How To make Raspberry Nut Cake/1953 Winner
2 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1 ts Cinnamon
1/2 c Shortening
1 1/4 c Sugar
3 lg Eggs
3/4 c Buttermilk
-or sour milk 1 ts Vanilla extract
1/2 c Nuts; chopped
1 c Fresh raspberries
Pink raspberry frosting: - * see note A winner in the seniors division of the 1953 Pillsbury bakeoff. Sift first 5 ingredients together. Cream shortening (SPRY) with sugar until creamy and fluffy. Add beaten eggs and mix well. Add dry ingredients alternately with milk and mix until smooth. Stir in nuts and raspberries. Pour into 2 well greased 8 inch layer pans. Bake 350 30-40 minutes; cool and frost. * Pink Raspberry Frosting: Cream 1/3 cup butter or margarine, 1/2 tsp salt, Blend in 3 cups confectioners sugar alternately with 2
Tablespoons pureed raspberries and 2-3 tablespoons hot cream. Add 1 teaspoon vanilla; mix and frost cake Pat Dwigans -----
How To make Raspberry Nut Cake/1953 Winner's Videos
Veggie Bites: Risotto and Pecan Crescent Cookies Part 6
Melissa Smith hosts with a special guest, and show you how to make vegetarian risotto and pecan crescent cookies.
Mitchell’s Ice CreamSan Francisco, CA
Phone:(415) 648-2300
Website:mitchellsicecream.com
Business Description:
In 1953, Mitchell’s Ice Cream set out to make the best ice cream in San Francisco. After 63 years, over 200 ice cream and sorbet flavors and loads of satisfied customers, we’ve done just that! All 40 of our daily ice cream flavors are made with 16% butterfat cream. Happy cows make the best milk! That’s why we only use milk from hormone-free pasture-raised dairy cows.
We add new and seasonal flavors throughout the year, which means we always have something unique to try. Mitchell’s Ice Cream imports a variety of tropical fruits from around the globe like mangoes, coconuts, avocados, pineapples and lucuma. Since 1964, our mango ice cream has been our best seller. One taste and you’ll agree!
Stop by Mitchell’s for a cone, sundae, milkshake or smoothie. Mitchell’s Ice Cream is located at 688 San Jose Avenue at 29th St. in San Francisco with convenient parking behind the store. To find out more or view a list of our delicious flavors, visit our website at mitchellsicecream.com.
Let us make your life a little sweeter- save room for Mitchell’s!
Pro Chef Recreates Vintage Ice Cream Cake Recipe | Then and Now | Better Homes & Gardens
Alexis deBoschnek prepares *homemade* ice cream cake using a 1950s vintage recipe from an early edition of the Better Homes & Gardens New Cook Book. Then, she makes a modern-day Italian semifreddo and compares the two side-by-side in a taste test. (We know–homemade frozen desserts… brave.) Although you can never go wrong with an ice cream cake, is the vintage version really just as tasty as the one we know and love today? Or will Alexis’ semifreddo take the (ice cream) cake?
#Dessert #IceCream #Cake #Recipe #TasteTest #BHG
0:00 Introduction
0:24 Rainbow Snowball Ice Cream Cake
4:45 Semifreddo
7:13 Taste Test
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Pro Chef Recreates Vintage Ice Cream Cake Recipe | Then and Now | Better Homes & Gardens
How to make Ms Marci bar cookies with Ms Gayla
Delicious recipe for Holiday treats or cookies, Great for cookie exchange parties.
Recipe:
1 stick melted butter
1 to 2 cups crushed graham crackers (I used 1 1/2 cups)
6 oz semi sweet choc. chips or white chocolate chips
6 oz butterscotch chips
1 cup coconut
4 to 6 oz chopped walnuts
1 can sweetened condensed milk
Pour melted butter in 9 x 13 inch pan, swirl around to cover bottom. Place all other ingredients in order in pan. Bake for 20 minutes at 350 degrees. Cool for 15 to 20 minutes. You may need to refrigerate them before cutting into bars.
Chocolate Chip Cookie Dough Truffles
** Note ** if you are concerned about possible e-coli or other bacteria that might be in raw flour, heat the flour to 160 F in the microwave or oven before use.
These are a wonderful treat! They would make a lovely hostess gift or a very special dessert for the holidays.
1/2 cup butter softened
3/4 cup packed brown sugar
2 cups all purpose flour
1 can (14oz) sweetened condensed milk
1 tsp vanilla extract
1/2 cup miniature chocolate chips or chopped regular sized chips
1/2 cup chopped nuts (optional)
3 cups chocolate chips, or candy coating
Cream together butter and sugar, add vanilla and sweetened condensed milk until well blended. Add flour and stir until a stiff dough forms. Stir in chocolate chips and nuts (OPTIONAL). Cover dough and chill for 1-2 hour in refrigerator.
Shape dough into 1 inch balls and place on wax paper covered cookie sheet.
Chill dough balls in freezer for 10 minutes until firm.
Dip dough balls in chocolate until coated and place on wax paper covered cookie sheet. Chill until chocolate is firm. Drizzle with more chocolate or candy melting wafers if desired. Store in the refrigerator.
Music by Jason Shaw Jason Shaw@audionautix.com
BDylanHollis Tiktok Super Compilation (Parts 1-7)
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