Lemon Cake Bites

Lemon Cake Bites
By Sharlene~W

Looking for the perfect thing to fix for my daughter Amber's baby shower. I found these wonderful little cakes in Cuisine at Home. They were easy to make and looked absolutely perfect on the table.

Total Time:1 hrs

Prep Time:45 mins

Cook Time:15 mins



Servings:24

Ingredients:
For the Cake

½ cup all-purpose flour
½ cup sugar
¼ teaspoon baking powder
1⁄8; teaspoon salt
2 egg yolks (whites used later in recipe)
¼ cup vegetable oil
¼ cup water
1 teaspoon lemon extract
½ lemon, zest of , minced
2 egg whites
1⁄8; cup sugar

Topping

1 cup heavy cream
½ cup lemon curd (prepared)

Garnish

fresh raspberries or blueberries or powdered sugar or mint

Directions:

1 Preheat oven to 350°F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
2 Mix together flour, sugar, baking powder, and salt.
3 In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth.
4 Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
5 Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up).
6 Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round.
7 Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.


Source: http://www.food.com






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Chocolate Buttercream

Billy's Chocolate Buttercream


By dojemi

Total Time:10 mins

Prep Time:10 mins


Cook Time:0 mins


Yield:30

As seen on Martha Stewart. Courtesy of Billy Reech of Bill's Bakery, NYC. Be sure to check out Billy's Vanilla Buttercream recipe, and Billy's Vanilla, Vanilla Cupcake recipe, .

Ingredients:

2 cups unsalted butter , room temperature
12 ounces semisweet chocolate , melted and cooled
3 tablespoons milk
1 ½ teaspoons pure vanilla extract
5 cups confectioners' sugar

Directions:

1
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes.
2
With mixer on low speed, add chocolate until just combined.
3
Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.


Nutritional Facts for Billy's Chocolate Buttercream

Serving Size: 1 (1454 g)

Servings Per Recipe: 1

Amount Per Serving % Daily Value
Calories 244.7

Calories from Fat 164 67%
Total Fat 18.2g 28%
Saturated Fat 11.4g 57%
Cholesterol 32.7mg 10%
Sodium 5.5mg 0%
Total Carbohydrate 23.4g 7%
Dietary Fiber 1.8g 7%
Sugars 19.7g 78%
Protein 1.6g 3%


Source: food.com

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Flourless Chocolate Raspberry Cakes

Flourless Chocolate-Raspberry Cakes

By BurtonFanatic


Total Time:30 mins

Prep Time:15 mins

Cook Time:15 mins





BurtonFanatic's Note: 140 cal, 3 g pro, 11 g carb, 11 g fat, 4 g sat fat, 53 mg chol, 2 g fiber, 80 mg sodium From MSN. I haven't made these yet, but I will soon. I have a nephew who isn't allowed to eat gluten, so hopefully he'll love these.




Chocolate Raspberry Cakes

Ingredients:

Servings:12


¾ cup bittersweet chocolate chips
½ cup trans-fat free margarine
½ cup Splenda granular
½ cup unsweetened cocoa powder , sifted
3 large eggs
½ cup raspberries

Directions:

1
Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
2
Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.
3
In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.

4
Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.



Source:http://www.food.com



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Chocolate Raspberry Cake

Chocolate Raspberry (Or Strawberry) Tall Cake

By shimmerchk

You won't believe how easy this cake is to make. When you present it to your guests, I promise you will receive "oohs and aahs". It is beautiful to look at and absolutely scrumptious to eat. My father is not quick to dole out compliments on food, he said this was the best cake he has ever had. When strawberries are in peak season I often substitute them for the raspberries.

