1 1/2 c Flour
1 1/2 ts Baking Powder
1/4 ts Baking Soda
1/4 ts Salt
1 pn Powdered Saffron
1/4 c Hot Water
1 tb Lemon peel; grated
1/4 c Lemon Juice
1/4 c Shortening
1/2 c Sugar
1 Egg Beaters? 99% Egg
-Substitute
Mix flour, baking powder, baking soda, and salt. Dissolve saffron in hot
water; blend with lemon peel and juice. Cream shortening; add sugar
gradually, beating until thoroughly blended. Add egg and beat until light
and fluffy Add dry ingredients and liquids alternately, mixing just until
blended after each addition. Turn into well greased and floured cooker
bake pan or 2 lb. coffee can. Cover bake pan with lid or coffee can with 6
layers of paper toweling. Set in crock pot. Cover and cook on high 2 – 3
hours. Remove; let cool 10 minutes then remove from pan.
From « Culinary Arts Institute Crockery Cooking »
*This was quite good but I cooked it for the full 3 hours and think it was
over-cooked…will cut it back by a 30 minutes and then check it. – Reggie
eat-lf-request@lists.best.com
Yields
12 Servings