|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
31 - 40 of 202 for walnut butter pound cake
Blend all ingredients, except nuts and cherries. Grease and flour large tube pan. Don't use Bundt pan. Pour 1/3 in, then sprinkle 1/2 of nuts and ...
Preheat oven to ... bundt pan. Cream butter in larger mixer ... and garnish with walnuts or pecans if ... pourable glaze. Beat until smooth. Drizzle over cake.
Cream sugars, butter and Crisco. Add ... and floured tube cake pan. Cook, starting ... will be dry. I use the cream cheese icing and top with black walnuts.
Beat butter and shortening at ... in vanilla and walnuts. Pour batter ... from pan and let cool completely on a wire rack. (May be frozen 3 to 5 months.)
Cream butter and sugar; add ... flavoring. Stir in nuts. Pour into tube pan that is well greased and floured. Bake at 325 degrees for 1 hour and 10 minutes.
Cream butter; gradually beat ... 1/2 hours. Cool cake in pan for ... Boil mixture stirring constantly for 3 minutes. Remove from heat and stir in walnuts.
Beat butter and shortening at ... in vanilla and walnuts. Pour batter ... pick comes out clean. Cool in pan 10-15 minutes. Remove from pan and cool on rack.
Cream butter and sugars until ... 1/2 cups chopped walnuts. Turn into ... a glaze of thick pouring consistency. Stir in 1/4 teaspoon of maple flavoring.
Cream butter and shortening. Add ... in chopped black walnuts by hand. Pour ... flavoring and powdered sugar. Mix nuts in by hand. Mix well. Put on cooled cake.
Cream butter, gradually beat ... While warm, prick cake surface at 1 ... Boil mixture, stirring constantly, 3 minutes. Remove from heat and stir in nuts.
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