Total Time:1 hrs
Prep Time:35 mins

Cook Time:25 mins

recipe

Ingredients:

Servings:12-16


1 (18 ¼ ounce) package chocolate cake mix or use your favorite chocolate cake recipes
3 eggs (or as called for by your cake mix)
1⁄3; cup oil (or as called for by your cake mix)
1 1⁄3; cups water (or as called for by your cake mix)
1 (8 ounce) package cream cheese , softened
¾ cup milk
1 (3 ½ ounce) package vanilla instant pudding mix
1 (8 ounce) carton frozen whipped topping , such as cool whip, thawed
2 cups fresh raspberries (or strawberries if desired)
confectioners' sugar
fresh mint (to garnish) (optional)
additional raspberries (to garnish) (optional)

Directions:

1
Prepare the cake according to package directions, using three greased and floured 9 in round cake pans.
2
Bake at 350 degrees for 25- 30 minutes or until a toothpick inserted in center comes out clean.
3
Cool for 10 minutes; remove from pans to wire racks to cool completely.
4
In a mixing bowl, beat cream cheese until fluffy.
5
Combine milk and pudding mix;add to cream cheese and mix well.
6
Fold in whipped topping and raspberries.
7
Reserve a large dollop (approx 2 tablespoons) of filling for garnish.
8
Place one cake layer on a serving plate.
9
Spread with half of the filling. Do not cover sides of cake, just the top as this is made to look like a torte, not a frosted cake.
10
Repeat layers.
11
Top with remaining cake;dust with confectioner's sugar.
12
Mound the reserved filling in the center and arrange raspberries in the middle.
13
Garnish with fresh mint on top if desired.
14
Store in refrigerator.
15
Note: If you make this with strawberries and slice them, do not prepare filling too far in advance of serving the cake.
16
This is because the strawberries will"bleed" into the filling and become mushy.
17
It will still taste great, it will just look a bit unattractive.

Source : http://www.food.com


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FudgeCrinkles

Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)

By Karen

Total Time:15 mins

Prep Time:5 mins

Cook Time:10 mins

These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.

Ingredients:

Yield:30-48

cookies

Units: US | Metric

1 (18 ¼ ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
½ cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar , for rolling

Directions:

1
Preheat oven to 350°.
2
Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3
Dust hands with confectioners' sugar and shape dough into 1" balls.
4

Roll balls in confectioners' sugar and place 2 inches apart on uncreased cookie sheets.
5
Bake for 8-10 minutes or until center is JUST SET.
6
Remove from pans after a minute or so and cool on wire racks.
7
*My Notes*:.
8
I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
9
I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
10
Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
11
And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.

Source:http://www.food.com

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Pork and Red Chili Stew

Pork and Red Chili Stew

By PaulaG

Total Time:4 hrs 20 mins
Prep Time:20 mins
Cook Time:4 hrs

Ready, Set, Cook! Special Edition Contest Entry. . This is a real meat and potatoes meal. The filling also makes awesome burritos.

Ingredients:

Servings:6-8
6 -8 dried new mexico red chili pods , medium heat
¼ cup sun-dried tomato , not oil packed
2 ½ cups chicken broth , divided
3 slices bacon , diced
3 -4 tablespoons olive oil
1 large yellow onion , chopped
4 garlic cloves , minced
4 tablespoons all-purpose flour
1 teaspoon salt (to taste)
pepper , taste
2 -2 ½ lbs lean pork loin
1 teaspoon ground cumin
½ teaspoon ground Mexican oregano
1 -2 bay leaf
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion

Directions:

