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white sugar cake
102 documents for white sugar cake
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Cream shortening and sugar; add eggs and vanilla, beating well until fluffy. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk. Pour batter into a greased and floured 20 cm (8-inch) square pan. Bake at 175 C (350 F) for 35 to 40 minutes. For marble cake: Reserve 250 ml (1 cup) cake batter and add 1 heaping tablespoon of cocoa and 15 ml (1 tbsp) of milk. Mix until smooth. Pour some of the white batter into the pan, then chocolate batter. Top with remaining white batter. Cut into batter with knife and swirl. Taste Tester Notes: This short list of ingredients makes a very moist and outstanding cake that is absolutely delicious, and serving it warm further enhances the flavour. If you don't have a grinder for the poppy seed, a small mini-processor wil...
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... show, flea market, fair, farmers' market or sugar bush by the individual who prepared and processed ... into pieces before being consumed (such as cake, pie and pizza), a fraction of the entire food; (b... equivalent of 100% solid black type on a white background or on a uniform neutral background with...
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Molasses has some pretty interesting nutritional benefits. Once upon a time, folks like Granny [Clampett] put molasses on toast as a nutritional supplement -- and for good reason. Just 15 ml (1 tablespoon) contain 6 per cent of a day's recommended intake of iron, 4 per cent of magnesium, and 2 per cent of vitamin B6. That same tablespoon is worth 60 calories, compared to refined white sugar at 45 calories a tablespoon, which only provides carbohydrates and nothing else. There are lots of recipe sites online, but if you're looking for hard copy, old cookbooks seem to be the best source for molasses recipes, probably because molasses was more commonly used a few decades back. (That's partly because molasses was cheaper than refined sugar.) Virtually none of the contemporary cookbooks I lo...
...Molasses pound cake. THIS is a really good, old-fashioned pound cake r...
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Jan Kempin wants to make the caesar dressing and the pasta farfalle sauce served at Tre Visi. Ron DeLaronde would like to duplicate the chocolate macaroons from Tim Hortons. Sandra Burkalow of St. Adolphe requests a recipe for sweet and sour chicken balls, as prepared by Sizzling Wok. Carol Markusa would love to get the recipe for Ichiban's chicken liver appetizer. Angela Smith says she is anxious to get her hands on a recipe from Bread & Circuses for Cirque Salade that is topped with something she calls "tofu chips. Taste Tester Notes: This is a moist, dense and very good cake. (Some variations included using dates instead of raisins, or half dates and half raisins, pecans instead of walnuts, and no pineapple, so you can adjust to your taste.) I used a 10 oz can of soup, and did...
...2 eggs. 3/4 cup white sugar. 1 tsp cinnamon. 1/2 tsp ginger. 1/2 tsp nut...
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The applesauce cake with the chocolate chip topping is courtesy of Linda Kenward of Dauphin. Linda writes that it is a delicious recipe she found years ago and it has become a favourite wherever she takes it. The apple spice cake is from May Connelly. The recipe was given to her 35 years ago and she writes that she has been asked for it many times. Thanks also to Alice Samson, Evelyn Woelke, Elizabeth Bodnaruk, Heida Bottrell, Dorothy Brown, Helen Pitura, Therese Dumesnil, Linda Snider of Glenboro and Edna Mroz of Beausejour. Taste Tester Notes: Easy to make, super moist and super yummy. The applesauce pairs well with the chocolate and the cake has a fudgey texture. I creamed the sugar and butter first, beat in the eggs, and then mixed the dry ingredients together and beat them in with...
..., and seeks their recipe for both the white cake and icing. Lastly, Alice Cuscito asks if anyo...
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Taste Tester Notes: This classic cake is visually appealing with vibrant colour set against white and rich butter frosting. The cake is not strongly flavoured, so the rich frosting complements it. Some versions use only 30 ml (2 tbsp) of red food colouring, which is all I used, and the colour is still bright. I found this made just enough frosting for a two-layer cake, so if you like thick frosting you may want to make more (1 1/2 to 2 times the recipe). You can also bake 2 layers and cut each in half horizontally before icing to create 4 layers. (Make a double batch of frosting in this case -- if there is any leftover frosting, you can always freeze it for another time.) I would not substitute for real butter in the frosting. Another option is cream cheese frosting. Always check before...
...125 ml (1/2 cup) white sugar. 125 ml (1/2 cup) brown sugar, packed. 250 ml (1 c...
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...114 g (1/2 cup) butter. 310 ml (1 1/4 cup) white sugar, divided. 500 ml (2 cups) all-purpose flour....
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Aylmer's tomato soup, eight tins for $1; Rose margarine, four pounds, $1; white Manitoba sugar, 10 pound bag, 79 cents; Townhouse strawberries or raspberries, two 15-oz. tins, 59 cents; Winesap apples, seven-pound bag, 89 cents. THIRTY YEARS AGO U.S. District Judge Charles Richey ruled today that North Dakota and the federal government cannot proceed with construction of the Garrison diversion irrigation project until Congress re-authorizes the plan.
... acquisition by Inventronics is icing on the cake for the company's Brandon operation, which was alr...
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... in it, and that means no gelatin, no added sugar or colouring or preservatives. Whether you are wat...15 ml (1 tbsp) butter. 1 leek, white and light green parts, sliced. 250 ml (1 cup) coar...Serves 6. Lemon Yogurt Cake. Very similar to a pound cake, but with less butte...
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Jo-Ann McGirr was looking for a recipe she had lost for beer bread containing baking powder and baking soda. Thanks to Helen Glowienka of Selkirk and Edna Mroz of Beausejour who both sent in the same recipe for a whole wheat version. The second beer bread recipe is courtesy of Gale Grainger. Thanks also to Tamara Greenlay of Holland and Linda Snider of Glenboro. Both recipes are easy and produce rustic-looking, chewy-crusted moist loaves. The texture is surprisingly similar to yeast-risen bread. Joelle Neufeld of La Broquerie had requested a recipe for bread pudding that was crusty on the outside and soft inside. Thanks to Barb Gmitrowski who shared the recipe that follows. Barb writes that while visiting New Orleans she attended a cooking class at the New Orleans School of Cooking and ...
...This week we have a couple of more cake requests. Larissa Romaniuk of Stonewall is hoping ..." banana cake, not a banana bread, with a white, creamy icing that is not just icing sugar. If you...
