|Pickles to Relish|
|by Beverly Alfeld|
More than just a cookbook, this encyclopedic guide seeks to teach methods of applying the many concepts of cooking to our everyday lives.
Tip: Try cakes chocolate for more results.
1 - 10 of 22 for tea cakes chocolate
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Heat chocolate over hot water ... 30-35 minutes. Cool cake in pan for ... in a bundt cake pan and use the glaze. It's almost like eating a chocolate bar.
Melt chocolate in double boiler. ... at 350 degrees in 8"x8" pan for 20 minutes or until toothpick comes clean. Cut into squares while hot (1" squares).
Melt chocolate and butter together. ... and beat. Add milk until ready to spread. Refrigerate in covered tin 1 week or freeze. (Will thaw in 10 minutes.)
1 pkg. instant vanilla pudding 3/4 c. sugar Mix together flour, butter, baking powder, yolks and 5 tablespoons sugar. Press 2/3 of dough into a 9x13 ...
Heat chocolate over hot water ... carefully from pan. Glaze if desired while still warm. This recipe works well in bunny mold but reinforce ears with toothpicks.
Heat chocolate over hot water ... paper. Bake in moderate oven (350 degrees) about 1 hour and 5 to 10 minutes. Cool in pan 15 minutes and remove from pan.
Mix. Bake in paper baking cups or freeze and roll out and cut in small cakes and bake on a cookie sheet.
Mix cake ingredients together. Set ... full with cake mixture. Drop 1/2 teaspoon filling in center of each cup. Bake at 350 degrees for 18 to 20 minutes.
Cream butter; add sugar, a small amount at a time, creaming well after each addition. Add egg and beat well. Mix and sift together the flour, baking ...
Cream together butter, sugar and egg. Add remaining ingredients. Put in greased loaf pan. Bake at 350 degrees for 1 hour or until done.
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