|The World's Greatest Peanut Butter Cookbook|
|by Linda Romanelli Leahy|
Award-winning culinary expert and professional recipe developer Linda Romanelli Leahy presents 75 irresistible, international peanut butter recipes.
1 - 10 of 768 for vanilla cake no butter
mix eggs, sugar, butter,and vanilla. mix in milk. stir in flour and baking powder. Bake at 355°F for 38-40 minutes.
Beat 7 minutes ... Pour rest of batter. Bake at 350 degrees for 1 hour. Remove from pan. Mix: 3 tbsp. milk 1 tbsp. butter 1 tsp. vanilla Pour over cake.
Cream shortening and sugar until light and fluffy. Add one egg at a time. Beat well after each. Sift flour, then measure and add salt. Add flour ...
Cream together 1 cup butter and 1 cup ... 3/4 cups sifted cake flour, 1/2 teaspoon ... 1 tablespoon IMITATION VANILLA BUTTER AND NUT ... immediately. Makes l loaf.
Cream sugar, shortening, butter and salt. Add ... pan for 1 hour and 45 minutes at 325°F. Do not open oven door while baking. Remove from pan immediately.
Cream butter, Crisco, sugar ... greased tube (pound cake or bundt) pan ... and do not open oven door while baking. Remove immediately from oven when done.
Cream shortening, sugar and salt. Add eggs, one at a time. Add flour and milk alternately, ending with flour. Fold in flavoring by hand. Bake in ...
Cream shortening, sugar and salt. Add eggs, one at a time. Add flour and milk alternating, ending with a cup of flour. Add flavoring. Add 1 cup ...
Cream shortening, butter, sugar, and ... at 325 degrees. IMPORTANT: Start in COLD oven. Do not open oven until cake is done. Remove from pan immediately.
Heat oven to ... bowl mix all cake ingredients at medium ... In saucepan, melt butter over medium heat. ... Boil 1 minute. Pour sauce over cake to serve.
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