Combine first 3 ingredients, mixing well. Press into bottom and up sides of 9 in. spring form pan; set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add

Sift together flour, baking powder and salt. Cream together butter and sugar. Add egg and milk to butter mixture and beat until smooth. Add dry ingredients; fold in blueberries. Spread in a greased and floured 8 or 9 inch cake pan. Make topping by cutting the ingredient

CAKE 1 c flour 2/3 c sugar* 1/3 c cornstarch 2 ts baking powder 1/2 ts lite salt, optional 1/2 c Egg Beaters 2/3 c skim milk 1/3 c light corn syrup 1 ts vanilla BLUEBERRY SAUCE 1/4 c brown sugar** 2 tb light corn syrup 1 tb lemon juice 1 c fresh or frozen blueberries *

Some people use the Jiffy mix. I ve also used this mix, and last time, I used the Duncan Hines yellow cake mix. I liked it just a bit more than the Cakebread with Jiffy. I simply stored the leftover mix for my next loaf.     strongServings: 15

Preheat the oven to 325 degrees F. PREPARE THE BATTER: Place the egg yolks in a food processor for 5 seconds, then add the cream cheese and beat until smooth. Add the brown sugar and vanilla and process for several minutes, or until the batter is very smooth. Beat the

Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring only until sugar is dissolved. Boil rapidly, without stirring, until small amount of syrup forms a soft ball in cold water, or spins a long thread when dropped from tip of spoon ( 240 deg. F.). Pour syru

Boil to gether sugar, water and vinegar to 238 F or until syrup spins when dropped from tip of spoon. Beat egg whites stiff, gradually add syrup, beating constantly until frosting holds shape. Add vanilla. tip of spoon.     strongServings: 4/s

Add the water to the sugar and boil until the syrup spins a thread. Pour the hot syrup very slowly into the beaten white of egg, whipping constantly. Flavor with vanilla and spread the icing on the cake. For chocolate icing, add 2 Tbsp grated chocolate to the warm icing. To

Add the water to the sugar and boil until the syrup spins a thread. Pour the hot syrup very slowly into the beaten white of egg, whipping constantly. Flavor with vanilla and spread the icing on the cake. For chocolate icing, add 2 Tbsp grated chocolate to the warm icing. To

Combine in large saucepan, sugar, raisins, shortening, water, 1 teaspoon baking soda and cinnamon; boil 20 minutes. Cool. Add heavy cream, flour, baking powder, 1 teaspoon soda and chopped nuts; blend thoroughly. Pour into greased and floured 9x13 inch baking pan and bake a

Put washed raisins in a pot, cover with water & simmer 20 min. Strain saving 1/2 cup raisin water. Cream sugars and margarine, add beaten egg. Mix dry ingredients and add to creamed mixture alternately with raisin water. Fold in raisins and fill muffin cups 2/3 full, bake 35

Preheat oven to 325F. Put the garlic and butter into a large bowl over a saucepan of water on a gentle heat. When the butter has melted, stir in the cocoa and mix well. Add the eggs, sugar, flour and walnuts, stirring well after each addition. Pour the mixture into a greased

Cover bottom of 9" chocolate cookie crust with 1 1/4 boxes of Nestles Bon Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours. Decorate with melted chocolate, whipped topping and more

Sift flour and salt into a bowl, make a well in the centre and add water. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary. Wrap in plastic film and leave to rest for 30 minutes. Cut most of the green tops from leeks, halve leng

1>. In saucepan simmer raisins and water uncovered 20 minutes; drain, reserving 3/4 cup liquid; cool. Stir together flour, baking soda, salt and spices; set aside. In large bowl of electric mixer cream butter and sugar until fluffy. Add egg and beat until well blended. At

Set oven to 375F Gas 5. Grease a 7 inch round flan tin. Gently melt the butter and sugar together in a pan. Remove from the heat and leave to cool. Meanwhile roll out the pastry on a floured surface and line the flan tin From [email protected] Thu Aug 22 11:21:3

1. In a medium sized, heat resistant, non metallic bowl, combine sugar, flour, egg and 1/4 cup milk together. 2. Heat, uncovered, in Microwave Oven 2 minutes or until sauce is thickened and smooth. Stir every 30 seconds. 3. Place in refrigerator to chill. 4. In a 1 quart, h

PREPARE CAKE LAYERS: Heat oven to 350 degrees.Grease and flour two 9" round cake pans.In large bowl with electric mixer at medium speed, beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about 4 minutes until thoroughly blended and smooth.

