Lemon Meringue Cup-Cakes

The Lemon meringue cup-cakes look very colorful and sweet too. This cup-cake can be prepared with the microwave oven in a traditional way using lemon curd, which saves enough time, However the flavor doesn’t skimp.

Ingredients

Cup-cakes:

1 1/2 cups - Cake Flour - Blend (Brand - King Arthur and Unbleached)
1 tea-spoon – Full of baking powder
1/4 tea-spoon - Salt
1/4 tea-spoon – Soda (Baking)
2/3 cup - Sugar
1/3 cup – Butter (at room temperature)
1 – Egg (at room temperature)
1/2 tea-spoon - Vanilla (extract)
1/2 tea-spoon - Dough Flavor (pretty buttery and also sweet, which is optional)
2/3 cup - Buttermilk

For Lemon Curd:

1 batch - Lemon Curd

For Meringue

3 - Egg (whites alone)
1/4 tea-spoon - Cream (Brand: Bakewell)
1/8 tea-spoon - Salt
6 table-spoons – Sugar

Directions

First the oven should be heated to 400° f degrees and Take 12 – cup-cake cups or else muffin pan which comes with paper liners; Spray some cooking spray over the liners.

The cup-cakes: In a bowl attached to the mixture. Mix the ingredients like 1. Cake flour, 2. Baking powder, 3. Salt, 4. Baking soda, 5. Sugar, 6. Butter, 7. Egg, 8. Vanilla, 9. Dough flavor, 10. Butter-milk.

Blend the above mixture on a medium speed for about 2 - 3 minutes till the mixture turns pretty smooth.

Add the balance buttermilk (1/3 cup) and mix it on a medium speed for about 1- 2 minutes. Occasionally scrape the sides and also the bottom of the bowl, and mix it up nicely.

Fill the cup-cake cups with the above mixture and bake in a pan for about 15 - 17 minutes, till the edges turn golden brown in color. Shift it to a rack and allow it to cool fully.
Prepare lemon curd viewing the recipe, and keep it aside and allow it to cool till it gets thick.

Just create a dent in the middle of the cupcake with the help of cup-cake corer, and in that curved part fill it with lemon filling. This should be followed by all the other cupcakes, then prepare the meringue.

Meringue is pretty easy to make if you follow the recipe. Once the meringue is ready just place it over the cupcakes, and then toast it with a torch till it turns golden brown in color. Serve it pretty warm.

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Mandarin Orange Cake

This is cool, creamy, moist and delicious cake, which everyone will love to have. It is basically a orange flavored recipe along with pineapple frosting. Let us learn how to make this cake recipe in simple way.

Ingredients

• 1 packet of yellow cake mix
• 4 eggs
• 1 cup of vegetable oil
• 1 can of mandarin orange segments
• 1 container of thawed frozen whipped topping
• 1 can of crushed pineapple along with juice
• One pack of vanilla pudding mixture

Procedure

Pre-heat the electric or micro-oven to 350 degree F.

Grease the baking tin with butter and flour.

Take a large bowl, add in eggs, oil, mandarin orange juice and cake mix. Combine them well until it get smooth. Beat it with electric mixer.

Pour this batter into the baking tin.

Keep the pan to bake for 35-40 minutes. Check the cake after 30 minutes by inserting a tooth-pick. Once the tooth-pick comes out as clean this suggests that the cake is ready or else keep it to bake for few minutes more. After baking keep the cake to cool for sometime.

Meanwhile, prepare the cake topping.

For topping, in a large bowl, add in whipped topping and dry pudding mix with the juice. Blend this batter with electric better until it combine well.

Let the cake to cool completely.

After the cake is cool, spread the topping cream over the cake with spatula or knife. Cut the cake from the middle horizontally to make 2 layers, now on each layer spread the cream. Cover the top and sides of the cake with cream as well.

I recommend this book : Cooking School

Recipe Sopapilla-Cheesecake-Pie

The Sopapilla-Cheesecake - Pie recipe is easy to prepare, smells good while baking and tastes awesome. Let me tell about the ingredients required and preparation instructions for making the recipe.

Ingredient:

· 2 packages of softened cream cheese
· 1 cup of white sugar
· 1 teaspoons of Mexican vanilla essence
· 2 cans of refrigerated crescent rolls
· ¾ cup of white sugar
· 1 teaspoons of grounded cinnamon
· ½ cup of room temperature butter
· ¼ cup of honey

Procedure:

· Step 1:  Preheat the oven to 350 degrees F that is 175 degree C.

