Lemon Magic Cake

Lemon Magic Cake 4 eggs at room temperature, separate yolks from whites 1 tsp vanilla extract 3/4 cup sugar 1/2 cup butter unsalted, melted 3/4 cup all-purpose flour 1 3/4 cup milk lukewarm 1/4 cup lemon juice freshly squeezed 2 tbsp lemon zest powdered sugar for dusting cake Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated. Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks. Sprinkle some powdered sugar after cake has cooled.

Crunchy Asian Salad

Crunchy Asian Salad 2 tbsp soy sauce low sodium 2 tbsp rice vinegar seasoned 1 tbsp canola oil 1 tbsp peanut butter creamy 3 cups coleslaw mix tri-color 14 oz bean sprouts drained, rinsed 1 cup edamame shelled, frozen 1/2 cup red bell pepper chopped 6 tbsp chow mein noodles optional Whisk together soy sauce, vinegar, oil and peanut butter in large bowl. Add coleslaw mix, bean sprouts, edamame and bell pepper; toss to combine. Sprinkle with chow mein noodles, if desired. Serve immediately. Recipe Notes Don't worry if peanut butter does not blend smoothly into dressing mixture

Pumpkin Magic Cake

Pumpkin Magic Cake Pumpkin Magic Cake - the magic is in the batter as it separates during baking, creating 2 beautiful layers. To finish it off, top it with a pudding frosting. For the Cake 1 box yellow cake mix 3 eggs 1 cup milk 1/2 cup vegetable oil For the Pumpkin Pie 15 oz pumpkin canned 1/2 cup evaporated milk 1/2 cup heavy cream 3 eggs 1 cup brown sugar 1 tsp pumpkin pie spice For the Frosting 5.1 oz instant vanilla pudding 1 tsp pumpkin pie spice 1 cup milk cold 8 oz Cool Whip thawed Preheat oven to 350 degrees F. Prepare box of cake mix according to package instructions, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE. Set aside. In another bowl whisk together the ingredients for the pumpkin pie until smooth. Slowly pour the pumpkin pie mixture all over the cake mix. Do not mix. Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal so don't worry, it's not burnt. Let cool to room temperature. While the cake is baking, make the frosting. Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake. Serve it now or chill the cake for a couple hours

Chocolate Cherry Cake

Chocolate Cherry Cake For Cake 1 box angel food cake mix 2 eggs 21 oz cherry pie filling (1 can) For Frosting 5 tbsp butter unsalted 1/3 cup milk 1 cup semisweet chocolate chips 1 cup powdered sugar Preheat oven to 350 F degrees. Spray a 9x13 inch baking pan. In the bowl of your mixer add the angel food cake mix, eggs and cherry pie filling. Beat with the mixer for a couple minutes. Pour batter in the prepared baking pan and bake for about 35 to 40 minutes or until a toothpick comes out clean from the center of the cake. Meanwhile add all frosting ingredients in medium sauce pan and cook over medium heat for a couple minutes until nice and smooth. Pour chocolate frosting over warm cake. Let cool completely before cutting into it.

Sugared Cranberries

Sugared Cranberries 12 oz fresh cranberries 2 cups sugar divided 1/2 cup water In a medium saucepan, combine the water and 1/2 cup of the sugar and bring to a boil over medium heat until sugar is fully dissolved, about 3 minutes. Stir in the cranberries and make sure each cranberry is well coated in the simple syrup. Using a slotted spoon, transfer cranberries to a wire rack and let them dry for at least an hour. After an hour the cranberries should be dry but sticky. Working with a few cranberries at once, roll them in the remaining sugar until they are fully coated. Let them sit until and dry for another hour.

Margarita Cake

Margarita Cake Cake 1 package lemon cake mix 1 package instant lemon pudding mix 1/2 cup vegetable oil 1/4 cup water 1/2 cup frozen lemonade concentrate 4 large eggs 2 tbsp triple sec 1/2 cup tequila Tequila-lime glaze 1 1/2 tbsp tequila 1 tbsp triple sec 1/4 tsp zest of a lime 1 tbsp line juice 1 1/4 cups powdered sugar Preheat the oven to 350 F degrees and grease and flour a bundt pan. In the bowl of a mixer, combine the cake mix, pudding mix, vegetable oil, lemonade, water, eggs, triple sec and tequila and mix for 5 min at medium speed. Pour the batter in the bundt pan and bake for 45 min to an hour or until done, use a toothpick in the center, if it comes out clean, it's done. While the cake is baking, you can make the glaze, so basically add all the ingredients in a bowl and whisk them well, if it needs to be a bit thicker, just add more powdered sugar. Let the cake cool on a wire rack for a few minutes, about 10 minutes, and then remove it from the bundt pan and let it cool completely. Pour the glaze over the cake and you've got yourself a yummy yummy margarita cake.

Old Fashioned Lemon Bread

Old Fashioned Lemon Bread Bread 1 1/2 cups all-purpose flour 1 cup granulated sugar 1 tsp baking powder 1/2 tsp salt 2 large eggs 2/3 cup evaporated milk 1/3 cup vegetable oil 1 1/2 tsp grated lemon peel about 1 lemon - reserve lemon for later use Lemon Syrup juice from one lemon 1/3 cup sugar Preheat oven to 350 ° F. Grease and flour 8 x 4-inch baking pan. Combine flour, sugar, baking powder and salt in large bowl. Beat eggs, evaporated milk, oil and lemon zest together in medium bowl. Pour egg mixture into flour mixture. Stir until just combined. Pour into prepared pan. Bake for 55 to 60 minutes or until wooden skewer inserted in center comes out clean. Using the skewer, poke numerous holes in the hot bread, piercing all the way to the bottom. Slowly drizzle the hot Lemon Syrup over the bread (Syrup will soak into the bread). Cool on wire rack for 15 minutes; run knife around edge of bread. Remove bread to wire rack to cool completely. For Lemon Syrup Combine 1/3 cup granulated sugar and 1/4 cup lemon juice (1 lemon) in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed.