|by Jennifer Joyce|
Celebrating the delights of tapas, sushi, dim sum, antipasti, and many other finger foods from around the world, this no-fuss cookbook is packed w...
Results 1 - 10 of 20 for miniature fruitcake
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Place 48 (1 3/4 x 1-inch) miniature foil baking cups ... out clean. Cool fruitcakes in foil pans ... tightly covered container. Makes 4 dozen fruit cakes.
In a saucepan, ... Spoon into paper-lined miniature muffin pans, filling ... tests done. Cool on wire racks. Store in airtight containers. Yield: 6 dozen.
In a saucepan, ... Spoon into paper-lined miniature muffin tins, filling ... done. Cool on wire racks. Store in airtight containers. Yield: about 6 dozen.
Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder, salt and baking soda. Set aside. Melt over hot (not boiling) water the ...
Preheat oven to ... (do not flour) miniature tins. Blend sugar ... miniature cakes. These make nice Christmas gifts packed in decorative tins or baskets.
Heat oven to ... bowl, combine all fruitcake ingredients. Stir by ... before serving. TIP: Miniature 3 x 5 ... bake at 350 degrees for 40 to 50 minutes.
Mix well; place in greased pan and put in refrigerator.
Heat oven to ... bowl, combine all fruitcake ingredients. Stir by ... above. Divide batter evenly between pans. Bake at 350 degrees F. for 40 to 50 minutes.
Heat oven to ... smooth. Drizzle over fruitcake. Allow glaze ... For best flavor, refrigerate at least 24 hours before serving. (Makes about 16 servings.)
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