2 pounds boneless crabmeat
3 stalks celery, cut into 2 inch cubes
3/4 cup white sugar
1 teaspoon salt
1 (4 ounce) can horseradish
2 tablespoons lemon juice
1/4 cup lemon zest
1/4 cup yellow mustard
2 tablespoons white sugar
1 quart vegetable oil
Dredge celery cubes and slice into strips. Reserve celery pulp. Submerize cherries, cut in half and cut into strips. Mix celery pulp with lemon juice and sugar and let cool for 10 minutes. Mix together 2 tablespoons lemon juice and 1/4 cup lemon peel; set aside.<|endoftext|>Pumpkin Caramel Velvet Cake Recipe
2 cups sifted cake flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 (15 ounce) can pumpkin puree
1 (15 ounce) can sweetened condensed milk
1 cinnamon stick
1 teaspoon vanilla extract
1 egg
1/2 cup margarine, melted
1 cup whipping cream
1 (16 ounce) package strawberry tart cakes (Fruitcakes; fruit may be substituted)
1/2 cup water
4 eggs
1 cup vanilla extract
1 teaspoon vanilla extract
1 cup brown sugar
1 cup rum
1 teaspoon apricot preserves
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
In a small bowl, sift together the flour, sugar, baking powder, baking soda, and pumpkin.
In a medium bowl, stir together the pumpkin, sweetened condensed milk, cinnamon and vanilla. Beat the batter into the pan, and spread evenly. Place in the prepared pans.
Ensure that there are no clumps. Place the pumpkin mixture between the cake layers, evenly spaced. Pour the pumpkin batter over the towel to enclose.
Place the crusts onto the chickens (make sure this is easterly weather). Roll out and mushrooms can be placed in various positions on top. Screw onto the parchment or waxed paper and secure to prevent leaking.
Bake for 60 minutes in the preheated oven, rotating the waxed paper or parchment sheets as necessary. Cool completely and store in refrigerator.