Cooking Exceptionally With Gin Lee

Mom's chocolate swirl pumpkin bundt cake To make mom's eggless, chocolate swirl pumpkin bundt cake, you'll need one Betty Crocker chocolate swirl boxed cake mix and only three other ingredients. For her recipe, mom substituted pumpkin for the eggs. Mom's cake looks amazing, and it turns out super moist, without adding eggs! Ingredients: 1 Betty Crocker chocolate swirl cake mix  1 cup water ½ cup of cooking oil 1-15-ounce can of pumpkin Instructions: Preheat your oven to 350 degrees F. Prepare a bundt pan, by greasing it, then lightly dust it with flour. Shake any excess flour out of your bundt pan. In a mixing bowl, add your cake mix, cooking oil, water, and pumpkin. Mix at low speed with a mixer for thirty seconds; then bump the speed up to medium. Mix for about three minutes. If mixing by hand, stir for several minutes until your cake batter is well incorporated, and the batter is smooth. Remove eight to ten tablespoons of the cake batter and transfer it to a smaller ...

Mom's Holiday Cornbread This is my mother's signature cornbread recipe, which she always doubles to prepare her famous holiday cornbread dressing. Just take a look at this beautifully baked pan of cornbread—isn't it a sight to behold? Ingredients: 2 cups of self-rising corn meal mix 1 3/4 cups of milk, you can use, just water, buttermilk, or any type of non-dairy milk 1/4 cups of oil Notes: To make self-rising cornmeal mix, add 1 cup of cornmeal to 1 cup of self-rising flour. Stir well. Mom always doubles the recipe to make a big pan of cornbread for her Thanksgiving dressing. You can also add eggs to your cornbread batter if you desire. Instructions: First, grease an 8x8 square pan, unless you're doubling the recipe. If you're doubling it, use a 9x13 pan. You can also use a non-stick pan or parchment paper if you don't want to grease it. In a bowl, mix together the self-rising cornmeal mix, milk, and 1/4 cup of oil. Stir until just combined; don't overmix. ...