This impressive cake is sure to wow you! I know it did me! I took it to a church outting and it flew off the cake plate. But then I couldn't find the plate! Found it in thekitchen being licked clean, lol!
Recipe from Taste of Home, Mary Fraser, Surprise AZ
1c plus 2T butter, softened
2 1/2 c sugar
4 eggs
1 egg yolk
4 c ap flour
3 t bp
1 1/2 t salt
1/4 t plus 1/8 bs
1 1/2 c (12 oz.) sour cream
6 T lemon juice
3 t grated lemon peel
3 t minced fresh rosemary
Frosting:
2 pkg (8 oz each) cream cheese, softened
8 1/4 c conf sug
3 t grated lemon peel
2 1/4 t lemon juice
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine flour, bp, salt and bs; add to the creamed mixture alternatly with the sour cream, beating well after each addition. Beat i the lemon juice,peel and rosemary.
Transfer to three greased and floured 9 in round baking pans. Bake at 350 25-30 min. Edges will begin to brown. Cool for 10 min. in pans then remove to wire racks.
For frosting, in a large bowl, beat cream cheese until fluffy. Add the 10x, lemon peel and juice; beat until smooth.
Spread frosting between layers, over top and sides of cake. Refrigerate left overs.
16 servings
Saturday, February 12, 2011
6 onion with Raisins
I first had the pleasure of enjoying this recipe from 1587 at one of Trese and Paul's 12th night parties. It is a delishious combination of flavors!
Finely Chop:
1 small spanish onion
1 small vidalia onion
2 leeks
3 scallions
and Saute until brown on the edges.
Add the following and simmer until tender:
2 T olive oil
1/2 c golden raisins
1 t pepper
2T br sug
1 t salt
1/4 c rice vinegar or verjuice
Add 1 T chopped chives before serving.
Finely Chop:
1 small spanish onion
1 small vidalia onion
2 leeks
3 scallions
and Saute until brown on the edges.
Add the following and simmer until tender:
2 T olive oil
1/2 c golden raisins
1 t pepper
2T br sug
1 t salt
1/4 c rice vinegar or verjuice
Add 1 T chopped chives before serving.
Pastel Cream Wafers
I remember Aunt Sue and Sandy Chisnell making these when I was a teenager. They are sooo good! Just melt in your mouth. Resist temptation though and do not eat the cookies with out the icing. They need the icing to be good!
6 T cold butter
3-4 T light cream
sugar
1 c sifted 10X
1 T soft butter
1/2 t. van
1 drop food coloring
1 additional T light cream
Cut the cold butter into flour until pea size. Sprinkle 1 T cream over mixture and toss with fork until moist. Form into a ball. Roll dough to 1/8 inch. Cut into 1/2 inch rounds. Dip one side with sugar. Place on pan sugar side up on ungreased sheet. Prick with fork. Bake 375 8-10 min. Remove and cool.
Filling:
combine 10X
1 T soft butter
van
coloring
and enough of the 1 T cream to make it spreadable.
spread onto cookie and then sandwich. Makes 24.
6 T cold butter
3-4 T light cream
sugar
1 c sifted 10X
1 T soft butter
1/2 t. van
1 drop food coloring
1 additional T light cream
Cut the cold butter into flour until pea size. Sprinkle 1 T cream over mixture and toss with fork until moist. Form into a ball. Roll dough to 1/8 inch. Cut into 1/2 inch rounds. Dip one side with sugar. Place on pan sugar side up on ungreased sheet. Prick with fork. Bake 375 8-10 min. Remove and cool.
Filling:
combine 10X
1 T soft butter
van
coloring
and enough of the 1 T cream to make it spreadable.
spread onto cookie and then sandwich. Makes 24.
Swirled Mint Cookies
I first made this cookie in 2000. It's very yummy and festive!
Combine and set aside:
2 c flour
1/2 t bs
In another bowl beat
1 cup of butter or marg until soft
slowly add
1 c sugar
then add 1 egg
1 t van
1 t peppermint
Add flour mixture to butter mixture. Divide dough into thirds. Color one third red and another third green. Leave the remaining white. Cover and chill 1 hour.
Divide each dough color into 4 parts. On a lightly floured surface roll each into a 1/2 diameter rope. Place one of each side by side and then twist together. Slice into 1/2 inch peces. Roll into balls. Place 2 inches apart on ungreased cookie sheet. Flatten with glass to 1/4 inch. Bake at 375 8-10 min. Remove and cool. Makes about 72 cookies.
