Here's another of those two ingredient cake/bars made with a packaged angel food cake mix. I've had good success with this simple idea before, but found it difficult to find the lemon pie filling called for in the recipe. I looked in a couple stores, then took to Google and discovered Comstock makes it and then got the address of the nearest store that carried it. I rarely use a canned pie filling, certainly not lemon...as lemon is tricky and could so easily have that "fake" flavor. While I didn't taste it before I mixed it in, the flavor of the final bar was excellent. Lemon curd might occur to you, if you had 22 ounces of it, but it's way too thick (which really won't work in this recipe). Besides, you'll find it easier AND cheaper to use the canned lemon pie filling. Not that I'm pushing Comstock, but it was the only brand I found.
So....no fat, and surprisingly good. Need a quick dessert? Your family will love it. Couldn't get any simpler.
Two Ingredient Lemon Bars
From Jo Cooks
Ingredients:
1 box of Angel Food Cake mix
1 22 oz can of lemon pie filling
Method:
Preheat oven to 350 F degrees. Line a deep 9x13 inch baking pan with parchment paper. Bottom AND sides.
In a large bowl, empty the contents of the box of angel food cake and add the lemon pie filling. Whisk it (I just used a large spoon, it was simpler) until it's well incorporated, you'll notice it start to foam a bit.
Pour the batter in the baking pan and bake for 30 to 40 minutes.
Why have I never posted this recipe?! It's my daughter's favorite breakfast, freezes a dream and is totally fabulous. When I first moved to South Florida in 1970, I found this recipe in the Ft. Lauderdale newspaper and made it immediately. My kids loved it so I always have a loaf or two in the freezer. Such a snap to make and the coconut flavor shines through. I always make it in two small loaves, so then my daughter can take the rest of the loaf home with her and I still have one left for the freezer. She toasts it and slathers it with butter. Sheer heaven.
(Sorry, I only found photos of the loaves and not sliced. As the only other loaf I have at the moment is frozen, you'll just have to trust me when I say this is at its most delicious when sliced and toasted.)
Coconut Bread
Ingredients:
2 cups flaked coconut
3 cups flour
1 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 generous teaspoon nutmeg, freshly grated
1 stick butter, melted
2 eggs, beaten
1 cup coconut milk
1 teaspoon vanilla bean paste
Method:
Preheat oven to 350. Butter two loaf pans and then sprinkle with bread crumbs. Tap out the extra.
Put all dry ingredients in a bowl and give it a stir. In another bowl, mix milk, eggs and vanilla with melted butter. Blend together and divide evenly between the two smallish loaf pans. Bake for 1 hour.
So you're sitting there wondering....dessert for 4....fast....kid friendly....no mess....no leftovers. Here's your answer: the one pan cookie.
(This also works if you have a mad craving for a cc cookie late at night.)
All done in one small pan. I used my smallest frying pan, it was about 6 inches in diameter. And I halved the original recipe. You could also double this and make it in a 10 to 12 inch frying pan. You just need to alter your baking time. I didn't add nuts and only had 1/2 a bar of dark, dark chocolate left over (I cut it into cc chip sizes), so that's why I only made half a portion. Trust me, it's easily enough for 4. It's a damn good cookie, too.
One Pan Chocolate Chip Cookie
From Sophistimom
Ingredients:
1/2 stick (4 tablespoons) unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon pure vanilla extract
1/2 egg
3/4 cup unbleached all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 cup chocolate chunks
Method:
Preheat oven to 350 degrees.
Melt butter in a 6 inch pan over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, about 5 minutes.
Whisk the egg (remember, I only used half an egg) and add to the butter and sugar mixture. Mix. Add flour, baking soda, and salt and stir carefully until smooth. Stir in chocolate chunks. Place in the oven for 15-20 minutes*, or until golden on the top and around the edges.
*Cooking time can vary depending on the amount you make. This recipe took exactly 20 minutes in my oven.
