Preheat the oven to 325 F. Spray a 9" square pan with a non stick coating spray. Blend the butter, cocoa, and Fruit Sweet. Add the eggs, one at a time, beating well after each addition. Mix the flour, baking powder and salt; add to the mixture. Fold in the nuts. Pour in

1. Preheat oven to 35 F.&20; 2. Cream brown and white sugars with butter until very light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas.&20; 3. Sift flour with baking powder and salt. Mix milk and vanilla together. Add ea

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) Preparation: Pre heat the oven to 200 oC. Butter and flour a tart tin with a removable base 22 cm in diameter.

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and raisins and beat well. Add flou

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and raisins and beat well. Add flour

Add sugar, salt and shortening to milk and cool to lukewarm. Add crumbled yeast and let stand 5 minutes. Add egg and 1 3/4 cups flour; beat well. Add remaining flour sifted with spices; then knead well. Let rise until doubled in bulk, about 1 1/2 hours. Knead down and let ri

FOR THE PASTRY: Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix. Chill for 30 minutes. Roll out and line an 11 or 12 inch pie or tart pan. Prick the base and chill for 15 to 20 minutes. Preheat oven to 375F. FOR THE FILLING: Hea

Scoop the ice cream in advance; return to freezer until extremely hard. Heat the cooking oil in a deep fryer. Roll each ice cream ball in the tangerine sauce then in the sliced almonds, coating thoroughly. Deep fry for a few seconds only. Serve immediately.   b

Scoop the ice cream in advance; return to freezer until extremely hard. Heat the cooking oil in a deep fryer. Roll each ice cream ball in the tangerine sauce then in the sliced almonds, coating thoroughly. Deep fry for a few seconds only. Serve immediately.   b

Mix ingredients together well with electric mixer, then sprinkle remaining 1/2 cup almonds to decorate. Hope you enjoy this. I do! Betty Garnes, Gatlinburg, TN Dolores, Ohio 04/29 07:28 pm     strongServings: 12/strong  

Make chocolate cake according to package directions in 2 round pans. Make favorite chocolate frosting for cake. While cake is cooling, heat evaporated milk, sugar and marshmallows in a very large pan to avoid spilling over. When marshmallows are melted, add coconut and almonds.

Heat oven to 350F. Generously grease bundt or 10 inch tube pan. Gently press 1/2 c. chopped almonds in bottom and half way up sides of pan. In large bowl, combine cake mix, 1/2 c orange juice, water, oil, almond extract and eggs at low speed until moistened; beat 2 minutes a

Beat cream cheese and 2 tablespoons butter until softened. Beat in 1/4 cup sugar. Stir in 1 egg, 1 tablespoon flour and coconut. Reserve 16 whole almonds, chop the rest. Stir in 1/3 cup chopped almonds; set aside. Melt 5 oz chocolate and remaining butter (4 T) over low heat,

Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix lightly. Spoon into crust lined pie pan. Bake 20 minutes. Meanwhile, combine all topping ingredients in medium bowl and mix until bl

Preheat the oven to 325 Butter and flour a baking sheet or line with parchment paper. In a mixer, beat the egg whites at medium speed until they hold soft peaks. Gradually beat in the sugar until the whites are glossy and stiff. Using a rubber spatula, fold in the groud alm

Soften gelatin in water. Melt chocolate in milk over boiling water. Add sugar and stir until it dissolves completely. Let it cool. Whip cream until it stands in soft peaks. Stir almond extract and chopped almonds into cooled chocolate. Fold 1/3 of the whipped cream into choc

Grease 13x9x2 inch baking pan. In medium bowl stir together first 4 ingredients. Stir in mayonnaise and extract until mixture resembles coarse crumbs; set aside. In large bowl with mixer at low speed beat cake mix, milk and eggs just until blended. Increase speed to medium;

Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat in sugar. Stir in persimmon pulp and melted butter. Add flour mixture alternately with milk and beat until smooth. Fold in raisins and almonds. Pour batter into well greased 9 x 5 inch loaf pan and set i

Preheat oven to 350. Grease and flour 2 loaf pans. In a large bowl, with an electric mixer, blend flour, sugar, salt and baking powder on low until all ingredients are well mixed. Add butter, sour cream, and 3 eggs. Mix on medium until dry ingredients are moistened and beat on

