Citrus Jello Pudding Cake Food

CITRUS PUDDING CAKES

Steps:

• Preheat the oven to 350˚ F. Lightly butter a 12-cup muffin pan and sprinkle each cup with enough sugar to cover the bottom. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 6 minutes.
• Whisk the sugar, flour and salt in a medium bowl. In a large bowl, whisk the buttermilk, egg yolks, 1 tablespoon each lemon and lime zest, and the lemon and lime juice; whisk in the dry ingredients. Fold in the beaten egg whites with a rubber spatula until combined.
• Divide the batter among the muffin cups. Set the muffin pan in a roasting pan, then place in the oven; fill the roasting pan with enough warm water to come halfway up the sides of the muffin pan. Cover the roasting pan tightly with foil. Bake until the cakes are puffed and set, about 20 minutes. Uncover and continue baking until golden, 12 to 15 more minutes. Let cool 10 minutes in the pan, then carefully use an offset spatula to pull the cakes away from the pan and unmold. Invert onto a platter. Top with the remaining 1/2 tablespoon each lemon and lime zest.

LEMON JELLO CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9x13-inch baking dish with nonstick spray and sprinkle with flour.
• Tip and tap the edges of the cake pan to coat it with flour.
• In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together.
• Pour into the greased and floured pan.
• Bake for 27-30 minutes. While the cake is in the oven, prep the icing (see instructions below).
• When cake is done, prick with a fork while still hot.
• Immediately pour lemon icing over top.
• In a small bowl, mix the lemon juice and powdered sugar until smooth.

CITRUS JELLO PUDDING CAKE

Steps:

• 1. Prepare cake mix as directed in a 13x9 pan. Cool for 5 minutes.
• 2. While cake is baking, dissolve Jello in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature.
• 3. Using the handle of a wooden spoon, poke holes all over the cake. Slowly pour Jello mixture in holes and place cake in refrigerator for 30 minutes before icing.
• 4. In a chilled metal bowl, beat together the Dream Whip, lemon pudding, and the cold milk until the mixture is thick and forms peaks, approximately four minutes.
• 5. Spread over cake, then refrigerate until ready to serve.

LEMON JELLO CAKE

Steps:

• Mix cake ingredients together for 4 minutes.
• Bake in metal non stick 9x13 inch pan @350 for 40 minutes.
• or,if using a glass baking dish bake @325 for 45 minutes.
• Poke holes all over the cake while hot.
• Mix together icing: powdered sugar and lemons (grated rind and juices).
• Pour this over the cake immediately, while it is still hot from the oven.
• Serve warm or cold.

WARM WINTER LEMON CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.
• Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on rimmed baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm.

BOX MIX LEMON JELLO CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, Jello mix, oil, water and eggs at low speed and then beat at high speed for 3 minutes.
• Pour into a greased and floured 9 x 13 inch pan and bake for 40 minutes.
• While baking, mix the lemon juice and powdered sugar together until well combined.
• While cake is still hot, poke hole in it with a fork all over the top.
• Pour lemon juice mixture all over it.
• Cool completely and frost with whipped topping.
• Store in refrigerator.

BOX-MIX JELLO CAKE

Steps:

• Bake cake according to package directions in 13 x 9 pan (use all egg whites).
• Cool awhile.
• Dissolve jello in boiling water.
• Poke holes all over cake with large utility fork.
• Spoon jello evenly over cake.
• Refrigerate at least a couple of hours.
• Prepare pudding as directed on package for pudding.
• Chill awhile.
• Spread pudding evenly over cake.
• Chill.
• Spread Cool Whip over top of cake and garnish with strawberries.

LEMON PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
• Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
• Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
• Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
• Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
• Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
• Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
• Transfer to a rack.
• Serve warm or at room temperature.

LEMON BARS LITE

Steps:

• Preheat oven to 350°.
• Spray a 9 x 13" pan with cooking spray and set aside.
• Prepare pudding according to directions on box.
• Let pudding set up.
• After pudding is set stir in dry lemon Jello.
• Mix dry angel food cake mix into above ingredients and stir together.
• Pour into prepared pan and bake for about 35 minutes.
• Check with toothpick test.
• Cool and sprinkle with powdered sugar through a sieve.

JELLO CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350F; grease and flour a 10 inch tube pan.
• Blend all ingredients together in large mixer bowl; beat for two minutes at medium speed.
• Pour into pan and bake for 55 to 60 minutes, or until cake springs back when lightly touched.
• Cool in pan for 15 minutes; remove from pan onto cooling rack to complete cooling.
• Sprinkle with confectioner's sugar.

CERTO® CITRUS JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Squeeze and strain juice from oranges. Measure exactly 2 cups orange juice into 6- or 8-qt. saucepot. Squeeze and strain juice from lemons. Measure exactly 1/4 cup lemon juice into saucepot with orange juice; stir until well blended.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)