Delicio Recipe List

I've had this recipe so long I don't even remember where I got it. 2 cups Corn Chex cereal 2 cups Rice Chex cereal 2 tsp Italian seasoning blend 1 tsp parsley 1 tsp garlic salt 1/4 cup margarine, melted 3 lb skinless chicken pieces Paprika Preheat oven to 375 degrees. In a plastic bag, crush cereals together until the 4 cups are only 1 1/2 cups of crumbs. In a large shallow dish, combine the crushed cereal, Italian seasoning, parsley, and garlic salt. Place the margarine in a 13 x 9 x 2-inch baking pan; roll the chicken in the margarine. Remove chicken and dredge in the cereal crumb mixture. Return the coated chicken to the baking pan. Sprinkle paprika over the chicken. Bake 50 to 55 minutes or until lightly browned. 6 servings: Approximate per serving = 316 calories, 17 g carbs, 28 g protein Note: This is a good recipe for diabetics who like crispy chicken.  File photo used for reference only.

This recipe is from an old childhood friend. 2/3 cup yellow corn meal 2/3 cup milk 2/3 cup sifted flour 2 tsp baking powder 1/2 tsp salt 2 tbsp sugar 1/4 cup shortening or softened butter Soak cornmeal in milk for 10 minutes. Preheat oven to 400 degrees. In a medium mixing bowl, sift together the flour, baking powder, salt and sugar. Cut in the shortening until the mixture resembles dry corn meal. Add the cornmeal mixture and blend all together. Drop by teaspoonsful onto a greased cookie sheet. Bake at 400 degrees for about 10 minutes until lightly browned. Yield: 18 biscuits  Land O Lakes photo

1/2 cup mashed bananas 1 tsp lemon juice 1/3 cup butter or oleo 1 lb box powdered sugar 3 tbsp milk 1 cup coconut, toasted 1/2 cup chopped pecans Combine the bananas and lemon juice; set aside. Beat butter or oleo until creamy; add the powdered sugar, bananas and milk, beating until fluffy. Add additional milk if necessary. Stir in coconut and pecans. Add a drop of liquid yellow food coloring, if desired. Use to frost your favorite white, yellow, or banana cake.  I do not have a photo so used this clipart.

1/2 cup regular rice, uncooked 1 can whole kernel corn 1/4 tsp salt 1/8 tsp black pepper 2 cans (8-oz each) cans tomato sauce 3/4 tomato sauce can of water 1/2 cup chopped onion 1/2 cup chopped green bell pepper 3/4 lb ground beef, crumbled, browned, drained 4 strips bacon, cut in half 1/2 cup shredded cheddar cheese, if desired Preheat oven to 350 degrees. In a casserole dish, cover the bottom with the rice and add a layer of corn. Layer the ground beef over the corn; sprinkle with the salt and pepper. Layer the onion then bell pepper over the beef. Pour the tomato sauce and water over all. Layer the bacon over the top. Cover dish and bake in a 350 degree oven for 1 hour. Uncover and bake another 30 minutes. 10 minutes before end of cooking time, sprinkle with the cheddar cheese, if desired.

18 gingersnaps, crushed 1/2 cup crushed pineapple, well drained 8-oz pkg cream cheese 2 tbsp mayonnaise 8 canned pear halves 8 lettuce leaves 1/2 cup sugar 3 tbsp lemon juice 1/2 cup orange juice 1 egg, beaten 1/2 cup whipping cream, whipped 1/3 cup finely chopped pecans, optional In a medium mixing bowl, combine the gingersnaps, pineapple, cream cheese, and mayonnaise. Place each pear half on a lettuce leaf on the serving platter. Stuff the pear halves with the gingersnap mixture and chill while preparing the remaining ingredients. In the top of a double boiler, mix together the sugar, lemon juice, orange juice, and egg. Cook over hot water until thickened. Remove from heat and allow to cool. When the mixture is cooled, mix with the whipped cream. Pour over the stuffed pears before serving. Sprinkle tops with the finely chopped pecans, if desired.  I did not have a picture of this recipe so used this little cartoon "stuffed" pear.

