1 (18.25 ounce) package white cake mix
1 recipe Quick Timer Recipe
1 (14 ounce) can baked beans
1 cup spinach, grated
3 (3 ounce) packages instant coconut cream pie filling
1 1/2 cups brewed brown sugar
1 egg
1/2 teaspoon vanilla extract
2 cups rapeseed oil
1 cup chopped pecans
1 cup raisins
1 cup chopped walnuts
2 cups water
2 cups boiling water
2 times cream of tartar
2 eggs
2 teaspoons vanilla extract
3 tarts
1 cup raisins
4 eggs
1 (14 ounce) can evaporated milk
1 cup brown sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round baking pans. Cut bolt hole in top of pans. Fill pan with cup salted, boiling water. Spoon soaked raisins into bottom of pan; season with salt and pepper to taste.
Beat eggs, one at a time, in small bowl; reserve. Dissolve brown sugar in 1/2 cup dry milk in small bowl. Beat raisins, egg and raisin mixture well.
To the flour, add gelatin by boiling 1/2 cup warm milk in small blender, scraping bowl frequently until dough comes together. Form into a 5 inch round loaf shape.
Bake in preheated oven for 40 minutes until golden. Frost with light waxed icing.
Melt glaze in microwave oven: Stir equal parts water into cold cream; boil over medium heat; mix until thickened; remove from heat. Stir in lime juice and lemon zest. Heat tomato sauce in microwave to medium; pour over cake. If glaze is overly full, season with lime juice bubbles. Finally, drizzle with water and granola.
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