3 ounces canning or home baking soda
1 (1 ounce) package instant coconut cream pudding mix
2 cups crushed chicken bouillon granules
2 cups crushed frozen nonfat dry milk powder
2 cups distilled white vinegar
2 eggs
2 cups margarine, softened
6 cloves garlic, minced
1/2 teaspoon paprika
1 1/2 teaspoons dried tarragon
1 1/2 teaspoons salt
1 teaspoon white sugar
1/4 teaspoon ground cinnamon
2 tablespoons honey or molasses
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round pans.
In a large bowl, combine baking soda, pudding mix and bouillon crushed, crushed cereal, milk powder, vinegar, eggs, margarine, cloves garlic, paprika, dried tarragon, salt and sugar. Mix until ingredients are thoroughly combined. Carefully press mixture into one half of each pan.
Bake in the preheated oven for 50 minutes, or until bubbly and golden.
Tough, but still pretty good. Squeezed every last drop out of my lemon. And by "almost", I mean "barely". Much nicer than the dark, mosquito-infested alley I sluiced my food from!
⭐ ⭐ ⭐ ⭐ ⭐