Baked beans were never my thing.  But I have noticed that its a staple in most buffet breakfast places I have visited.  My kids seem to like it and so does my husband so I wanted to make a spicier version of baked beans. After a few attempts, I have my version of baked beans with the addition of tuna as well, its Maldives we Maldivians cant seem to eat without it.  You can make this without the tuna as well. The great thing about this recipe is its a good store cupboard staple.  Well, my kitchen always has the basics such as onion, garlic, and scotch bonnet pepper, along with the spices and of course canned tuna. A can or two of baked beans is always in the cupboard for emergencies. I know some of you might not be able to get some curry leaves then substitute with some coriander leaves. It might not taste the same but still gives a more curry taste compared to other herbs. Yield: 4-6 Author: Nammi Print Recipe  Spicy baked beans with tuna Prep time: 10 mins...

An old recipe from my childhood. This recipe is for large crowds. One recipe of this punch will serve 125 people. 5 lbs sugar 2 gallon water 4 cans (46-oz each) pineapple juice 4 large cans frozen orange juice 4 bottles (2 liters each) ginger ale 1 gallon lime sherbet In a Dutch oven or stockpot over medium heat, dissolve the sugar in the water. Bring mixture to a boil; remove from heat and allow to cool. Add the pineapple juice and orange juice; mix well. Chill punch thoroughly and also keep ginger ale in the refrigerator. Just before serving, stir in the ginger ale and add the sherbet.  Note: File Photo

This recipe is from the neighborhood where my school was located. (My elementary, junior high, and high all in one building!) 4 medium zucchini 1/2 lb sausage, crumbled, fried, and drained 1 onion, chopped 1/2 cup fine bread crumbs 1/4 cup tomato sauce 1 beaten egg 1/4 tsp salt 1/4 tsp dried thyme 1/4 tsp dried oregano 1/4 tsp pepper Parmesan cheese for topping Preheat oven to 350 degrees. Leave zucchini whole and cook in boiling water for 10 minutes. Remove zucchini from water and allow to cool enough to handle. Cut zucchini in half lengthwise and scoop out the centers. Combine the sausage, onion, bread crumbs, tomato sauce, egg, salt, pepper, thyme, and oregano. Mix together well and stuff the zucchini with the mixture. Top with as much Parmesan cheese as desired. Bake at 350 degrees for 20 minutes. From a Food Network photo.

1 pkg active dry yeast 1/4 cup warm water (110-115 degrees) 1/2 cup warm milk " " " 1/4 cup Butter Flavored Crisco Shortening 1 egg 2 tbsp sugar 1 tsp salt 2 1/2 to 3 cups all-purpose flour In a large mixing bowl, combine the yeast and water. To the mixture, add the milk, shortening, egg, sugar, salt and 1 1/2 cups of the flour. Beat on low speed of an electric mixer for 3 minutes. Gradually mix in enough remaining flour to make dough easy to handle. On a well-floured board or flat surface, knead dough for 5 minutes or until smooth and elastic. Add additional flour to the board as needed during the kneading process. Shape the kneaded dough into a ball. Place in a greased bowl and turn dough over completely. Cover with a kitchen towel and let rise in a warm place until doubled in size. This will take about 1 hour. Punch down the dough and form into desired shape. (When making the dinner rolls, you may omit the kneading if you wish.) To make ...

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This is an old recipe from my childhood. 1/4 cup butter 1/2 cup corn syrup 3/4 cup sugar 4 cups popped corn 1 cup unsalted peanuts In a 2-quart heavy-duty saucepan, combine butter, syrup, and sugar. Cook mixture, stirring occasionally, until it comes to a boil. Reduce the high slightly and continue cooking to 260 degrees on a candy thermometer. Put popcorn and nuts in a large glass bowl and stir to mix well. Pour candy mixture over popcorn and nuts; mix well. Butter hands and form mixture into small bite-sized balls.  This is a file photo for reference.

This recipe is from an old childhood acquaintance. I have not tried it myself since I am diabetic. 1 box yellow cake mix 1 box instant coconut pudding and pie filling mix 4 eggs 1 cup water 1/2 cup oil 1 box poppy seeds Preheat oven to 350 degrees. Mix all ingredients together and pour into 2 greased and lightly floured loaf pans. Bake at 350 degrees for 45 to 50 minutes. Note: This is a file photo.

