Cake
Peanut Pudding Cake
- 2 hershey chocolate bars
- 1 margarine
- 1 cool whip lite
- 1 remainder cool whip
- 1 with pastry cutter
- 650 ml milk
- 200 gr powdered sugar
- 200 gr peanuts
- 130 gr peanu press evenly (chopped into)
- 130 gr flour
Peanut Refrigerator Cake
- 425 gr butter
- 375 gr confectioners sugar
- 240 gr coffee
- 110 gr peanut butter
- 65 gr peanuts
- 22 gr cocoa
Peanut Squares
- 3 eggs
- 200 gr sugar
- 130 gr cake flour
- 45 ml water (cold)
- 5 gr baking powder
- 4 gr vanilla
- 1 gr salt
Peanut-butter-swirl Ice-cream Cake
- 29 chocolate-dipped wafer cookies
- 24 cream-filled chocolate sandwich cookies
- 1/2 gal vanilla ice cream
- 150 gr peanut butter
- 120 ml bottled fudge sauce (hot)
- 60 ml honey
- 70 gr butter melted
- 30 ml vegetable oil
Peanuts 'n Candy Cake
- 3 eggs
- 240 ml water
- 130 gr peanuts (unsalted roasted)
- 80 ml oil
- 1 package pillsbury cake (plus yellow)
Pear Breakfast Cake
- 2 eggs
- 1 ripe but firm pear
- 150 gr sugar
- 150 gr black pepper (freshly ground)
- 85 gr brown rice flour
- 45 gr cornstarch
- 16 ml vegetable oil
- 2 gr vanilla
- 2 gr baking powder
Pear Cake
- 3 eggs
- 400 gr pears cored
- 350 ml boiling water
- 220 gr brown sugar
- 200 gr sugar
- 190 gr flour
- 160 gr rolled oats
- 110 gr margarine
- 65 gr nuts (chopped)
- 5 gr baking soda
Pear Pound Cake
- 2 pears
- 1 egg
- 200 gr sugar
- 170 gr allpurpose flour
- 120 ml buttermilk
- 65 gr butter (unsalted)
- 34 gr coarsely pecans (chopped)
- 5 gr baking powder
- 4 gr vanilla
Pear Walnut Coffee Cake
- 8 greased (square pan)
- 1 egg
- 1 eg beat until smooth
- 300 gr pears
- 130 gr flour
- 120 ml sour cream
- 110 gr brown sugar
- 100 gr sugar
- 60 gr walnuts
- 55 gr butter
Pecan Cake With Browned Butter Frosting
- 4 eggs
- 400 gr sugar
- 400 gr confectioners sugar
- 375 gr sifted all-purpose flour
- 300 ml buttermilk
- 230 gr butter
- 200 gr pecans (chopped toasted)
- 110 gr butter no substitutions
- 40 gr corn syrup (light)
- 18 gr vanilla extract
Pecan Coffee Cake
- 4 egg whites
- 2 pecans
- 475 gr flour
- 350 gr sugar
- 350 gr butter
- 270 ml milk
- 220 gr brown sugar
- 5 gr baking powder
- 5 gr cinnamon
- 3 gr salt
Pecan Filled Angel Cake
- 1 angel food cake
- 950 ml butter pecan ice cream softened
- 240 ml cream (heavy)
- 50 gr sugar
- 45 gr pecans (toasted chopped)
Pecan Fudge Cake
- 8 choco
- 4 eggs
- 4 chocolate squares
- 800 gr sugar
- 700 ml milk
- 575 gr powdered sugar
- 550 gr pecans
- 500 gr pastry flour
- 230 gr butter
- 220 gr butter
Pecan Sticky Buns
- 2 eggs
- 1 filling
- 700 gr all purpose flour
- 300 ml buttermilk
- 200 gr sugar
- 140 gr pecans (chopped)
- 120 ml warm water
- 110 gr soft butter
- 110 gr melted butter
- 110 gr firmly packed brown sugar
Penn-dutch Traditional Cheesecake
- 6 eggs
- 1,400 ml cream cheese softened
- 300 gr granulated sugar
- 240 ml sour cream
- 7 gr vanilla extract
- 6 gr powdered sugar
Pennsylvania Dutch Cake
- 10 sugar
- 4 squares semisweet chocolate
- 2 eggs
- 1 box
- 400 gr sugar
- 250 gr all purpose flour
- 240 ml boiling water
- 180 ml buttermilk
- 230 ml cream cheese softened
- 110 gr butter
Pennsylvania Dutch Cake-and-custard Pie
- 15 refrigerated
- 2 egg
- 1 apple pie spice
- 1/2 stick
- 240 ml applesauce
- 170 gr sugar
- 160 ml sour cream
- 160 gr unsifted all-purpose flour
- 120 ml milk
- 80 ml molasses (light)
Penuche Topped Cake
- 1953 pillsbury bakeoff contest winner
- 4 eggs
- 250 gr flour
- 200 gr sugar
- 180 ml milk
- 110 gr brown sugar
- 100 gr nuts
- 95 gr shortening
- 32 gr butter
- 14 gr baking powder
Pepper Cake With Pumpkin & Prunes
- 14 by
- 8 loaf (pan)
- 2 eggs
- 250 gr unsweetened pumpkin
- 190 gr flour
- 120 gr preserved stem ginger in -syrup
- 110 gr brown sugar
- 100 gr sugar
- 65 gr butter (unsalted)
- 60 gr walnuts
Peppermint Cake
- 1 egg
- 1 fat exchange
- 1/2 bread exchange
- 250 gr cake flour
- 120 ml milk (unflavored)
- 60 gr baking chocolate
- 50 gr granulated sugar replacement
- 45 gr vegetable shorting
- 60 ml skim milk
- 9 gr vanilla extract
Peppermint Cheesecake
- 1 env
- 260 gr chocolate wafer crumbs
- 240 ml whipping cream
- 450 ml soft philly cream cheese
- 120 ml milk
- 100 gr sugar
- 85 ml milk chocolate candy
- 60 ml water (cold)
- 14 gr margarine
- 4 gr peppermint candy (crushed)