Combine and set aside:
2 c flour
1/2 t bs
In another bowl beat
1 cup of butter or marg until soft
slowly add
1 c sugar
then add 1 egg
1 t van
1 t peppermint
Add flour mixture to butter mixture. Divide dough into thirds. Color one third red and another third green. Leave the remaining white. Cover and chill 1 hour.
Divide each dough color into 4 parts. On a lightly floured surface roll each into a 1/2 diameter rope. Place one of each side by side and then twist together. Slice into 1/2 inch peces. Roll into balls. Place 2 inches apart on ungreased cookie sheet. Flatten with glass to 1/4 inch. Bake at 375 8-10 min. Remove and cool. Makes about 72 cookies.
Pecan Bars
1 pakage cream cheese
1 1/2 sticks softened butter
1 c sugar
2 t. vanilla
2 1/4 c flour
1/2 t. baking soda
Preheat oven to 350.
Beat cram cheese, butter, sugar and vanilla together. Add flour and bs. Mix well. Press dough onto bottom of ungreased 15x10 inch pan. Bake 20 min.
While baking mix....
2 eggs, beaten
2/3 c light corn syrup
1 t. vanilla
1 c br sug
1/2 stick melted butter
stir in 3 c chopped pecans
spread over warm crust. bake another 20 minutes until firm.
1 1/2 sticks softened butter
1 c sugar
2 t. vanilla
2 1/4 c flour
1/2 t. baking soda
Preheat oven to 350.
Beat cram cheese, butter, sugar and vanilla together. Add flour and bs. Mix well. Press dough onto bottom of ungreased 15x10 inch pan. Bake 20 min.
While baking mix....
2 eggs, beaten
2/3 c light corn syrup
1 t. vanilla
1 c br sug
1/2 stick melted butter
stir in 3 c chopped pecans
spread over warm crust. bake another 20 minutes until firm.
Thursday, December 2, 2010
Chess Bars - recipe from the Wallace Family
Mix and put in cake pan:
1 box yellow cake mix
1 egg
1 stick of butter
then combine in bowl:
2 eggs
1 8 oz softened cream cheese
16 oz 10x
Pour over other mixture and bake at 350 for 30 min.
1 box yellow cake mix
1 egg
1 stick of butter
then combine in bowl:
2 eggs
1 8 oz softened cream cheese
16 oz 10x
Pour over other mixture and bake at 350 for 30 min.
Jar Cakes
This recipe came from Mom. It's really yummy and would make great gifts! She put them together and gave them with a little piece of holiday cloth. Very nice!
First mix dry ingredients in bowl:
3 1/3 c flour
1/2 t salt
1/2 t baking powder
2 t baking soda
2 t cinnamon
1/2 t ground clove
In another bowl mix in order:
2/3 c butter flavored Crisco
2 2/3 c white sugar
4 eggs
1 3/4 c unsweetened apple sauce
2/3 c water
1 t vanilla
add dry ingredients.
Fold in 1/4 c raisins
and 2/3 c nuts
Grease 8 wide mouth jars very well. Place one cup of batter in each. Make sure the rims are clean before baking! Place cookie sheet into oven. Place jars, without lids, onto the cookie sheet. Do NOT let jars touch.
Bake at 325 for 35-45 min.
While cakes are cooling bring lids and rings to a boil. Seal with rings and lids and listen for the pop!
First mix dry ingredients in bowl:
3 1/3 c flour
1/2 t salt
1/2 t baking powder
2 t baking soda
2 t cinnamon
1/2 t ground clove
In another bowl mix in order:
2/3 c butter flavored Crisco
2 2/3 c white sugar
4 eggs
1 3/4 c unsweetened apple sauce
2/3 c water
1 t vanilla
add dry ingredients.
Fold in 1/4 c raisins
and 2/3 c nuts
Grease 8 wide mouth jars very well. Place one cup of batter in each. Make sure the rims are clean before baking! Place cookie sheet into oven. Place jars, without lids, onto the cookie sheet. Do NOT let jars touch.
Bake at 325 for 35-45 min.
While cakes are cooling bring lids and rings to a boil. Seal with rings and lids and listen for the pop!
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