Preheat oven to 350F. Grease and lightly flour a 10 inch tube or bundt pan. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, mixing thoroughly after each addition. Beat in almond filling, and poppyseed filling. Sift together flour, baking powd

: crust: 1 c graham cracker crumbs 1 TB sugar 1/4 c almonds finely chopped 1/2 ts almond extract 1/4 c margarine : Filling: 1 1/2 lb cream cheese at room : temperature 1 c sugar 4 eggs at room temperature 1/3 c whipping cream 2

Cream sugar and shortening. Add eggs and salt, cream well. Add remaining ingredients. Pour into a very lightly greased 12 cup bundt pan. Put into cold oven; set temperature at 320F. Bake 1 hour and 30 minutes. Cool 15 minutes and remove from pan.    br

Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly on bottom of 9 inch springform pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan. Bake at 425 for 10 minute

Prepare cake mix according to package instructions. Bake in 9x13" pan and cool. Poke holes in cake with the handle of a wooden spoon. Pour condensed milk evenly over cake and into holes. Combine thawed strawberries and ice cream topping syrup and mix well. Spoon evenly

Preheat oven to 400 degrees. Prepare dough by combining flour, sugar, lemon zest and vanilla. Make a well in the center and add the egg yolk and butter. Work together quickly with pastry blender or hands. Add 1 to 2 tablespoons ice water if necessary to bind dough. Wrap doug

Preheat oven to 350F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 minute. Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake

Sprinkle gelatin over Grand Marnier. let stand until softened. Combine 2 cups milk, non fat dry milk, sogar and orange zest in saucepan. Heat to simmer. Add a little hot mixture to egg substitute and return all to pan. Heat and stir until slightly thickened. Stir in gel

Crush wafers in food processor or blender until finely ground. Melt butter and mix with wafers for crust. Press into a 10 inch springform pan with your fingers, take care to make the crust as thin as possible with special attention to the corners where the crust tends to be

Combine cake mix, oil, eggs, pudding and water and 1 tsp vanilla. Beat at medium speed for 2 minutes. Pour into a greased and floured 9 x 13 pan. Bake at 350~ for 40 45 minutes or until cake tests done. In a saucepan mix the flour with the milk. Cook until thick, stirring co

Combine crumbs and margarine; press onto bottom of 9 inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition

Combine crumbs and margarine; press onto bottom of 9 inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Sti

Prepare and bake white cake mix in two layers according to package directions, except substitute 1/4 cup hazelnut liqueur or extract for 1/4 cup water. Cool on racks. For frosting, cream together butter and cream cheese, then add remaining frosting ingredients. (Add a few dr

Saute onions in oil (I added 1/2 cup water to prevent burning, or you could substitute water for the oil to reduce fat), until translucent and mostly soft. Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth. Then combine the onions, the soy milk mixture a

Sift the dry ingredients together 4 times. Beat the egg whites until dry. Fold dry ingredients into eggs. Add flavoring and bake at 250 F for 1 hour. This cake should be baked in an ungreased angel food pan. Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary

Make the crust: Position a rack in the center of the oven and preheat to 375 F. Lightly butter the bottom and side of a 9 x 3" round springform pan. Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Co

This is adapted from Maida Heatter s Book of Great Chocolate Desserts, (Knopf 1980). It won me a blue ribbon at the Martha s Vineyard Agricultural Exhibition and Fair in 1983. If you ever find yourself in front of a firing squad, this makes an unbeatable last request. I

Preheat oven to 325 degrees. Melt butter and chocolate in a saucepan over low heat. Remove from heat, let cool. Then stir in eggs. Add sugar, flour, salt and pecans, mixing well. Pour batter in a greased 8" square pan and bake for 30 to 35 minutes. Brownies should still be

Preheat oven to 325 degrees. Grease an 8 inch square pan. Melt butter and chocolate in a small saucepan; set aside to cool. Stir in eggs. Add remaining ingredients except the Amaretto and mix well. Bake 35 minutes; brownies should still be soft. Cool. Poke with fork; pour Am

Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir until smooth. Mix in grated br

In a large mixing bowl, combine flour and brown sugar. Cut in butter until mixture forms fine crumbs. Reserve 1 cup crumb mixture for topping. Press remainder over bottom of ungreased 8 inch square baking pan. Bake for 12 15 minutes at 350^ or until lightly browned. In mixer