· Step 2:  With the help of cooking spray grease the baking tin.

· Step 3:  Take a large bowl, beat in the cream cheese with 1 cup of sugar and vanilla extract. Beat it until the batter is smooth.

· Step 4:  Take out the roll dough from the packet, with the help of roller pin shape the rolls into rectangle shape.

· Step 5:  Take one roll sheet of the dough and press it at the bottom of the greased 
pan.

· Step 6: Over the dough layer, spread the cream cheese batter over it.

· Step 7:  Cover the cream cheese level with another rolled layer and pack it from all the sides. 

· Step 8: In another bowl, add in cinnamon, and butter. Mix it well to combine.

· Step 9: Brush the cinnamon mix over the top roll dough and keep it to bake.

· Step 10:  Bake the cake for about 30 minutes. Let the crescent dough get puffy and golden brown colored.

· Step 11:  After 30 minutes, remove the cake from the oven and drizzle some honey over it. Let the cake cool completely in pan itself. Do not unmould it until it gets cool. Cut the cake into pieces and serve.

Grandma's Banana Cake

Ingredients
  
2/3 cup unsalted butter, room temp.
2 1/2 cups flour, sifted
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups mashed bananas (about 3 bananas)
1 cup sour cream
3 large eggs, room temp.
2/3 cup chopped nuts (or 1 cup semi-sweet mini morsels)

Method

Preheat oven to 350°F.
Cream butter and sugar; add eggs one at a time and beat well.
Sift flour, baking powder, soda and salt together into a bowl.
Add alternately with bananas and sour cream to the creamed mixture.
Don't overmix. Fold in nuts, saving a small amount for topping on frosting.
Pour into greased and floured pan(s).
Bake 9" layers about 30 min., 13x9x2" pan about 40 min., about 60 min. for bundt, or until a wooden skewer comes out clean.

Frosting:

1/2 cup milk
2 heaping Tbs. flour
1 teaspoon vanilla
1/2 cup brown sugar
4 oz (1 stick) unsalted butter
Pinch salt

Mix milk, flour in saucepan.
Cook slowly until thick, remove from heat and add vanilla; cool.
Cream sugar and butter until creamy. Add cool pudding mixture and beat until fluffy.
When cake is cool-frost and sprinkle with reserved nuts.
The texture on this frosting is very soft and remains soft on the cake, won't crust over.

Parsley Cream Soup

What are you to do with a huge bunch of parsley, one bunch of spring onions and no real motivation to cook?

A classic German celebration First Course - bound herb soup - served as dinner!

Thought this was real good, so I'll post it here.

Ingredients

big bunch  (about 4 oz.) parsley
8-10  spring onions
1-1/2 cups cream
1 quart chicken broth
salt, pepper, nutmeg, pinch of sugar, juice of half a lemon
2 -4 egg yolks

Method


Roughly chop white & light green parts of the onions, saute in 2 tbsp. butter. Don't let them brown. If you like you can add 2 tbsp. flour and make a roux here but the soup will be fine without this step. Add the broth and bring to a boil. Once boiling Add the cream, boil again and reduce to medium high. Boil about 10 mins. until slightly reduced. Add the chopped green parts of the onions, salt, pepper, sugar. Simmer 5 mins. more.

Chop the parsley (rough is enough:-) Either put in a large blender or add to the pot and puree the whole soup with an immersion blender until really fine and foamy. Or add the soup to the blender and blend on high until real fine.

You can pass the soup through a sieve if you want it extremely silky or leave as is. Heat well again but don't boil. Add lemon juice and nutmeg to taste. Beat the yolks carefully with some of the hot soup, add to the pot and stir on the turned off stove until hot enough and slightly thickened ( being careful not to curdle the egg - don`'t boil again!).

Enjoy!

Rhubarb and Strawberry Pie

Ingredients
 

• 1 pieChange Servings
• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1 pound fresh rhubarb, chopped
• 2 pints fresh strawberries
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons butter
• 1 egg yolk
• 2 tablespoons white sugar

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Shepherd's Pie

Shepherd's Pie

 

Recipe Type: Entree, Main

Prep time: 40 mins

Cook time: 30 mins

Total time: 1 hour 10 mins

Serves: 8

 

 

Ingredients:

