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Instructions. reheat your oven to 375 and line a 10 by 15 inch jelly roll pan with aluminum foil. Spray the foil with cooking spray and sprinkle with flour. Sift the flour, baking powder, sugar, and cream of tartar together, mix until just combined.
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Instructions. Heat oven to 375°. Line the bottom of a jelly roll pan (size 15x10x1) with parchment paper. Spray the paper and sides of the pan with baking cooking spray (the kind with flour in it). In a large bowl, beat the eggs for 6 minutes or until frothy. Add in the cake mix, water, and oil.
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Directions. For the red velvet cake: Line a half sheet pan with parchment paper and preheat the oven to 325 degrees F. Place the egg whites in a bowl with 1/2 cup of the granulated sugar and whisk.
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Instructions. Preheat oven to 350 degrees and line a large cookie sheet with parchment paper. Using a standing mixer or hand mixer, beat the 6 eggs on medium speed until they are light in color and frothy, about 6 minutes. At a slow speed, mix in the cake mix, oil, water, and peppermint extract until combined and smooth.
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2. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray. 3. In small bowl, beat cream cheese, mayonnaise, Parmesan cheese and garlic powder with spoon until blended. Stir in the 1/2 cup spinach and the artichoke hearts until mixed well. 4.
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Preheat oven to 350 degrees. On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping (see photos above). Lightly press triangles together to seal. I used exactly 1 1/2 packages of crescent rolls to make the candy cane shape. In a mixing bowl, beat together cream cheese and sugar.
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Preheat the oven to 350 °F. Combine 2 oz unsalted butter, 2 oz sour cream and 1 teaspoon vanilla extract in a mixing bowl, set aside. In another bowl, whisk ¼ teaspoon table salt into 4 ½ oz cake flour, set aside. Whip 8 large egg whites to soft peak. Slowly add 12 oz granulated sugar and whip to full peak.
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Wait 4-5 minutes for the yeast to foam up. Second, mix your dough. Add your butter and egg once the yeast has activated, and mix for 15 seconds. Then add salt and 1/3rd of the flour and mix again. Keep mixing in 1/3rd of the flour until it's all incorporated, and do a final 5-minute mix on medium speed.
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Preheat oven to 375°F. Line 2 cookie sheets with parchment and set aside. In a medium mixing bowl, mix together cream cheese, sugar and vanilla (or vanilla and almond extract). On one cookie sheet, align four crescent triangles in a straight line along the wide ends, slightly overlapping the corners.
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Bake the candy cane crescent roll danish at 350F for 10-12 minutes, or until puffed and golden brown. Carefully remove the pan from the oven, and let the hot danish rest for 2-3 minutes. At this point you can slice and serve, or top with glaze and then serve. If using the glaze, mix together powdered sugar and milk until a smooth consistency is.
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4. Candy Cane Lane, Woodland Hills. In the San Fernando Valley, Woodland Hills' Candy Cane Lane is an eight-square-block area bordered by Oxnard Street on the north to Martha Street on the south. Starting in mid-December, this neighborhood becomes a holiday haven, attracting visitors from all over Los Angeles.
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1 Jelly Roll Pan. Directions. Pre-heat the oven to 350 F Spray the jelly roll pan, place parchment paper and spray again Put the egg whites in a bowl and turn the mixer on high for about 3 minutes. Add water and oil then dry cake mix and mix well. Spoon and spread onto jelly roll pan. Place in oven for 8-11 minutes.
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Leave the triangle points free. Shape into a candy cane shape. In a small mixing bowl, use the back of a spoon to mix together the cream cheese, sugar and pure vanilla extract. Spread mixture onto the overlapping, pressed down pieces of the crescent rolls. Top the cream cheese mixture off with the cherry pie filling.
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Add candy coating to a microwave-safe bowl and microwave in 30 second increments, stirring after each time, until melted. Pierce a cake ball on a fork, then dip in the melted candy coating. Gently tap the fork on the edge of the bowl to remove excess coating, then place back on wax paper lined baking sheet.
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Preheat oven to 350 degrees. On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping (see photos above). Lightly press triangles together to seal. I used exactly 1 1/2 packages of crescent rolls to make the candy cane shape. In a mixing bowl, beat together cream cheese and sugar.
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Bake as directed on sweet roll recipe. If you are using frozen, actually it will be thawed at this point 😉 bake at 350 degrees for between 15 and 20 minutes. Baking time will vary depending on how large your rolls are. While rolls are baking make icing. Beat cream cheese until light and fluffy.
