104667 vegetarian bean cakes topping Recipes

vegetarian sausages (i prefer gimme lean sausage), butter, chopped onion, whole wheat flour, milk, black pepper, cayenne pepper, vegetarian worcestershire sauce

raspberry buttermilk cake, a quick and easy recipe from gourmet magazine (june 2009) for a tender buttermilk cake topped with a nice, sugary crunch. this recipe works with any berries (including frozen). make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream., min | 15 min prep, all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened, sugar , plus, sugar, divided, pure vanilla extract, egg, well-shaken buttermilk, raspberries (about 5 oz)

bean soup mix (you wont be needing the flavor pack), canned crush tomatoes, canned corn, tomato paste, juice (optional, it just adds even more servings of veggies ), celery ribs, diced, carrot sticks, diced, yellow onion, diced, bay leaves, unsalted chicken or 4 cups vegetable stock, water, olive oil, butter, dried ancho chile powder (you can subsitute with cayenne, or regular chili powder, or chili flakes, adjust the ammount to your)

butter, sugar, eggs, mashed ripe bananas (about three large), vanilla extract, buttermilk, all-purpose flour, baking powder, baking soda, cinnamon, banana , for slicing, melted butter (for brushing on the cake tops), sugar (mixed with), cinnamon

flour, cake flour, oil, sugar, water, flour, oil, red bean paste

cake ingredients, butter, softened, sugar, grated rind of 1 lemon, eggs, vanilla, salt, baking powder, heaping cup unbleached flour, cake topping, halved and pitted apricots (or prune plums), cream cheese, sugar, sour cream, egg, vanilla

eggs, granulated sugar, vegetable oil, vanilla extract, all purpose flour, salt, baking soda, chopped, peeled apples, chopped pecans, caramel apple cake topping, in mixing bowl, beat eggs until foamy; gradually add sugar. blend in oil and vanilla. combine flour, salt and baking soda; add to egg mixture. stir in apples and pecans. pour into a greased 10 inch tube pan. bake at 350 degrees for 1 hour 15 minutes. cool in pan 10 minutes. remove to serving plate. pour caramal apple topping over warm cake.

sugar, divided, vanilla bean , split lengthwise, cake flour (about 4 oz), egg whites, cream of tartar, salt, lemon juice

vegetarian hot dog links, sweet pickle relish, onion, chopped, mayonnaise

vegetarian hot dog, flour tortilla, margarine, american cheese

vegetarian ground beef, vegetarian veggie crumbles, onion, chopped, eggs, beaten, worcestershire sauce, salt, pepper, ground sage, garlic powder, prepared mustard, vegetable oil, bread, cubed, milk, tomato sauce, carrots , cut into 1 inch pieces, potatoes, cubed

vegetarian beef strips (2 package of yves or equivalent of another brand), vegetarian beef stock cube, potatoes (cubed, peel if desired), carrot (chopped ), celery (chopped ), fresh tomato (coarsely chopped ), dried shiitake mushroom (obviously you can tsp measure dried ones accurately, filled to 2 cups on my measuring cup), zucchini (chopped ), onion (chopped ), green bell pepper, whole bay leaf, oregano, basil, thyme, rosemary, dill, salt and pepper

savannah chocolate cake with hot fudge sauce, chocolate cake, brown sugar, vegetable shortening, buttermilk, vanilla, unsweetened chocolate, melted, eggs, flour, baking soda, salt, hot fudge sauce, german chocolate, unsweetened chocolate, butter, confectioners sugar, evaporated milk, vanilla, preheat oven to 350* f. cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. with mixer running, add eggs, 1 at a time. sift flour, baking soda, and salt. add dry ingredients to sugar mixture and beat for 2 minutes., grease and flour 13 x 9-inch pan. bake until cake is springy and tests done, about 40 minutes. allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling., make the sauce : melt the german chocolate with butter in a saucepan over very low heat. stir in confectioners sugar, alternating with evaporated milk and blending well. stirring constantly, bring mixture to a simmer over medium heat. simmer until the mixture becomes thick and creamy, about 8 minutes. stir in vanilla. serve slices of cake topped with warm fudge sauce.

dry yeast, sugar, divided, warm water (105o to 115o), butter or margarine, softened, salt, eggs, beaten, milk, lemon juice, ground nutmeg, all-purpose flour, coffee cake topping, coffee cake glaze

ground beef, onion, chopped, fresh minced garlic (or to taste), green bell pepper, chopped, jalapeno pepper, seeded and finely chopped, dried red pepper flakes (optional or to taste), kielbasa, thinly sliced, tomato soup, diced tomatoes (undrained ), diced tomatoes and green chilies, undrained, pinto beans (undrained ), pork and beans, undrained, salt and pepper, tabasco sauce (optional), grated cheddar cheese

angel food cake, heavy whipping cream, cornstarch, sugar, egg yolks beaten, browned ground almonds, almond extract, vanilla

butter or margarine, sugar, eggs, all-purpose flour, baking powder, milk, nutmeg, coffee cake topping

shortening, sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, carton commercial sour cream, peeled, chopped apple, coffee cake topping