INGREDIENTS 3 cups luke-warm water 1/4 cup sugar 1 1/2 Tbsp. yeast 1/3 cup oil 1 Tbsp. salt 6 - 7 cups unbleached...
Ingredients 1 whole chicken, cut into pieces 3 beaten eggs 4 tablespoons oil For the coating 2 cups flour 4...
1 cup chocolate chips 2 cups pecans 3/4 cup melted butter 1/2 cup evaporated milk 1 (14 ounce) bags caramels 1 1/3 ...
1/3 cup Soy sauce 1/2 cup olive oil 1/3 cup fresh lemon juice 1/4 cup Worcestershire sauce 1 1/2 tablespoons garlic p...
4 cups all-purpose flour 3 cups sugar 2 cups butter, softened ¾ cup milk 6 large eggs 2 teaspoons vanilla ...
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From Scratch Ingredients:
3 cups self rising flour
3/4 lb butter, softened (3/4 LB of butter equals 3 sticks)
3 cups sugar
2 tablespoons lemon Juice (real or squeeze kind is fine) or extract if you want a deeper lemon
3/4 cup carbonated lemonlime beverage, any brand
Ingredients using Box Cake Mix
one box of yellow cake mix
3/4 cup of vegetable oil
1 4 ounce box of instant lemon pudding
3/4 cup of carbonated lemon lime soda of your choice/any brand
1/2 cup powdered sugar
2 tablespoon lemon juice
1 teaspoon of milk
From Scratch Directions:
Mix butter and sugar together for about 10 minutes.
Add in your eggs1 at a time, beating after each is added in.
Add in flour and lemon extract/juice.
Fold in your lemonlime soda of choice.
Pour into wellgreased 12cup Bundt pan
Bake at 325 degrees for 1 to 1 hour & 15 min or until fully set
Remove from oven and transfer to wire rack to cool, then drizzle your glaze on top
Directions using Box Cake Mix
Preheat your oven to 325F
Grease your bundt pan
In a separate large bowl combine all the cake ingredients, plus pudding ans the soda and mix
pour the mixed batter into the greased bundt pan
Bake for about 45 to 55 minutes or until set
allow to cool completely before removing from the pan
top with Glaze
Make Lemon Glaze
Both recipes from scratch and from the box mix use the same easy, delicious glaze
Mix powdered sugar and lemon juice and milk together and drizzle on cooled cake one removed
from the pan..
For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter
For the filling:
16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
1 1/3 cups sour cream
3 Tablespoons Bailey's Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly
For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup
Preheat oven to 350F.
Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.
In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey's, and vanilla.
Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.
Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.
Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze...