How To make Lemon Pudding Cake From Moosewood
1/2 c all-purpose flour -- unbleached
-prefer pastry flour 1/2 ts Baking powder
1 1/4 c Sugar
or more to taste
1 1/2 c Buttermilk
1/2 c Fresh lemon juice :
about 4 lemons
2 Egg yolks lightly beaten
2 ts Lemon zest :
optional
4 Egg whites
--pinch of salt
Preheat the oven to 350 degrees. Prepare six 8-ounce ramekins or ovenproof dessert cups with a very light coating of cooking spray or oil. Place the cups in a 2-inch-deep baking pan. Begin to heat a kettle of water to a boil.
In a large bowl, combine the flour, baking powder, and 3/4 cup of the sugar. (If you want a very sweet confection, use a whole cup of sugar.) Stir in the buttermilk, lemon juice, beaten egg yolks, and the grated lemon peel, if using, and set aside. With an electric mixer, beat the egg whites and salt until the whites are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the egg whites into the batter. Spoon the batter evenly into the prepared cups. Pour boiling water into the baking pan until the water reaches halfway up the sides of the cups. Bake for 50 to 55 minutes, until puffy and golden. PER 4.75-OZ SERVING: 229 CALORIES, 6.0 G PROTEIN, 2.6 G FAT, 46.6 G CARBOHYDRATES, .9 G SATURATED FATTY ACIDS, .3 G UNSATURATED FATTY ACIDS, .9 G MONOUNSATURATED FATTY ACIDS, 87 MG CHOLESTEROL, 139 MG SODIUM, .1 G TOTAL DIETARY FIBER Notes: This favorite old-fashioned dessert separates into layers during baking---a tart-sweet pudding on the bottom and a light spongy cake on top. Serve it warm or chilled, plain or with fresh berries, for picnics, potlucks, family meals, or special dinners. Tightly sealed and refrigerated, Lemon Pudding Cake will keep for about 5 days. Prep time: 20 Bake time: 40 - 50 Source: Served at Moosewood Restaurant. From: Moosewood Restaurant Low-Fat Favorites, by The Moosewood Collective. MC formatted by Brenda Adams
How To make Lemon Pudding Cake From Moosewood's Videos
Creamy Lemon Pork Tenderloin with Sara Wolf
Come watch Haverford Township Free Library's own Mary Bear Shannon as she joins Sara Wolf in making Creamy Lemon Pork Tenderloin, from the cookbook The Pride of Peoria: Recipes and Reminiscences.
MAGIC LEMON PUDDING CAKES
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ONE PAN ENGLISH BREAKFAST | Relaxing Cooking Sounds | No Talking
Hey loves~! Today's recipe is One Pan ENGLISH BREAKFAST! I've partnered up with Virginia Food Inc. to bring you easy breakfast recipes featuring their Pork & Beans ♥ This is how I enjoy pork & beans best for breakfast since I just stuff everything up in one pan. Quick, easy and less dishes to wash for me :)) Though I have to say that this isn't a full English breakfast since I'm missing a couple of things, specifically the blood pudding and mushrooms that my local market seems to forget to stock up on. Nonetheless this is a hearty breakfast that you can enjoy with you family! Please enjoy~♥
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How to Make English Breakfast
INGREDIENTS
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SAUSAGE
BACON
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Hungarian Mushroom Soup
Get the full recipe here:
Far from the overly-salty canned cream of mushroom soup many of us grew up with, this fresh soup is made from sliced mushrooms flavored with smoked paprika, sour cream, and dill. It's got a silky texture and robust flavor with just a spot of brightness from the addition of lemon juice. We can see why this soup has become a favorite around the world.
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The 5 Minute Dessert: Ricotta Mousse | Potluck Video
Ricotta mousse is among the simplest desserts imaginable - it's the kind of item you can pull out 10 minutes before guests arrive. So we learned the tricks to this versatile recipe
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FRESH Orange Cake Recipe | Fluffy & Moist | PERFECT Fruity Dessert Ideas | N's Kitchen
Music: bensound.com
Recipe: Moosewood Book of Desserts
CAKE:
1 1/3 cups unbleached white flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter at room temp
1 cup sugar
2 eggs, separated
1 teaspoon vanilla extract
1 tbsp grated orange peel
3/4 cup orange juice
BUTTER FROSTING:
1/4 cup butter at room temp.
3/4 cup confectioners’ sugar
1 to 2 tablespoons OJ
1 tablespoon grated orange peel
SYRUP:
1/3 cup water
1/3 cup orange juice
1/4 cup confectioners' sugar
1 tablespoon grated orange peel
Preheat the oven to 350 degrees. lightly oil the cake pans and dust them with flour.
Sift together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until smooth and light. Add the egg yolks one at a time, beating well after each addition. Add the vanilla, orange extract or juice concentrate, and grated orange peel and beat well. Beat in the flour and orange juice alternately in thirds. In a separate bowl, beat the egg whites until stiff but not dry. Gently fold them into the batter.
Spoon the batter evenly into the prepared pans and bake for 30 to 35 minutes, until the edges pull away from the sides of the pan and the top springs back when touched. Cool the cake in the pans on a rack for 5 to 10 minutes. Run a knife around the outer edges of the cakes and invert them onto a rack to cool completely.
BUTTER FROSTING: To prepare the frosting, beat the butter until light. Add the confectioner’s sugar 1/2 cup at a time, beating well after each addition. Add the orange juice and grated orange peel and beat well. Iff the frosting is too stiff, beat in more orange juice. If it’s too soft or if it curdles, beat in more sugar.
SYRUP: In a pot add orange juice, water, confectioners sugar, and orange zest. Bring to a boil and simmer for 5-7 minutes.
#orangecake #summer #oranges