907 salted cake cooking Recipes

boiling water, sweet cooking german chocolate, sugar, butter, softened, egg yolks, vanilla, cake flour, baking soda, salt, buttermilk, egg whites , stiffly beaten, sugar (1 1/2 cups), butter (3/4 cups), evaporated milk (12 oz. can), vanilla (1 1/2 tsp), egg yolks (4 ), flaked coconut (2 cups), chopped pecans (1 1/2 cups)

cocoa powder, water, eggs, sugar, cooking oil, vanilla essence, cake flour, baking powder, salt

cocoa (170 ml) or, cocoa if you want it lighter (100 ml), boiling water (250 ml), cake flour (500 ml), salt (5 ml), baking powder , heaped (15 ml), brown sugar (500 ml), oil (160 ml), honey (60 ml) - to keep cake moist, brandy (50 ml), eggs , seperated, vanilla (5 ml), caramel condesed milk or cooked condensed milk, icing, soft butter (100 ml), icing sugar (1000 ml), cocoa powder (125 ml), milk (25 ml), vanilla (10 ml)

cartons low-fat vanilla yogurt, powdered sugar, sliced ripe banana, cake flour, baking powder, salt, eggs, separated, sugar, divided, vanilla extract, water, egg whites, vegetable oil cooking spray, low sugar strawberry spread (jam), sliced ripe banana, lemon juice, chopped walnuts, toasted, semisweet chocolate, melted

nonstick vegetable cooking spray , as needed, dark brown sugar (packed), unsalted butter , cut into 1 inch pieces, bourbon, pineapple, cake flour, baking powder, kosher salt, ground cardamom, sugar, unsalted butter, room temperature cut into 1 inch pieces, vanilla extract, eggs, sour cream

butter, softened, sugar, brown sugar, eggs, mashed cooked butternut squash, maple flavoring, cake flour, baking powder, baking soda, milk, chopped walnuts, brown sugar, eggs whites, water, cream of tartar, salt, vanilla extract

vegetable cooking spray, eggs, separated, sugar, divided, vanilla extract, cake flour, baking powder, salt, powdered sugar, frozen raspberries in light syrup, thawed, diced fresh ripe peaches, peach nonfat frozen yogurt, peach schnapps

butter or margarine, softened, sugar, cake flour, baking powder, salt, milk, vanilla extract, eggs, separated, cream filling, cooked cream frosting

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.

fish cake (kamaboko), fresh wasabi, minced, soy sauce, salt, salt, cooked rice

milk, poppy seed, cake flour, sugar, baking powder, salt, cooking oil, egg yolks, room temperature, vanilla, lemon flavoring, egg whites, room temperature, cream of tartar

rose geranium leaves, vegetable cooking spray, reduced-calorie margarine, softened, sugar, egg whites, nonfat buttermilk, vanilla extract, cake flour, baking soda, baking powder, salt

sugar, divided, cake flour, egg yolks, coconut extract, egg whites, cream of tartar, salt, vanilla extract, vegetable cooking spray, powdered sugar, unsweetened pineapple juice

reduced-fat creamy peanut butter, nonfat cream cheese, softened, margarine, softened, sugar, frozen egg substitute, thawed, cake flour, unsweetened cocoa, baking soda, salt, nonfat buttermilk, vanilla extract, vegetable cooking spray, chocolate frosting, chopped unsalted peanuts

butter-flavored cooking spray, cake flour, sugar substitute, such as splenda (or 1 spoon), baking powder, salt, canola oil, egg, separated, egg substitute, water, vanilla extract, orange , zest of, egg white , at room temp. (whites of 4 lg. eggs or use refrigerated s), cream of tartar, sugar-free fat-free frozen whipped topping, fresh peach, peeled and sliced thin, covered with water, lemon juice , until ready to use

salmon cakes, salmon flaked and cooked, red onion minced, celery diced finely, red pepper diced finely, egg, beaten, bread crumbs, salt - to taste, pepper - to taste, garlic pepper - to taste, spinach salad, baby spinach, lemon juice, red pepper, diced, yelllow pepper, diced, peccorine ramono cheese, pecans, canola oil, cayenne pepper, sugar

chart house jumbo lump crab cakes, jumbo lump crabmeat, special crabmeat (also called regular, deluxe, flake or white), egg, mayonnaise, parsley, worcestershire sauce, dijon mustard, salt, white pepper, japanese-style panko breadcrumbs, shells from the crabmeat , being careful not to break up the meat. place in a stainless steel mixing bowl., in another mixing bowl, mix together the egg, mayonnaise, parsley, worcestershire sauce, mustard, salt and pepper. mix in the breadcrumbs., pour the mayonnaise mixture over the crabmeat. using a rubber spatula , fold this mixture into the crabmeat gently but thoroughly. be careful not to break up the jumbo lumps. cover the bowl and refrigerate for 1 hour., form the mixture into six crab cakes (4 oz. each). gently shape the cakes, but do not overwork them. place each 1 in a parchment-lined sheet pan. (these can be stored, covered, in the refrigerator until ready to cook.), broil , preheat the er and adjust the oven rack to the middle shelf. place the cakes in a buttered, oven-proof dish. on the middle shelf until brown on top. gently turn the cakes over and continue cooking until brown on top and cooked through.

butter, sugar, eggs, salt, almond extract, vanilla extract, all-purpose white flour, soft butter or 2 tsp nonstick cooking spray (for greasing the cake pan), sugar, sliced almonds (3/4 cup)