This recipe is from an old newspaper clipping. DOUGH: 1 1/2 cups all-purpose flour 1 tsp baking powder 1 tsp salt 1/2 cup shortening 1/2 cup milk Stir together the flour, baking powder and salt. Cut in the shortening to form a crumb-like mixture. Blend in the milk to make a dough. Roll out on a floured surface to form a rectangle about 9 x 13-inches. FILLING: 3 cups fresh blackberries, divided 2 cups water 1 stick butter 1 1/2 cups + 2 tbsp sugar In a small bowl, crush 1/2 cup of the blackberries and set aside. Melt the butter in a 9 x 13-inch baking pan. Mix the remaining 2 1/2 cups blackberries with 1 1/2 cups of the sugar. Spread mixture over the dough and roll up jellyroll style rolling from the long side. Cut roll into 1-inch slices. Place slices over the butter in the baking pan. Pour the crushed berries/water mixture over the slices. Sprinkle the remaining 2 tablespoons of sugar over the top. Bake at 375 degrees for 45 minutes to 1 hour until lightly browned....

These Chicken Parmesan Sliders are an easy recipe made with fried chicken tenders, tomato sauce, and lots of cheese! Sliders are one of my favorite things to make because you can take almost anything and turn it into a simple bite-sized sandwich that is perfect for feeding a bunch of hungry guests�.or just one hungry family!  I have a list a mile long of awesome slider ideas and so far I�ve made Philly Cheesesteak Sliders, and easy, cheesy, Meatball Sliders. Both were huge hits with my friends and family so the bar was set pretty high when I came up with my latest slider creation, Chicken Parmesan Sliders. Ingredients : 1 Slider buns 1 lb Breaded Chicken Tenders * *These should be cooked already** (weight is approx.) 2 c Pasta sauce 2 c Mozzarella cheese , shredded 1/2 c Parmesan cheese , shredded 3 tbsp Butter , melted 1 tsp Garlic powder (more to taste) 1 tsp Italian seasoning Instructions : Preheat oven to 350�F. Place the bottom half of the slider buns in a greased casserole di...

Donut muffins are a super soft, homemade muffins that are easy to make! These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar! Yep. I�m that person that will take a donut that�s all soft, and buttery, and rolled in cinnamon sugar over a glazed donut any day of the week! I mean, is there anything more satisfying than licking off all that cinnamon sugary goodness that gets stuck to your lips? Not really, guys. Not really! Cinnamon Sugar Donut Muffins - Donut muffins are a super soft, homemade muffins that are easy to make! These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar! Ingredients : FOR THE MUFFINS: 0.45 Cups All Purpose Flour 0.15 Cup Granulated Sugar 0.45 Teaspoons Baking Powder 0.04 Teaspoon Salt 0.15 Teaspoon Ground Cinnamon 0.08 Teaspoon Nutmeg 0.3 Teaspoon Vanilla Extract 0.3 Large Egg 0.15 Cup Milk 0.1 Cup Butter, Melted and Cooled FOR THE TOPPING: 0.1 Cup Granulated Sugar 0.6 Teaspoons Ground Cinnam...

These cookies are a favorite. Sweet, rich, chewy, chocolatey deliciousness in every-single-bite. They hit all the right spots! C even said they�re one of the best cookies I�ve ever baked, and that�s a BOLD statement; that man has eaten a lot of cookies! What happens when a cookie and a brownie meet? Chocolate Chip Brownie Swirl Cookies. Also known as Brookies by some! These cookies are the best of both worlds. Ingredients : *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough. For the Chocolate Chip Cookie: 1 and 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon flaky sea salt (regular salt will work in a pinch) 7 tablespoons unsalted butter, at room temperature 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla 1 large egg 3/4 cup semi-sweet chocolate chips For the Brownie Cookie: 6 tablespoons unsalted butter, melted 1/2 cup semi-sweet chocolate chips, melted 1 cup all-purpose flour 2 tablesp...

