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Food – Italian Cream Cake

Food - Italian Cream Cake

Italian Cream Cake

Recipe:

2 c. sugar
1 c. butter, softened and divided
1/2 c. shortening
1/2 c. buttermilk
2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
5 eggs, separated
8 oz. pkg. cream cheese, softened
1 t. vanilla extract
1 lb. powdered sugar
2 c. chopped pecans, divided
2 c. sweetened flaked coconut

In a large bowl, combine sugar, 1/2 cup butter, shortening and buttermilk. Beat with an electric mixer at medium speed until blended, set aside, in a separate bowl, combine flour, baking soda and salt, stirring to mix. Gradually add flour mixture and egg yolks to butter mixture, beating until well blended. Stir in 1 cup pecans and coconut, set aside. In a medium bowl, beat egg whites with clean beaters with an electric mixer at high speed until stiff peaks form. Fold egg whites into batter and pour into 2 greased and floured 8” round cake pans. Bake at 350 degrees for 40 to 45 minutes, until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool on wire racks one hour, or until completely cool. While cakes cool, combine cream cheese, 1/2 cup butter and vanilla in a bowl. Beat with an electric mixer at medium speed until creamy. Gradually add powdered sugar, beating until fluffy after each addition. Stir in 1 cup pecans until blended. Spread frosting between layers and on top and sides of cake. Serves 8 to 10.

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Food – Best Low Fat Peanut Butter Cookies

Food - Best Low Fat Peanut Butter Cookies

Best Low Fat Peanut Butter Cookies

Ingredients:

1 cup all purpose flour
1/4 cup Bob’s Red Mill whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup light brown sugar
1/4 cup chunky or smooth peanut butter
3 tbsp unsalted butter — melted then cooled a few minutes
1 large or extra large egg
1 1/4 tsp vanilla extract
1/4 cup chocolate covered peanuts chopped into little pieces– I used Goobers, put them in the mini chopper and used the pulse button to chop
Directions:
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. Remember, we only bake one cookie sheet at a time for even baking.
Combine the flours, baking soda, baking powder, and salt in a small bowl and set aside.
In a large bowl with an electric mixer, beat the sugar, melted butter and peanut butter until creamy. Add the vanilla and egg until well combined.
Add the flour mixture and beat until blended.
Stir in the chopped Goobers.
Place batter in fridge for about 5-10 minutes. After you take them out, roll them into 1 inch balls making a total of 36 cookies.
Place each ball on the cookie sheet and gently press down with the tines of a fork. If you need to, lightly flour the fork or mist the fork with cooking spray.
Bake about 8-10 minutes; turn the pan around half way through, again for even baking. They should look light brown. Do not over bake.
When you take them out of the oven, place cookies on a cooling rack for about 5 minutes and then slide the parchment paper off the cookie sheet to cool on the rack.
Enjoy these yummy cookies!

Just a note: If you still have some around after a few days, you may want to place them in the microwave for just about 7 seconds before eating and they will taste like they just came out of the oven again.

Nutrition: Per two cookies. calories 110.6, fat 4.2 g, carbs 19.8 g, fiber 1 g, sugar 12.6 g, sodium 24.6 mg, protein 2.2 g, Weight Watchers® points: 3 per cookie

Serving size is 2 cookies each

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Food – 7 Up Cake

Food - 7 Up Cake

7UP CAKE

Ingredients
Have All Ingredients at Room Temperature

3 Cups Sugar
3 Cups Flour
2 Sticks Butter
½ Cup Butter Flavor Solid Crisco
6 Eggs
¾ Cup 7-Up
1 Teaspoon Lemon Flavor Extract
2 Teaspoons Vanilla
1 Teaspoon Butter Flavor Extract

Directions
Cream Together sugar, butter and Crisco. Add flour and eggs alternately to the mixture and mix. Add extracts and add 7-Up last and mix. Bake at 325º for 55-60 minutes in Bundt pan sprayed with Pam. You can drizzle cake with icing of powdered sugar and 7-Up.

