| 1 x (15-oz) can chickpeas, liquid removed, rinsed |
1 1/4 fl oz |
$0.89 per 15 ounces
|
$0.08 |
| 4 Tbsp. lemon juice |
1 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| 1/4 c. vegetable oil |
1 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 2 Tbsp. grated lemon zest |
1/2 teaspoon |
n/a
|
|
| 1 c. all-purpose flour |
1 tablespoon |
$2.99 per 5 pounds
|
$0.01 |
| 1 c. sugar, divided use |
1 tablespoon |
$1.44 per pound
|
$0.05 |
| 2 tsp baking pwdr |
1/6 teaspoon |
$2.59 per 10 ounces
|
$0.01 |
| 1/2 tsp salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp cream of tartar |
0.02 teaspoon |
$4.99 per 1 1/2 ounces
|
$0.01 |
| 2 c. powdered sugar |
2 tablespoons |
$2.59 per 2 pounds
|
$0.06 |
| 1 tsp vanilla extract |
0.08 teaspoon |
$8.00 per 8 fluid ounces
|
$0.01 |
| 2 Tbsp. butter or possibly margarine, softened |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 2 Tbsp. lemon juice |
1/2 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| 1 tsp grated lemon zest Preheat oven to 350 degrees. |
0.08 teaspoon |
n/a
|
|
| Total per Serving |
$0.30 |
| Total Recipe |
$3.60 |
Suggestions?