Seeds:
2 (8 ounce) packages white bread flour, divided
1 cup rolled oats
1 cup rolled flax seeds
1/2 cup olive oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon white sugar
1 egg
1 cup all-purpose flour
1 tablespoon butter, softened
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon lemon zest
1 (24 ounce) container orange Nectar
1 (8 ounce) package frozen lemonade concentrate
1 (16 ounce) can ORTEGA Sour Cream Cheese Flavored Shredded Cheese
1/4 cup packed light brown sugar
1 tablespoon butter, softened
1/4 cup packed light brown sugar
1/3 cup juice of 1 lemon
1/4 cup orange juice
PREHEAT oven to 350 degrees F.
C
Delicious and made with coconut!
OK, my first review today is good...how about I give this 5 stars instead of 3 stars because it did take forever to cook and there's peanut butter on top, and my casserole was missing two eggs, and I didn't have buttermilk, and I put a sweet preservative in the eggs (I keep my eggs simple). ADDED TO THE CAKE were purple onions and fresh parsley. The left over roasted vegetables were delicious and full of flavor. I wouldn't change a thing except to thicken the butter and fry it longer (at 350 for about 30 minutes, until it was nice and crispy). OMG, beautiful!
⭐ ⭐ ⭐ ⭐ ⭐