Results 1 - 10 of 695 for tea cakes from

Result Page: 1 2 3 4 5 6 7 8 9 10 11 12  Next

Preheat oven to ... the center of cake springs back when ... free cake; remove from pan and allow ... a wooden pick inserted in center comes out clean.

Preheat oven to 375F. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well alter each addition. Beat in vanilla. Combine ...

Beat together butter and sugar on medium speed until creamy. Stir in eggs, one at a time, beating well after each addition. Add vanilla. Whisk ...

Cream butter, gradually adding sugar until light and fluffy. Stir in flour, nuts, vanilla; beat well. Shape into balls or crescents and bake on an ...

Preheat oven to ... place on an ungreased baking sheet. Bake for 12 to 14 minutes. Remove from oven and while still warm, roll in confectioners' sugar.

In a mixing bowl, cream butter and sugar. Beat in vanilla. Gradually add flour. Drop by heaping table- spoonfuls into greased muffin cups; flatten ...

Sift together flour, ... tops of the tea cakes; and set ... (available in 1 lb boxes). Use this mixture for dredging the Tea Cakes. Makes about 15 small cakes.

Preheat oven to 325F. Cream sugars, butter and oil. Add beaten eggs and vanilla. Mix. Add dry ingredients and mix well. Mixture will be thick. Drop ...

Cream sugar and ... above ingredients together with fingers and sprinkle over cake batter. Bake at 375 degrees for 40 to 45 minutes in an 8"x12" greased pan.

1ST LAYER: Cut together as for pie crust. Spread in shallow 7 x 10 inch pan. Bake slowly until done. 2ND LAYER: Mix all ingredients and spread on ...

Result Page: 1 2 3 4 5 6 7 8 9 10 11 12  Next


  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood