1 6 OF 2 3 RECIPES
44 EASY 3-INGREDIENT RECIPES - TASTY
Featuring 3 Ingredient Peanut Butter Cookies, 3-ingredient Easy Creme Brulee, 3-ingredient Peanut Butter Cereal Bites, Chocolate Hazelnut Mug Cakes, Mini Apple Crisp Skillets , Cookies And Cream Mousse , Whiskey Peach, Tequila Raspberry, Vodka Blackberry, Rum Orange, 3-Ingredient Chili-glazed Salmon, Cheesy Garlic Broccoli, 3-ingredient Teriyaki Chicken, Butter Parmesan Corn, 3-ingredient Mac & Cheese, Honey-Roasted Carrots, 3-Ingredient Banana Oat Smoothie, 3-ingredient Pancakes, 3-Ingredient Flourless Chocolate & Blueberry Banana Muffins, 3-ingredient Breakfast Cookies, 3-ingredient Chocolate Avocado Smoothie, Cloud Bread, Chocolate Liquid Nitrogen Ice Cream, Vanilla Liquid Nitrogen Ice Cream, Strawberry Liquid Nitrogen Ice Cream, Banana Liquid Nitrogen Ice Cream, Cookies ‘n’ Cream 3-ingredient Fudge, Peanut Butter Chocolate 3-ingredient Fudge, Dulce De Leche Swirl 3-ingredient Fudge, Chocolate Walnut 3-ingredient Fudge, 3-Ingredient Hazelnut Brownies, 3-Ingredient Cookies ‘n’ Cream Ice Cream, 3-Ingredient Chocolate And Peanut Butter Fudge, 3-ingredient Chocolate-Strawberry Braid, 3-ingredient Chocolate Cereal Treats, 3-ingredient Peanut Butter Cups, 3-ingredient Cookies & Ice Cream Pie, 3-ingredient Strawberry Icebox Cake, Pigs In A Blanket, BBQ Chicken Tenders, Egg Roll Mozzarella Sticks, Jalapeño Poppers, 3-ingredient Cookie Butter Cakes and Caramel Banana Crepes
Provided by Teddy Villa
1-2-3-4 CAKE RECIPE | EPICURIOUS
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name—1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs.
Provided by James Beard
Yield Makes one 3-layer cake; 12 servings
Number Of Ingredients 14
Steps:
- Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour.
- Sift the flour, baking powder, and salt together. Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute. Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more. As the sugar blends in it will change the color of the butter to a much lighter color, almost white.
- Whisk the egg yolks in a small bowl until they are well blended. Gradually beat into the butter mixture, mixing well after each addition. With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed. Beat in the vanilla. In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks. Do not overbeat until they are stiff and dry. Fold the whites into the batter.
- Pour and scrape the batter into the prepared pans, dividing it equally among them. Give the filled pans a little knock on the countertop to level the batter. Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center. Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up.
- Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other. Let the cake cool.
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I love salmon, but my husband doesn't. So I combined flavors I knew he liked to create this recipe, and now it's the only salmon recipe he will eat. It’s so easy and only requires a handful of ingredients. —Nicole Clayton, Prescott, Arizona
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Reviews 3
Total Time 15 minutes
Category Dinner
Calories 322 calories per serving
- In a small bowl, combine the oil, soy sauce, mustard and garlic. Pour half of marinade into a shallow dish. Add the salmon and turn to coat. Cover; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., Drain fish and discard marinade. On a greased grill rack, grill salmon, covered, over high heat until fish flakes easily with a fork, 5-10 minutes. Drizzle with reserved marinade. If desired, sprinkle with green onions.
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