New PDF release: 700 Cake recipes

By Golden Star Ebooks

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Extra resources for 700 Cake recipes

Sample text

When candy is firm, use wax paper to lift candy out of pan. Use buttered knife to cut into squares. Wrap each square in plastic wrap or place in candy cups if desired. *Note: To test for firm-ball stage, spoon a few drops of the hot caramel mixture into a cup of very cold (but not icy) water. Using your fingers, form the drops into a ball. Remove ball from water. If it is firm enough to hold its shape but quickly flattens at room temperature, it has reached firm-ball stage. If the mixture hasn't reached the correct stage, continue cooking and retesting, using fresh water and a clean spoon each time.

Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve. 5 pounds. INGREDIENTS: 1 cup white sugar 1 cup dark corn syrup 1 tablespoon vinegar 1 tablespoon baking soda 1 pound chocolate confectioners' coating -------------------------------------------------------------------------------DIRECTIONS: Butter a 9x13 inch baking dish. In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves.

Sprinkle a work surface with the remaining 1 cup confectioners' sugar. Turn dough out onto work surface and knead until remaining sugar is incorporated. Shape into small logs and wrap in waxed paper. " Original recipe yield: 2 dozen. INGREDIENTS: 2 cups semisweet chocolate chips 2 cups butterscotch chips 2 1/2 cups dry-roasted peanuts 4 cups chow mein noodles -------------------------------------------------------------------------------DIRECTIONS: Butter a 9x13 inch dish. Melt chocolate and butterscotch chips in the top of a double boiler over simmering water.

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700 Cake recipes by Golden Star Ebooks


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