With tender and buttery pie crust, sweet pumpkin filling, and a spicy cinnamon sprinkle these Keto Pumpkin Pie Twists will become your new fall tradition! These Pumpkin Pie Twists at Deliciously Sprinkled looked so good that I had to come up with a healthy version. It is pumpkin season after all. I just got down my fall decorations from the attic and put pumpkins on the steps leading up to the front porch. Dough Ingredients: 8 oz mozzarella shredded or cubed 2 oz cream cheese 1 egg 1/3 cup almond flour 1/3 cup coconut flour 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener 1 tsp vanilla 1 tsp baking powder Filling Ingredients: 1/2 cup pumpkin 3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg optional Cinnamon Topping: 1 tbsp Trim Healthy Mama Gentle Sweet or my sweetener 1 tsp cinnamon coconut oil spray or butter Instructions : Preheat oven to 350. Mix together the pumpkin filling ingredients. Set aside. Combine the cinnamon topping ...

This Cranberry Christmas Cake is one of those recipes that is an instant favorite every single time someone new tastes it. Tart cranberries, sweet buttery cake, and a fantastic texture all combined to basically beg me to eat another piece. T�rt fresh cr�nberries �nd sweet buttery c�ke �re perfectly combined in this popul�r Christm�s dessert! Ingredients : 3 eggs 2 cups sug�r 3/4 cup butter softened 1 te�spoon v�nill� 2 cups �ll-purpose flour see note below for gluten-free �ltern�tive 12 oz fresh cr�nberries Instructions : Prehe�t oven to 350 degrees. With � mixer, be�t the eggs with the sug�r until slightly thickened �nd light in color, �bout 5-7 minutes. The mixture should �lmost double in size. The eggs work �s your le�vening �gent in this recipe, so do not skip this step. This mixture should form � ribbon when you lift the be�ters out of the bowl. �dd the butter �nd v�nill�; mix two more minutes. Stir in the flour until just combined. �dd the cr�nberries �nd stir to mix throughout. ...

This beer �nd horser�dish beef stew is the definition of pure comfort food! Cooking it in the slow cooker m�kes for the most tender pieces of beef �nd veggies with � rich, silky s�uce! INGREDIENTS : 2 - 2 1/2 lbs boneless chuck roast, trimmed and cut into 1-2 inch pieces 1 1/2 tsp kosher salt 1 tsp black pepper 2 Tbsp vegetable oil 12 oz dark stout beer (I usually use Guinness) 3 cups beef broth 3 carrots, peeled and cut into 2 inch pieces 2 parsnips, peeled and cut into 1 inch pieces 1 1/4 lb baby Yukon gold potatoes, halved or quartered 1 yellow onion, diced 5 cloves garlic, minced 2 tsp fresh sage, minced 2 Tbsp beef base (better than bouillon) 2 Tbsp tomato paste 1-2 Tbsp prepared horseradish 1 Tbsp softened butter 1 Tbsp all purpose flour INSTRUCTIONS : Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowd...

Soft and chewy Butterfinger Cookie Bars with a light, creamy Butterfinger frosting. It�s no secret that I totally have a thing for cookie bars. You skip all the scooping, rolling, and chilling, that often comes with making a batch of cookies, and instead, you press all of the dough into one pan, to make �bars� instead. The possibilities for cookie bars are endless. These are some of my favorites. These butterfinger cookie bars are HEAVENLY. The dough is kind of like a blondie. (Have you had blondies before? They are a non-chocolate version of a brownie). Thick, soft and chewy. Plus, you add 2 cups of chopped butterfinger bits into the batter, too. And if the cookie bars were not delicious enough plain, you top them with a light, fluffy buttercream frosting that also has chopped butterfinger bits in it. WOW. WOOOOOWWW. These were SO GOOD. Ingredients : 1 cup butter 1 cup light brown sugar 1/2 cup granulated sugar 1/2 teaspoon vanilla extract 2 large eggs 2 1/2 cups all-purpose flour 1 ...

