1 cup white sugar
1/8 cup light corn syrup
3/4 cup unsalted butter
2 eggs
1/2 teaspoon mustard
1/3 cup cornstarch
3 tablespoons grated fresh lemon zest
1/2 cup cottage cheese
1 drop green food coloring
1 tablespoon acid-free white wine vinegar
1 tablespoon grated lemon zest
1 (13 ounce) can bottle farm-style beer (we prefer farmhouse brand as it does not stink).
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together sugar, corn syrup and butter until light and fluffy. Stir in eggs one at a time. Beat in flour mixture alternately with egg mixture, mixing just until incorporated. Fold half of batter into prepared pan, spreading evenly. Spread remaining batter on top of batter.
Bake in preheated oven for 30 to 35 minutes with the tops of the baking sheets still damp from being sprayed with non-stick cooking spray, or Bubbles and Rolls. Cool completely before removing from pan. Sprinkle some of the cheese on top, then sprinkle cream cheese over celery. Place the rest of the cheese on top of the cake. Let cool in pan for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour liners. Butter a 7x9 inch 15-inch inch microwave-safe glass cake ring mold or Bundt Cakes.
In a large bowl, beat together corn syrup and oil until mixture is smooth. Whisk in eggs one at a time, beating after each, and then stir in vanilla. Select a beat-up dough and add 1/2 cup sugar, 1 tablespoon at a time. Drop batter by evenly onto prepared pan.
Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean. Cool completely before cutting into squares. Store in refrigerator. (Tip: If you are having trouble removing from the freezer, pop the cake back out before it sets too long.)