How To make Tucson Lemon Cake
SANDY VAN BIBBER (XWCG89A)
TUCSON LEMON CAKE:
1 1/2 c Sugar
3 x Eggs
2 1/2 c Flour
1 t Baking soda
1/2 ts Salt
1 c Buttermilk
1/4 c Poppy seeds
2 tb Grated lemon peel
2 tb Lemon juice
LEMON GLAZE:
2 c Powdered sugar
1/4 c Margarine/butter
2 ts Grated lemon peel
1/4 c Lemon juice
Heat oven to 325F. To prepare cake, grease and flour 12 cup Bundt cake pan or 10x 4 in tube pan. Beat sugar
and margarine in large bowl on medium speed until light and fluffy. Beat in eggs, 1 at a time. Mix together flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended. Stir in poppy seeds, lemon peel and lemon juice. Spread in pan. Bake until wooden pick inserted in center comes out clean, 50-55 minutes. Immediately poke holes in top of cake with long-tined fork. To prepare Lemon Glaze, mix together all ingredients until well blended and pour abour 2/3 of it over top of cake. Cool 20 minutes. Inver on heatproof serving plate and remove pan. Spread with remaining glaze. Betty Crocker Regional/International Recipes 1992
How To make Tucson Lemon Cake's Videos
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Who doesn't have fond memories of baking with your mom or grandma? Stroll down memory lane with Jill Bauer as she bakes with her mom and shows us how to make Sock it To Me Cake, which is also known as a dump cake. This cake works as a dessert or coffee cake making it perfect for a family brunch. For more of Jill's recipes:
You Must Try This Tuscan Chicken in Delicious Creamy Sauce
I’m yet to find a chicken lover who didn’t go crazy for this recipe. It’s relatively simple to make using regular ingredients, and it’s also a complete meal. Made with spinach, sundried tomatoes, cannellini beans in a delicious creamy sauce, in 30 minutes, wow!
It’s not authentic to Tuscany, this is my version, but it does contain many of the delightful Tuscan ingredients we all love.
This recipe uses chicken breasts, you can however use chicken thighs if that’s your preference. If using breasts, you want them to be juicy and not dry. To achieve this, don’t over cook them in the pan, simply brown each side on high heat. When you touch them, they should still feel soft inside. Transfer to the oven and finish cooking at a low temperature. As soon as they become just firm to the touch, they are ready. If your sauce isn’t quite ready, take them out anyway. You will reheat them in the sauce. Some pieces will be thicker than others, so take that into consideration.
Enjoy my version of Tuscan chicken today, and please come back and let me know what you thought.
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ШПИНАТНЫЙ МЕДОВИК с ягодным конфи????ВЕРТИКАЛЬНАЯ СБОРКА????Spinach cake recipe
Магазин для кондитеров Успешный кондитер ➡️
(Промокод Яна - СКИДКА 6%)
Всем привет! Сегодня приготовим вкусный шпинатный медовик с ягодным конфи ????????????
Ингредиенты на торт 16 см.
Как расчитать ингредиенты на другую форму ➡️
Конфи:
Ягоды(у меня смородина, клюква) 125 г
Сахар 25 г
Пектин 2 г
Коржи:
Шпинат(свежий/замороженный) 190 г
Мед 110 г
Сахар 130 г
Слив.масло 70 г
Яйцо 1 крупное (2 небольших)
Сода 3/4 ч.л
Лимонный сок 1 ч.л
Мука 390 г
Крем:
Сметана отвешенная 500 г
Сливки 33% 300 г
Сахарная пудра по вкусу
Автор: vladunoff
???? Поддержать канал: Webmoney WMR R448263009842 ????
Ingredients on the cake 16 cm.
Confi:
Berries (I have currants, cranberries) 125 g
Sugar 25g
Pectin 2 g
Cakes:
Spinach (fresh / frozen) 190 g
Honey 110 g
Sugar 130 g
Oil 70 g
Egg 1 large (2 small)
Soda 3/4 tsp
Lemon juice 1 tsp
Flour 390 g
Cream:
Sour cream weighed 500 g
Heavy Cream 33% 300 g
Icing sugar to taste
Tuscan Chicken Quick and Easy Recipe | Chef Jean-Pierre
Hello There Friends, Tuscan Chicken Is a quick and easy recipe that my mom used to make when I was a kid! I always went back for seconds! Come and learn how to make this traditional and easy Tuscan Chicken just like my mom used to make it. Let me know how you do in the comments below!
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