The ingredients you will need are sugar, 2 sticks of butter, cake flour, canola oil, milk, lemon juice and zest, vanilla extract, baking powder and 5 eggs.
Start with two sticks of butter
Add in 1/2 cup of canola oil
Cream together the first two ingredients with 3 cups of sugar (yes, that is a lot!)
Now add in all 5 eggs, one at a time, letting each egg incorporate into the batter
Next add in 3 1/3 cups of cake flour (yes, also a lot)
Add in 1/2 tsp of baking powder
And 1 cup milk
Now your vanilla
and lemon zest and juice
Now that your batter is done, pour batter into greased and floured bundt pan
Bake at 350 degrees for 1 hour and 15 minutes. Let cake cool completely before dropping out of the pan.
You will need gluten free flour, coconut oil or butter, baking soda, brown sugar, white sugar, an egg, salt, cream of tartar, cinnamon and vanilla extract.
Start with white sugar in a mixing bowl
Then the brown sugar
Now the coconut oil or butter
Now add in the egg
And vanilla extract and mix some more
Now time for the flour
Cream of tartar
Mix together all ingredients until batter forms, then roll into balls
Now for the cinnamon sugar. Mix together 1/4 cup sugar
Now the cinnamon
Roll balls around in the cinnamon sugar
Place on lined baking sheet and bake for 10-12 minutes.
Start with yellow cake mix, orange juice, powdered sugar, milk, 2 lemons, 2 oranges and 2 eggs.
Start with the box of yellow cake mix.
Add in 1/2 cup of orange juice
3/4 cup of milk
and lastly your 2 eggs
Mix together until the batter is combined.
I used a 1 tbsp measure to pour my batter into the mini cupcakes cups. *Be sure to spray the cupcakes tins with nonstick spray.
I put my cupcakes molds on a sheet pan because they were a little flimsy. But bake at 350 degrees for 10-12 minutes.
After you take them out of the oven. Let the cupcakes cool off for 5 minutes or so before removing from the molds. Immediately make the icing and ice the cupcakes while still warm.
To make the icing, mix together confectioner's sugar....
And the juice of two lemons and two oranges
Dip each cupcake into the icing and let cool before serving.
I used whole wheat flour (to lighten it up a bit), baking soda, baking powder, sugar, one egg, canola oil, milk and unsweetened cocoa powder. Also, mini chocolate chips if you want a little something extra.
Mix together your dry ingredients. Start with 1 1/2 cups of flour.
1/2 cup unsweetened cocoa powder
1/2 cup of sugar
1 1/2 tsp of baking powder
1 tsp of baking soda
1/2 tsp of salt
Mix dry ingredients together until combined.
Wet ingredients turn now, beat one egg
Add in 1/3 cup oil.
3/4 cup milk
Mix the wet and dry ingredients together until well combined.
Fill mini muffin tins with batter and top with mini chocolate chips. Bake for 8-10 minutes. Let cool for 10 minutes or so before taking out of pan.
For this recipe you will need: sour cream, mayonnaise, refried beans, cheddar, green onions, black olives, tomatoes and taco seasoning (not pictured).
Start by spreading the can of refried beans into a pie plate.
Next, in a separate bowl mix together sour cream and mayonnaise.
Mix in the package of taco seasoning
Spread that delicious mayonnaise, sour cream and taco seasoning mixture over the refried beans. Now's it's time top it!
Top with some tomatoes. I prefer cherry or Roma for this recipe.
A small can of black olives adds some great color.
Lastly, that CHEESE!!! Serve with tortilla chips and you will be the hostess with the most-ess!
Welcome to Cook Like Grandma! Join me as I explore my grandmother's recipes and other family favorites!