250972 vanilla wafer orange lemon pecan cake Recipes

lemon crunch cake, yellow cake mix, water, canola oil, lemon extract, eggs, separated, cream of tartar, lemon crunch frosting, sugar, water, light corn syrup, baking soda, sugar, lemon extract, heavy cream , whipped

lemon curd, eggs, egg yolks, fresh lemon juice, unsalted butter, diced, sugar, grated lemon peel, cake, all purpose flour, sugar, ground ginger, baking powder, fine sea salt, unsalted butter, room temperature, whole milk, grated lemon peel, egg whites, room temperature, divided, blackberry preserves, mousse, water, unflavored gelatin, egg whites, room temperature, sugar, white chocolate curls, chopped natural unsalted pistachios (about 2 oz), chopped crystallized ginger (about 1 1/2 oz)

lemon jell-o gelatin, water, mazola oil, duncan hines lemon supreme cake mix, eggs, icing sugar, lemon juice

lemon supreme cake mix, eggs, oil, cool whip, eagle brand milk, lemons

oranges, lemons or 1 lime, grapefruits (total fruit weight 1 . 5kg), water (equal to whole fruit), sugar (equal to cooked fruit)

butter, sugar, eggs, milk, vanilla wafers - crushed, angel flake coconut, chopped pecans

sugar, margarine, melted, eggs, vanilla wafers, crushed, milk, vanilla, coconut flakes, pecan pieces

sugar, butter, milk, eggs, vanilla wafers, crushed, coconut, vanilla extract, pecans

butter, sugar, eggs, milk, vanilla wafers, crushed fine, flaked coconut, pecans, finely chopped, vanilla

butter, eggs, milk, white sugar, vanilla wafers, crushed, flaked coconut, chopped pecans

butter, softened, sugar, eggs, vanilla wafers, crushed, milk, flaked coconut, pecans or 1 cup walnuts, chopped

cake, flour, grandulated sugar, baking powder, salt, vegetable oil, vanilla extract, grated lemon zest, egg yokes, egg whites (about 8), cream of tarter, glaze, unsalted butter or margarine, sugar, grated lemon zest, lemon juice, warmed

lemon pudding cake, egg, separated, sugar, milk, all-purpose flour, lemon juice, grated lemon peel, salt, cream , optional, in a mixing bowl, beat egg yolk. add sugar, milk, flour, lemon juice, peel and salt; beat until smooth., beat egg white until stiff peaks form ; gently fold into lemon mixture., pour into two ungreased 6-oz. custard cups (cups will be very full)., place the cups in an 8-in. square baking pan. pour boiling water into pan to a depth of 1 in., bake at 325 for 40-45 min. or until a knife inserted comes out clean and top is golden. serve with whipped cream if desired.

oranges, lemons, water, baking soda, sugar, butter or 1/2 tsp margarine, fruit pectin, sugar (for pectin), fresh blueberries, honey

butter, splenda granular (sugar substitute ), eggs, milk, vanilla wafers, crushed fine, flaked coconut, pecans , finely choppped, vanilla

butter, softened, sugar, vanilla wafer, crushed, eggs, coconut, pecans, chopped, milk, vanilla

vanilla wafer cookies, sweetened flaked coconut (7 oz. can or bag), sugar, pecans, chopped, eggs, butter, melted (2 sticks), low-fat milk

white sugar, butter, eggs, milk, vanilla wafers, crushed very fine, flaked coconut, ground pecans ( or almonds )