|The Good Enough to Eat Breakfast Cookbook|
|by William Perley|
Breakfast is about fond memories of sizzling bacon, heaps of pancakes, and the rich scent of coffee drifting from the kitchen on a cold winter mor...
21 - 30 of 30 for single serving cakes
Mix and sift ... 1/2 hours. One half hour before cakes are done, remove from oven, brush with unbeaten egg whites and decorate with cherries and almonds.
Cream shortening and ... topping on each cup cake. (Bake ahead and let set one day.) (This is optional but they are good whether they set a day or not.)
Mix all ingredients. Stir in milk last. Turn in two foil pans and bake at 350 degrees for 30 minutes.
Chill: Dissolve Jello ... into 9x13 inch cake pan. Mix graham cracker ... butter until well blended. Sprinkle over cake mixture. Refrigerate until firm.
Dissolve 1 pkg. lemon Jello with 1 cup boiling water. Let cool and chill - not set. Cream 1 large pkg. cream cheese with 1 cup sugar. Add 1 tsp. ...
Dissolve Jello in ... pour. Pour into crumb crust; sprinkle any remaining crumbs on top to garnish. Chill before serving. A very light cheese cake. Serves 8.
Butter a 9x13 pan. Put a single layer of crackers ... sugar Mix well and spread over the top of crackers. Chill for at least 24 hours. Cut into squares.
An old time ... Refrigerate any leftover cake to keep the ... 40 minutes before serving. (Three 8-inch ... minutes for a single rectangular cake, or ... frosting, using a spatula.
Single recipe - 9"x13" ... or large cookie sheet pan (double recipe). Bake at 350 degrees for 15 to 18 minutes. Cool then frost with powdered sugar icing.
Preheat oven - ... for stainless steel cake pan or 325 ... pan. For a single recipe - square ... Place in preheated oven for 25-30 minutes for single recipe.
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