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Results 31 - 40 of 49 for custard cake filling
CUSTARD: In 1 quart saucepan ... Refrigerate until cool. CAKE: Grease and flour two ... each layer horizontally. Fill with custard filling. Frost with whipped cream or Cool Whip.
32. POPPY SEED CAKE
Soak overnight 1/2 cup poppy seed in 1 cup milk, then add 1 teaspoon vanilla. Cream 3/4 cup butter. Add gradually 1 1/2 cups sugar (cream ...
Cream the butter and sugar. ... and floured layered cake pans in a 325 degree ... thick, stirring constantly. When cooled, add flavoring and pecans.
Prepare pie crust according to ... later use. Prepare filling: In medium bowl, combine ... Set aside. Make cake: In small bowl, beat ... 1/8 teaspoon ground allspice.
Prepare pie crust according to ... Stir in remaining filling ingredients; blend well. Set aside. ... juice to 1/2 cup milk; let stand 5 minutes.
Combine flour, baking powder, salt ... or 9-inch round cake pans and bake in a ... Combine ingredients for custard in a double boiler and ... Use as a filling between cooled cake layers. A ... crumbs in place. Fill between the layers with the ... cake with boiled icing.
Soften gelatin in cold water ... Fold peaches into custard and chill until just begins to set. Break angel food cake into bite size pieces. Lightly ... peach slices and mint.
Beat egg yolks thoroughly, add ... Fold into cooled custard. Whip cream and add ... custard mixture. Split cake into 3 layers and spread filling between layers, over top and ... It also freezes well.
Place butter in a 10 ounce custard cup. Microwave, uncovered, on high ... serving, spoon cherry pie filling over each cheese cake. Makes 6 servings.
Make Graham Cracker Crust: In ... pan. Refrigerate. Make Filling: In small, heavy saucepan, ... is dissolved and custard is thickened slightly (should form ... of berries over cake. Top with some of ... Serves 10 to 12.
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