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Add a photoRaciónes: 12
Ingredientes
- 1 1/2 c. Flour
- 1 1/2 tsp Baking Pwdr
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 pch Powdered Saffron
- 1/4 c. Warm Water
- 1 Tbsp. lemon peel grated
- 1/4 c. Lemon Juice
- 1/4 c. Shortening
- 1/2 c. Sugar
- 1 x Egg beaters 99% egg substitute
Direcciones
- Mix flour, baking pwdr, baking soda, and salt. Dissolve saffron in warm water; blend with lemon peel and juice. Cream shortening; add in sugar gradually, beating till thoroughly blended. Add in egg and beat till light and fluffy Add in dry ingredients and liquids alternately, mixing just till blended after each addition. Turn into well greased and floured cooker bake pan or possibly 2 pound coffee can. Cover bake pan with lid or possibly coffee can with 6 layers of paper toweling. Set in crock pot. Cover and cook on high 2 - 3 hrs. Remove; let cold 10 min then remove from pan.
- *This was quite good but I cooked it for the full 3 hrs and think it was over-cooked...will cut it back by a 30 min and then check it. - Reggie
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 12 servings | |
| Calories 128 | |
| Calories from Fat 39 | 30% |
| Total Fat 4.43g | 6% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 1.43g | |
| Cholesterol 0mg | 0% |
| Sodium 233mg | 10% |
| Potassium 24mg | 1% |
| Total Carbs 20.78g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 8.51g | 6% |
| Protein 1.64g | 3% |