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Lemons, for dough, filling, & glaze:
3 large lemons, at room temperature
Zest & juice lemons — equals about 1 1/2 Tbsp zest & 1/2 cup juice; divided below as follows in the dough, filling, & glaze:
Dough:
3/4 cup milk
2 1/2 tsp yeast (or 1 envelope)
1/2 cup unsalted butter, softened plus 3 Tbsp unsalted butter for roll assembly
1/4 cup sugar
2 tsp vanilla
4 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp nutmeg
1/2 Tbsp lemon zest
2 large eggs
Sticky Filling:
1 cup sugar
1/4 tsp nutmeg
1/2 tsp powdered ginger
1/2 Tbsp lemon zest
1/4 cup lemon juice
Lemon Cream Cheese Glaze:
4 oz cream cheese (I use Neufchatel)
1 cup powdered sugar
1/2 Tbsp lemon zest
up to 1/4 cup lemon juice (I only used 2 Tbsp for a thicker glaze)
Warm milk in the microwave for about 35-45 seconds until warm but not hot on your wrist. Add yeast, stir, & let the mixture rest until foamy; about 5 minutes.
Meanwhile, in the bowl of a stand mixer add the butter, sugar, vanilla, 1 cup of the flour, salt, nutmeg, & lemon zest. Use the paddle attachment & mix until crumbly. Add the yeast/milk mixture & eggs. Mix until combined. Add enough of the remaining flour to make a soft yet sticky dough. (I used only 4 cups of flour total.)
Switch to the dough hook & knead for 5 minutes, or until the dough is elastic & pliable. Lightly grease the top of the dough with vegetable/canola oil, & turn the dough over so it’s coated in oil. Cover the bowl with plastic wrap or a towel & let rise until nearly doubled; about 1 hour.
While dough is rising combine the sugar, nutmeg, ginger, & lemon zest in a bowl so the zest has a chance to flavor the sugar. Once the dough has risen, add just enough lemon juice to the sugar mixture form a thick clumpy mixture like wet sand (I used the whole 1/4 cup.)
Lightly grease a jelly-roll pan with baking spray. On a floured surface, pat the dough out into a large yet thick rectangle; about 10″x15″.
Spread the dough evenly with 3 Tbsp of very soft unsalted butter. Then spread the lemon/sugar mixture over the top. Roll the dough up tightly, starting from the top, long end. Stretch & pull the dough taut as you roll, to keep the lemon-sugar firm inside.
Cut rolls using floss or string about 1″ thick. Place on the prepared baking sheet with ends inward to help keep from unrolling once they raise. Cover the rolls with a towel (I like to use a LIGHTLY damp towel) & let raise for another hour or until puffy & nearly doubled.
Heat oven to 350*F. Place risen rolls in the oven & bake for 20-25 minutes or until a thermometer inserted into a center roll reads 190*F. (You may also press the center to see if it springs back to determine the doneness; if it springs back, it’s done.)
While rolls are baking prepare the glaze. Using a hand mixer, beat cream cheese until light & fluffy in a medium sized bowl. Add the powdered sugar, zest & half the lemon juice (2 Tbsp.) Blend until smooth & creamy. If you want a thinner glaze add the remaining 2 Tbsp lemon juice. Top warm rolls with glaze. Serve while still warm.
*Makes approximately 18 rolls.

Recipe courtesy of dessertnowdinnerlater.com

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Food – Lemon Glazed Cheesecake

Food - Lemon Glazed Cheesecake

Lemon-Glazed Cheesecake

Lemon-Glazed Cheesecake Recipe
Crust Ingredients

2 1/2 cups graham cracker crumbs
1/4 cup sugar
2/3 cup butter, melted

Filling Ingredients

3 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
3 eggs, beaten
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1 teaspoon vanilla extract

Glaze Ingredients

2 eggs
1 cup sugar
1/4 cup lemon juice
2 tablespoons grated lemon peel
6 tablespoons butter, melted

Directions

Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a 9-in. springform pan. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until set. Place pan on a wire rack (leave oven on).

For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into crust. Return pan to baking sheet.

Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, but do not remove ring; refrigerate overnight. Remove the ring when you are ready to glaze.

For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

Spread glaze over cheesecake. Refrigerate leftovers or freeze individual slices.

NOTE: For all the lemon zest and lemon juice I used approximately 5 lemons.

NOTE: I recommend making the lemon glaze the day you make the cheesecake. You want that glaze really cold so it doesn’t run.

Recipe courtesy of Ladybehindthecurtain.com