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Results 91 - 100 of 472 for preserved cake
Cream butter and sugar until light and fluffy. Blend in peanut butter, eggs and vanilla. Add combined dry ingredients alternately with ...
Cut cream cheese and butter into Bisquick until crumbly. Blend in the 1/3 cup milk. Turn onto floured surface. Knead 8 to 10 strokes. On ...
Mix and pour the contents in a cake pan and bake at 250 degrees until done (use toothpick test).
Heat oven to 350 degrees. Prepare graham cracker crust; set aside. In food processor or blender container, place ricotta cheese, sugar and ...
Note: To grind pecans, place ... over top of cake. In small saucepan over ... warm. Remove from heat; brush over strawberries. Makes 16 servings.
Prepare Crust: In food processor ... of pan from cake. In small bowl with ... if using, in cream and around sides of cake. Makes 10-12 servings.
97. FIG CAKE
Cream eggs, sugar, buttermilk and ... 1 hour. While cake is hot, top with glaze. ... vanilla. Pour over hot cake. Note: Serves 15 to 20. Freezes well.
1. Line a large strainer with 3 layers of white paper towels. Place strainer over a large bowl. Scrape yogurt into strainer. Cover and ...
Preheat oven to 300 degrees. Mix graham cracker crumbs, butter, and sugar. Pat over bottom of 9-inch springform pan. In large mixer bowl, ...
Combine first 3 ingredients and ... nuts. Sprinkle over cake. Bake 40 to 45 minutes at 350°F. Drizzle warm cake with a powdered sugar glaze.
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