|Philadelphia Main Line Classics|
|by Junior Saturday Club of Wayne|
Now in its seventh printing, Main Line Classics is a delightful cookbook with over 400 pages of double-tested, delicious, easy to prepare recipes.
1 - 10 of 320 for philadelphia butter cake
Preheat oven to ... 8 inch round cake pans with Baker's Joy. (If using butter and flour, tap ... sprinkle with flaked coconut or chopped nuts before serving.
Crush the crackers ... tablespoons each of butter and sugar. Allow ... whites and pour into the crumb-lined pan. Bake in oven at 350°F for about one hour.
Prepare dough by ... prepare topping. Cream butter, mix together ... the dough. Let cakes sit for 20 ... will be crusty but gooey. Let cool before cutting.
Pare and cut ... into it. Combine butter and lard and ... of the pan, the topping will bubble off if not deep enough, allow for extra rising in the oven.
Scrub, peel, and ... been added. Beat butter to cream it. ... a deep oblong cake pan large enough ... should be crisp but very moist and "goo-ey" underneath.
Prepare dough by ... over dough. Let cake stand 20 minutes. ... but gooey. Cream butter. Stir together ... ingredients are well-blended. Use as directed above.
Preheat oven to 350°F. For cake, combine sugar, ... For frosting, blend butter and cream cheese, ... "grass" and a few clusters of jelly beans for Easter.
Mix ingredients well and pour into long pan (9 x 13). Bake at 350 degrees for 40 minutes. Mix well and pour over warm cake.
Grate carrots and ... 350 degrees until cake is done. Let cool. Let butter and cheese warm ... together. Mix sugar, vanilla, nuts and spread on cold cake.
Mix cake mix, egg and butter; spread in ... powdered sugar. Mix in mixer until smooth. Pour over first layer. Bake for 50 minutes to 1 hour at 325 degrees.
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