Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more ➡
Download
Standard view
Full view
of .
Add note
Save to My Library
Sync to mobile
Look up keyword or section
Like this
4Activity
×

Table Of Contents

0 of .
Results for:
No results containing your search query
P. 1
700 Cakes Recipes

700 Cakes Recipes

Ratings: (0)|Views: 13,379|Likes:
Published by iniyaraj

More info:

categoriesTypes, Recipes/Menus
Published by: iniyaraj on Sep 09, 2010
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See More
See less

01/30/2013

pdf

text

original

 
155093 -- MUSHROOM PHYLLO TARTS3/4 c. dairy sour cream1 (3 oz.) pkg. cream cheese, softened1/4 c. dry bread crumbs1 tbsp. dried dill weed1/2 tsp. salt1-2 tbsp. lemon juice1 (4.5 oz.) jar Green Giant slicedmushrooms, drained1 garlic clove, minced1/2 c. butter or margarine8 (18 x 14 inch) frozen phyllo pastrysheets, thawed1 (4.5 oz.) jar Green Giant wholemushrooms, drainedHeat oven to 350 degrees. In small bowl, combine sour cream, cream cheese,bread crumbs, dill weed, salt and lemon juice; blend well. Stir in slicedmushrooms. Set aside. To make garlic butter, in small skillet over low heat,cook garlic in butter until tender, stirring constantly. Coat 16 muffin cupswith garlic butter. Set aside. Brush large cookie sheet with garlic butter.Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheetlightly with garlic butter; place on buttered cookie sheet. Brush second phyllosheet lightly with garlic butter; place on top of first buttered sheet. Repeatwith remaining phyllo sheets. With sharp knife, cut through all layers ofphyllo sheets to make 16 rectangles. Lightly press each rectangle into garlicbuttered muffin cup. Spoon heaping tablespoonful sour cream mixture into eachcup. Top each with whole mushroom, pushing stem into filling. Drizzle withremaining garlic butter. Bake at 350 degrees for 18-20 minutes or until lightgolden brown. 16 appetizers.------------------------155094 -- FRIENDSHIP CAKE1 c. greetings1/2 c. smiles1 lg. hug2/3 c. love1 tsp. sympathy2 c. hospitalityCream greeting and smiles thoroughly. Add hugs separately. Slowly stir inlove. Sift sympathy and hospitality and fold in carefully. Bake in warm heart.Serve often.------------------------155095 -- SPICY CRAB CAKES
 
2 lg. eggs1/2 lb. fresh lump crabmeat1 c. ricotta cheese1 c. (4 oz.) shredded Monterey Jackcheese with jalapenos3 tbsp. snipped chives3/4 c. fine seasoned dry bread crumbs1/4 c. salad oil1 (7 oz.) jar roasted red peppers,drained1/3 c. mayonnaiseIn medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inchthick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.Preheat oven to 325 degrees. Line baking sheet with paper towels. In largeskillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at atime, until golden on both sides, about 3 minutes in all. As cakes cook, removefrom pan, drain on prepared baking sheet and keep warm in oven. In foodprocessor, process red peppers with mayonnaise until smooth. Serve with crabcakes. 12 servings.------------------------155096 -- CAKE DOUGHNUTS2 eggs, beaten1 c. sugar1 c. buttermilk1/3 c. oil1/2 tsp. salt1 tsp. soda1 tsp. baking powder1 tsp. nutmeg3 to 3 1/2 c. flourMix and leave in refrigerator overnight (makes easier to handle). Roll doughout and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts assoon as they surface. With hot oil, need to be watched so they won't burn.------------------------155097 -- GRANDMA'S FRY CAKES1 1/2 c. sugar3 eggs3 tbsp. melted butter1 c. buttermilk1 tsp. salt1/4 tsp. nutmeg1/4 tsp. ginger1 tsp. soda1 tsp. baking powder
 
4 c. flour, sifted1 tsp. vanillaBeat eggs, add sugar, melted butter, vanilla and buttermilk. Add dryingredients, mix well. Cover. Store in refrigerator overnight. Roll doughabout 1/2 inch thick, cut out. Fry in hot lard or shortening until brown.Makes 3 dozen.------------------------155098 -- BAKED PANCAKES1/4 c. margarine or butter1/4 c. brown sugar1/3 c. pancake or maple syrupMix these together in pan over low heat until butter is melted. Pour into a 9-inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6servings. Mix as directed on package. Spoon batter over syrup mixture. Bakeat 375 degrees for about 20 minutes or until top springs back when touched.Invert onto serving plate. A favorite breakfast for when the kids have a"sleep-over."------------------------155099 -- APPLE PANCAKES2 tbsp. butter3 tbsp. sugar1/2 tsp. cinnamon1/2 tsp. baking powder1/2 c. milk1 egg1 tsp. salad oil1 apple, pared and sliced1/2 c. pancake mixMelt butter, combine apple, sugar, and cinnamon, heat together until bubbly.Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil. Pourthis mixture over the apple mixture. Bake at 400 degrees for 12 minutes. Servewith powdered sugar or syrup.------------------------155100 -- CRESCENT CHOCOLATE CHIP CHEESE CAKE2 pkgs. crescent rolls2 (8 oz.) pkgs. cream cheese1/2 to 3/4 c. sugar1 egg yolk1 tsp. vanilla

You're Reading a Free Preview

Download
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->