|Northern Italian Cooking|
|by Biba Caggiano|
Filled with delectable, authentic recipes and menu suggestions highlighted by full-color photographs, Caggiano's book of cooking secrets will enab...
1 - 10 of 51 for italian lemon cake
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Sift all dry ingredients together, add eggs, beating well after each addition. Stir in melted butter and vanilla. Mix dough by hand until it holds ...
Scald milk by ... avoid a tough cake). Stir in ... may be used, though Pane degli Angeli is especially made for cakes and contains some extra flavoring.
Preheat oven to ... in center of cake comes out clean. ... to free the cake and remove from pan to a serving stand. Dust top lightly with powdered sugar.
All ingredients must ... a time. Add lemon and vanilla. Add ... on cinnamon. The cake rises very high. ... the oven. Cool it in the refrigerator overnight.
Preheat oven to ... flakes. Form 8 cakes. Combine the ... golden brown. Serve with Sour Cream and Cucumber Topping. Makes 4 servings, 225 calories each.
Blend ricotta and ... time. Add vanilla, lemon juice, cornstarch, flour ... Delicious with cherry pie filling or whatever you prefer. It's good just plain.
In large bowl ... flour, baking powder, lemon peel, salt and ... melt butter. Remove from heat and stir in flour, sugar and lemon peel to form a soft dough.
Beat egg yolks into one cup sugar, one at a time, until light and fluffy. Beat egg whites; fold in second cup of sugar. Combine egg yolk and whites; ...
Mix all ingredients ... you place cheese cake inside. Turn off ... closed oven all night to cool. Topping of your choice: blueberry, cherry or strawberries.
Crumble vanilla wafers. ... dish. Mix milk, lemon juice and pineapple. ... with coconut or pecans. Repeat, then top with Cool Whip. Refrigerate overnight.
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