|Healthy Jewish Cooking|
|by Steven Raichlen|
Just in time for the High Holy Days, the bestselling maestro of low-fat cooking makes the cuisine that gave us chicken soup healthier than everJew...
1 - 10 of 59 for peach delight cake
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Heat oven to ... 1/4 cups. Prepare cake mix as directed ... half of the peach mixture. Spoon remaining ... until chilled. Serves 12 large pieces or 24 small.
Heat oven to ... and flour 2 cake pans. Drain peaches, ... peaches. Spoon topping between layers and on top. Refrigerate at least 2 hours before serving.
Put peaches and juice in bottom of cake pan, sift cake mix over them, melt butter, pour over cake. Bake at 350 degrees for 45 minutes.
Put peaches and juice in bottom of cake pan. Sift cake mix over them. Melt butter, pour over cake. Bake at 350 degrees for 45 minutes.
In big mixing ... 1/2 of angel cake in bite size ... evening out with spoon. Refrigerate several hours or overnight. Great dessert for the summer (no baking).
NOTE: Yellow cake mix plus 1 ... pan. Bake at 350 degrees for 25 to 35 minutes. Cool. Mix all above ingredients, then add Cool Whip. Spread on cooled cake.
Beat pudding, milk ... food or pound cake into small pieces. ... pudding, cake, then fruit. Continue layering in order. Garnish with remainder of pudding.
Break cake into bite-size pieces ... add sour cream to pudding before it jells. Pour over cake pieces; cover top with your choice of pie filling. Chill.
Heat raspberries and ... slice of pound cake. Top with ... pouring 1/8 cup peach juice over top ... want the seeds, strain the raspberry sauce before using.
Line oblong pan ... with angel food cake. If cake ... fruit; top with crushed walnuts. Refrigerate overnight. Slice cake across pan; remove with a spatula.
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