Birthday Surprises

Birthday Surprises

Baking spray  1 box lemon cake mix  3 eggs  1 cup buttermilk  1∕3 cup vegetable oil  1⁄2 teaspoon vanilla extract  1 tablespoon grated lemon zest  3 cans (16 ounces each) buttercream frosting  1 1⁄2 cups raspberries  Sugar roses and leaves, for garnish  1. Preheat oven to 350°F. Lightly coat two 8-inch round cake pans with spray.   2. In a large bowl, with a mixer on low, beat cake mix, eggs, buttermilk, oil, and extract for 30 seconds. Beat on medium speed for 2 minutes.   3. Scrape batter into cake pans and bake for 29 to 34 minutes, or until a wooden pick inserted in center comes out clean. Cool completely.   4. In a bowl, stir zest into frosting.   5. Level cakes if they have crowned and split each layer horizontally with a serrated knife. Stack the four cake layers, spreading 1⁄2 cup frosting and 1⁄2 cup berries on each of the bottom three layers before adding the top layer. Frost the outside of cake and transfer remaining frosting to a zip-top bag and snip of a corner. Pipe small dots around the bottom of cake. Deco- rate cake with sugar roses and leaves, straws, and paper bunting decorations. TIP Use to make cupcakes, but top them with fruit or jam.

Baking spray

1 box lemon cake mix

3 eggs

1 cup buttermilk

1∕3 cup vegetable oil

1⁄2 teaspoon vanilla extract

1 tablespoon grated lemon zest

3 cans (16 ounces each) buttercream frosting

1 1⁄2 cups raspberries

Sugar roses and leaves, for garnish

1. Preheat oven to 350°F. Lightly coat two 8-inch round cake pans with spray.


2. In a large bowl, with a mixer on low, beat cake mix, eggs, buttermilk, oil, and extract for 30 seconds. Beat on medium speed for 2 minutes.


3. Scrape batter into cake pans and bake for 29 to 34 minutes, or until
a wooden pick inserted in center comes out clean. Cool completely.


4. In a bowl, stir zest into frosting.


5. Level cakes if they have crowned and split each layer horizontally with
a serrated knife. Stack the four cake layers, spreading 1⁄2 cup frosting and 1⁄2 cup berries on each of the bottom three layers before adding the top layer. Frost the outside of cake and transfer remaining frosting to a zip-top bag and snip of a corner. Pipe small dots around the bottom of cake. Deco- rate cake with sugar roses and leaves, straws, and paper bunting decorations. TIP Use to make cupcakes, but top them with fruit or jam.

Lemon-Herb Butter-Basted Chicken
Makes 8 servings



8 tablespoons (1 stick) butter 1 tablespoon hollandaise sauce mix 2 teaspoons salt-free citrus herb seasoning 2 tablespoons lemon juice 8 boneless, skinless chicken- breast halves Garlic salt Lemon-pepper seasoning  1. Set up grill for direct cooking over medium heat. Oil grates when ready to start grilling. 2. In a small saucepan, melt butter over medium heat. Stir in sauce mix, citrus herb seasoning, and lemon juice. Cook 1 minute. Remove from heat and set aside near grill. 3. Season chicken with garlic salt and lemon pepper. Grill chicken 6 to 8 minutes per side or until done, basting with butter sauce every few minutes.

8 tablespoons (1 stick) butter
1 tablespoon hollandaise sauce mix
2 teaspoons salt-free citrus herb
seasoning
2 tablespoons lemon juice
8 boneless, skinless chicken- breast halves
Garlic salt Lemon-pepper seasoning

1. Set up grill for direct cooking over medium heat. Oil grates when ready to start grilling.
2. In a small saucepan, melt butter over medium heat. Stir in sauce mix, citrus herb seasoning, and lemon juice. Cook 1 minute. Remove from heat and set aside near grill.
3. Season chicken with garlic salt and lemon pepper. Grill chicken 6 to 8 minutes per side or until done, basting with butter sauce every few minutes.

PINKALICIOUS LEMONADE

In a large pitcher, combine 1 12-ounce can frozen pink lemonade concentrate, 1 bottle (750ml) Butterfly Kiss® Chardonnay, 1 cup each of Sandra Lee Cocktail Time® Key Lime Margarita and Strawberry Margarita, and 1⁄2 cup lemon-lime soda. Stir. Add lemon wheels and refrigerate for 1 hour. Serve chilled. Makes 10 servings.

In a large pitcher, combine 1 12-ounce can frozen pink lemonade concentrate, 1 bottle (750ml) Butterfly Kiss® Chardonnay, 1 cup each of Sandra Lee Cocktail Time® Key Lime Margarita and Strawberry Margarita, and 1⁄2 cup lemon-lime soda. Stir. Add lemon wheels and refrigerate for 1 hour. Serve chilled. Makes 10 servings.

The Sweetest Affair

The Sweetest Affair

Birthday Bash

Birthday Bash