|by Donald Lundberg|
This Second Edition builds upon the tested methodologies of the past by incorporating the essentials of our advancing knowledge of food science.
1 - 10 of 19 for substitute for rhubarb
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Sift together cake ... sugar. Place egg substitute in bowl. Stir ... Quickly stir in rhubarb just until mixed. ... at 350 degrees for 30-35 minutes or until done.
Mix sugar, shortening, ... pan. Combine ingredients for topping and mix ... degree oven for 45-50 minutes or until top springs back when lightly touched.
Mix together the ... the cut up rhubarb. Pour into ... at 425 degrees for 40 to 50 ... a good item for a bake sale. They are not on the table very long.
Combine rhubarb, water and sugar substitute in saucepan. Cook ... Chill until set. 8 servings. Weight Watchers: 1 vegetable, 1/2 fruit, 14 optional calories.
Preheat oven to ... spray. Add strawberries, rhubarb and orange peel. ... Sprinkle over fruit. Bake at 350 degrees for 35 minutes. Serve with Cool Whip.
Slice enough apples or rhubarb to half full ... Sprinkle with coconut. Bake at 350 degrees for 40 minutes or until light brown. Cool and then refrigerate.
Beat eggs with ... and flour. Add rhubarb. Pour into ... Bake until nicely brown and firm in 400 degree oven for about 50-60 minutes. Serve slightly warm.
Cream together sugar ... mix. Stir in rhubarb. Spread mixture ... Sprinkle sugar and cinnamon mixture on top of batter. Bake 35-40 minutes at 350 degrees.
Mix first 5 ... Add to chopped rhubarb. Add to ... cupcake liners in muffin tins. Sprinkle with white or brown sugar. Bake at 325 degrees for 25 minutes.
In large saucepan, crush strawberries slightly. Add rhubarb, pectin, sugar and sugar substitute. Bring to ... jars to 1" from top. Yield: 5 to 6 half pints.
Result Page: 1
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