|Book of Jewish Cooking|
|by Denise Phillips|
A collection of simple recipes for Jewish delicacies-fully illustrated with color photos.
1 - 10 of 310 for pineapple frosting
Sift together into ... 30 minutes. Cool. Frost with Pineapple Cherry Frosting. Blend 4 ... pineapple juice. Mix until smooth. Frost; decorate with cherries.
Dissolve gelatin in ... Add cranberry sauce, pineapple and bananas. Pour ... Add lemon juice. Frost firm gelatin mold. ... walnut halves. Serves 10 to 12.
CAKE: Mix dry ... add beaten eggs, pineapple and vanilla. Mix ... for 40 minutes. FROSTING: Put all ... the cake while cake is still warm. Very moist cake.
Sift dry ingredients ... leave in pan). Frost with cream cheese frosting. A delicious ... when and if desired. Frosting to go with Carrot-Pineapple Cake.
Beat until light and fluffy. Add: Mix well by hand. Do not use mixer. Add 1 cup walnuts. Bake at 350 degrees for 45 to 50 minutes in 9 x 13 pan.
Beat above ingredients by hand and pour into 9x13 inch pan at 350 degrees for 45 minutes. Cool.
Mix all together. Bake at 350 degrees in 9"x13" pan for 30 to 40 minutes. Mix all together and spread on cake.
Cream butter, sugars ... 375 degrees for 7 to 8 minutes. Cool on rack; freeze to keep crisp; frost just before serving. Makes 80 to 85. Beat until smooth.
Mix together: Add: ... 350 degrees for about 30 minutes. Mix frosting ingredients and spread on cake while still warm. When cool, store in refrigerator.
Sift together above ... with Cream Cheese Frosting. In small ... milk to make of spreading consistency. Stir in nuts, if desired. Frosts 1 (8" or 9") cake.
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