1 hundred recipe lemon cake mix
1 tablespoon Baking soda
1 1/2 shots espresso
1/2 cup white sugar
1 ripe banana, peeled, sectioned and sliced
1 clove garlic, peeled and dusted with corn flake powder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
In a medium bowl, stir together vegetable oil, flour, and baking soda; set aside. In a large bowl, cream together the cream and sugar until smooth. Stir in the banana and garlic. Stir in the oil mixture to blend, then fold into the flour and the baking mix. Pour the mixture into prepared pan.
Surround the seeds with a fine mist of egg whites, then pat dry with a damp paper towel, tilt the pan slightly to trap the drips, and add the reserved lemon dill. Spread evenly into the prepared pan.
Transfer roasting pan from oven to oven and uncover roasting pan with a wire rack set 3 inches from the heat source. Heat oil to 375 degrees F. Open oven door just slightly, so that the drips are not sticking to the cake. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
To make the Maple Butter:
Heat cream cheese and 1 cup milk in medium skillet over medium heat. Add crumbs and seasoning salt; stir together until smooth. Spoon into hot cream and sprinkle with nutmeg. Serve immediately.
The alfredo-esque sweetness of this dish is actually a great way to use up vegetables. Combined with a bit of sugar, it's a remarkably tasty dish. I did it with spaghetti and I actually added a little oil, just so it would cook more evenly. It turned out fantastic - I used fresh pasta and only changed one thing: I used red pepper. It was still incredibly tasty, though. Anywho, if I do this again (definitely will), I'll add chicken broth to keep the vegetables moist, as well as a bit more cheese, at the very least. That would make it a 3 for me, but was too complicated for my taste. Thanks for the idea, anyway! +=)
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