Does your family eat lamb for Easter dinner? Have you always wanted to try making lamb, but don’t know where to start? Arlene is here to help! In this classic Easter special from 1994, she’s making roast leg of lamb, browned potatoes, cauliflower polonaise, fresh fruit salad and jelly bean Easter cake. It all looks delicious!
While Easter dinner with family and friends can be a lot of fun, always remember the true meaning of the holiday, the celebration of our risen Lord and Savior, Jesus. And as Arlene always said, remember to go to church on Sunday!
Note: We were unable to find the original cake recipe from this episode, so we substituted one from a later episode. The Easter bread recipes can be seen in this episode.
Easter Leg of Lamb
A classic Easter dinner dish, that looks beautiful and tastes even better.
Ingredients
- 2 cloves garlic, minced
- 1 Tbsp paprika
- 2 tsp salt
- 1 1/2 tsp dried rosemary
- 1/2 tsp pepper
- 1 leg of lamb (5-6lb)
- 1 jar orange marmalade (18 oz)
- 8 large potatoes, peeled and cut into quarters
Instructions
- Preheat oven for 350 degrees.
- Combine first 5 ingredients in a bowl. Stir well and set aside.
- Trim all fat from lamb. Make 12 deep slits on outside of lamb. Rub paprika mixture Into slits and over entire surface of lamb. Place on a rack in a roasting pan. Insert meat thermometer, making sure it does not touch fat or bone.
- Bake uncovered in preheated oven for 45 minutes. Spoon orange marmalade over entire surface of lamb. Bake an additional 1 hour and 15 minutes or until meat thermometer registers 160 degrees (medium), basting frequently with orange marmalade. About 45 minutes before meat is done, sprinkle the potatoes with 1 teaspoon salt.
- Place potatoes around meat. Roast until fork-tender, brushing with drippings. Place potatoes and meat on platter. Let stand 15 minutes before carving lamb. Makes 8 servings. Enjoy!
- Note: The pan drippings can be used as a base for the gravy, or mint jelly is a nice accompaniment for leg of lamb.
Cauliflower Polonaise
A unique way to serve cauliflower for a fancy occasion.
Ingredients
- water
- 1 head cauliflower, rinsed, cleaned and cored
- salt
- 2 Tbsp butter
- 1/2 cup fresh bread crumbs
- 1 hard boiled egg, chopped
- 1 Tbsp chopped parsley
- 1 Tbsp lemon juice
Instructions
- In a 5-quart saucepot over medium heat, in 1-inch boiling water, heat cauliflower and ½ teaspoon salt to boiling. Reduce heat to low. Cover and simmer 1 O to 15 minutes until cauliflower is fork tender. Drain well. Place whole cauliflower in serving dish.
- Meanwhile, in 1-quart saucepan over medium heat, melt butter. Stir in crumbs and cook, tossing lightly until golden. Stir in egg, parsley, juice and 1/4 teaspoon salt. Sprinkle mixture over cauliflower. Makes 6 servings. Enjoy!
Tropical Fruit Salad
The presentation for this is so pretty.
Ingredients
- 1 fresh ripe pineapple
- 2 cans tropical fruit (15 oz each)
- 1 banana, sliced
- 1/2 pint fresh strawberries
- 1 kiwi, peeled and sliced
- Leaf Lettuce
Instructions
- Slice pineapple in half keeping green top attached. Cut out pineapple in chunks and place in large bowl. Wrap and refrigerate hollowed out pineapple shells.
- Add rest of ingredients to bowl with pineapple and mix well. Refrigerate fruit salad until ready to serve.
- To serve, cover serving platter with leaf lettuce and place pineapple halves in opposite directions. Spoon fruit salad into the shells and garnish with large strawberries. Makes 8 servings. Enjoy!
Easter Basket Cake
This cake is colorful and so much fun!
Ingredients
- 2 9 inch cake layers, baked, any flavor
- 1/4 cup flour
- 1 cup milk
- 1 cup butter, softened
- 1 1/4 cups powdered sugar
- 1/2 tsp almond extract
- 1 cup flaked coconut
- Green food color
- Jelly beans
Instructions
- Stir together flour and milk in 1 quart saucepan until dissolved. Cook over medium heat, stirring constantly, until thickened (4 to 5 minutes). Cool completely.
