Mix the first 7 ingredients
together at one time for 5 minutes.
Bake in Bundt pan or tube pan for 45 to 50 minutes. Generously grease Bundt pan and/or tube pan before putting in mixture.
After 10 minutes of standing after baking, while still hot, mix and pour over xxxx sugar, calamondin pulp and lemon extract or lemon juice.
Mix lemon cake mix, oil, sugar, eggs and 1 cup calamondin at medium speed for 2 minutes. Pour into a well-greased and floured Bundt pan. Bake 1 hour at 325\u00b0. After taking cake from oven, pour a mixture of confectioners sugar and 1/4 cup calamondin over top of hot cake.
Mix calamondin juice with condensed milk.
Fold in Cool Whip. Put in graham cracker or chocolate crust.
Freeze until ready to serve.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Preheat oven to 350oF.
Grease a 9-inch Bundt cake pan.
Combine the cake mix, jello and milk together in a large bowl.
In a medium bowl, mix together eggs, oil and puree. Add to dry ingredients and mix well.
Spoon batter in prepared pan and bake for approximately 50 minutes.
To prepare the Glaze combine all the ingredients and spoon over warm cake.
Put everything in your blender (mine is a blender on steroids) and blend.
Pour.
Enjoy.
You can replace kumquat, calamondin and orange with lime or lemon for a different flavor. Have fun with it.
Mix all ingredients until smooth.
Pour into 2 prepared graham cracker crusts.
Chill until firm.
Mix sugar and flour in heavy saucepan.
Stir in milk and cook over medium heat (stirring constantly) until thick.
Add small amount (approximately 1/2 cup) of this mixture to egg yolks.
Pour this back into saucepan, stirring thoroughly.
Cook over medium heat to boiling point.
Remove from heat and stir in orange puree and butter.
Bring back to boiling point.
Remove and pour into baked pie crust.
Top with meringue and brown top at 350\u00b0.
Combine cake mix with Jell-O; add milk and mix.
Add eggs one at a time.
Add extract, puree and oil slowly.
In 10 x 13-inch pan, bake at 350\u00b0 until done.
In Bundt pan, bake at 300\u00b0 for 1 hour and 15 minutes or until done.
Cut calamondins in half. Seed.
Cover with water in a pot.
Cook until fruit is soft.
Cover and let stand overnight in fridge.
Add sugar and mix.
Add lemon juice and peppers.
Bring to a boil. Boil 15 minutes, stirring constantly. MAX 20 minutes!
Remove from heat and pour into sterilized jars.
*Calamondins are small sour oranges that grow in many Florida yards -- they can be substituted with kumquats, sour oranges or other orange varieties, if unavailable.
Cook fruit pulp in water for 15 minutes.
Remove from stove and add sugar.
Return to stove and bring to a boil.
Cook for 20 minutes, stirring frequently.
Wash calamondins (about 12), cut into halves, seed and puree in blender. Put puree in large bowl and add sugar, walnuts, eggs, milk, oil, salt, raisins, cloves, ginger and cinnamon. Mix until well blended with electric mixer, about 4 minutes. Add flour and baking powder all at once and mix only until blended. Pour into greased loaf pan and bake at 350\u00b0 about 75 minutes or until loaf tests done. Cool in pan for 10 to 15 minutes and turn out on cake rack to cool.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in