Cream together sugar and shortening until light and fluffy. Beat in egg. Combine flour, baking powder and salt and add alternately with milk and vanilla to creamed mixture. Pour into greased and floured 9 inch round cake pan. Bake in 350 F degree oven 25 minutes. Remove fro

1. Preheat oven to 350F. 2. Butter and lightly flour two 8" round cake pans. 3. Cream the butter until softened and slowly add the sugar, beating until light. Add the egg yolks and vanilla and beat to blend well. 4. Sift the flour, baking powder, and salt onto a piece o

SAUCE A BOUDIN: When slaughtering a pig, collect the fresh blood, immediately add salt and stir to prevent coagulation. Cut the fresh pork, the lung, heart and neck into large pieces. Place the meat into a large pot and add just water to cover the meat. Add the salt and 3 ch

* Choose one of the following soup mixes to use in the recipe: Onion, Onion Mushroom or Beefy Onion.     strongServings: 6/strong  

Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla. Mix until blended. Spread pecans and chocolate chips in bottom of pie shell. Pour filling into shell. Bake in a 375 degree oven for 40 to 50 minutes. Yield: 6 to 8 servings. Source: The Original Tennessee Ho

Directions 1. Preheat oven to 350 F. 2. butter and flour two 9 inch springform cake pans. 3. In a large bowl, sift flour together with baking soda, baking powder and salt. 4. With a hand mixer, cream butter together with sugar until fluffy and light. 5.Add egg yolks, one

Butter and flour two 9" round cake pans. Combine cake mix, eggs, bourbon, cold water and vegetable oil in large bowl of mixer. Beat for 2 minutes on high speed until very light. Pour into pans. Bake at 350~ for 30 minutes or until tests done. Cool in pans 10 minutes. R

Beat eggs at medium speed, gradually add sugar. Add bourbon & Eagle. Mix well. Pour mixture into freezer can for a 1 gallon ice cream freezer. Freeze according to directions. Let ripen at least one hour. Serve with mint sprigs.     strongSe

Sift flour with baking powder and nutmeg. Cream butter well, then gradually add sugar and continue to cream until fluffy. Beat in eggs, one at a time. Add sifted dry ingredients alternately with bourbon. Stir in nuts, raisins and cherries. Turn batter into well greased 10 in

Preheat oven to 325F. Grease a 10 inch tube pan. Soak nutmeg in bourbon. Mix 1/2 cup flour with the nuts and raisins, coating thoroughly. Reserve. ream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in remaining

>>> Continued to next message þ SLMR 2.1a þ Very funny, Scotty. Now beam up my clothes, too. ~ WM v3.10/93 1203 ======================================================= =================== BBS: Ned s Opus Date: 03 16 94 (09:29) Number: 224 From: JR

1. In a small bow, with a hand mixer or whisk, cream butter and sugar. 2. Transfer to the top of a double boiler and place over, but not touching simmering water. Beat in egg yolks an salt. Slowly add hot cream and stir until thickened. Add Bourbon and stir until an even co

Puree thawed boysenberries in blender or food processor. Pour into a fine strainer over a large bowl. Press puree through strainer with back of a spoon to remove seeds; discard seeds. Stir in whipping cream, half and half, sugar and beaten eggs until sugar dissolves. Pour in

In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir in chocolate covered mints pieces. Freeze according to manufacturer s directions. Garnish with additional mints. Makes 1 pint. NOTE: Good way to serve is to serve in a parfait glass with layers of

In small bowl, whisk together egg and sugar. Stir in cream, milk and peanuts. Freeze according to manufacturer s directions. Makes 1 pint.     strongServings: 4/strong  

In small saucepan over medium heat, combine cream and chocolate covered raisins. Stir until chocolate has melted. Remove from heat. Whisk in milk, egg and flavoring. Chill. Freeze according to manufacturer s directions. Makes 1 pint.     strong

Trim, peel and cut the carrots into three inch lengths. Cut the top and bottom off the fennel and cut into quarter inch slices and then in half. Trim the beans and wash the potatoes. Heat two tablespoons of olive oil in a shallow pan wide enough to take the chops surro

Bring whipping cream and unsalted butter to simmer in heavy medium saucepan. Reduce heat to low. Add 1/2 pound bittersweet chocolate and stir until melted. Mix in 2 tablespoons Cognac. Let stand at room temperature until firm enough to mound on spoon, about 3 1/2 hours.

Cream shortening, add sugar gradually and cream well. Add well beaten eggs and beat together until rich and puffy with air. Stir in the chopped Brazil nuts. Sift together flour, baking powder, salt and spices. Add these sifted dry ingredients to cake mixture alternately with

Day before: Start heating oven to 375ø F. With waxed paper, line bottoms of 2 1 1/4" deep 8" layer pans. Sift together flour and baking powder; add cracker crumbs. With electric mixer at medium speed, or "cream" (or with spoon), thoroughly mix shorteni

In the top of a double boiler over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pou

In the top of a double boiler over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pou