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Makina Recipe


1 cup butter, softened

2 eggs

1 cup sifted all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 (2 ounce) package powdered sugar-free lemon flavored Jell-O mix

1/4 cup vegetable oil

1/4 cup chopped walnuts


Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, cream together butter, eggs and flour. Beat in baking powder, baking soda, salt, cinnamon and nutmeg. Mix in lemon gelatin and vegetable oil; stir just until. Stir in lemon zest, lemon juice and lemon zest. Spread batter into medium pie shell.

Bake in preheated oven for 45 minutes, or until knife inserted in center comes out clean. Cool on a rack in pan and let cool completely. Chill cake before cutting into squares. Frost with frosting mixture.


Benjemen Keyes writes:

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I have several recipes mixed in a large sauce pot and am eagerly awaiting the day I can press sufficient sugars to reach crumb topping consistency. I will be testing this with real Thanksgiving leftovers; however, this is perfect! Sooo simple & fool-proof. I would take this anywhere.
Tom L writes:

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To JC: was worrying about the waterlogs with some of the other followers but they were very minimal. which worked out well for us. I rolled up my first hamburger yesterday and have not looked back.Thanks for recommending this method of preparation.
Duruu writes:

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This is a great recipe, and I've made it for years. I prep my chicken breasts like a big juicy avocado, and then bake them in my oven for about 20 minutes, until they are nicely browned. I then fry them in a pan with some of the olive oil to brown, because browning the olive oil makes the chicken much easier to handle. I also add some garlic and a little salt to taste, just enough to taste. The sweet of the mangosteen is the best, and makes the dish worth cooking. My family loved it!
Kirin Mills writes:

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I have made this several times, and love it! I usually use a little garlic powder and onion powder, but this recipe calls for something more...hint: parboiling the watermelon slices in the water for a few minutes before using in the recipe to ensure it is parboiled (peeling the skin back) It makes the slices more crisp-tasting. Also, in place of lemon juice, I use 1 oz. of pure lemon juice (from the juice of dried lemons) instead. I mix the lemon and grapefruit zest together in a small bowl, then add the juice from the grapefruit, rind, and frozen mint leaves. The zest is then poured into the salad, where it is covered with the rest of the grapefruit. It is there for only about a minute, but the flavor is fantastic!
Lini writes:

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I have made this several times and I love it! I usually use a recipe like "Big Mama's Big Game Dip" or "Gingerbread Dips." I find that instead of using ground Ginger, I can use fresh Granny Smith apples. Or I can substitute fresh cooked, mashed Potatoes with fresh Veggie broth and continue to do this until I run out. Then I just add the apple mixture into my food processor for processing. This is super easy and super tasty. Kids love it!