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PINK POLKA DOT COOKIES GIFT TAG:
Additional
*Reserve 1 1/2 tablespoons chips for garnishing.
Prepare cake as directed. Bake in two 8-inch rounds. When cool, cut one layer for ears and bow tie. Assemble bunny head. Frost; sprinkle with coconut. Color a small amount of coconut with red food coloring to make pink; sprinkle pink coconut for inside of bunny ears. Use candy to make bunny face and whiskers and polka dot bow tie.
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
o 16 oz cake recipes together in a Wiltons doll cake pan.
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
mes out clean.
Cool cake(s) for 10 minutes in
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16-ounce cake recipes in a Wilton doll cake pan.
Remove
Mix cake mix, Milnot and melted butter.
Bake at 350 degrees for 5 minutes in a greased, floured 9 x 13 pan.
Cook caramels and 1/3 c. Milnot over low heat until caramels are melted.
Pour over cake.
Combine chocolate chips and pecans and spread over top of cake.
Dot cake with butter and place a pecan half on each butter dot.
Bake 25 minutes at 350 degrees.
For the Cake: Set oven rack in middle
Preheat oven to 375\u00b0.
Empty pineapple and juice into 13 x 9 x 2-inch pan.
Cover pan bottom evenly.
Top with cake mix; spread evenly.
Dot cake mix layer with slices of butter stick (about 15 to 20 slices).
Bake for 35 minutes for glass dish, 40 minutes for metal pan, until top is golden brown.
Let cool for 10 to 15 minutes before slicing pieces.
Good alone or topped with ice cream.
In a large mixing bowl stir together flour, sugar, baking powder, and salt.
In another mixing bowl combine eggs, milk, melted butter and vanilla.
Add to flour mixture all at once.
Stir mixture just till blended but still slightly lumpy.
Pour 1/4 cup batter onto a hot, lightly greased griddle.
Sprinkle top with desired amount of chocolate chips or berries to make\"polka dots\".
Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
Chop chicken into cubes, chop carrots, celery and onion.
Put all ingredients into a large pot.
Bring to a boil. Cover pot and cook for 30 minutes.
Carefully spoon into soup bowls.
Mix dates and hot water.
Let cool.
Cream butter and sugar, then beat in eggs.
Sift dry ingredients and add to cream mixture. Add dates, vanilla and 1/2 cup chocolate chips.
Spread batter in greased pan.
Top with remaining chocolate chips and nuts.
Bake at 350\u00b0 for 35 minutes.
Mix chopped dates and hot water; set aside to cool.
Cream together margarine and sugar.
Add eggs; beat until fluffy.
Sift together flour, salt and soda.
Add to creamed mixture alternately with date mixture.
Mix well after each addition.
Stir in vanilla and 1/2 cup chips.
Spread batter in greased 13 x 9 x 2-inch baking pan.
Top with rest of chocolate chips and nuts.
Bake in 350\u00b0 oven for 35 minutes.
Mix chopped dates and hot water; set aside to cool.
Cream together butter and sugar.
Add eggs; beat until fluffy.
Sift together flour, soda and salt.
Add to creamed mixture alternately with date mixture, mixing well after each addition.
Stir in vanilla and 1/2 cup chocolate chips.
Spread batter in a greased 13 x 9 x 2-inch pan.
Top with rest of chocolate chips and the nuts.
Bake in a moderate oven (350\u00b0) for 35 minutes.
Prepare angel food batter as directed on package.
Spread half of batter in a greased, wax paper-lined jellyroll pan.
(Use remaining batter for cupcakes.)
Bake at 375\u00b0 for 15 to 20 minutes; cool.
Add vanilla to whipped cream; reserve 1 cup.
Fold 2 cups marshmallows into remaining whipped cream; spread on jellyroll and roll up.
Top with whipped cream; sprinkle with marshmallows.
Chill several hours.
Makes 8 to 10 servings.