- Combine butter, powdered sugar and almond extract in small bowl. Beat at medium speed, scraping bowl often, until creamy. Add cooled flour mixture. Continue beating until fluffy.
- Place 1 cake layer on serving platter; spread with 3/4 cup frosting. Place second layer on top of frosted layer. Frost top and sides of cake. Sprinkle top and sides of cake with 3/4 cup flaked coconut. Tint remaining coconut with green food color. Form nest on top of cake with green coconut. Before servings, fill nest with jelly beans. Makes 16 servings. Enjoy!
- Note: If you don't have time to make the icing, canned icing will work also. Just soften it so it spreads easily. Also, you may use Cool Whip over the entire cake and proceed as directed. Just remember the Cool Whip cake MUST be refrigerated.
Transcript
- Well, let me be the first to say a very blessed happy Easter to you. You know, it’s not gonna be but just a couple of days until we’ll be celebrating one of the most wonderful holiday times that there ever was. I guess outside of Christmas, this particular holiday because we celebrate the birth of Christ at Christmas. But what he did and what Easter commemorates is so many more times important to each of us because it’s something going on and on and on down through the ages of time. We celebrate the death and the resurrection of our savior, the Lord Jesus Christ. I can never think about this time of year without thinking about my dad because my dad loved flowers. He could plant anything and it would grow. He’d say, “Arlene, the most beautiful time of the year “is spring, because the ground that has been “laying dormant and dead all winter long now, “with God’s help, starts to produce some of the most “beautiful, fragrant flowers.” And one that was always at our house, even as a kid, and of course, since Paul and I are married. This is a hyacinth. This is the most fragrant, this and the lily, are the Easter flowers. And I love this smell because this small little plant can permeate the whole first floor of your house. It has just a strong, pungent odor. And don’t these colors, the pinks, the pastels, remind you of Easter? That’s what Easter is all about to me. Getting prepared. It’s a celebration. You say, “Well, should we celebrate the Easter Bunny?” And all of that you know, as long as you’re celebrating the real meaning and you have entered into a personal relationship with that savior, Jesus that we’re talking about, these other things are but minor things. And I think any day that we celebrate something, it should be a celebration of family and togetherness, of good food, and just a time of sharing with all the other members of your family. Well today, that’s exactly what we’re preparing. We’re making a buffet dinner, an Easter Sunday buffet treat for you and your family and the main course is the roast leg of lamb. And we’ll be right back to begin in just a minute. Stay with us. Here’s today’s At Home Hint. To color coconut, place the coconut in a Ziploc bag. Add a few drops of the desired food coloring, close, and squeeze the bag until evenly tinted. If you’ve got a helpful hint you’d like to share with us, we want to hear from you. Send your hint to At Home Hints CTV, Wall, Pennsylvania, 15148 dash 1499. Well, the main course is this leg of lamb. If you’ve never done a leg of lamb before, it’s not a big procedure, it’s not hard. Lamb is sometimes, people say, “Oh, I don’t like the taste of lamb.” Don’t knock it until you try it. I think it’s a, to me this is like a special dinner treat. You wouldn’t or couldn’t afford it because they are a little expensive. But Foodland has a beautiful variety of leg of lamb, especially this time of the year is when you want to prepare it. This has a piece of skin that’s call the fell, F-E-L-L, and when you get yours home, you’re going to want to trim that off. It also has some of the stamp from the US Department of Agriculture and the foods, and the meats, you know, those guys are always watch dogging for us. Well, they always put their stamp on it and I don’t like ever for that to be on the meat. So I try to trim it. Now, you don’t want to trim all the fat because it’s going to be very dry if you do that. But where there’s a big clump or, where there’s a lot of it, trim it back. There is some bone. Let me show you. This is called the leg of lamb. Now, this is what I’ve trimmed off of this so far. See there? There is some bone in there, but that’s okay because it’s tasty, tasty meat. Once you have it trimmed pretty well like that, you’ll discard the fat. There’s nothing you’re going to do with that because that’s, you don’t need that. Now you’re going to take a knife and you’re gonna pierce this every, oh, few inches, because what we’re gonna do, I think I’m gonna need a sharper knife here. What we’re going to do is, there we go, we’re gonna mix the seasoning that we’re going to put on this to season lamb. And one of the best things that you can season lamb with is garlic, it’s wonderful. What we have here is some paprika, we get these out of my dish so I can mix them for you. So about a good tablespoon of paprika, we have about one and a half teaspoons of dried rosemary. That comes in the spice section. A couple teaspoons of salt, ground black pepper, and this is about two to three cloves of minced garlic. And that’s in that little mincer, okay? Mix those together. Now what we’re going to do with this is we want to rub this all over the top part of this leg of lamb because this is what’s