139 cake mixture Recipes

bread or 5 -6 cups flour, sugar, salt, dry yeast, milk, water, butter or 1/4 cup margarine, eggs, room temperature, raisins (optional), melted butter or margarine, cinnamon, cinnamon or sugar, mixture

caramel, butter, brown sugar, bananas, cake mixture, butter, sugar, eggs & a pinch of salt, milk, self-raising flour, few drops vanilla (optional)

great northern beans, drained and rinsed well, eggs, salt (less than 1/4 tsp.), baking powder, cinnamon (or mixture of pumpkin pie spice and ), vanilla extract, olive oil, splenda granular (sugar substitute ), whole wheat flour (optional)

eggs, sugar, gluten-free flour, mixture (number 1 recipe on zaar), cocoa, butter, melted, vanilla, flaked coconut, chopped pecans, marshmallow cream, butter, melted, cocoa, vanilla, milk, sugar (4 cups)

butter, softened, caster sugar, eggs, plain flour, self raising flour, almond meal, milk, almonds, toasted and finely chopped, raspberries, fresh or frozen, vienna almonds (optional, for decorating), mascarpone, sour cream, icing sugar, mixture, cointreau liqueur or 80 ml grand marnier

all-purpose flour, baking powder, salt, granulated sugar, cornstarch, vanilla, eggs, milk, butter, melted, sliced peaches/1 quart home-bottled peaches, cream cheese, softened to room temperature (light or regular), granulated sugar, reserved peach juice, cinnamon-sugar mixture, for sprinkling

butter, flour - all purpose, sugar, eggs, sour cream, baking soda, baking powder, streusel filling mixture

cake is a shortened cake. it contains either vegetable shortenings or butter., butter imparts a very special flavor ., fat should always be at room temperature! (70 degrees f ), this is an important factor ., if it s too cool , it will not disperse properly, if melted, it will not incorporate air., flavorings should be creamed with the sugar and fat., flavors are carried by the fat , hence this mixture will insure uniform distribution of the flavor., next should come the eggs to form an emulsion, thus producing a fine grained cake., add eggs 1 at a time. do not overbeat ., a curdled appearance will yield a coarse texture cake ., sift the dry ingredients before beginning the creaming process ., add this alternately with the liquid ., begin with dry ingredients and ending with the dry mixture., scrape the bottom and sides of mixing bowl often with a spatula, have the pans prepared before mixing ., grease & flour the bottom of pans, but not sides., pour the batter evenly into the prepared pan ., a spatula , cut thru the batter to remove any air bubbles., pan should be placed in the center of the oven at the temperature recommended ., resist the temptation to peek., keep the oven door closed ., when baking time is reached , check for doneness., a toothpick should come out clean with no crumbs attached., check in the center ., also, a cooked cake will spring back when lightly touched ., cool the cake at least 10 - 15 minutes on a wire rack before removing from pan .

bienenstich cake mixture, all-purpose flour, baking powder, salt, real butter, granulated sugar, eggs , unbeaten, vanilla, whole milk, almond topping mixture, blanched almonds, sugar, butter, milk or cream, sugar, cornstarch, egg yolks, lightly beaten, milk, almond extract, egg whites , stiffly beaten, a pinch of salt

lump crabmeat, shell pieces removed, fresh breadcrumbs (for mixture ), minced green onions, chopped fresh parsley, lemon juice, milk (we used lite soy instead), hot sauce, salt, pepper, egg whites, fresh breadcrumbs (for dredging/coating), olive oil, divided

low-fat mayonnaise, sweet pickle relish (or a mixture of sweet and dill relish, to taste; half of each is pretty good), dijon mustard, chopped fresh tarragon or 1 tsp dried tarragon, lightly crushed, chopped fresh parsley, skim milk or 1 tbsp nonfat yogurt (optional), salt & freshly ground black pepper, lump crabmeat , picked over, plain breadcrumbs, low-fat mayonnaise, chopped green onions, dijon mustard, egg white, drops tabasco sauce, salt, fresh ground black pepper, extra virgin olive oil, chopped fresh chives, lemon wedge, and accompaniment (to garnish )

unsalted butter, chopped, white chocolate, chopped, brown sugar, water, vanilla extract, eggs, lightly beaten, gluten-free flour, mixture (number two), baking powder, baking soda, butter, chopped, brown sugar, milk, icing sugar

butter, brown sugar, milk, white chocolate chips, caramel essence, port wine, caramel topping, gluten-free flour, mixture (number two), baking powder, baking soda, eggs

cinnamon sensation coffee cake, margarine, sugar, egg, slightly beaten, flour, baking powder, salt, milk, vanilla extract, brown sugar, flour, cinnamon, margarine, walnuts or pecans, finely chopped, preheat oven to 350 degrees. spray a 9 x 9 pan with nonstick cooking spray. in a medium bowl, cream margarine and sugar; beat in egg. sift together flour, baking powder and salt in a separate bowl. add to creamed mixture alternately with milk. stir in vanilla. pour blended mixture into prepared pan. to make topping: in a small bowl, mix together sugar , flour and cinnamon. cut in margarine with pastry blender or fork. spoon half over batter and swirl. spoon remaining topping over batter and sprinkle with nuts. bake at 350 degrees for 30 minutes.

baking powder, baking soda, salt, all-purpose flour, chinese five-spice mixture (available at asian food shops and some supermarkets), ground ginger, cooled, very strong jasmine tea (use 1 teabag), applesauce, eggs, sugar, vegetable oil

crab cake mixture , reserved from crab cakes or see recipe below, frozen corn kernels, bay leaves, reduced-sodium chicken broth, nonfat or lowfat milk, salt and ground black pepper, chopped parsley leaves

crab cake mixture , reserved from crab cakes or see recipe below, artichoke hearts, drained and chopped, frozen chopped spinach, thawed and well drained, lowfat sour cream, chopped fresh parsley leaves, salt-free garlic and herb seasoning, grated parmesan , divided, pita pockets, cut into wedges, assorted vegetables (baby carrots, sliced zucchini, celery stalks), fresh lump crabmeat (or an equal amount of canned lump crabmeat), low-fat sour cream, oats (regular or quick-cooking ), seasoned dry bread crumbs, dijon mustard, crab boil seasoning (recommended : old bay), dried oregano, ground black pepper, olive oil

apples, sliced (or use 6 peaches), butter, softened, sugar (or use splenda blend ), eggs, flour , sifted, baking powder, salt, brown sugar (or use splenda ), flour, cinnamon, pecans, chopped (or use almonds or walnuts), butter (only to moist the mixture)