Lemon Chiffon Cake
| Lemon Chiffon Cake |
Recipe type: Desserts
Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hour 5 mins
Ingredients
- 1/2 cup evaporated skim milk
- 1/2 cup light sour cream
- 1/4 cup lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon peel
- 1 teaspoon lemon extract
- 2 cups cake flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup egg whites (about 7)
- 1/2 teaspoon cream of tartar
- 1 3/4 cups confectioners sugar
- 3 tablespoons lemon juice
Instructions
- In a large mixing bowl, combine the first seven ingredients.
- Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth.
- In a small mixing bowl , beat egg whites until foamy.
- Add cream of tartar; beat until stiff peaks form.
- Gently fold into the lemon mixture.
- Pour into an ungreased 10 inch tube pan with removable bottom.
- Bake at 325 degrees for 45 to 55 minutes or until cake springs back when lightly touched.
- Immediately invert pan; cool completely.
- Remove cake to a serving platter.
- Combine glaze ingredients; drizzle over cake.
Garlic Cheese Biscuits
| Garlic Cheese Biscuits |
Recipe type: Bread
Prep time: 2 mins
Cook time: 12 mins
Total time: 14 mins
Ingredients
- 3 tablespoons butter, melted
- 1/4 teaspoon celery seed
- 2 cloves garlic, minced
- 1-12 ounce can refrigerated biscuits
- 2 tablespoons parmesan cheese
Instructions
- Coat bottom of a 9 inch pie pan with butter.
- Add celery seed and garlic.
- Slice each biscuit into quarters; arrange on top of butter mixture.
- Sprinkle with parmesan cheese and bake at 425 degrees for 12 to 15 minutes.
- Invert on plate before serving.
Microwave Peanut Brittle
| Microwave Peanut Brittle |
Recipe type: Candy
Prep time: 2 mins
Cook time: 10 mins
Total time: 12 mins
Ingredients
- 1 cup raw peanuts
- 1 cup sugar
- 1/2 cup white corn syrup
- 1/8 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon vanilla
- 1 tablespoon baking soda
Instructions
- Stir together the peanuts, sugar, syrup and salt in a 1 1/2 quart microwavable safe casserole pan.
- Microwave on High for 7 to 8 minutes, stirring after 4 minutes.
- Add butter and vanilla, blend well and microwave 1 to 2 minutes longer, watching carefully to make sure mixture does not burn. The peanuts will be slightly browned and the syrup extremely hot.
- Add baking soda, stir gently until mixture is light and foamy.
- Quickly pour mixture onto marble slab or lightly greased baking sheet.
- Cool for 1/2 hour.
- When cooled, break into pieces and store in an airtight container.