How To make Lemon Picnic Cake X
Pat dwigans 4 lg Eggs seperated
2 c Sugar
1 c Butter,softened
3 c Flour
2 ts Baking powder
1 c Milk
2 ts Grated lemon peel
1 tb Lemon juice
1 tb Vanilla
glaze:
1/3 c Sugar
1/3 c Lemon juice
1 tb Grated lemon peel
Fresh berries Heat oven to 350. Beat egg whites at high speed, scrapping bowl often, just until stiff peaks form, 2-3 minutes. Set aside Combine the 2 cups sugar and the butter, beat at medium speed until creamy. Add egg yolks, continue beating until creamy. mix together the flour and baking powder, reduce speed to low, beat gradually adding flour mixture alternatley with milk to butter mixture, until well blended. Add lemon peel, lemon juice and vanilla. Continue beating until well mixed. By hand gently fold in the egg whites Pour batter into greased and floured 12 cup bundt or 10 inch tube pan. Bake for 50-65 minutes or until
toothpick inserted in center comes out clean glaze IN 1 quart saucepan stir together all glaze ingredients except berries. Cook over medium heat, stirring occasionally, until sugar is dissolved about 3-4 minutes. with tooth pick poke holes in top of
cake; pour glaze over cake. Cool 15 minutes, remove from pan. Serve with fresh berries. Recipe from Land o Lakes published in the Franklin, In Daily journal -----
How To make Lemon Picnic Cake X's Videos
HOW TO EAT MANGO LIKE A PRO? #recipe #mango #popsicle #chinesefood #dessert #yogurt
This Perfect Basil Sugar Pound Cake Sparkles | Genius Recipes
This genius basil sugar topping would make any cake sparkle, but it’s especially dazzling on this simple, golden pound cake from Thalia Ho. With earthy and sweet notes abound, the garnish can be paired with lots of things including cookies, all sorts of fruits, and even toast. Set it out for a picnic or barbecue, but whatever you do: Don’t skimp! GET THE RECIPE ►►
PREP TIME: 30 minutes
COOK TIME: 30 minutes
SERVES: three 5x3-inch (14x8-centimeter) loaves (or one 9x5-inch loaf)
INGREDIENTS
Pound Cake
3/4 cup (1½ sticks/170 grams) unsalted butter, softened
1 1/2 cups (190 grams) all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon iodized salt
1 1/4 cups (250 grams) granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 1 large lemon
1/3 cup plus 1½ tablespoons (100 milliliters) buttermilk
Basil Sugar
1/2 cup (100 grams) granulated sugar
1/4 cup (10 grams) packed basil leaves
Zest of ½ large lemon
Recipe adapted slightly from Wild Sweetness: Recipes Inspired by Nature (Harper Design, March 2021).
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
scratchin' melodii (bad ending)
Vegan Potato Salad
Get the Recipe:
⭐️ This delicious and creamy vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.
⭐️ Ingredients
FOR THE POTATOES
2½ pounds of potatoes Yukon gold
½ gallon of cold water
1 teaspoon of salt
2 tablespoons of apple cider vinegar
FOR THE POTATO SALAD DRESSING
¾ cup of vegan mayo
1 tablespoon of apple cider vinegar
1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
½ cup of shallot
2 tablespoons of mustard
1 cup of fresh herbs dill, parsley, chives, or a mix of all
4 pickled cucumbers
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of paprika
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
How to Make a Sour Lemon Lollipop
Don't put the whole thing in your mouth! #shorts
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8 brilliant puff pastry ideas that everyone should know!
8 brilliant puff pastry ideas that everyone should know!
Ingredients:
pastry dough - 300 g (10.6 oz)
yolk/milk - 1 piece/20 ml (0.7 fl oz)
cottage cheese - 150 g (5.3 oz)
powdered sugar - 50 g (1.76 oz)
eggs - 1 piece
strawberries - 200 g (7 oz)
Tray size 30 X 22 cm (12 x 8.66 in)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
melted butter - 20 g (0.7 oz)
cottage cheese - 150 g (5.3 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
orange jam - 100 g (3.5 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
melted butter - 20 g (0.7 oz)
sugar/cinnamon - 20 g (0.7 oz) / 10 g (0.35 oz)
apples - 1 piece
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
apples - 3 pieces
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
cherry compote - 150 g (5.3 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 300 g (10.6 oz)
cherry compote- 250 g (8.8 oz)
powdered sugar - 20 g (0.7 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
pastry dough - 200 g (7 oz)
canned pineapple - 150 g (5.3 oz)
IN THE OVEN 180°C (356 °F) /15 MIN
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