going to make it really fragrant. I might suggest at this point, let’s go ahead and put it in our roaster, alright? If you have a rack, put it on a rack, if you don’t, don’t worry about it. It’s better on a rack though. Now, I’m going to, in those slits that you’ve made, you’re just going to mash it down. All over the surface of this leg of lamb. And that flavor, that rosemary, is gonna permeate that meat down deep because of the slits. The juices will carry the taste of the garlic and the rosemary, and every, all the other things, the pepper, everything else that we have mixed together here. You don’t have to do the underside, just do the top side. Come on, you know, this is a challenge. Don’t go for the old same old ham that you always make or roast that same turkey. Do something a little bit different this time, all right? This is gonna go into the oven at 350 degrees for the first time, because you’re gonna stop at different times, for 45 minutes. Then you bring it out, then you’re gonna baste it with orange marmalade. Just take your spoon, spoon it over the top, back in the oven for about another hour and 15 minutes. The thing you’re gonna want to place in here though, if you don’t have one, you need to get one, this is a food thermometer, or meat thermometer. You’re gonna put it, plunge this into the meat not by the bone, you don’t want to hit the bone. You want it in the meatiest part of this lamb when you push it down in, and it goes in easily and you’re not hitting anything, like you’re not, it doesn’t feel like you’re hitting the bone, that’s where you want to put that. Bake that for an hour, for 45 minutes, put the marmalade on, then every 15 minutes, keep basting it with the drippings. The last 45 minutes, you’re gonna take your potatoes. And this is about 12 small those little red potatoes are fine, or just cube up some potatoes. Drain the water off, put a little bit of salt on the potatoes, and lay them around this leg of lamb. And I’m gonna tell you, you’re talking about a treat, this is something you’re gonna want to try for your family. I have one already prepared. At the end of the program, we’re gonna be sharing it with you, okay? Well, we need some accompanying dishes to go with our leg of lamb. And I always like I really, really like something like a either asparagus or the greens because this time of the year, we’re starting to get good, fresh vegetables, and they taste wonderful. It’s a little different than the winter vegetables. So, I thought how about a nice head of cauliflower? And we have it here in our steamer. We have not made it into the little flower parts. This is one whole head of cauliflower. We’re not cutting it up, placing it in our steamer. We’re gonna steam it for, until it’s really nice and tender because when we prepare it, we’re gonna make a topping for it called polonaise. This is going really good. You would steam that for, I would say about 12 to 15 minutes, depending on how large the cauliflower is. Remember now, you don’t want to cut that up. You want to leave that whole and when you use your steamer, the water should come right to the bottom of the steam pot. See, I want to show you this, there’s your outer pot, here’s the inside. The water is just below the surface of this steamer pot. It should not touch the foods or the bottom of the colander that’s holding the food. Let that steam, let the steam build up, the lid has to fit good tight so that the steam will stay there. And let it go for about 12 to 15 minutes. It has to be nice and soft when you go to cut it. Well, one of the other things that we’re gonna be making is a wonderful Easter cake. This is one of the traditions at our house. Mom always had an Easter cake. A special cake, whatever kind, usually it was chocolate because my family, my brothers loved chocolate cake. And Dad did too. But anyway, we’re gonna make a yellow cake. And I want to show you a really simple no fat icing. Yes, I said no fat. No fat at all in it. Two egg whites that have come to room temperature, put that in, and we’re gonna start to let them get frothy. Not real real real real dry, but frothy. All right? And what I have done here in the saucepan, I have taken one and a quarter cups of the clear corn syrup, Karo syrup. And I have this in my saucepan and it’s gonna come to a boil and you can tell it comes very quickly to a boil. It doesn’t take long to do that. That’s not a boil. A boil is when it’s rapidly boiling up. See, it’s just starting at the bottom. When the top is boiling, this will be ready. Meanwhile, the egg whites are gonna get nice and frothy. And I’m gonna add a little bit of salt to them too. Because that’s gonna help. These are gonna continue to beat, not dry, don’t make them dry, please. And what we’re gonna do is pour our corn syrup into the egg whites, add a little bit of vanilla, and you would not believe how wonderful tasting that that icing’s gonna be. And no fat. You say, “Arlene, what are you worrying about “no fat today because of all these wonderful things?” It’s true, but every little bit helps. And this will give you an idea when Monday morning comes and you say, “Oh, I ate too much yesterday.” But we’re gonna have a cake for something going on later in the week, you’ll think about the no fat icing to go along with maybe a no fat cake. You can see that these egg whites, I don’t know if we can get an overhead shot of that, these egg whites, they come up very quickly. See, they’re getting just nice. And we’re