1
Wash the chili pods removing seeds. Please note that the heat of the chili is found in the seeds and ribs. You may leave in some of the seeds if you want a spicier dish. Place chili pods, sun dried tomatoes and 1 cup of broth in saucepan. Bring to a boil. Turn off heat, cover and allow to steep while browning the onions and meat.
2
In a heavy skillet or Dutch Oven, cook bacon until crisp. With a slotted spoon, remove the bacon from fat and set aside to drain. Discard the fat, add in 1 tablespoon olive oi to pan and warm over medium heat. When warm add in chopped onion and garlic. Cook until onions begin to brown. Transfer to crock-pot.
3
Cut the pork loin into 1 1/2 to 2 inch cubes. Mix together the flour, salt and pepper. Place pork in container with tight fighting lid, sprinkle with seasoned flour, cover and shake to lightly coat the meat.
4
Add another tablespoon of oil to skillet and cook meat in small batches until lightly browned, adding in additional oil as needed. As meat is browned transfer to crock-pot with onions and garlic. De-glaze the pan with a small amount of broth.
5
Place the chili pods and sun dried tomatoes in blender container. Add in salt, pepper to taste. Process until smooth adding remaining broth. Pour over meat in crock-pot, stir in ground cumin, oregano and bay leaves. Crumble bacon and stir into mixture. Cover and cook on low for 3 to 4 hours or until meat is fork tender.
6
The last 45 to 60 minutes of cooking add in the package of Simply Potatoes and turn up to high. Stew will be thick. Continue to cook until potatoes are tender and cooked through.
7
Serve with tortillas of choice or use filling to make burritos.
Source:http://www.food.com

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Red Velvet Cake

Red Velvet Cake
By MarielC

This is a traditional type Red Velvet Cake that contains chocolate. If you've never had this cake it can look strange because of the color but it's red due to the food coloring and also because the chemical reaction between the vinegar and buttermilk turns the cocoa a reddish brown. You can frost this any way you want. Traditionally cream cheese frosting is used, but there are plenty of versions that call for pecan or pecan/coconut frosting. Be sure to use cake flour for the best texture.


Serves: 12-16

Yield:1.0 cake

Ingredients:

½ cup butter , softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 ounces red food coloring (4 tablespoons)
2 ½ cups sifted cake flour
1⁄3; cup cocoa powder (not Dutch process)
1 teaspoon salt
1 ½ teaspoons baking soda
1 tablespoon white vinegar

Directions:

1
Preheat oven to 350°F Grease and flour two 9 inch baking pans or three 8 inch baking pans.
2
Cream butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Mix flour, cocoa and salt. Add dry ingredients alternately to butter mixture with buttermilk mixture, mixing well between additions. In a separate small bowl mix baking soda and vinegar. Add to batter. Pour into prepared pan.
3
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost preferably with cream cheese frosting or any frosting you like.
4
Note: Using a Dutch process cocoa will yield a less red cake.

Nutritional Facts for Red Velvet Cake

Serving Size: 1 (72 g)

Servings Per Recipe: 12

Amount Per Serving % Daily Value
Calories 295.0

Calories from Fat 83 28%
Total Fat 9.2 g 14%
Saturated Fat 5.4 g 27%http://www.blogger.com/img/blank.gif
Cholesterol 56.4 mg 18%
Sodium 439.8 mg 18%
Total Carbohydrate 49.6 g 16%
Dietary Fiber 1.2 g 5%
Sugars 26.2 g 104%
Protein 4.6 g 9%

Source:http://www.food.com

Recipe Contest:Chance to Win $2000!

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Dark chocolate and red wine 'the real food of love

Dark chocolate and red wine 'the real food of love

Washington (ANI): Dark chocolate and red wine have "positivemponents that are good for your heart", a new study has claimed.

According to Susan Ofria from Gottlieb Memorial Hospital, red wine andark chocolate with a cocoa content of 70 percent or higher containesveratrol, which has been found to lower blood sugar.

Red wine is also a source of catechins, which could help improvegood" HDL cholesterol.

"You are not even choosing between the lesser of two evils, red winend dark chocolate have positive components that are actually good forour heart," Newswise quoted Ofria, a registered dietitian at theoyola University Health System's Melrose Park campus as saying.

Ofria, who is also a nutrition educator, has also recommended a listf heart-healthy ingredients for February, which is national heartonth, and for good heart health all year.

Along with red wine and dark chocolate, the list of heath-healthy foodomprises of salmon or tuna, especially white, or albacore, tuna andalmon, as they "are excellent sources of omega-3 fatty acids, andanned salmon contains soft bones that give an added boost of calciumntake."

Next comes golden or brown flaxseeds, followed by oatmeal and black or kidney beans.

