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Results 51 - 60 of 393 for flour candy
Cream butter; add sugar and ... Reserve 1/4 cup flour. Sift remaining flour, soda, ... Bake at 375 degrees for 10 to 12 minutes. Yield: 5 dozen.
Blend flour, butter and sugars. Take ... pan for school, picnic or office treats, then you don't have to worry about getting the pan back home.
Pour melted butter over fruit ... and sugar. Add flour and soda (which have been ... cake mixture. Bake at 300°F for 2 hours. Cool on rack.
Mix all ingredients together. Butter loaf pans and line with brown paper. Bake at 375°F for 1 1/4 to 1 1/2 hours. Brush corn syrup on ...
Preheat oven to 350°F. In large bowl, cream the butter, eggs and vanilla. Add all of the dry ingredients. Stir until well blended. Drop ...
1. In black heavy skillet on low melt ONE cup sugar. DON'T BURN, stay with it. 2. In pan that cooks the other: Cook part 2 on low while ...
Preheat the oven to 250°F. Grease and flour a 9-inch springform pan with ... tightly in foil. It will keep, refrigerated, for several weeks.
Mix fruit and nuts together ... degrees. The number of fruit cakes will depend on the size of the loaf pan that you use. Grease and flour your pans.
59. PECAN CANDY CAKE
Preheat oven to 250°F. Grease and flour 9x3 inch tube pan with ... foil. Refrigerate at least 2 weeks. Slice very thin; slices best when cold.
Sift dry ingredients into a ... of fruit with flour. Beat the eggs until ... store in freezer. Will keep in refrigerator if well wrapped in foil.
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