|Feasts of Provence|
|by Robert Carrier|
This text takes the reader on a culinary sentimental journey through an area the author knows well.
101 - 110 of 4,480 for coffee cakes
Grease and flour ... mixer bowl. Combine cake mix, sour cream, ... pan and cool on rack. Sprinkle with powdered sugar, if desired. Makes 12 to 16 servings.
Sift dry ingredients. ... pan (or two cake pans). Mix butter, ... all over batter. Bake 30-45 minutes at 350 degrees. Serve warm or cold. Yield: 48 bars.
Melt 1/2 cup butter, beat in 1 cup flour and 2 teaspoons hot water. Spread onto a foil covered cookie sheet. Heat 1/2 cup butter, 1 cup water to ...
Mix all in ... half of streusel mixture over cake. Add rest of batter and sprinkle with rest of streusel. Bake at 350 degrees for 35-50 minutes. Serves 16.
Beat butter and ... an angel food cake pan. Sprinkle half ... topping. Bake at 350 degrees for 35 to 45 minutes. Mix the ingredients together with a fork.
Mix all ingredients and spread in a greased pan. Mix topping ingredients until crumbly. Bake at 400 degrees for 20-25 minutes. 8 servings.
Combine cake mix, pudding, water ... the sugar mixture and batter alternately. Bake at 325 degrees for 1 hour. Cool 15 minutes. Remove from pan and glaze.
Cream butter and sugar. Add eggs, 1 at a time. Alternate sour cream with next 4 ingredients. Fold in vanilla and lemon extract. Spread one half ...
Beat with electric ... minutes. Pour into greased and lightly floured 13"x9"x2" pan. Sprinkle topping over cake. Bake at 350 degrees for 30 to 35 minutes.
Mix together. Put in 9x9 greased pan. Bake at 350 degrees for 30 minutes. Cool in pan. Cover with glaze.
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