2009 Taste of Home Annual Recipes
- 320 pages with hundreds of color photos
- 500+ total recipes
- Double-indexed for finding recipes fast
Full Product Description:
Delight your gang with family-approved "home-style" recipes from our Taste of Home magazines' annual hardcover cookbooks. Ordering a copy assures your of having every recipe from the previous year's issues - over 500 in each. All are proven favorites from the files of great home cooks. Hearty, satisfying dishes have made each edition of Taste of Home Annual Recipes a best seller. Hearty, satisfying dishes have made each edition of Taste of Home Annual Recipes a best-seller. We think you'll love our brand new, 320-page, 2009 edition, too!
Lemon Chiffon Cake
Ingredients:
- 7 eggs, separated
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup water
- 1/2 cup vegetable oil
- 4 teaspoons grated lemon peel
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
LEMON FROSTING:
- 1/3 cup butter, softened
- 3 cups confectioners' sugar
- 4-1/2 teaspoons grated lemon peel
- Dash salt
- 1/4 cup lemon juice
Directions: Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended. In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings.