almost there. And we’re gonna keep them going. Now, this is definitely boiling. We’re gonna take this off. When it’s like that, this is the right, you’re done. Now we bring this in and please be very careful when you’re doing this. Because we don’t want any accidents here. You’re gonna pour this hot syrup into these egg whites in a very thin stream. Don’t make it go real fast, just a very thin stream. Now what that does, this syrup, cooks the egg whites, you see. It incorporates with it and it gives it some body, almost like the good old sea foam icing we all enjoy. My mom could make it like nobody else. She could make it I’ll tell you. And you’re gonna pour until it’s all poured in there. And then, your syrup is going to let it beat for six to eight minutes. Because that has to have a chance for that to whip air into it and to foam it up. You can see how beautiful, I’m gonna stop it for one minute just to scrape the side down. Make sure that all the egg whites get on there. Now, just let it beat, and I’m gonna add just a little bit of vanilla. While that’s beating, because that’s gonna take us a little while, we’re going to put together going to put together a really nice fruit salad because that’s another thing I think of is spring, fresh fruits, the strawberries are coming in. This will be a nice addition to your Easter buffet. First of all, we started, we’ve take a whole pineapple and see this would be a pineapple, like that. Isn’t that nice? It’s it amazing how God made things? Look at that, who would create something called a pineapple that would look like that except God? I mean, I think it’s wonderful. Anyways, we’ve cut them straight down the middle. You have to use a big, sharp knife for that. We’ve cleaned out the pineapple in the center. And what we’re going to make is a fruit salad. The base of it is going to be something called tropical fruits. And this is a little different than fruit cocktail. I don’t like to use fruit cocktail. If you want to use al the fresh melons and stuff, go to if you have the time. That’s a wonderful addition. But I’m using two cans of this. And I’m going to add some kiwi, a couple of fresh kiwi, love the colors here, we’re going to add some fresh grapes. This is what always helps when you’re trying to prepare something to make it look fresh even though maybe it has begun with a can of something. Add a few fresh ingredients with it who will ever know? I mean really, who will ever know? Okay, so we added a few grapes in there. If you can get fresh cherries, add some cherries. Okay, then, of course we’re going to slice up a few strawberries. Remember how we told you to take the stem out? You put the straw in the bottom, push up on it, and it comes right out. Don’t forget to do that. But we’re going to slice our strawberries. And I’ll tell you, folks at Jordan Produce this time of the year, they have so many beautiful flowers, they have Easter baskets that are fruit baskets, they have wonderful fresh produce that you really need to stop by and just see what they have and say hello to them. They’re fine folks over there, provided all the flowers and all the fresh fruits for today’s program as they always do. Just say hello to Pat and Freddy and Doug over there and all the other people there, just sweet people and we appreciate them. Look how beautiful it looks already. Now, let’s say, I think we’re going to put some little chunks of the fresh pineapple that we took out of there. We don’t want to use the core. So we’re going to put that aside. Just cut, it doesn’t have to be fancy little chunks, just cut pieces. I bet if I had a sharper knife I could do this. Here we go, let’s see. Oh this one will, okay. You don’t want to put too much of this in because there’s already pineapple in the one that you, the can of tropical fruits has pineapple in it already. But the fresh adds a little bit of something to it. Let’s do a banana. And fresh banana always makes a fruit salad look really fresh and a way that you can keep the banana from turning, cut them up, put them in a bowl, put some lemon juice on them, they’ll stay for a long time, all day. Then they won’t get real brown like they usually do because when air gets them, that’s usually what happens. I think our icing is just about there. I’m gonna turn this off. Oh, it’s so quiet, how nice. Okay, now we’re gonna mix this up. Look at the colors! Is this beautiful or what? What do you think, Dale? Beautiful! I knew he would say that. All right, now we’re gonna get rid of some of this and clean up here. Now what we’re gonna do is spoon our fresh fruits into the pineapple, we’re gonna use this as our serving. Isn’t that nice? I think it’s beautiful. Isn’t that pretty? It looks just so good and so fresh and everything in this is so good for you. It really is. Take advantage during this time of the year when we’re in the spring season, and we’re getting all these fresh vegetables and fresh fruits, take advantage of them, seriously. Because come the middle of the winter, you’re saying, “Oh, I wish we could have some of that “fresh stuff that we had all last summer.” But, unfortunately we can’t so. There’s our fruit salad. Isn’t that beautiful? Really nice, add it to a buffet. Well, everything is still going over there. We’re gonna move right along to our icing. And I told you that this cake is a tradition in our house because Mom always baked an Easter cake whatever kind of a cake it was, she’d take a poll what kind we want and we’d tell