|Taste of Provence|
|by Leslie Forbes|
In this companion volume to her enormously successful A Table in Tuscany, Leslie Forbes goes on to explore the cuisine of Provence, with drawings ...
Results 1 - 10 of 14 for reconstituted cake
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In medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly. Stir in lemon juice and vanilla. Pour into ...
Cream butter and ... for doneness. When cake is almost done ... plastic wrap and chill overnight. Remove from pan next day. Store air tight. Freezes well.
1. In small ... minutes, or until cake tester inserted in ... let cool completely. Serve plain. Makes 10 servings; 90 calories each. Sift before measuring.
Generously grease 2 loaf pans. In a large bowl, combine eggs and water. Add remaining ingredients by hand. Stir until combined. Pour into pans. Bake ...
Heat oven to ... pan of water enough to come halfway up around casserole. Bake 40-50 minutes. Cake mixture will be at top and sauce at bottom of pudding.
In skillet, cook bacon until crisp. Remove and crumble. Reserve 2 tablespoons drippings. In bowl, combine corn muffin mix, milk, egg, crumbled bacon, ...
Crust: Combine crumbs, ... or two. Chill cake at least 4 ... Top with fruits such as cherries, blueberries, raspberries, etc. Provides 14 to 16 servings.
Line pie plate with pastry. Refrigerate. Add lemon juice to egg yolks. Beat. Add salt. Blend in milk, flour, and sugar. Mix well, adding melted ...
Mix cake mix, 1 egg, ... Spread over cake mix. Then crumble 1 cup cake mixture over cheese mixture and bake 15 minutes more at 350 degrees. Cut and serve.
Beat cream cheese, ... of each cup cake liner. Fill with ... colors that are the same color as filling you are using (pink for cherry, blue for blueberry).
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