• 2 1/2 pounds (1 kg + 130 g) Yukon gold potatoes, peeled and cut into bigger pieces
• 8 garlic gloves, peeled
• 1 cup (240 ml) whole milk, heated
• 6 tablespoons (85 g) butter, unsalted
• salt, to taste
•  2 pounds (1 kg) organic ground lamb (or beef)
• 6 slices bacon, chopped
• 1 large onion, finely chopped
• 3 carrots, coarsely chopped
• 7 ounces (200 g) frozen peas
• 2 Tablespoons (30 ml) tomato paste
• 2 Tablespoons flour
• 2 Tablespoons (30 ml) Worcestershire sauce
• 2 cups (480-500 ml) beef broth (I used organic chicken base)
• salt, to taste
• pepper, to taste
• 1/2 cup sharp Cheddar cheese, grated

Directions:

1. Preheat you oven to 425 F (220 C). Butter a 9 by 13 inch baking dish. Set aside.
2. Place potatoes and garlic in a bigger pot. Cover with water.
3. Bring to a boil, add some salt and cook until the potatoes are cooked, about 30 minutes.
4. Drain the water and add the butter. Let it melt.
5. Mash potatoes with the milk. Season with salt to your liking. Set aside.
6.  Heat a larger pan over medium heat and cook the bacon until browned and crisp. Transfer the bacon, without the drippings to a plate. Set aside. Leave about 2 Tablespoons of bacon drippings in the pan. Remove the rest.
7. Add onions to the pan and cook for a few minutes. Add the carrots and cook both veggies for about 7 minutes. Season with salt and pepper. Remove from pan and set aside.
8. Add ground lamb to the pan and cook on medium high heat until done, stirring occasionally.
9. Return the onions and carrots to the pan and sprinkle with the flour. Stir and cook for 2 minutes.
10. Stir in the peas, Worcestershire sauce, beef broth and tomato paste. Scraping up browned bits from the bottom of the pan.
11. Simmer on low heat until thickened, stirring occasionally, about 10 minutes.
12. Spoon lamb mixture in prepared baking dish. Spread mashed potatoes on top, evenly. Bake for about 20-30 minutes or until edges are bubbly and topping is lightly browned.
13. Sprinkle with cheese and bake for another 10 minutes.
14. Let rest for a few minutes before serving.

Luscious Lemon Pound Cake Recipe

The recipe is truly luscious. This particular cake recipe is like d by all and also easy to prepare with easily available ingredients. Given below the ingredient required and method.

Ingredients:

1 packet of lemon cake mix
1 packet of jell-o cream flavor instant pudding
1 ¼ cups of water
½ cup of oil.
4 eggs
1 tub of whipped frosting
1 jar lemon curd

Procedure:

· Step 1: Keep the oven to preheat at 350 degrees F

· Step 2: Take a bowl, add in lemon cake mix, jell-o cream flavor instant pudding, water,oil and 4 eggs. Blend this mixture properly and pour it into the baking tin. Grease the baking tin before pouring the batter. Grease it with flour and butter.

· Step 3: Bake the batter for 50 minutes or for 1 hour. Insert toothpick in the cake check if it is baked properly or not. Let the cake to cool for 20 minutes. With the help of knife, loosen the cake from all sides. Remould the cake from the pan and let it cool completely.

· Step 4: Take frosting in a bowl, stir it gently with lemon curd. Spread this frosting over the top of the cake. Cover the cake with the frosting and keep in refrigerator to cool and set.

· Step 5: Keep the cake in refrigerator when frosted. Serve it child to enjoy its taste.

Tip:

To know of the cake is perfectly baked, the best way to test it is by using spatted stead. If it comes out clean after inserting it in the center of the cake, then the cake is perfectly baked. If the cake is not baked then, there would be cake particularized stocked on the spaghetti.

How to make cheesecake

Baked cheesecake with vanilla and strawberries is a perfect pudding with a light and creamy texture.

 

Ingredients:

For the base

125g/4½oz unsalted butter
250g/9oz digestive biscuits

For the cheesecake

3 eggs and 2 egg yolks, at room temperature
1 vanilla pod (or 1 tsp vanilla paste)
900g/2lb cream cheese, at room temperature
200g/7oz golden caster sugar
300ml/½ pint full-fat crème fraîche

For the fresh strawberry sauce

200g/7oz strawberries
25g/1oz icing sugar

Method:

Melt the butter in a medium saucepan over a gentle heat. Brush a little of the melted butter around the base and sides of a 23cm/9in springform tin, then line the base with a circle of baking parchment.

Put the biscuits into a large sealable freezer bag, squeeze out the air and seal the top. Use a rolling pin, or a bottle, to crush the biscuits to fine crumbs.

