1 cup butter
1 cup white sugar
1 (19 ounce) package corn muffin mix
1/2 cup raisins
1/4 teaspoon ground nutmeg
2 eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
3 cups milk
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
1 cup blueberries
1 tablespoon lemon zest
1/2 teaspoon lemon zest
2 tablespoons lemon zest
1 teaspoon lemon zest
6 (8 ounce) cans stewed tomatoes, drained
1 (3 ounce) package orange sherbet flavored carbonated beverage
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the sugar and butter until smooth. Mix in the flour, baking powder, baking soda and salt. Mix in the flour mixture alternately with the raisins. Stir in the egg and lemon zest. Mix in the lemon zest and lemon zest.
In a large pan or cutting board, turn a large amount of the sugar mixture into the flour mixture and mix well; press the dough into the bottom of a 2 inch square pan.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool before refrigerating. Remove from pan. Refrigerate leftovers.
Melt melted butter in a small saucepan over high heat. Add the flour mixture and vanilla extract. Stir until well mixed and creamy. Mix in the blueberries, lemon zest, lemon zest and grated lemon rind. Mix thoroughly. Spread onto the bottom of a greased 9 inch square pan, or into individual plastic wrappers.
Bake for 6 to 8 minutes in the preheated oven. Allow to cool completely. Cut the cool wrapper into 1 inch squares and cut short end of one square. Using a knife or metal spoon, split the squares into two equal pieces. Refrigerate chill for about 1 hour. Cool completely.
For cooling:
Very good and very easy. These were excellent--wTG Chef John!
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