Dessert Recipes (Most Popular)31677 results - showing 31451 to 31460
Fino, posno, bez šećera, lako za pripremu i ne goji....osvežavajući lagani kolačić. Veoma brzo i lako se priprema. Jagodice, male saltke i omiljene :)Submitted by JACIII85
bu tter, sugar,Egg,Flour, Soda, Vanilla Pecans or Walnuts Submitted by NODAKMOMME
For this recipe, I took a Martha Stewart recipe and made mini cupcakes with it... with a few alterations to lighten it up a bit. The original was for a pound cake, but I found it hard to resist a full slice = just over 250 calories if the loaf was sliced into 12.
These little guys come out just under 120 calories each = just about perfect in my opinion. I managed to make 48 but that was with heaping Tbsp of batter in each spot which resulted in quite large muffin tops... so next time I may to try to get another dozen out of the batter (brings the calories down to just under 100 at 95) which may make one feel generous with ones self and allow for the topping of one with whipping cream or cool whip + a berry.Submitted by SEBISCUIT
Rubarb upside down cake.
.by Mary-Anne Harvey on Sunday, May 22, 2011 at 8:52am.Rhubarb upside down cake.
* Base: 2 tbsp (25 mL) butter
* 1/2 cup (125 mL) packed brown sugar
* 3 cups (750 mL) diced Rhubarb
* Cake: 1/2 cup (125 mL) butter, softened
* 3/4 cup (175 mL) granulated sugar
* 2 eggs
* 1 tsp (5 mL) vanilla
* 1-1/2 cups (375 mL) all-purpose flour
* 2 tsp (10 mL) baking powder
* 1/4 tsp (1 mL) salt
* 1/8 tsp (0.5 mL) nutmeg, 1/8 tsp cinnamon
* 1 cup (250 mL) sour cream or plain yogurt
Base:lightly saute Rhubarb, sugar, butter and 3 tbls of water until Rhubarb is tender crisp. line9 inch cake pan, that has been greased and floured, with wax paper and spread mixture evenly.
Cake: In bowl, cream together butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla. Stir together flour, baking powder, salt and nutmeg and cinnamon. Stir into creamed mixture alternately with sour cream, making three additions of each.
Spread batter over rhubarb. Bake in 350°F (180°C) oven for 45 to 50 minutes or until top springs back when lightly pressed. Let cool on rack for 15 minutes. Run knife around edge of pan; invert cake onto serving plate. Serve warm or at room temperature with whipped cream, (the real stuff not that cool whip crap) or whole milk. The cake soaks it up, yummy
Submitted by LAMACARTHUR1