Lindas Cake Recipes

Steps:

• Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
• In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
• Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
• In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
• When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.

Steps:

• Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined.
• Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.
• Remove from the refrigerator and form into 12 patties.
• Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.

Steps:

• Prepare cake mixes and bake according to directions on box, using 2 9x13" pans. Let cool completely.
• Prepare pudding mix according to package directions. Once cooked, cover bowl with saran wrap, and chill in refrigerator, until ready to assemble cake.
• Place Vanilla sandwich cookies in a heavy duty Zip-lock plastic bag, and roll with a rolling pin until cookies are crumbled.
• Set aside 1/4 cup of the cookie crumbs. Add a few drops green food coloring to the 1/4 cup crumbs, and mix with a fork.
• Remove the cakes from their pans, and crumble into a lg. bowl.
• Toss cake with 1/2 the remaining vanilla cookie crumbs, and the chilled pudding. You probably won't need all of the pudding.
• Mix gently with the cake crumbs until evenly moist.
• Put mixture into a NEW litter box that has been lined with plastic wrap.
• Unwrap the tootsie rolls. Place 3 of them in a microwavable dish, and heat on LOW until soft and pliable, checking every 30 secs. Taper the ends of the tootsie rolls, rolling them between your palms and curving slightly, to make them look like pieces of poop.
• Repeat with remaining tootsie rolls, heating them 3 at a time. Bury some of them and you can place a few on top too. Sprinkle some of the ones on top with cookie crumbs.
• Sprinkle the other 1/2 of cookie crumbs over top of the cake.
• Scatter the green cookie crumbs lightly over the top (this resembles the colored granules in some brands of kitty litter).
• Dip the scoop in the box, and your ready to scoop and eat!