter a shallow 11X13-inch or similar pan and dust it lightly with flour. Separate eggs. Combine dry ingredients (flour, ...
Mix 3/4 cup ... in pan. Pour hot water over all; DO NOT STIR. Bake at 350°F for 35 to 40 minutes or until cake tests done. Serve with ice cream! . Smith
Sift dry ingredients. Cream fat and sugar. Add eggs to creamed mixture. Add dry ingredients alternately with juice and extract to creamed mix. Melt ...
1. Heat oven to 200 degrees. Mash 3 of the bananas with fork in medium bowl; stir in milk, sour cream, eggs and 2 tablespoons of the butter in medium ...
Mix water, egg and walnuts and cake mix. Preheat oven ... 1/2 cups of hot coffee. Bake for about ... Serve, adding whipped cream or ice cream, if desired.
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