|My Candy Secrets|
|by Mary Evans|
Through simple instructions in a variety of candy-making methods, Mary Elisabeth Evans's 1919 work passes on her long experiences making candies, ...
1 - 10 of 152 for swan down cake flour
Sift flour 3 times. Cream ... Pour into tube cake pan. Bake at ... sprinkle with confectioners' sugar. Keep wrapped in foil. This helps to keep cake moist.
Cook cocoa and ... pans for 25-30 minutes. Use enough coffee and sweet cream to make the preceding ingredients the right consistency for spreading on cake.
Cream butter; GRADUALLY ... 10 minutes). Sift flour, etc. Add ... milk and flavorings. Fill three 9 inch cake pans. Bake at 350 degrees for 25-30 minutes.
Add butter, eggs ... 1 cup of flour at a time. ... until all 3 cups of flour is blended well. Add the teaspoonful of vanilla. Mix. Bake in a Bundt cake pan.
Cream sugar, eggs ... cream cheese. Add flour a little at ... flavor. Pour in tube cake after you grease. Bake at 350 degrees for 1 hour and 30 minutes.
Combine first 3 ... each addition. Add flour to creamed mixture, ... minutes or until cake tests done. Cool ... or maybe topped with cream cheese icing.
Cream Parkay butter, ... and flavorings; beat well. Add 3 cups flour and mix well. Put cake in greased and floured tube pan. Bake 350°F for 70 minutes.
Grease two 9 ... peaks. 4. Optional: Add 1 cup cooked prunes, cut into 1/2 inch pieces well drained. Spread between layers and on top and sides of cake.
Let butter set ... salt to sifted flour and soda mixture ... the following glaze. Bring to a boil. Stir until sugar dissolves. Pour over cake while hot.
Cream butter and ... Blend in flavoring, flour and Sun Drop. ... glaze over hot cake on rack over ... spooning glaze that slides off cake back up over cake.
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