|Keep It Fresh|
|by Batya Swift Yasgur|
With an eye to saving money, a shopper's guide to buying and storing food reveals how to keep the freshest ingredients possible and includes a qui...
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!
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.
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 ...
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. ...
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 ...
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 ...
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 ...
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.
Result Page: 1
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