|Jewish Cookery Book|
|by Esther Levy|
When it was first published in 1871, this book offered practical advice for American-born Jews who did not have the benefit of a Jewish education.
Results 1 - 10 of 63 for jewish coffee cake
Result Page: 1
Mix the cake mix, sour cream, ... layers of batter and other mixture. Bake at 350 degrees for about 30-35 minutes or until done when tested with cake tester.
Beat together ingredients in group (1). Sift ingredients in group (2), then add to first mixture. Add group (3) and beat. Mix sugar and walnuts; set ...
Combine dry cake mix, dry pudding ... Alternate cake mixture with filling in 13x9x2 pan. Swirl through with fork. Bake at 350 degrees for 50-55 minutes.
Mix cake, pudding, eggs, ... remaining batter and follow with sugar mixture. Make circles through batter with knife. Bake at 350 degrees for 40-45 minutes.
Add to flour: ... at a time. Pour into 9 x 13 inch pan, ungreased. Spread topping on cake top, swirl in topping gently. Bake at 350 degrees for 1/2 hour.
Cream: Add: Sift: 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt Add alternately to: 1 tsp. almond extract Pour 1/2 of batter into greased ...
Mix cake mix, eggs, pudding, ... sugar mixture on top. Place rest of mix over sugar layer. Sprinkle rest of sugar on top. Bake 60 minutes at 350 degrees.
Heat oven to 350 degrees. Grease and lightly flour 10 inch tube pan. In large bowl cream sugar and butter; add vanilla and eggs. Mix well. Lightly ...
Cream butter and sugar. Add eggs and vanilla. Sift flour with baking powder and soda. Add flour mixture alternately with sour cream. Pour 1/2 the ...
Cream butter, sour cream and sugar. Add baking soda, vanilla and eggs. Then add sifted dry ingredients. Pour half of batter into greased pan. ...
Result Page: 1
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