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Poor Man''s Doughnuts Recipe
| Breakfast
Type: Poor Man''s Doughnuts Free Cooking Recipe - Breakfast You got to try this! Ingredients / Directions Slices of breadJam (your favorite)Cinnamon sugar or icing sugarBatter (see below)Oil for deep fryingCut crusts from bread. Make jam sandwiches. Cut into squares. Dip in batter. De
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vanilla ice cream with christmas pudding sauce
| General Recipes
Cooking receipe to make vanilla ice cream with christmas pudding sauce under category General Recipes. You may find some video clips related to this receipe below.vanilla ice cream with christmas pudding sauce175g Christmas pudding 30g butter 30g brown sugar juice of half an orange 3 tbsps brandy
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German Noodle Pudding Recipe
| Dessert
Type: German Noodle Pudding Free Cooking Recipe - Dessert Good stuff! Ingredients / Directions 4 tbsp butterplus extra for greasing6 ounces robbon egg noodles1/2 cup(s) cream cheese1 cup(s) cottage cheese1/2 cup(s) superfine sugar2 eggslightly beaten1/2 cup(s) sour cream1 teaspoon van
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Chocolate �clairs Dessert Recipe
| Dessert
Type: Chocolate �clairs Dessert Free Cooking Recipe - Dessert Simply good! Ingredients / Directions Whole graham crackers2 small boxes instant French vanilla pudding3 cup(s)s milk1 (8 ounce) container Cool Whip�2 ounces Bakers'' chocolate2 tablespoons butter2 tablespoons
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Type: Chocolate-Orange Angel Food Cake Free Cooking Recipe – Cakes
Yes!
Ingredients / Directions
1 1/2 cup(s)s powdered sugar
3/4 cup(s) cake flour
1/4 cup(s) cocoa
1 1/2 cup(s)s egg whites (about 12)
1 1/2 teaspoons cream of tartar
1 cup(s) granulated sugar
1/4 teaspoon salt
3 cup(s)s orange sherbet
softened Move oven rack to lowest position. Heat oven to 375 degrees F.
Sift together powdered sugar
flour and cocoa. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in granulated sugar
2 tablespoons at a time
on high speed
adding salt with the last addition of sugar. Continue beating until stiff and glossy. Do not under-beat.
Sprinkle cocoa mixture
1/4 cup(s) at a time
over meringue
folding in just until cocoa mixture disappears. Spread batter in ungreased tube pan
10 x 4 inches. Gently cut through batter with metal spatula.
Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Invert pan onto metal funnel or glass bottle about 2 hour(s) or until cake is completely cool. Remove from pan.
Slice off top of cake about 1 inch down; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of hole
leaving substantial “walls” on each side. Remove cake within cuts with curved knife or spoon
being careful to leave a base of cake 1 inch thick. Spoon sherbet into cake cavity; smooth up. Replace top of cake. Cover and freeze about 3 hour(s) or until firm.
Yield: 16 servings.
