Results 71 - 80 of 84 for pecan jam

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Mix and sift together dry ... decorate with halves of candied cherries and pecans. This cake is better, if made 3 or 4 days before you serve it.

Measure all ingredients, except the pecans, and put into a ... pan. Cool on rack 20 minutes. Bake in 2 (9 x 9 inch) pans or 3 (9 inch) round ones.

Cream butter and sugar, beat ... batter. Fold in jam with rubber spatula. Do not ... bottom with wax paper. Bake at 32 degrees F. for 40 minutes.

Cream butter and sugar. Add ... Stir in raisins, jam and nuts. Pour into three ... cups sifted powdered sugar. Beat until thick enough to spread.

Cream butter; gradually add sugar, ... Combine dates and pecans; dredge in remaining flour. ... Carefully fold grape jam into batter. Pour batter into ... Yield: About 2 cups.



Cream butter and sugar, then ... beat well. Add jam, and beat. Sift dry ... and set off and cool. Add vanilla and pecans and beat until creamy.

Combine sugar and butter. Add ... batter. Fold in jam, nuts, and dates by ... greased tube pan at 350 degrees. This cake can be frozen for later use.

Cream butter and sugar. Sift ... well. Fold in jam and nuts. Pour into 2 ... Bake at 350 degrees for 40 minutes. Ice with caramel icing when cool.

Cream butter and sugar. Add egg yolks and jam. Sift together flour, salt, ... egg whites and pecans. Cook in 3 (9") ... with Mocha Chocolate Frosting.

Mix together flour, sugar, and ... eggs, milk, vanilla, jam, and sour cream. Mix well. Fold in pecans, raisins, and coconut. Pour ... spread on cool cake.

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