|Mz. Goose Color-Me Cookbook|
|by Elyse F. Aronson|
Easy to make, visually enticing recipes for breakfast, lunch, dinner and snacks for children of all ages.
1 - 10 of 66 for tandy cake
Result Page: 1
Mix eggs, milk, sugar, flour and baking powder. Pour onto greased cookie sheet. Bake 20 minutes at 350 degrees. Top with peanut butter, then melt ...
Mix all ingredients ... until golden. Cool cake. Spread peanut ... spread carefully over peanut butter Refrigerate until chocolate is hard. Cut into squares.
Beat eggs, sugar, ... 20-25 minutes. When cake is done, spread ... Refrigerate until hard. Melt the chocolate chips and spread on top. Refrigerate until hard.
Mix first 7 ... to 20 minutes. Cake should spring back ... cake. Cool. Cover cooled cake with melted chocolate. Cut into squares. (Great for school kids)
Beat eggs until ... Remove immediately. Spread peanut butter. Refrigerate. Melt chocolate in double boiler or microwave. Spread over cooled cake. Refrigerate.
Mix together eggs, sugar and vanilla. Then add flour, powder and milk. Pour into a greased 13 x 15 inch cookie sheet. (Cookie sheet must have raised ...
Mix all ingredients ... butter over entire cake. Soften 1/2 ... squares. Store in refrigerator and serve. Leftovers can be wrapped and frozen for future treats.
Whip ingredients together with mixer. Pour into greased and floured jelly roll pan or cookie pan. Bake at 350 degrees for 20 minutes. Remove from ...
Beat eggs with ... butter over hot cake. Allow to ... chocolate or your favorite frosting. In order to taste like a real tandy cake, use melted Hershey bar.
Beat until lemon ... minutes. Spread with peanut butter immediately (while cake hot). Put in refrigerator until cold. Spread with can chocolate fudge frosting.
Result Page: 1
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