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Results 61 - 70 of 1,790 for lemon cake filling
Beat cheese and sugar. Add ... milk, beat. Add lemon juice, beat. Fold in Cool ... with cherry, blueberry or pineapple pie filling if desired.
Combine softened cream cheese, sugar, juice, and vanilla; mix with electric mixer until well blended. Add egg yolks; mix well again. Beat ...
63. DAFFODIL CAKE
Sift flour, measure and sift ... until thick and lemon colored. Add almond extract. Add ... into 3 layers. Fill with 1/3 lemon cream filling (see below) and use the ... stiff enough to spread.
A light lemony dessert that is cool and refreshing! Mix cake mix according to package directions. ... dollops of pie filling from a spoon over top, ... Store cake in refrigerator.
A cherished authentic German recipe! ... liquid and the lemon rind (if used). Work with ... of 9-inch round cake pan, fluting above rim. Lay ... serving. Makes 6 servings.
In a large bowl, combine ingredients for filling. Pour into a 9 ... Spread topping over cheesecake. Refrigerate for at least 2 hours before serving.
My mother would prepare this lemon cheesecake the day before. Family ... cooled cheesecake. Cover and refrigerate for 8 to 12 hours. Serve cold.
Combine 1 3/4 cups flour, ... sugar, cinnamon, and lemon juice. Spread apple mixture on ... over top of cake. Bake in a moderate oven 375°F for 45 minutes.
Preheat oven to 325°F. Beat ... cheese. Slowly add lemon juice, lemon rind and heavy ... hour and 15 minutes. Cool thoroughly. Makes 8 servings.
For crust: Preheat oven to ... Cool slightly. For filling: Combine all ingredients except ... 10 minutes. Let cake cool, then refrigerate at least 3 hours before serving.
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