Stir the crumbs into the melted butter until completely combined. Press the crumbs into the tin. Use the back of the spoon to compact the crumbs as much as you can in an even layer. Put into the fridge to firm up while you make the cheesecake, roughly 30 mins - 1 hour.

Preheat the oven to 180C/350F/Gas 4.

To separate the eggs, have three small bowls ready, preferably glass or ceramic. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into the bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (The egg whites will keep for a week in the fridge, and can be whipped up to lighten pancakes.)

Slit the vanilla pod lengthwise, and scrape the seeds out with the blunt side of your knife. Scrape the seeds from your knife (or spoon the vanilla paste) into a large mixing bowl with the cream cheese. Beat the cheese and vanilla together with a wooden spoon or a hand-held mixer until smooth.

Add the sugar, then beat again till smooth. Now add the eggs and yolks, one at a time, followed by half of the crème fraîche.

When the base is well chilled, wrap the outside of the tin in two sheets of wide foil. Ensure that the foil covers the sides of the tin more than halfway, then sit the wrapped tin in a deep roasting tin. Spoon in the cheesecake filling and smooth the top.

Boil a kettle full of water. Then place the roasting tin with the cheesecake on the top shelf of the oven. Pour the hot water from the kettle into the roasting tin around the cheesecake so that it comes halfway up the sides and carefully slide the tin into the oven. Bake for 10 minutes at 180C/350F/Gas 4, then turn the oven down to 140C/275F/Gas 1 and cook for another 40-50 minutes until the cheesecake is set, with a slight wobble in the middle.

Turn the oven off, and let the cheesecake cool in the oven, with the door ajar. When cool, remove from the oven and chill thoroughly. Cooling the cheesecake slowly will help to prevent the top from cracking.

For strawberry sauce, put half of the strawberries into a food processor or blender, add the icing sugar then pulse until smooth. Slice the remaining strawberries and set aside.
About half an hour before you want to eat the cheesecake, remove it from the fridge.
Sweep a palette knife between the cake and the side of the tin, then carefully unclip the springform. Transfer the cheesecake to a serving plate. Spread the remaining crème fraîche over the surface of the cheesecake - this will cover any cracks that might have appeared. Decorate the top with the sliced strawberries - then cut into wedges and serve with the strawberry sauce poured over.

By Stacie Stewart

Mango cake bites

Ingredients:

• 1 large or 2 small ripe mangoes, cut into very small chunks, divided
• 1 1/2 cup almond flour
• 1/2 cup fine yellow cornmeal
• 2 teaspoons baking powder
• 1/8 teaspoon fine sea salt
• 1 1/2 teaspoon pure vanilla extract

Method:

 Set aside 1/2 cup of the mango pieces. Purée remaining mango in a blender or food processor until very smooth. Set aside 1 cup purée and reserve any remaining for another use.

Preheat the oven to 350°F. In a large bowl, whisk together almond flour, cornmeal, baking powder and salt. Add mango purée and vanilla, and whisk again, just until combined.

To form each cake bite, mound about 1 tablespoon batter onto a large, parchment-paper-lined baking sheet, spacing them about 2 inches apart. Press a reserved mango piece into the top of each and bake until firm and deep-golden brown on the bottom, 16 to 18 minutes. Serve warm or at room temperature.

 

Nutritional Info:

Per Serving:Serving size: 2 bites, 80 calories (45 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 70mg sodium, 8g carbohydrate (2g dietary fiber, 3g sugar), 2g protein

Easy Lemon Sheet Cake Recipe

Ingredients:

• 1 package of lemon cake mix
• 4 eggs
• 1 can of lemon pie filling
• 1 package of softened cream cheese
• ½ cup of softened butter
• 2 cups of confectioners’ sugar
• 1 ½ teaspoons of lemon extract

Procedure:

· Step 1: Take a large bowl, add cake mix and eggs. Beat this mixture until it gets blended completely.

· Step 2: fold in pie filling in the batter.

· Step 3: Grease the baking tin with butter and flour.

· Step 4: Pour the cake batter into the greased tin.

· Step 5: keep the oven to preheat to 350 degree F.

· Step 6: keep the baking tin filled with cake batter to bake in preheat oven for 18 to 20 minutes.

· Step 7: To check if the cake is baked, insert a toothpick in the center of the cake. If it comes out clean then your cake is ready.

· Step 8: let the cake cool for sometime

· Step 9: in a small bowl, beat cream cheese. Meted butter and confectioners’ sugar until it gets smooth. Stir in lemon flavoring.

· Step 10: spread the cream over the cake and on the side of the cake.Keep this cake in refrigerator. Always store it in refrigerator.