lend. Using electric mixer, beat sugar and butter in large bowl
Powdered Sugar Glaze: Preparation Time 10 minute Makes1/3 cup glaze. Mix together SPLENDA(R
nto cake plate.
For glaze, combine powdered sugar and milk, using more
ogether.
Beat butter and sugar in a large bowl until
Preheat oven to 450\u00b0F.
Blend flour, milk salt and eggs.
Carefully fold in blueberries.
In iron skillet, pour batter into sizzling butter,.
Bake 15 minutes.
Remove from heat and squeeze lemon juice over the pancake.
Sprinkle liberally with powdered sugar.
Recipe may be doubled.
peed until fluffy. Add brown sugar; beat until well combined. Beat
uggest using my Splenda Powdered Sugar Glaze.
One recipe should do the trick
In a saucepan, combine water, sugar, cornstarch/water mix, cinnamon, nutmeg
-inch.
Beat flour sugar, baking powder, salt, milk, shortening
ixer until creamy; gradually add sugar, beating well.
Add eggs
arge bowl, combine flour, granulated sugar, poppy seed and baking powder
Beat shortening,butter and brown sugar at medium speed with an
Combine pecans, brown sugar, and cinnamon; stir well, and
In a microwave-safe dish, put in cocoa, butter and water.
Microwave on high 20 to 30 seconds until melted.
Add in powdered sugar (more if needed) until runny enough to drizzle on your cake.
MIX 1-1/2 cups of the flour, butter and 1/3 cup of the brown sugar with electric mixer at low speed; press mixture onto bottom of ungreased 13X9-inch baking pan.
BAKE at 350\u00b0F for 18 to 20 minutes or until lightly browned. Spread raspberry preserves over crust.
MIX remaining 1/4 cup flour, 1 cup brown sugar, egg product, baking powder and salt. Spread over raspberry layer; sprinkle with walnuts and chips.
BAKE at 350\u00b0F for 18 to 20 minutes or until golden brown. Cool. Drizzle with powdered sugar glaze. Cut into bars.
utter into flour, 2 tablespoons sugar, the baking powder and salt
In a very large mixing bowl, combine the flour, baking powder and sugar, making sure the baking powder is thoroughly blended in. Make a well in the center of the flour mixture and add oil, eggs, vanilla and anise.
Mix well and shape into a bow knot or twist on floured board.
Bake at 350\u00b0 until light brown (about 10 minutes). Brush with powdered sugar glaze and sprinkle with nonpareils.
With mixer, beat margarine and sugar until creamy.
Stir in
Cream margarine with sugar.
Add eggs, one at a time.
Add vanilla, almond flavoring, salt and baking powder.
Add flour. Save back 1 cup batter.
Spread the rest in a greased and floured jelly roll pan.
Pour can of cherry pie filling over the top and dab the rest of the batter on the pie filling.
Bake at 350\u00b0 for 30 to 35 minutes.
When cool, drizzle with powdered sugar glaze.
Generously grease and flour a 10-inch tube pan.
In large mixing bowl, combine the flours, sugars, cinnamon, baking powder, salt and baking soda.
Add oil, vanilla and the eggs; beat until well mixed.
Stir in chopped apples and walnuts.
Spoon batter evenly into prepared pan.
Bake in a 350\u00b0 oven for 45 to 50 minutes or until cake tests done.
Cool in pan 15 minutes, then on rack.
Cool thoroughly.
Drizzle top with Powdered Sugar Glaze or whipped cream.
Makes 16 servings.