EASIEST APPLESAUCE CAKE RECIPE | ALLRECIPES
This moist spice cake starts with a simple mix, but makes a wonderful breakfast or snack cake. This is the easiest Applesauce Cake I have ever made!
Provided by EAGLES1955
Categories Desserts Fruit Desserts Apple Dessert Recipes
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 3 - 8x4 inch loaf pans
Number Of Ingredients 8
Steps:
- Preheat oven at 350 degrees F (180 degrees C). Grease and flour three 8x4 inch loaf pans.
- In a large bowl, stir together cake mix, instant pudding mix, nutmeg, and cinnamon. Add the applesauce, oil, eggs and water. Blend for 3 to 4 minutes using an electric mixer. Divide the batter evenly between the prepared pans.
- Bake for 50 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 1155.7 calories, CarbohydrateContent 174.3 g, CholesterolContent 251.4 mg, FatContent 45.2 g, FiberContent 3.2 g, ProteinContent 16.2 g, SaturatedFatContent 8.1 g, SodiumContent 1684.6 mg, SugarContent 32.6 g
HOMEMADE HORSERADISH RECIPE | ALLRECIPES
It doesn't take much to make fresh horseradish. Be careful, because this is hot!
Provided by BOOK_WORM
Categories Appetizers and Snacks
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.
Nutrition Facts : Calories 11.8 calories, CarbohydrateContent 2.5 g, ProteinContent 0.4 g, SodiumContent 59.4 mg, SugarContent 0.8 g
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AUTHENTIC KOREAN KIMCHI RECIPE
From thehappyfoodie.co.uk
Cuisine Korean
1. Cut the leaves into quarters and remove the inner stem, keeping the leaves intact.
2. Generously distribute salt between the leaves, working it all the way down to the core. Place the cabbage leaves in a shallow bowl and leave them at room temperature for 2 to 6 hours.
3. In a food processor fitted with a chopping blade, purée the radish, pear, white onion, ginger, garlic, Korean red pepper powder, and fish sauce (if using) into a smooth paste.
4. Rinse the salt from between each of the leaves, then squeeze them to drain as much of the water as possible.
5. Spread the paste and chopped spring onions onto all the leaves, making sure to cover them all the way down to the core.
6. Pack the seasoned Chinese leaf quarters into a a 2 litre sterilised preserving jar and press down to release trapped air. Spread any remaining paste on the surface of the cabbage. Screw on the lid tightly, then loosen it again slightly with a one-eighth turn.
7. Place out of direct sunlight and ferment at room temperature for 1 to 2 weeks. Once you are satisfied with the level of fermentation, refrigerate and chop to serve. Kimchi will keep, refrigerated, several months.
Prep: 3 hours Time: 1 to 2 weeks
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