Get Cake Pops Holidays PDF

By Bakerella, Angie Dudley

ISBN-10: 1452111162

ISBN-13: 9781452111162

Bakerella is the strength in the back of the global sensation that's cake pops and now she's again for the vacations. right here, she celebrates the vacation season with greater than twenty winter-themed cake pop creations together with lovable Christmas bushes, candy Santas, tiny gingerbread homes, snowflakes and plenty of extra. those lovable and shrewdpermanent designs contain step by step directions and many Bakerella's specialist advice, providing you with the talents to make and beautify them like a certified. stick with Bakerella's suggestions for showing, gifting, boxing and delivery your worthwhile pops and unfold plenty of smiles this vacation season.

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Cover and chill. At serving time, drizzle with dressing; add corn chips and toss to mix. Serves 6. Serve Bob’s Nana’s Mexican Salad in tortilla bowls. Lightly brush corn tortillas on both sides with olive oil. Carefully press into oven-safe soup bowls, folding up the edges. Bake at 325 degrees for 8 to 10 minutes, until crispy and golden. 54 Cool Refreshing Salads Summer Corn Salad Cris Goode Mooresville, IN We love this salad for summer dinners and fuss over the leftovers the next day! It goes perfectly with anything from the grill.

Beat remaining egg; brush over entire loaf. Bake at 400 degrees for 15 to 20 minutes, until golden. Makes one loaf. Variation: Cinnamon Rolls: Prepare dough; knead on a floured surface. Roll out dough into a round, 1/4-inch thick. Brush generously with melted butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon; sprinkle over dough. Roll up dough; slice 3/4-inch thick. Put slices into a greased 13"x9" baking pan. Cover with a tea towel; let rise for 30 minutes. Bake at 400 degrees for 15 to 18 minutes, until golden.

The recipe has been handed down through generations. 1-1/2 c. all-purpose flour 1 T. sugar 5 t. baking powder 1/2 t. salt 2 eggs 1 c. milk 1 c. cooked or canned sweet potatoes, mashed and strained 1/2 c. shortening, melted and slightly cooled In a large bowl, stir together flour, sugar, baking powder and salt; set aside. Beat eggs in a separate bowl; whisk in milk. Add sweet potatoes; beat until smooth. Add flour mixture to sweet potato mixture; add shortening and stir just until moistened. Spoon batter into 15 muffin cups, filling 2/3 full.

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Cake Pops Holidays by Bakerella, Angie Dudley

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