Lemon Meatballs w�th Tah�n� �s my favor�te meatball rec�pe. �f you l�ke the taste of tah�n�, l�ke � do, you'll love th�s meatballs d�sh. INGREDENTS: 650 g extra lean ground beef 1/3 cup pla�n dry bread crumbs 1 med�um on�on, grated 3 garl�c cloves, m�nced vegetable o�l 1 egg 1 cup f�nely chopped fresh c�lantro 1/4 cup f�nely chopped fresh bas�l zest of 1 lemon 1/2 cup coarsely chopped walnuts 3/4 teaspoon ground c�nnamon 1 1/4 teaspoons ground cardamom 3/4 teaspoon turmer�c powder salt and pepper to taste For tahini sauce: 1/2 cup tah�n� 4 tablespoons lemon ju�ce (or more depends on your taste) salt water INSTRUCTIONS: Place the ground beef, on�on, garl�c, bread crumbs, egg, c�lantro, bas�l, lemon zest, walnuts, c�nnamon, cardamom, turmer�c, salt and pepper �n a large bowl.  M�x everyth�ng together us�ng your hand, unt�l well m�xed. Shape the meat m�xture �nto small meatballs. .......... ............... full instructions :  cookingandcooking.com

These quick and easy turnovers are made with puff pastry and stuffed with strawberries and cream cheese. These Strawberry Cream Cheese Turnovers make a perfect breakfast or dessert! Do you remember these apple turnovers I posted a while back? Ever since I posted them, I�ve been thinking of new ideas for turnovers. With spring just around the corner, I felt like a berry version was in order.So I made a strawberry turnover and then stuffed it with a cream cheese filling. Because it�s a proven fact that cream cheese makes everything better. At least it does for me. The turnovers are actually pretty easy to make since they start with frozen puff pastry. I love to keep some puff pastry on hand in my freezer for times when I need it, it�s seriously amazing! While it�s thawing out is the perfect time to get the filling ready to go. The filling starts with a mixture of strawberries, a little sugar, and a bit of cornstarch to thicken up the mixture as it bakes. I�ve made these turnovers ...

2 lbs red cabbage 1/4 lb margarine 1/2 cup chopped onion 1/2 cup red wine vinegar 4 tbsp brown sugar 1 tsp salt 1/2 tsp pepper Shred cabbage and soak in very cold water for 30 minutes; drain. Place drained cabbage in a large saucepan and add vinegar, onion, salt and pepper. Cover the pan and bring cabbage to a boil. Lower the heat and simmer until the cabbage is just tender, stirring often. Add the margarine and sugar, stirring well to melt.

Boho Holiday Giveaway 2018 If you don�t have a KitchenAid stand mixer, you�re missing out on one of the most useful and durable pieces to own. We�re giving away a 5 qt. KitchenAid Artisan stand mixer in candy apple red, just in time for the holidays!  Click on the rafflecopter below to enter to win. The more options you complete, the more chances you have of winning.  The only mandatory option is to leave a comment below the post - We want to know what you would do with the mixer - keep it or give it to someone special for the holidays? Good Luck, and Happy Holidays from the Boho Tribe! You can use your KitchenAid mixer to make my  Williamsburg Orange Cake !  This cake is incredibly moist. The directions took me by surprise, but it is a very old recipe. Use you own judgement or follow my revised directions at the bottom. My family went to visit my (Great) Uncle Perry in Virginia every summer, and we went to Williamsburg, Virginia as often as we could while there! For...

Jean was a great cook and mother in the area where I grew up in the 1950s. 1 unbaked 9-inch pie shell 1 cup brown sugar 1 cup white sugar 1/2 cup flour 1 tsp cinnamon pinch of salt 1/2 cup half-and-half cream milk Preheat oven to 450 degrees. In a medium mixing bowl, mix together the brown sugar, white sugar, flour, cinnamon, and salt; gradually add the cream. When mixture is well blended pour into the pie shell. Add enough milk to fill the shell, if necessary. Bake at 450 degrees for 10 minutes then reduce the heat to 350 degrees and bake for another 30 minutes. Note: To keep crust from becoming too brown, you can cover the crust edges with foil and remove the last 5 to 10 minutes of the baking time. You can see how much I have used her cookbook, it has lost its cover!

