Pucker Up And Kiss Me Cake Food

PUCKER-UP LEMON CAKE

Steps:

• Preheat over to 350°F.
• Grease 13x9-inch baking pan.
• In large bowl mix cake mix, gelatin, water, eggs and oil.
• Beat on low speed of mixer until combined.
• Beat on high 2 minutes until smooth.
• Pour into prepared pan.
• Bake 35-40 minutes until toothpick inserted comes clean.
• Cool on wire rack.
• Stir together powdered sugar and lemon juice, adding more water if needed to make a thinner glaze for drizzling.
• Spoon glaze over hot cake.
• Let stand until cool or serve slightly warm.

JOANNE FLUKE'S PUCKER UP LEMON CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13" cake pan with non-stick spray and set aside.
• Wash the outside of your lemon and pat dry. Cut in half and juice the lemon, reserving the liquid to use later. Pick out the seeds and cut each half into four pieces.
• Put these 8 pieces along with the raisins and the pecans into a food processor and pulse until very finely chopped. That's right, you're using the entire lemon in this cake. Set this mixture aside.
• In your electric mixer bowl, add one cup of flour, the salt, baking soda, and sugar. Mix them on LOW for about 30 seconds.
• Add the second cup of flour and mix on LOW for about 30 seconds.
• Add the softened butter, the lemon extract and 3/4 cup of milk. Beat on LOW until the flour is well moistened. Then turn the mixer up to MEDIUM-HIGH and beat for 2 minutes.
• Shut off the mixer and scrape down the sides of the bowl.
• Turn the mixer on LOW and add the eggs, one at a time, beating continuously. Now add the last of the milk.
• Once everything is incorporated, turn the mixer up to MEDIUM-HIGH and beat for 2 minutes. Turn off the mixer, remove the bowl and scrape down the sides.
• Gradually add the ground lemon, raisin and pecan mixture, folding it in gently so you don't deflate all that lovely air you just beat into the mixture.
• Pour into your prepared pan and smooth out as evenly as possible. This batter is a bit stiff.
• Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack.
• While the cake is still warm, drizzle 1/3 cup of the fresh lemon juice over the surface of the cake. It will instantly be absorbed.
• In a small bowl, combine 1/2 cup white sugar and 1 tsp ground cinnamon until well mixed. Sprinkle this cinnamon/sugar mixture over the still warm cake.
• Optional: Sprinkle 1/4 cup finely chopped pecans on top of the cinnamon/sugar mixture.
• Let your cake cool to room temperature, cover with plastic wrap and put it in the refrigerator. This will keep your cake nice and moist.
• You can serve the cake right out of the fridge or let it come to room temperature.
• It also freezes well if you wrap it in plastic wrap, then foil, and place the whole thing in a sealable freezer bag.

PUCKER UP AND KISS ME BUNDT-HOMEMADE

Steps:

• Preheat oven to 300^. Butter and flour a 12 cup bundt pan or use non stick spray.
• Sift the flour,baking powder and salt together twice. Cream the butter and 1 3/4 cups sugar until pale and fluffy about 4 minutes. Add eggs, one at a time, beating well after each addition.
• Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest and lemon extract.
• Pour the batter into the prepared pan and bake for 1 1/2 hours . or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Pole holes all over the cake with a wooden chopstick.
• Meanwhile, being the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.
• Invert the cake onto a rack, over a catch pan and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temperature.

PUCKER UP AND KISS ME CAKE

Steps:

• Preheat oven to 350^. Cake: Mix together all cake ingredients and beat well until fluffy and smooth. Pour into sprayed 10-inch bundt cake pan. Bake for 45-50 minutes. Test with toothpick for doneness.
• Lemon Kiss Me Glaze: When cake is almost ready to come out of the oven start the glaze. Let cake rest in pan for 3 minutes then remove from pan to serving plate. --- Bring glaze ingredients to a boil in a small saucepan. Poke holes all over cake with a small dowel or chopstick. Spoon the hot glaze over the hot cake so it will soak down while both are hot. Do this slowly and any left over serve with each serving.

PUCKER-UP CHICKEN

Steps:

• Place the chicken in a large zip-top heavy-duty plastic bag. Combine the oil and next 6 ingredients in a bowl. Pour the marinade mixture over the chicken. Seal the bag tightly. Marinate the chicken for 1 hour in the refrigerator, turning occasionally. (I put my bag in a bowl just in case one of the bones pierces the bag).
• Combine flour, paprika, 1 tsp salt, and 1/4 tsp pepper; stir well.
• Remove chicken from the marinade; discard marinade. Dredge the chicken in the flour mixture, and place in a lightly greased 13x9x2 inch baking dish. Brush the melted butter over the chicken. Bake, uncovered, at 400 degrees for 30 minutes. Turn the chicken over, and baste with the pan drippings. Bake an additional 30 minutes.

DELICIOUS ORANGE KISS ME CAKE

Steps:

• Grease and flour 7 x 11-inch pan. Set oven to 350* F.
• Sift together flour, sugar, soda and salt. Add softened butter, milk and 1/2 cup orange juice concentrate. (Reserve rest of orange juice for cake glaze.).
• Beat with electric mixer until well mixed, approximately 2 minutes. Add unbeaten eggs, beat 2 minutes. Fold in raisins and chopped walnuts with a spatula or large spoon.
• Turn into well-greased and lightly floured 7 x 11" pan. Bake for 30 to 35 minutes or until cake test done. (Bake for 25 to 30 minutes if using round layer pans.).
• Orange-Nut Topping: Drizzle rest of orange juice concentrate over cake while still warm. Combine sugar, cinnamon and walnuts; sprinkle over cake.

PUCKER-UP LEMON CRUNCH PIE

Steps:

• Preheat oven to 350.
• Combine cookies and butter and mix well.
• spread over bottom and up sides of 9 inch deep dish pie pan to form a crust.
• Bake 10 minutes and cook completely.
• In meantime mix pudding according to package directions using milk.
• Spoon evenly into cooled crust.
• Carefully fold the crushed candies into the cool whip.
• Spread over the pie filling.
• Cover loosely and refrigerate at least 2 hours to meld flavors.

RETRO ORANGE KISS-ME CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.
• Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade, or food mill, grind orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
• In a large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
• Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
• Drizzle reserved 1/3 cup orange juice over warm cake in pan.
• In a small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour, or until completely cooled.
• Time does not include cooling time.