|Low Fat (Portable Chef Series)|
|by Kathryn Hawkins|
This inspirational and comprehensive cookbook offers the home chef a wide array of low-cholesterol recipes that are both healthy and flavorful.
Tip: Try feather cake for more results.
1 - 10 of 11 for nutmeg feather cake
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Cream shortenings and sugar. Add eggs and beat well. Add sifted dry ingredients alternately with buttermilk and vanilla. Bake in 2 waxed paper lined ...
Cream together butter ... 1 cup flaked or shredded coconut. Spread over warm cake. Broil 4 to 5 inches from heat, about 4 minutes or until golden brown.
Combine shortening, sugar, ... Thoroughly combine over heat. Place on baked cake. Put back in oven until slightly brown and bubbly or place under broiler.
Cream together butter ... addition. Pour into a greased and lightly floured 13 x 9 x 2 inch pan. Bake at 350 degrees for 30 minutes or until cake tests done.
Cream butter and shortening. Gradually add sugar and cream together until light and fluffy. Add vanilla and eggs and beat well. Sift flour, baking ...
Cream butter, shortening ... 9 inch layer cake pans. Bake for ... minutes and remove from pan. Cool cake and frost with boiled coconut frosting. Serves: 10-12.
Mix all at once. Bake at 350 degrees for 25 minutes.
Cream butter, shortening ... very edges of cake to prevent edges ... broiler for about 5 minutes watching closely until sugar bubbles and turns light brown.
In mixing bowl, cream shortening, sugar and egg. Combine dry ingredients, add to creamed mixture alternately with milk. Fill greased muffin tins 2/3 ...
Cream together butter and shortening; gradually add sugar, creaming until light. Add vanilla, then eggs one at a time, beating well after each. Sift ...
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