|The International Cookie Cookbook|
|by Nancy Baggett|
This cookbook comes from a selection of the "Better Homes and Gardens" Book Club and includes over 152 cookie and biscuit recipes.
1 - 10 of 19 for impossible cake
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Blend together first ... Blend together all ingredients. Bring to a boil. Pour over hot cake. Note: May seem like too much icing but use it all. Very good!
Place in blender all ingredients except pecans and coconut. Blend at low speed 3 minutes. Stand at room temperature for 5 minutes. Pour batter in ...
Mix all together. ... 2 inch glass cake pan at 350 degrees for 35 minutes. Mix pineapple with pudding; fold in Cool Whip. Frost cake and let set up overnight.
Heat oven to 350 degrees. Grease 9-inch pie plate. Place milk, vanilla, eggs, sugar and Bisquick in blender. Blend on high for 15 seconds. Add cream ...
Pour all dry ... square 9 inch cake pan. Make three ... with a spoon until it is smooth and you can't see any flour. Bake at 350 degrees for 30 minutes.
Heat oven to 350°F. Blend milk, vanilla, eggs, sugar and baking mix. Mix in blender on high 15 seconds. Add cream cheese. Blend on high 2 minutes. ...
Mix ingredients in blender. Pour into deep greased pie pan. Bake at 350 degrees for 30 to 35 minutes. Turn off oven and let set 1 hour without ...
Blend everything but cream cheese in blender (or mixer on high). Add cheese and blend 2 minutes. Pour into 9-inch pie pan - glass is nicest. Bake ...
Place milk, vanilla, ... center is firm, about 40 to 45 minutes. Let cool. Mix topping ingredients and add to cheese cake. Garnish with fruit if desired.
In blender container, ... round or square cake pan. Let stand ... Sprinkle with coconut and pecans. Bake at 350 degrees for 40 minutes. Cool on wire rack.
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