her. Basically, this is a yellow cake, one layer. And what I’ve decided, I thought something different this year, I’m gonna put, this is called the strawberry pie filling. It’s already made. I don’t like the fresh strawberries in the middle of the cake because it makes it soggy. So we’re gonna add, isn’t this nice? Look at those strawberries. Again, strawberries to me says Easter. It’s like a, you know you don’t see those little marshmallow Peeps and stuff any other time of year except Easter. And that’s the time because it ushers in spring. And it speaks of life. And the life that is speaks of is significant because of the life that Jesus has given us all. Can’t compare with what he did on Calvary for all of us. All right, now we’re gonna put our second layer on doesn’t matter if it comes out a little bit. It won’t hurt. I’m just gonna pull it back though, because I don’t want too much juice. Sometimes the fillings tend to put a lot of juice. There we are. Now we’ll put the second layer on. You want to make sure you place it evenly. All right, look nice? Now, look at this icing. I’m telling you, folks, you ever seen anything that looks any nicer than this? This to me reminds me of Easter when I see it. Sorry for all the noise, here. Mom said, “Get that out of that beater! “Get that cleaned out. “There’s a little bit there that you’re missing.” Boy, she could clean a plate, bowl, or anything. Better than anybody ever saw. She’s good at it. Look at the consistency. Isn’t this nice? Nice and creamy, no fat, no guilt icing. Because it’s easy to work with, it’s like what we used to call sea foam icing. This is called snow peak. We’re just gonna put that on. I like the shine that this icing has. Get you one of these spatulas if you don’t have one. Because this is the way to go to get the sides. You just get a nice, lot of icing on there, get it right around the edge. So there’s a big clump on top, don’t worry about it, somebody will get it when they get their piece. It’s okay, you know, a wonderful time to have family together. And please be sure that you go to church with your family. Take them. You say, “Oh, I can’t go I don’t have new clothes.” Don’t matter if you got new clothes or not. God loves you just the same. He’s interested in you. He doesn’t look so much at the out as much as he looks on the inside, in your heart. And when you walk into that service and you know that really, basically, every Sunday, that’s where you ought to be. And you know that you’re doing something you should be doing, it just gives you a good feeling. Gives you a real good feeling that I’m doing what I should do and that’s attending service. So if you have not gotten into that habit of going to church at all, let alone on Easter Sunday, or if you’re one of the type that says, “Oh I go on Easter.” How about going back next Sunday? Because you know, the pastor, he’d like to see you more often than just once a year. Or even twice a year for Christmas. And it will do your heart good, you’ll feel so good because you know that you’ve done something that you should be doing. And what you should be doing is worshiping in the house of God of your choice. So, make that kind of a declaration, Hey, I’m gonna do that. I’m just gonna do that. I’m gonna go this Easter Sunday and I’m gonna start going every Sunday, alright? I think, if you do that, and you really do it with sincerity, God will meet you there and he will help you in life’s problems. And it works for me. I’d like you to try it. All right, we’re just gonna continue putting this icing, look how foamy this is! Isn’t it pretty? Now you know what Mom would do. She’d make this like a, she wouldn’t call it a nest or anything but, I’m going to show you what she used to do. After she’d get the icing all on, get it all nice and smooth, and she was a stickler for never ever letting there be one little piece of cake show. She’d say, “Down there in the corner, “you got a little piece of cake showing there. “You gotta get that covered.” And I’d cover it up. Okay, isn’t this beautiful? Now, smoothe the top off, and then you color your coconut. And here’s all different colors and we’re gonna mix this up. Remember, our hint today told us how to make colored coconut? We’re gonna mix it all up. We’re gonna mix this together in a little bowl. Or a big bowl, whichever you have there. All right, you got the big bowl, it’s gonna work too. But you do the one color in each bag. And keep them in the lighter tones like the pastels rather than going with the real dark Christmas colors. We don’t want to do that. Try to keep the proportions the same. Mix them up, and then what Mom would do, I didn’t get that one little spot right there, Mom would take the coconut and go all over the side of the cake. All right. And after the coconut was all over the side of the cake, don’t worry about getting it on the bottom we’ll clean that off later. Then she’d put jellybeans all over the top of the cake. Make it look like a little nest. And it’s pretty, and festive. Get the kids to get started doing this stuff. They would love this. Kids love to play and do stuff like this. You know that. Now after that’s done, don’t worry about this because that’s decoration around the bottom. Then you’re gonna put your jellybeans at random all over the top just wherever you want to put them. And, when we come back, we’re gonna show you the finished product of our Easter buffet. Simple, easy, but oh so delicious. We’ll be right back in just a minute.
