241722 vanilla wafer orange lemon rind cake Recipes

cream cheese, room temperature, orange blossom honey, orange juice, vanilla extract, eggs, lemon rind, grated, orange rind, grated, sour cream, grated orange rind, honey

orange-flavored dark chocolate, egg whites, all-purpose flour, sugar, divided, salt, lemon juice, vanilla extract, orange rind, grated

flour, nutmeg, ground, salt, baking powder, butter, white sugar, eggs, vanilla, milk, fresh lemon juice, fresh lemon rind, fresh blueberries, wild, cold water, cornstarch, honey , orange blossom,clover (or your favourite), butter, lemon juice

unsalted butter, softened, sugar, egg, grated orange peel, grated lemon peel, vanilla extract, orange extract, king arthur unbleached all-purpose flour, cornstarch, baking soda, salt, orange or lemon peel strips, optional

cake flour, cake flour (7 1/2 oz), sugar, divided, baking powder, salt, canola oil, fresh lemon juice (about three lemons), lemon extract, water, grated lemon rind, egg yolks, egg whites, cream of tartar, lemon curd (use for filling ), frosting (your prefrence , i use homemade buttercream with grated lemon rind), fresh mint sprig, for garnish (optional), fresh lemon wedge, for garnish (optional), fresh blueberries, for garnish (optional)

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, white sugar, eggs, milk, vanilla wafers, crushed, flaked coconut, chopped walnuts

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

shortening, white sugar, eggs, beaten, baking powder, milk, flaked coconut, vanilla wafers, crushed, white sugar, brown sugar, evaporated milk, butter, vanilla extract, chopped walnuts

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

butter, softened, sugar, eggs, vanilla wafers, crushed, chopped pecans, milk, vanilla extract

butter, sugar, eggs, milk, vanilla wafers, coconut, chopped pecans, vanilla

lemon chiffon cake, flour, sugar, baking powder, salt, vegetable oil, egg yolks, cold-water, lemon juice, lemon rind, egg whites, cream of tartar, sift flour. add sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly., in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily., lemon frosting, sugar, soft butter, milk , more if necessary, grated rind and juice of 1 lemon, grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake, tip decorate with sprigs of mint for color .