Impossible Raspberry Cake
Impossible Raspberry Cake
Serving Size : 12
1 package white cake mix — 2-layer
3 cups fresh raspberries
1 cup sugar
1 1/2 cups whipping cream — unwhipped
Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round cake pans.
Prepare the white cake mix according to package directions, reducing the amount of water to 1 cup. Pour equal portions […]
Grape Nut Roll
Grape Nut Roll (Soutzouki)
Servings: 1
6 oz Frozen grape juice;undiluted
1/2 c Sugar or honey
1 sm Box pectin jell
Citric acid (pea-sized);*OR*
1 -Lemon, juice only, instead
1/2 c Whole walnuts
3 tb Cornstarch
1/4 c Cold water
Candied nuts and grape juice, “soutzouki”, is an ancient candy recipe
still being used in the […]
Ghost Cookies
Ghost Cookies
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups powdered sugar
1 large egg
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
16-ounce can pre-made vanilla frosting
colored sugars, for decoration
mini-morsels, for decoration
candy sprinkles, for decoration
black or brown decorating frosting, for decoration
Beat butter and shortening at medium speed with an […]
Elephant Tracks
Elephant Tracks
These cinnamony disk-shaped pastries look just like an elephant’s footprints–that’s how they got their name. The baker who contributed this recipe to the cookbook makes a huge batch so our Test Kitchen trimmed down the recipe to make 24 rolls.
Prep: 35 min.
Rising: 45 min.
Baking: 10 min.
3-1/2 to 4 cups all-purpose flour
1/2 tsp. ground nutmeg
1 […]