Walnuts and almonds, which "contain omega-3 fatty acids, vitamin E,agnesium, fiber and heart-favorable mono- and polyunsaturated fats",ome next in the list.


Blueberries, cranberries, raspberries and strawberries, which "are aood source of beta carotene and lutein, anthocyanin, ellagic acid,itamin C, folate, potassium and fiber," round off the top eighteart- healthy foods. (ANI)

Source:ANI
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Barbie Birthday Cake

Barbie Birthday Cake

By DbKnadler

I was very surprised to not see a recipe for this cake. It is very popular with mothers of young girls. My daughters 4th is tomorrow and I can't wait to see the look on her face when she sees her cake! I welcome as many pics as possible to show all the different styles you can create with this idea. Jan 31st,08 EDIT: I used my Pampered Chef measuring/mixing bowl to bake this in, and it also was too short for the doll to fit down in. I ended up buying a cheap dime store imitation that had hollow legs and just cut them off at the correct height. :)

Servings:8-10

Ingredients:

1 (18 ounce) box cake mix
1 cup water
1⁄3; cup oil
3 eggs
2 (16 ounce) cans frosting
2 tablespoons candy sprinkles

Directions:

1
You must also have a Barbie doll for this recipe, but I could not include it in the ingredients list as it is a non-food item.
2
Preheat oven to 350 degrees farenheit.
3
Grease and flour a an 8 cup rounded glass measuring cup, or you can use a metal mixing bowl.
4
Prepare cake mix by adding first 4 ingredients and mixing for 2 minutes.
5
Pour cake mix into prepared measuring cup (or metal mixing bowl, and bake 50-60 mins until knife inserted in center comes out clean.
6
Let cool for 15 mins, then invert onto cake tray.
7
Let cool completely before frosting, about 3 hours.
8
After completely cool use frosting to decorate cake to look like Barbie's dress.
9
Insert Barbie legs all the way down into middle of the cake, then use remaining frosting to cover her bosoms to complete the dress.
10
Enjoy!


Source: http://www.food.com

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Donut Birthday Cake

Donut Birthday Cake

By Ninna

Total Time:15 mins

Prep Time:15 mins

Cook Time:0 mins

This is great for kids although it is my married son Paul and his wife Wendy that request this for their birthdays instead of a traditional birthday cake.

Servings:8-10
Ingredients:



16 -18 glazed doughnuts
300 ml cream , whipped
8 -10 large fresh strawberries

Directions:

1
Place five donuts on a large plate in a circle and pipe cream into each hole.
2
Add another row by topping with four more donuts and pipe cream into each of them as well.
3
Add three more layers, including one donut for the top.
4
Pipe cream into holes and fill in gaps all around the cake, decorate with strawberries and add the birthday candles.


Source: www.food.com


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VALENTINE'S DAY

HAPPY VALENTINE'S DAY TO ALL!!
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valentinecookies

Low Fat Valentine Cookies

By Cathy Tedder

Total Time:3 hrs 8 mins
Prep Time:3 hrs
Cook Time:8 mins

These cookies are made with half the butter of most sugar cookies and instead of granulated sugar use coconut palm sugar to prevent a spike in blood sugar levels. The frosting is spread thin and I used the juice from defrosted dark sweet cherries that gave the glaze a little pink color and topped with a few sprinkles and a dusting of confectioners sugar. So, treat yourself to one of these low fat Valentine cookies without feeling too guilty!

