4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/3 cup shortening
3 egg whites
2 teaspoons vanilla extract
1/4 cup holland forked honey
1 1/2 cups miniature marshmallows
3/4 cup dry sour cream
1/2 cup milk
3/4 cup walnutsalt-sweetened dry powder (optional)
2 eggs
1/2 cup strawberry jam
1/2 cup white sugar
3/4 cup honey
1/2 cup potato salad topping (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt Cake…………....2 cups white sugar
3 egg whites
1 cup packed light brown sugar
1/2 cup water
1/3 cup unsalted butter
1/4 cup buttermilk
1 1/2 teaspoons vanilla extract
KHAT.
In a large bowl, sift flour, baking powder, salt and cinnamon. Stir in shortening, egg whites and white sugar. Stir in water and butter. Turn batter out of the refrigerator and set aside.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, beat together buttermilk, 1/3 cup butter, 1/4 cup buttermilk and vanilla. Gradually stir 1 cup sugar into flour mixture for smoothness and consistency of all-purpose flour.
Spoon batter into prepared 10 inch Bundt cake pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before cutting into bars.