|New Kosher Cuisine for All Seasons|
|by Ivy Feuerstadt|
This sequel to From Soup to Nosh is based on whole foods and natural ingredients blended with the traditions of Jewish cooking to present a collec...
Results 1 - 10 of 72 for individual mug cake
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Mix angel food cake mix and box ... shake. For one individual cake: Mix and ... fruit or icing. Keep cake mix in pantry (does not have to be refrigerated).
Beat with a mixer the yolks, cream cheese, and sugar until light and fluffy. Beat 3 egg whites until stiff and fold into the yolk mixture. Butter ...
Beat cream cheese ... degrees. Cool, then peel off paper. Spoon 3 cherries with a little sauce on top of each cake. Looks lovely served on pedestal plate.
Beat eggs, then ... vanilla. Blend together. Bake at 350 degrees for 1/2 hour. Cool and add pie filling. Makes 14 individuals or 2 pie shells. Freezes nicely.
Step 1: Put ... tins (use cup cake pan to hold ... cake. Bake for 5 more minutes. Step 6: Refrigerate until chilled. Spoon pie filling right before serving.
Add sugar and ... well after each. Put 1 wafer in each cup cake paper. Pour batter over wafer. Bake at 350 degrees for 15 minutes. Top with fruit filling.
1. Combine cream cheese, eggs, sugar, vanilla and lemon juice. Beat until smooth. 2. Place cupcake papers in muffin pans. Put 1 vanilla wafer in ...
Mix cream cheese, sugar, eggs and vanilla together and beat well. Place vanilla wafers in cupcake papers. Fill each 3/4 full. Bake at 350 degrees for ...
Place vanilla wafers in bottom of large muffin paper cup. Mix together the rest of the ingredients. Fill cup 3/4 full with cream cheese mixture. Bake ...
Line cupcake pans ... the above ingredients until fluffy. Fill cupcake papers. Bake at 350 degrees for 20 minutes. Cool. Spread on cakes and chill. Enjoy!
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