Ingredients:

Yield:30 cookies

For cookie

5 tablespoons butter , softened
¾ cup coconut palm sugar
1 large egg
1 teaspoon almond extract
1 2⁄3; cups whole wheat pastry flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup confectioners' sugar , sifted for work surface

For glaze

1 cup confectioners' sugar
½ teaspoon almond extract
1 tablespoon milk
1 teaspoon juice , from defrosted dark sweet cherry
pink sugar , for decorating if desired

Directions:

1
For cookie: Using a mixer, beat butter and sugar until creamy. Add egg and almond extract, mixing well.
2
In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture into butter and sugar until dough forms. The dough may seem a little crumbly at first; but it will come together. Wrap dough in plastic and shape into a disk. Chill for two hours in the refrigerator.
3
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Sprinkle work surface and rolling pin with confectioners sugar. Turn out one half of dough onto it. Roll out dough to a 1/4-inch thickness. Use heart-shaped cookie cutters dipped in confectioners sugar to make cutouts. Gather scraps and re-roll until all the dough is used. While the first batch are baking is a good time to repeat the rolling and cutting process with the second half of the dough.
4
Place cookies 1-inch apart on cookie sheet. Bake 8-9 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.
5
For glaze: In a small bowl, mix together confectioners sugar, almond extract, and milk. In a small resealable bag put 2 tablespoons of white glass and set aside. Add cherry juice to the sugar mixture and if you want to make a darker pink add another teaspoon of juice. When cookies are fully cooled, frost and decorate as desired. Makes about 30 cookies, depending on the size of cookie cutters used. Enjoy!

Source:http://www.food.com

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Dark Chocolate Truffles

Dark Chocolate Truffles

By: NESTLE® TOLL HOUSE®
"Make your own rich, dark chocolate truffles and roll them in your favorite coating--toasted nuts, coconut, or cocoa, or make some of each!"

Prep Time:25 Min
Cook Time:3 Min
Ready In:53 Min
Original Recipe Yield 36 to 48 truffles

Ingredients

2/3 cup heavy whipping cream
1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels
Finely chopped toasted nuts, toasted flaked coconut and/or NESTLE® TOLL HOUSE® Baking Cocoa for coating truffles

Directions

Line baking sheet with parchment or wax paper.
Heat cream to a gentle boil in medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.
Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls; coat with nuts, coconut or cocoa. Store in airtight container in refrigerator.

Nutritional Information:

Amount Per Serving Calories: 86 | Total Fat: 6.9g | Cholesterol: 9mg

Source:http://allrecipes.com
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Darling Strawberry Cupcakes

Darling Strawberry Cupcakes with Dreamy Buttercream Icing


By: Lucky Leaf
"Rich, buttercream icing tops these pretty white cupcakes swirled with strawberry pie filling."

Original Recipe Yield 20 cupcakes**

Ingredients

1 (21 ounce) can LUCKY LEAF® Premium Strawberry Pie Filling
1 (18.25 ounce) package white cake mix
1/3 cup vegetable oil
1/4 cup water
3 eggs, lightly beaten

Dreamy Buttercream Icing:
1 cup butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy whipping cream, or more as needed

Directions

Preheat oven to 350 degrees F.
In a large bowl, beat cake mix, oil, water and eggs until smooth. Add a little LUCKY LEAF Strawberry Pie Filling at a time, gently stirring to create swirls.
Fill cupcake liners about 2/3 full of batter. Bake 20-25 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
Dreamy Buttercream Icing*: Cream butter until fluffy. Gradually add powdered sugar and beat until smooth. Add vanilla and 1 tablespoon heavy cream, and beat for 1 minute, adding more cream as needed to reach desired consistency.
Spread frosting onto cool cupcakes. Garnish with additional strawberries.

Footnotes

*For fluffier icing, place your mixing bowl and beaters in the freezer to pre-chill while you are making/baking the cupcakes.
**Makes 20 Regular Size Cupcakes or 80 Mini Size Cupcakes


Nutritional Information:

Amount Per Serving Calories: 333 | Total Fat: 16.6g | Cholesterol: 53mg

Source:http://allrecipes.com
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The Best Valentine Sugar Cookies

The Best Valentine Sugar Cookies

By: Emily Williams
"Roll these cookies a little thick and cook them until barely golden on the bottom and you have the perfect sugar cookie!"

