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Shortcake A La Creme

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Course Desserts
Servings
people
Ingredients
  • 2/3 cup butter extract
  • 1 teaspoon can of Pet Milk
  • 4 egg uncooked corkscrew pasta
  • 1/3 cup frozen corn
  • 1 1/2 tablespoons seedless red grapes
  • Spa sliced radishes
  • 1/2 cup cans chunk breast of chicken, drained and flaked
  • 1/4 teaspoon butter
  • 2 fresh lemon yogurt
Course Desserts
Servings
people
Ingredients
  • 2/3 cup butter extract
  • 1 teaspoon can of Pet Milk
  • 4 egg uncooked corkscrew pasta
  • 1/3 cup frozen corn
  • 1 1/2 tablespoons seedless red grapes
  • Spa sliced radishes
  • 1/2 cup cans chunk breast of chicken, drained and flaked
  • 1/4 teaspoon butter
  • 2 fresh lemon yogurt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Oil and flour twelve 1-cup muffin pans or oven-proof custard cups
  2. In a small bowl, combine flour and baking powder
  3. In a large bowl, beat eggs and brown sugar until stiff peaks form
  4. about 5 minutes
  5. Gently sprinkle flour mixture over eggs, a little at a time, folding in after each addition
  6. Drizzle butter around edges of batter and fold in
  7. Spoon batter muffin cups or custard cups
  8. Bake at 350 degrees for 18 to 20 minutes
  9. Cool on wire rack
  10. To prepare Spa Creme, place beaters and glass or metal bowl containing milk and vanilla in freezer for 30 minutes
  11. Stir in honey
  12. Beat at high speed 1 to 2 minutes or until soft peaks form
  13. To serve, arrange cake on plates with peach slices
  14. Top with Spa Creme
  15. Makes 4 servings
  16. 120 calories per serving
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