Wednesday, September 05, 2007
Lemon Cake - Delicious Served with Berries - Subscriber Submitted Recipes
Lemon Cake (Source: ivillage.com)
Submitted to KCnM by Dorina
This recipe makes two 8-inch loaves of the perfect summer dessert! Serve it with lemon curd, fresh raspberries or just enjoy it with a cup of tea.
Serving: 16
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
½ pound unsalted butter at room temperature
2 ½ cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¾ cup freshly squeezed lemon juice
¾ cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar
3 ½ tablespoons freshly squeezed lemon juice
1. Preheat the oven to 350°F. Grease two 8 ½ x 4 ¼ x 2 ½ inch loaf pans.
2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
3. Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
5. When the cake is done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
6. For the glaze, combine the confectioner's sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
Based on individual serving.
Calories: 390
Total Fat: 13 g
Carbohydrates: 65 g
Protein: 5 g
More delicious cakes on our website:
Labels: 7-up cake, cake recipes, recipes found, tunnel of fudge
Posted by HappySlob ::
5:22 PM ::
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Saturday, August 25, 2007
Recipe Request Found - Healthy Breakfast Cookies with Prunes and Beet Sugar
Big thanks to Johanna for finding this recipe, that a reader recently requested! It sounds SOOO good...
Here's a recipe I found on the web in response to the request for healthy cookies with prune and beet sugar. They are called Baker's Breakfast Cookies. This recipe uses brown sugar but I'm not sure if you could substitute beet sugar. Love your website!
BAKER'S BREAKFAST COOKIES
Ingredients:2 cups brown sugar2 1/2 cups rolled oats4 cups all-purpose flour1 tablespoon baking soda1 teaspoon baking powder1 teaspoon salt1 1/2 teaspoon ground cinnamon1/4 cup canola oil1/2 cup prune puree2 tablespoons water5 egg whites1 1/2 teaspoon vanilla extract3/4 cup raisins1/4 cup chopped walnuts1/3 cup chopped dried apricots
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking. In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks. " These turn out exactly like baker's breakfast cookies! The trick is to underbake them a little bit, and the result is the soft cakey cookie you know and love! "
This recipe for Baker`s Breakfast Cookie serves/makes 30 cookiesLabels: beet sugar, healthy baking, healthy cookies, prunes, recipe requests, recipes found
Posted by HappySlob ::
2:38 PM ::
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Monday, August 06, 2007
Recipes Found - Italian Bread Dipping Sauce (Johnny Carrino's copycat recipes)
Hey everyone!
We got some great replies on the recent request for an Italian-style bread dipping sauce. Here are the three recipes - definitely sounds worth a try. If anyone tries it, please post a comment on it and let us know how it turned out. Now, here are the recipes...
Italian Bread Dipping Sauce - Recipe #1
Submitted by: Kristina
"I am not sure but if this is the dipping sauce for Johnny Carrino's here is how they do it.Take minced garlic and fry it just until it is brown and crunchy (be careful to watch closely because Garlic burns quickly) take out and place on a paper towel. When you are ready to serve place a pinch of italian herbs (dried purchased in store) on a saucer and a tsp. of the fried garlic and pour fresh extra virgin olive oil over the top. It is also good if you put a little grated parmesan in the mix and I also like to put a dash of balsamic vinegar in it."
Italian Bread Dipping Sauce - Recipe #2
Submitted by: Jackie
Herbed Bread Dipping Oil
Ingredients:
1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. grated Parmesan cheese
1 tsp. fresh minced garlic
1 tsp. kosher salt
1/4 - 1/2 cup extra virgin olive oil
Directions:Combine ingredients in a shallow bowl. Pour olive oil over. Serve withcrusty bread cubes for dipping.
Italian Bread Dipping Sauce - Recipe #3
Submitted by: Sue B.
FOR: Linda
FROM: SUE B.
CLASSIC ITALIAN BREAD DIP
Prep. Time: 5 minutes
INGREDIENTS: 4 shakes McCormick Italian Seasoning, 2 to 3 shakes McCormick Crushed Red Pepper, 2 twists McCormick Sea Salt Grinder, 2 shakes grated Parmesan cheese, 2 tbsp's. olive oil.DIRECTIONS: Twist and shake Italian seasoning, red pepper, sea salt and Parmesan cheese onto a small plate or bowl. Pour olive oil over spices to cover and moisten. Serve as a dipping sauce with your favorite crusty bread.Labels: bread dip, easy recipes, herbs, homemade mixes, Italian bread dipping, Italian recipes, olive oil, recipes found
Posted by HappySlob ::
11:50 AM ::
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Monday, July 02, 2007
Recipe Found for Spinach Salad with Brown Sugar Salad Dressing
Here's an email I received from Laura:
Here's a recipe request for Tuesday, June 26, submitted by Netta: "I've been trying to find a Spinach Salad recipe that my Dad use to fix. The dressing consisted of brown sugar and oil, I think. The salad has spinach, red onion, and . . . ? My Dad is long gone and I can't seem to find the recipe. Please help."
I found this recipe I hope it helps Netta:
Spinach Salad
Easy and delicious especially the dressing!
Ingredients
1 bunch Fresh torn spinach
2 cups Fresh bean sprouts
1 8-oz Can sliced water chestnuts, drained
4 Hard-cooked eggs, chopped
6 Bacon strips, cooked and crumbled
1 Small onion, thinly sliced
Dressing
1/2 cup (packed) brown sugar
1/2 cup Vegetable oil
1/3 cup Vinegar
1/3 cup Ketchup
1 tbsp. Worcestershire sauce
Preparation
In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon, and onion.
In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix.
Just before serving, pour dressing over salad and toss.Labels: brown sugar dressing, readers recipes, recipe requests, recipes found, salad dressings, spinach salad
Posted by HappySlob ::
1:20 PM ::
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