In a small bowl whisk mayonnaise, parsley, mustard, orange honey, sea salt and white pepper. Spread mayonnaise over bread.
Add lettuce, red onion, Black Forest Ham, *Weisslacker Cheese, sliced tomato, lettuce and top the sandwich.
Slice sandwiches in half and place on serving plates.
Garnish plates with Cherry Tomatoes and Kosher Dill Pickles.
*Chef's Note: Weisslacker (A Semi-soft cheese) is found in a German Deli or cheese shops.
Preheat oven to 160\u00b0C.
Butter and flour 24cm bundt cake tin.
Beat egg yolks and sugar together until thick and creamy approx 10 minutes.
Add chocolate chips, almond meal, cinnamon, lemon zest, juice and sherry.
Beat until just combined.
In a clean dry bowl beat the egg whites with 50g sugar until stiff.
With a metal spoon carefully fold egg whites into torte mixture.
Pour into bundt cake and bake 1 hour.
Sprinkle with icing sugar to serve.
Preheat oven to 350\u00b0F.
Mix together the dry ingredients.
Add eggs, pumpkin and oil.
Blend in nuts.
Grease and flour either a bundt cake pan or two 9 inch cake pans.
Bake for 30 minutes.
In a separate bowl mix all of the frosting ingredients and mix well.
Frost when cake is cool.
If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
Enjoy with family and friends.
cond one for the sponge cake). Grease the parchment paper
Grease and flour 12-cup Bundt pan.
Preheat oven to
deep 9-inch round cake pan; line the bottom and
Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
Grease or spray with Pam, a microwave Bundt cake pan. Sprinkle nuts and put cherries in bottom of pan.
Put mixture in pan, only 1/2 full.
Bake on High for 13 minutes.
Beat cake mix and pie filling together.
Add the eggs and oil. Grease and flour a Bundt cake pan.
Bake for 50 minutes in a 350\u00b0 oven.
When cake is completely cool, you may add a can of cherry pie filling over it as a topping.
Beat ingredients well with mixer until smooth.
Pour into a greased and floured Bundt pan.
Bake at 350\u00b0 for 45 minutes. Decorate cake with cherry pie filling.
Grease and flour a 12-cup Bundt pan and preheat oven to 350\u00b0. Combine cake mix, 1 can pie filling, oil and eggs; beat well with mixer until smooth.
Pour into pan and bake for 45 to 50 minutes. Cool in pan 25 minutes; invert onto rack to finish cooling.
When cool, cut in half to make two layers.
Using half a can of pie filling, cover first layer, then cover with half the Cool Whip. Repeat with top layer.
Chill 1 hour and serve.
Spread each piece of bread with approximately 2 tablespoons cream cheese, follow with the relish. Then on one slice of bread alternate the Jarlsberg and ham, top with sprouts (now is the time for sunflower seeds if you are using them) and the other slice of cream cheese and relish bread. Try not to \"mush\" it down.
This easily serves 2 for lunch.
It is sort of a copycat from the long gone Perfect Recipe at Stanford Shopping Center in Palo Alto, CA.
ans or one 10 inch Bundt pan.
In a small
bundt cakes (using 1 bundt pan twice or using 2 bundt cake pans
50. If your bundt pan is dark coated/black, preheat oven to
Butter two 9-inch round cake pans. Line with parchment; butter
Heat oven to 350\u00b0F. Grease 12 cup Bundt cake pan. Prepare cake mix as directed, adding 1 tablespoon lemon zest and coconut. Transfer to pan. Bake for 50 - 55 mins or until done. Let cool for 20 min. Remove from mold, cool completely.
In a bowl, combine icing sugar, milk and 1 tablespoon lemon juice. Stir until thick glaze forms. If glaze is too thick, thin with more lemon juice. If too thin, add more icing sugar. Drizzle over cake. Garnish as desired.
tir in Kirschwasser. Place light cake on platter and drizzle with
00b0F
Prepare and bake cake mix as directed on package
u finish this cake, prepare Chocolate Sponge Cake, German-Style