Friday, July 17, 2009

Lemon Velvet Layer Cake


  1. 2 1/2 cups sifted cake flour
  2. 1 cup SPLENDA(R) Sugar Blend for Baking
  3. 2 1/2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup butter, softened
  6. 3 large eggs, lightly beaten
  7. 1 cup milk
  8. 1/4 teaspoon lemon extract
  9. 1 teaspoon lemon rind
  10. 2/3 cup SPLENDA(R) Sugar Blend for Baking
  11. 2 1/2 tablespoons cornstarch
  12. 1 cup water
  13. 2 egg yolks, lightly beaten
  14. 2 tablespoons butter
  15. 2 tablespoons lemon rind
  16. 1/4 cup freshly squeezed lemon juice
  17. 1 1/4 cups whipping cream
  18. 2 tablespoons SPLENDA(R) Sugar Blend for Baking
  19. 1 teaspoon lemon rind
  20. 1/4 teaspoon lemon extract


Directions!
  1. Cake Layer Directions: preheat oven to 350 degrees F. Grease and flour 2 (8-inch) round cake pans.
  2. Combine flour, SPLENDA(R) Sugar Blend for Baking, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).
  3. Stir together eggs, milk, lemon extract, and lemon rind in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times. Spoon batter into prepared pans.
  4. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers from pans and cool on a wire rack.
  5. Lemon Filling Directions: combine SPLENDA(R) Sugar Blend for Baking, cornstarch, and water. Cook over medium heat, whisking constantly, in a non reactive saucepan until mixture thickens. Gradually add about one-fourth of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture, whisking constantly. Cook, whisking constantly, until mixture comes to a boil; boil 1 minute, whisking constantly. Remove from heat and stir in butter, lemon rind and lemon juice. Place plastic wrap on the surface. Set aside to cool.
  6. Whipped Cream Frosting Directions: beat whipping cream until foamy; gradually add SPLENDA(R) Sugar Blend for Baking, lemon rind, and lemon extract, beating until soft peaks form.
  7. To Assemble Cake: spread Lemon Filling between cake layers. Spread Whipped Cream Frosting on top and sides of cake.

Yield: 16 servings

Nutrition Info

Per Serving

  • Calories: 348 kcal
  • Carbohydrates: 41 g
  • Dietary Fiber: 0 g
  • Fat: 16 g
  • Protein: 4 g
  • Sugars: 23 g
I found this recipe on Yahoo and it looked so delicious that I just had to share it with you guys!

Friday, July 10, 2009

Adventures in Ma Bell Land (non-food related of course)


ONE OF MY JOBS FOR 19 YEARS WAS AS A HALL ADVISOR IN A HIGH RISE RESIDENCE HALL AT BRIGHAM YOUNG UNIVERSITY. THE JOB ENTAILED A LOT OF WORK, MUCH OF IT INTERACTING WITH OTHER DEPARTMENTS ON CAMPUS, BUT TO THE BOYS IN MY HALL I WAS SIMPLY "MA BELL".

I HAVE BEEN ASKED TO RELATE A FEW OF THE ACTIVITIES THE BOYS WERE INVOLVED IN OVER THE YEARS. AS I LOOK BACK ON MY 19 YEARS IN THAT POSITION, SOME OF THE STUPID TRICKS SEEM FUNNY. THEY DID NOT SEEM SO AT THE TIME THEY WERE HAPPENING.

FOR EXAMPLE, THERE WERE THE TWO BOYS WHO WERE WALKING PAST MY OFFICE WINDOW ONE DAY WITH A SHOE BOX. SOMETHING DID NOT SEEM RIGHT. I ASKED THEM TO LET ME SEE WHAT WAS IN THE SHOE BOX AND AFTER MUCH BADGERING ON MY PART, THEY RELUCTANTLY OPENED THE LID. INSIDE WAS WHAT I THOUGH WAS A VERY GOOD REPLICA OF A HUGE PIPE CLEANER TARANTULA. I ASKED WHO MADE IT, AND THEY SAID "WE DON'T KNOW. PROBABLY GOD DID." GOOD ONE, I SAID AND STARTED TO PICK IT UP. IT WAS HUGE. AS I PICKED IT UP AND PLACED IT IN THE PALM OF MY HAND IT MOVED!

I TOLD THESE TWO GUYS THAT THE VERY REAL TARANTULA HAD TO BE GONE . OUT OF THE BUILDING. GONE! BY THE END OF THE DAY. WELL, BEFORE THEY GOT RID OF IT, THEY DECIDED TO PLAY A JOKE ON THE KID IN THE ROOM NEXT TO THEM. WHILE HE WAS IN THE SHOWER, THEY PLACED THE TARANTULA ON HIS WINDOW.....WHEN HE CAME BACK INTO THE ROOM AND SAW THAT HUGE SPIDER, HE FREAKED OUT. THEY SOMEHOW CONVINCED HIM THAT TARANTULAS WERE A NATURAL PART OF UTAH, AND HE MIGHT AS WELL GET USE TO SEEING THEM IN THE ROOM.THEY ASSURED HIM THAT THEY DON'T BOTHER YOU IF YOU JUST LEAVE THEM ALONE. BY THE END OF THE EVENING I HAD A YOUNG MAN WHO HAD CALLED HIS MOM, WHO CALLED ME IN HYSTERICS. SHE SAID SHE WAS COMING TO PICK HER SON UP AS SOON AS POSSIBLE.

