232 cherry cake milk cream Recipes

cream cheese (room temp ), butter (room temp ), sugar, eggs, vanilla, baking powder, flour, maraschino cherries (rinsed and drained ), chopped walnuts, milk chocolate chips

cherries, cinnamon, citron, currants, dates, figs, graham crackers, grape juice, marshmallows (1 1/2 lb), mixed candied pineapple - red, white and green, nutmeg, nuts ( 2 cup wal , 2 cup pecans), orange rind, raisins, xx cream or 2 cans pet milk

egg whites, granulated sugar, cake flour, sugar, baking soda, kosher salt, salad oil, whole milk, divided into, egg yolks, unsweetened chocolate squares, cocoa powder , instead of flour for the baking pans although flour can be used, pitted tart red cherries, drained, port wine, kirschwasser , a cherry liqueur, drops almond extract, semi-sweet chocolate baking squares, kirsch, whole egg, beaten, whipping cream, granulated sugar, unsalted butter, sugar, half-and-half, vanilla extract, whipping cream, granulated sugar, vanilla, chocolate curls, cream, maraschino cherry

amazing easy and delicious tres leches: three milk cake, yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan, evaporated milk, sweetened condensed milk, heavy whipping cream, rum (or to taste), finish, cream , to cover cake, sweetened coconut, poke holes in the cake with a fork all over., pour topping mixture over cake ., let mixture absorb completely in refrigerator ., cover with whipped cream and sprinkle sweetened coconut over top of cake., add strawberries , macadamia nuts, cherries and/or pineapple. i sometimes serve a caramel sauce on the side as

caster sugar, butter, softened, eggs, self-raising flour (maida), cocoa powder, milk, vanilla ice cream or 500 ml strawberry ice cream, salt, frozen cherries, chocolate, golden syrup, fresh cream, cream, glace cherries

overly-ripened bananas, cream cheese, whole wheat flour, raw sugar, salt, baking powder, baking soda, nutmeg, orange , juice of, orange , zest of, softened butter, eggs, beaten, chopped dates, chopped walnuts, orange zest, orange juice, powdered sugar, milk, orange, maraschino cherry, breyers natural vanilla ice cream

cherries, yellow cake mix, cream cheese, tub whip cream, thawed, instant vanilla pudding, milk

milk, unsalted butter, eggs, sugar, all-purpose flour, unsweetened cocoa powder, salt, baking powder, pure vanilla extract, sugar, water, kirsch, dark sweet pitted cherries in heavy syrup, cornstarch, sugar, unsweetened cocoa powder, butter, at room temperature, pure vanilla extract, boiling water, heavy cream, sugar, semisweet chocolate, shaved

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

baking soda, buttermilk or sour milk, cake flour or 1-1/4 cups all-purpose flour, sugar, divided, cocoa, salt, vegetable oil, eggs, separated, vanilla extract, vanilla ice cream, quick and easy flaming cherry sauce, flaming cherry sauce, quick and easy flaming cherry sauce : combine 1 can (21 oz.) cherry pie filling with 1/4 cup orange juice in chafing dish or medium saucepan; heat thoroughly. gently heat 1/4 cup kirsch (cherry-flavored liqueur) in small saucepan; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 6 to 8 servings., flaming cherry sauce, pitted dark or light sweet cherries, drained, reserve 3/4 cup liquid ), sugar, cornstarch, salt, freshly grated orange peel, cherry-flavored liqueur or brandy, stir together reserved cherry liquid , sugar, cornstarch and salt in chafing dish or medium saucepan. cook over medium heat, stirring constantly, until mixture boils, about 1 minute. add cherries and orange peel; heat thoroughly., gently heat liqueur in small saucepan over low heat ; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 4 to 6 servings.

sugar, egg yolks, cornstarch, grated orange peel, orange juice, whipping cream, philadelphia- brand cream cheese, room temperature, sugar, water, orange juice, grated orange peel, philadelphia- brand cream cheese, room temperature, unsalted butter, room temperature, powdered sugar, vanilla extract, whole milk, unsalted butter, vanilla extract, cake flour, baking powder, salt, eggs, sugar, powdered sugar, assorted berries and cut fruit (such as strawberries, raspberries, cherries, kiwi and apricot), cut fruit (such as strawberries, raspberries, cherries, kiwi and apricot)

pillsbury plus white cake mix, sour cream, cherry juice, almond extract, egg, maraschino cherry, finely chopped, powdered sugar, margarine or 1/4 cup butter, softened, cherry juice, half-and-half or 2 -3 tbsp milk, maraschino cherry , cut into fourths

butter, ladyfingers, cream cheese softened, plain yogurt, red cherry compote ( cooked down red cherries with sugar ), fresh lemon juice, gelatine leaves, water, sugar, milk chocolate , melted

approximately 12 oz each) chocolate lb cakes, black cherry jam, cherry brandy, drained bottled sour cherries (recommended : morello), bittersweet chocolate , minimum 70 percent cocoa solids, chopped, milk, heavy cream, egg yolks, sugar, cocoa, heavy cream, bittersweet chocolate, special equipment : large wide trifle bowl

dried cherries or 10 oz tart cherries, water, cognac , plus, cognac, sugar, chopped toasted almond, best-quality bittersweet chocolate or 3 1/2 oz semisweet chocolate, chopped, butter, room temperature, sugar, eggs, separated, unsweetened cocoa powder , sifted, whipping cream , plus, whipping cream, best-quality bittersweet chocolate or 5 oz semisweet chocolate, chopped, milk, egg yolk, vanilla extract, best-quality bittersweet chocolate or 4 oz semisweet chocolate, shaved into shreds with vegetable peeler, premium-quality vanilla ice cream

yellow cup.ake mix , duncan hines is preferred., cream cheese, milk + for cake mix, oil for cake mix, eggs for cake mix, instant vanilla pudding, bananas, sugar, crushed pineapple, cool whip, chopped cherries, chopped pecans or other nuts

prepared 10 inch angel food cake, sugar-free instant vanilla pudding mix, milk, light sour cream, light cherry pie filling

angel food cake mix, dream whip topping mix, milk, vanilla, cream cheese, softened, powdered sugar, cherry pie filling