This is another old recipe from my childhood. 1 cup pecans, chopped fine 1/2 cup butter, softened 1/4 tsp lemon peel 3/4 cup sugar 1 egg, beaten 2 1/2 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 8.5-oz can crushed pineapple, undrained 1/4 cup milk Preheat oven to 350 degrees. Butter a 9-inch loaf pan; add 1/4 cup of the pecans and shake around in pan to coat. Lightly sprinkle these nuts with a pinch of sugar. Set pan aside. In a medium bowl,blend together the butter and lemon peel; beat in sugar and add egg. Sift the flour, baking powder and baking soda into the sugar mixture alternately with the pineapple. Add the milk and mix well. Stir in the remaining nuts and pour batter into the prepared pan. Bake at 350 degrees for 50 minutes.  Note: File Photo

This recipe is from an old newspaper clipping. 1 cup butter 3/4 cup granulated sugar 3/4 cup brown sugar 2 eggs 1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 2 cups flour 1 bag (12-oz) semi-sweet chocolate chips 1 bag Bits O Brickle 1 cup shredded coconut 3/4 cup chopped pecans Preheat oven to 400 degrees. Lightly grease a 9 x 12-inch glass baking dish; set aside. In a large bowl, cream butter, granulated sugar, and brown sugar together. Add eggs and vanilla to the sugar mixture and mix until fluffy. In a small bowl, combine the salt, baking soda, and flour. Add chocolate chips, Bits O Brickle, coconut, and pecans. Bake at 400 degrees for 10 to 12 minutes. Do not over bake! Center of bars will look very soft. Allow to cool completely in the pan before cutting into squares.    I posted the picture below to keep from getting dozens of posts asking, "What is Bits O Brickle"!

This is another old recipe from my childhood in Southern Indiana. 2 cups sugar 1 tsp prepared mustard 2 tbsp flour 1 tsp salt 1 tsp pepper 3 eggs, lightly beaten 2 tbsp butter 1 cup vinegar 1 cup boiling water In a large saucepan, stir together the sugar, salt, pepper, and flour; add mustard. Add the butter and vinegar; stir to moisten. Add 1/4 cup of the boiling water and stir. Turn heat to low and add the eggs. When eggs are mixed in well, slowly add the remaining boiling water and increase the heat to boiling. Boil for 5 minutes, stirring occasionally. Makes one quart of mayonnaise and may be kept in the refrigerator indefinitely. Note: This is a file photo used for reference only.

This is a recipe from one of my mother's PTO friends when I was a kid in school (in the 1950s, but don't tell!) Both this lady and my mother have been gone for years but we still enjoy many of the foods they used to make. 1 1/2 cup herb seasoned stuffing 2 cups milk 1 1/2 lb ground pork 1 1/2 lb ground ham 1/2 cup chopped onion 1/4 tsp salt Soak the stuffing in the milk for 5 minutes. Add the ground pork, ground ham, onion and salt. Pack lightly into a loaf pan. Bake at 350 degrees for 1 hour and 15 minutes. Spoon off the drippings. TOPPING: 1 cup orange marmalade 2 tbsp cider vinegar 1 tsp dry mustard 1/4 tsp cinnamon Combine all topping ingredients in a small bowl until well blended. Spread over the hot ham loaf and return loaf to the oven. Bake another 10 minutes. Let loaf stand for about 10 minutes before cutting.  Note: File Photo

This is an old Southern Indiana recipe. 3 cup shredded zucchini 1 cup Bisquick 1/2 cup chopped onion 1/2 cup Parmesan cheese 1/2 tsp salt 1 tsp oregano dash of black pepper 1 clove of garlic, minced 1/2 cup oil 4 eggs, beaten Mix all ingredients together in a large bowl. Spread mixture in a 9 X 13-inch baking pan that has been lightly greased. Bake at 325 degrees for 25 minutes or until golden brown. Cut into squares then cut each square in half diagonally.   Note: File Photo before cutting into triangles.

The first time I saw this cake being made was in a Loraine Pascale's cooking show. I  never realized it was such an easy recipe. The boys love to make this with me although the finished result isn't as neat but still has the wow effect. I love slicing into the cake and taking the first slice and still get excited when I see the dark brown and white lines. The recipe is taken from Lorraine Pascal's website here . I have searched all over youtube for the video but couldn't find one. When building the cake, start with a spoonful of vanilla, in the middle of the baking tray, then drop a chocolate batter spoon full in the middle of the vanilla batter.  Continue like this till all the batter is used up Yield: 10 slices Author: Nammi Print Recipe Zebra cake Prep time: 1 hour C ook time: 45 mins T otal time: 1 hour and 45 mins Favorite with my kids. Best to slice in front of guests for extra effect. Ingredients: 250 ml sunflower or corn oil 250g caster sugar ( or use regula...