|The Book of Pasta|
|by Anne Sheasby|
The original The Book of Pasta became a favorite of cooks across the country. Now, The Book of Pasta, Volume 2 carries on the tradition with flair.
Results 1 - 10 of 13 for sponge shortcake
Result Page: 1
Combine cranberries, apple, ... salt and let stand for 2-3 hours. Arrange shortcake fashion on hot biscuits or sponge cake layers. Top with whipped cream.
Beat eggs and gradually add sugar. Beat 2 minutes. Sift together the flour, salt and baking powder. Add to egg and sugar mixture. Heat the milk, ...
Beat eggs 3 ... Blend well. Pour into 8 inch square pan. Bake at 350 degrees for 25-30 minutes. Serve as shortcake with strawberries and cream/whipped cream.
Grease and flour 8 inch layer pan. In small bowl, with mixer at high speed, beat eggs until fluffy. Gradually add sugar and salt. Stir together flour ...
Place cakes on dessert plates. Drain the peaches, reserving 2 tablespoons of syrup; spoon 1 1/2 teaspoons of syrup over each cake. Place peach ...
Whip cream until ... layer of the sponge cake with the ... crushed candy bars over the top and sides of cake. Let the cake stand 4 hours before serving.
Cover baking sheet with aluminum foil. Arrange shortcakes on foil. Place ... light brown. Serve immediately. May be frozen up to 24 hours at this point.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup ReaLemon brand and vanilla. ...
Boil apricots in ... Arrange layer of sponge cake, cut about ... whipped mixture. Freeze but not too hard. Cut in squares and serve cream side up. Serves 6.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice. Cook and stir ...
Result Page: 1
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