Original Recipe Yield 4 dozen


Ingredients

7 cups all-purpose flour
2 cups white sugar
2 teaspoons salt
2 teaspoons baking powder
1 1/2 cups shortening
3 teaspoons almond extract
1 cup milk
3 eggs
Directions

Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, mix together flour, sugar, salt, and baking powder. /Mix in shortening. Once the shortening is well blended, stir almond flavoring and milk into the dough at the same time, followed by eggs. Roll out dough onto a floured surface, using a floured rolling pin. Roll the dough thick. Cut out cookies and arrange them on a cookie sheet.
Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or just until bottom is golden.

Nutritional Information

Amount Per Serving Calories: 163 | Total Fat: 7g | Cholesterol: 14mg


Source:http://allrecipes.com
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Strawberry Lemon Shortcake

Strawberry Lemon Shortcake

By: Nancy Hooper
"Fresh citrus zest brings out the best flavor youll ever taste in strawberry shortcake, Nancy Hooper assures from Glen Burnie, Maryland."

Prep Time:20 Min
Cook Time:10 Min
Ready In: 30 Min


Original Recipe Yield 2 servings

Ingredients

1 1/2 cups sliced fresh strawberries
2 tablespoons sugar
SHORTCAKE:
1 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons cold butter
3 tablespoons 2% milk
1 egg yolk, beaten
3/4 teaspoon grated lemon peel
LEMON BUTTER:
1 tablespoon butter, softened
1/4 teaspoon grated lemon peel
WHIPPED CREAM:
1/3 cup heavy whipping cream
1 teaspoon sugar

Directions

In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky).
Turn onto a lightly floured surface; knead 10 times. Divide dough in half. Gently pat or roll each half into a 3/4-in.-thick circle. Place 2 in. apart on an ungreased baking sheet. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes.
Meanwhile, in a small bowl, combine butter and lemon peel; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, then top each with a fourth of the strawberries and whipped cream. Cover with shortcake top and remaining berries and cream.

Footnotes

Nutrition Facts: 1 serving equals 699 calories, 36 g fat (21 g saturated fat), 208 mg cholesterol, 504 mg sodium, 86 g carbohydrate, 5 g fiber, 10 g protein.
Source:http://allrecipes.com
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Real Strawberry Cupcakes

Real Strawberry Cupcakes

By: drewface
"Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!"

Prep Time:40 Min
Cook Time:25 Min
Ready In:1 Hr 15 Min

Original Recipe Yield 12 cupcakes

Ingredients

8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons instant vanilla pudding mix (optional)
1 drop red food coloring, or as needed (optional)

3/4 cup cream cheese, softened
2 tablespoons butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 large fresh strawberries, sliced

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Nutritional Information :

Amount Per Serving Calories: 295 | Total Fat: 14.1g | Cholesterol: 56mg

Source:http://allrecipes.com
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Pro Ganache

Pro Ganache

By: PASTRYCHICK101

"Ganache recipe used in many bakeshops. This can be stored in the refrigerator for up to two weeks, or about 3 days at room temperature.


Prep Time:15
Min Ready In:15 Min

Original Recipe Yield 4 cups

Ingredients

2 cups semisweet chocolate chips
2 cups heavy cream
2 teaspoons vanilla extract




Directions

Place chocolate chips in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.




Nutritional Information
Amount Per Serving Calories: 102 | Total Fat: 8.7g | Cholesterol: 20mg

source:http://allrecipes.com

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Vanilla Cake

Vanilla Cake

Makes one 2-layer cake

Vary the taste of this versatile recipe by replacing vanilla with a different gluten-free flavor extract, such as almond, orange or maple. See variations below. Frost with “Buttercream” Frosting.

