Search Results (19,269 found)
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This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting.
This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting.
Ingredients:
cake flour, sugar, baking powder, salt, vegetable oil, egg yolks, water, vanilla, lemon, egg whites, cream of tartar, frosting
www.allrecipes.com
This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan.
This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan.
Ingredients:
instant espresso, cocoa, water, liqueur, chocolate liqueur, cake flour, baking powder, salt, egg whites, egg yolks, sugar
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This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Ingredients:
flour, baking powder, baking soda, salt, cinnamon, eggs, vegetable oil, sugar, carrots, pineapple, walnuts, coconut
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Chocolate-hazelnut spread, cocoa powder, chocolate chips, and chopped toasted hazelnuts make these cookies perfect for Nutella® lovers!
Chocolate-hazelnut spread, cocoa powder, chocolate chips, and chopped toasted hazelnuts make these cookies perfect for Nutella® lovers!
Ingredients:
flour, cocoa, baking soda, salt, butter, brown sugar, sugar, eggs, vanilla, chocolate, hazelnuts, chocolate chips
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Tender and flavorful banana bread with a minimum of fat.
Tender and flavorful banana bread with a minimum of fat.
Ingredients:
eggs, sugar, bananas, applesauce, nonfat milk, vegetable oil, vanilla, flour, baking powder, baking soda, salt, walnuts
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These cookies are very soft and moist with a cake-like texture and my family always loves them. They are great any time of the year.
These cookies are very soft and moist with a cake-like texture and my family always loves them. They are great any time of the year.
Ingredients:
shortening, sugar, egg, vanilla, pumpkin puree, flour, baking soda, salt, cinnamon, vanilla pudding, cream cheese
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Homemade pie crust is ready in minutes when a food processor does all the work. Fresh peaches and sour cream make a sweet and creamy filling.
Homemade pie crust is ready in minutes when a food processor does all the work. Fresh peaches and sour cream make a sweet and creamy filling.
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A low-fat version of a pumpkin bread recipe using no oil. Try using a heat stable sugar substitute for half of the sugar for an even healthier treat.
A low-fat version of a pumpkin bread recipe using no oil. Try using a heat stable sugar substitute for half of the sugar for an even healthier treat.
Ingredients:
raisins, flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, cloves, eggs, pumpkin, applesauce, walnuts
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Banana and eggnog give regular cake batter added richness and moisture for a festive dessert perfect for the holidays.
Banana and eggnog give regular cake batter added richness and moisture for a festive dessert perfect for the holidays.
Ingredients:
flour, baking soda, salt, margarine, sugar, eggs, vanilla, eggnog, bananas, butter, cream cheese, confectioners sugar
www.foodnetwork.com
Get "The Proof is in the Pudding" Bread Pudding with Vanilla Ice Cream Recipe from Food Network
Get "The Proof is in the Pudding" Bread Pudding with Vanilla Ice Cream Recipe from Food Network
Ingredients:
brioche, butter, golden raisins, chocolate chips, raspberries, eggs, milk, condensed milk, sugar, vanilla, rum
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These tasty maple and nut flavored scones taste like they came from a specialty coffee shop.
These tasty maple and nut flavored scones taste like they came from a specialty coffee shop.
Ingredients:
walnuts, flour, sugar, baking powder, salt, butter, egg, half and half, maple, vanilla, confectioners sugar, water
cooking.nytimes.com
I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on But you can use a blender to purée the soup The texture will be coarsest — which is what you want — if you use an immersion blender.
I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on But you can use a blender to purée the soup The texture will be coarsest — which is what you want — if you use an immersion blender.