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Results 51 - 60 of 717 for french cakes
Cream oil, sugar, eggs, and vanilla. Beat again. Add dry ingredients alternately with apples. Stir in walnuts. Pour into ungreased glass ...
Sift flour once. Measure, add baking powder, soda, salt, sift again. Cream butter and sugar until light and fluffy. Add eggs, one at a ...
Add beaten egg yolks to ... 3/4 of angel cake in bite size pieces into 9x12-inch pan. Spread 1/2 of mixture over cake. Repeat layer and refrigerate.
Preheat oven to 350 degrees. ... on top of cake batter, or divide batter in ... at 350 degrees for 45 minutes or until tester comes out clean.
Use tube pan. Pour cold ... Put in refrigerator for 24 hours. Turn French Souffle cake on dish. Decorate with whipped cream to cover top of cake.
Brush 4 cup mold lightly with vegetable oil. Combine sour cream and heavy cream in medium saucepan. Beat in sugar; place on very low heat ...
Combine all ingredients and mix well. Add 3 cups apples, peeled and finely cut. Add 1 cup of raisins and some nuts. Grease and flour pan. ...
Beat egg, milk, salt, sugar, nutmeg. Dip cake in the mix, then saute in butter until browned on both sides.
Mix all ingredients together by hand. Mixture will be thick. Spread into pan and bake at 350 degrees for 40 to 45 minutes.
Cream butter with sugar. Beat in eggs, one at a time. Add sour cream and vanilla. Sift together dry ingredients. Add slowly to batter while ...
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