1 cup (2 sticks) butter, margarine or Spectrum Organic Shortening

2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3½ cups gluten-free All-Purpose Flour Blend+ extra for dusting
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1½ cups cow’s milk or rice milk, hot
1. Preheat oven to 350 degrees. Grease two 8- or 9-inch round cake pans and dust with gluten-free flour.
2. In the bowl of an electric mixer, beat margarine and sugar at high speed until light and fluffy, approximately 5 minutes. Lower speed to medium and add eggs, one at a time. Add vanilla and beat until fluffy again, scraping down bowl.
3. In a separate bowl or on a piece of waxed paper, sift together flour blend, baking powder, baking soda, xanthan gum and salt.
4. Add half the dry mixture to the sugar mixture and beat at low speed until combined. Add half the milk and blend. Then add remaining dry ingredients and milk. Mix on medium-low speed until smooth, approximately 2 minutes.
5. Divide batter equally between the two prepared pans. Bake in preheated oven for approximately 35 minutes or until done. Cool the cake for 20 minutes in pans. Then turn cake onto wire racks and cool completely before frosting.
Cake serves 16. Each serving contains 324 calories, 13g total fat, 5g saturated fat, 0g trans fat, 53mg cholesterol, 49g carbohydrate, 370mg sodium, 0g fiber, 3g protein.
TIP This cake can be made egg free. Replace 4 large eggs with 6 tablespoons unsweetened applesauce mixed with 2 teaspoons baking powder + 4 tablespoons warm water mixed with 1 tablespoon gluten-free egg replacer.
Variations
Coconut Cake
Substitute 1 tablespoon pure coconut extract for the vanilla; substitute coconut milk for milk of choice; then add ¾ cup coconut flakes (optional) to the cake batter, stirring until combined.
Lemon Cake
Substitute 2 teaspoons pure lemon extract for vanilla; reduce milk by 1/3 cup and add 1/3 cup fresh lemon juice; add 1 teaspoon fresh lemon zest to the batter when adding the eggs.
Buttercream Frosting
ENOUGH FOR ONE 3-LAYER CAKE
This frosting is not too sweet. To vary the flavor, replace vanilla with another gluten-free flavoring extract, such as lemon or coconut.
6 cups powdered sugar
½ teaspoon salt
½ cup boiling hot water
2½ cups Spectrum Organic Shortening
¾ cup (1½ sticks) butter or margarine, slightly softened, cut into 1-inch pieces
1 tablespoon pure vanilla extract
1. In the bowl of an electric mixer, combine powdered sugar and salt.
2. Using a whisk attachment, add boiling water and whip at low speed until smooth and cool, approximately 5 minutes.
3. Add shortening and margarine to the sugar mixture and whip at medium speed until smooth, approximately 3 minutes. Add vanilla. Increase speed to medium high and whip until light, fluffy and increased in volume, approximately 10 minutes. Frosting will fill most of a 5-quart mixing bowl.
Cake serves 16. Each serving contains 538 calories, 40g total fat, 16g saturated fat, 0g trans fat, 18mg cholesterol, 45g carbohydrate, 163mg sodium, 0g fiber, 0g protein.
TIP Leftover “Buttercream” Frosting is great on cupcakes or cookies. Refrigerate in a sealed container for up to 2 weeks. Allow chilled frosting to return to room temperature before using. To fluff it up, whip for a couple minutes.

Source;http://www.livingwithout.com
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Large White Birthday Cake

Large White Birthday Cake

By: Carol
"I recently made this cake for a friend's birthday, and it is an old recipe from the 1950's. Sprinkle with coconut and chopped maraschino cherries if you wish."

Original Recipe Yield 9 x 13 inch cake

Ingredients

3 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
5 egg yolk, beaten
1 1/2 teaspoons vanilla extract
1 1/4 cups milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
Sift together cake flour, baking powder, and salt.
In a large bowl, combine shortening, sugar, yolks, and vanilla; beat with mixer. Add sifted flour mixture alternately with milk in three parts; continue to beat until just blended. Pour batter into prepared pan.
Bake for about 35 minutes. Remove from pan, and cool on a wire rack. Ice with Fluffy Boiled Icing. Sprinkle with coconut and chopped maraschino cherries if you wish.

Nutritional Information


Amount Per Serving Calories: 226 | Total Fat: 7.5g | Cholesterol: 58mg
Source:http://allrecipes.com
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