- [Announcer] To receive the recipes presented on today’s program plus many more great recipe ideas, send your best donation and a stamped self-addressed business-sized envelope to At Home, CTV, Wall Pennsylvania, 15148 1499. You’ll receive Arlene’s heartwarming newsletter, Enjoy, featuring an entire month of At Home recipes including today’s mouthwatering dishes. Be sure to include the Enjoy issue number with your request.
- Don’t forget that’s recipe number 182 and as you can see, our table is ready for our Easter buffet. We’ve brought our flowers. This should be the focal point in the center of your table. A floral arrangement or something that’s very fragrant that will remind you of this is Easter. Let’s start down here, this is the cauliflower. I didn’t get to share the topping with you, but it will be included on the recipe when you send for them. It’s breadcrumbs, and a hard boiled egg, and some lemon juice. It’s a wonderful topping called a polonaise, cauliflower polonaise. Next to it is our fresh fruit salad and keep this chilled. It’s important to keep it good and cold. Over here we have our cake that we did. I think it’s very festive. Everybody, the kids are sure to enjoy this. And the adults too. And then we come to the platter with the center of attention which is our roast leg of lamb. This, I mean, all you do is baste a little bit and look how beautiful it comes out. Here’s your brown potatoes that remember I told you you place about the roast for the last 45 minutes. You want to do that. I’m gonna show you how to carve your leg of lamb. You’re gonna take your first slice going across. You know usually we cut a roast this way. We’re going to do our first slice, and we’re going to go across the lamb. You want that thermometer in there because for 140 degrees, you’re at a rare lamb. 150 degrees is medium, and 160 degrees, look at this. This is tender and juicy. Look at the juices coming out of this lamb. I’ll tell you, if you’ve never done a leg of lamb for Easter or any other kind of a celebration, I would suggest that maybe this would be the year that you try it. Just see if the family would like it. I hope that this is gonna be a very special, special day for you and your family on Easter. And please, like I asked you before, just go to church. And thank God for Jesus. Because he’s the reason we’re celebrating Easter at all. Be sure to tell your children and their friends and your family, what it’s really all about. If you’ve not made a commitment to serve Christ, maybe this will be the time that you’d want to do that. Above all else, I want to wish you a very happy Easter, and be sure to join us the next time because it wouldn’t be the same without you here At Home. Happy Easter.
- [Announcer] Fresh produce provided by Jordan Banana, wholesalers of fruit and vegetables in Dravosburg, P-A. Cookware provided by Wholey’s, your favorite gourmet deserves the best for less from Wholey balcony cookware. Groceries provided by Foodland, where the answer is always yes! Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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I think you have the wrong recipe here for the Easter cake. The ingredients listed are not correct for the icing. I was able to pull them from the transcript.
Hi Patty, sorry about that! We were unable to find the original frosting and cake recipes, so we substituted a recipe from another show. Sorry it’s not the exact right one. We’ll keep looking!
I came here for the no-fat frosting recipe. Seems there’s a mixup!!
Hi Clare, we’re sorry we were unable to find the original cake recipe! We substituted a different one, but its not the no-fat one. Sorry about that.