WE FINALLY GOT THE MESS STRAIGHTENED OUT, AND I TOLD MY TWO PRANKSTERS THAT UGLY THING HAD TO GO OR THEY WERE GOING!

HOW DID THEY GET RID OF IT? THEY WRAPPED IT UP IN A SHOE BOX, TOOK IT TO UPS AND MAILED IT TO THEIR COUSIN.

Tuesday, June 30, 2009

Fruit Punch Tips

When serving additional drinks, plan on about two medium (4-6 ounces each) drinks per person. If you are providing a single punch beverage for the group, plan approximately four drinks per person.

  1. It is best to chill each of the punch ingredients separately before combining them.
  2. Add the sparkling or carbonated beverage to the punch just before serving. This helps the punch retain its carbonation.
  3. Sugar on the rim of the glass makes for an attractive garnish. Dip the rim of the glass about 1/2 inch down into liquid, such as water or a juice from your punch mixture. Dip the rim into granulated sugar and refrigerate the glass until the sugar dries.
Author unknown

Thursday, June 25, 2009

Peach Filling

This recipe can be used for pies or cake filling, etc.

8 peaches
1 cup sugar
4 tablespoons corn starch
3/4 cup water
1 teaspoon almond flavoring
3 tablespoons butter

your choice of pie crust.

Mash 6 of the peaches and add the sugar, corn starch and water into a large pot. Cook for 5 minutes or until it boils and thickens. Add 1 teaspoon almond flavoring and 3 tablespoons butter.

Take the other two peaches, skin and slice them up and place them on top of the pie crust. After the above mixture cools, pour over fresh sliced peaches. Chill and serve with ice cream!

These directions follow the pie route more than the cake route. I am not sure how you would do this with a cake. Perhaps using an 8"x8" cake pan. You would just put the fresh sliced peaches in the pan and then the cooled mixture next.

Crystal Bell

Tuesday, June 23, 2009

Ma's Raspberry Surprise

Make sure you read this whole recipe before you start. There's ingredients and other ways to make this icecream.


1 carton (1.75 qts) vanilla ice cream
1 carton (1.75 qts) pineapple sherbet

Soften the above ingredients and fold them together.
About 20 minutes on the counter will soften the ice creams.

Drain one can (20 oz) of pineapple tidbits .
Reseve the pineapple juice.
Fold pineapple tidbits into ice cream mixture.

Cut 3 medium sized bananas legthwise into quarters
and then slice them into 1/2 inch pieces.
Place bananas in the pineapple juice and lightly stir to keep them
from turning brown. Fold bananas only into the ice cream mixture
and discard the pineapple juice.

Fold in one 12 ounce package of frozen raspberries into the ice cream mixture.
Leave the raspberries in the freezer until you are ready to mix them in or your
ice cream will turn pink.

This is a Lion's House recipe with my own secret additions

I do a little something different with this recipe. I fold into mixture 2/3 bag of mini marshmallows and a container of Cool Whip. I also add 1 tsp almond extract.

Almond Pound Cake

20 min. to assemble
75 min. to bake
Total: 1 hr. 35 min.
  • 1 box (7 oz) Almond Paste tube
  • 1 cup granulated sugar
  • 1 cup (2 sticks) butter, room temperature
  • 4 large eggs, room temperature
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup milk

Equipment:

  1. Box Grater
  2. Electric Mixer
  3. 9"x5" loaf pan

Preheat the oven to 325 degrees. Grease and flour the loaf pan. Grate the almond paste on the large hole side of a box grater. Using and electric mixer set on medium speed, beat almond paste, sugar and butter until well mixed. Add eggs one at a time, beating well between each addition. Beat on high until light and fluffy. Sift the flour with the baking powder and add to batter alternately with milk. Beat on low until just combined and smooth. Don't over-mix, or cake will be tough.

Pour batter into pan. Bake for 75 minutes or until an inserted toothpick pulls out clean. Cool cake, still in pan, on wire rack for 5 minutes. Un-mold carefully and finish cooling on rack before cutting.

To Store: After completely cooled, wrap in plastic wrap. The cake will last 3 days at room temperature or one week if refrigerated.

To Freeze: Wrap first in plastic and then with foil. Freeze for up to one month.

unknown

Saturday, June 20, 2009

Pea- Picking Good Cake

and before anyone asks... no there is no peas in this recipe!

For the first ingredient I like to use the Duncan Hines Brand of cake mix.

1 Butter Cake mix
4 eggs- room temperature
1 can (11.5 oz) mandarin oranges with juice
1/2 cup Crisco

Frosting:

8 ounces cool whip
3 ounces vanillla instant pudding
1 small can crushed pineapple.

Turn oven onto 375 degrees. Mix all the cake ingredients together. Pour into 3 pans for layering later and cook for 15-18 minutes. Be sure to check if it is done with a toothpick. Depending on the size of the pans you chose it could take more or less than the time specified.

For the frosting, just mix all the ingredients together and spread between layers and over cake. make sure all the cakes have cooled completely before spreading the frosting.

Crystal Bell

Honey Butter

1 cup real butter softened
1/2 teaspoon vanilla
2 egg yolks
1 cup honey

Whip softened butter.
add vanilla & egg yolks.
Beat well.
Gradually add honey.
Stir until mixture is consistent and enjoy! I personally like it to be a bit warm, so you can heat it and remix it.

Crystal Bell

Light Buttermilk Lemon Cake

(This is not a photo of the cake I made based off this recipe) 1 yellow cake mix made with pudding
1 egg
4 egg whites
1 1/4 cups low fat buttermilk
1/4 cup fresh lemon juice
1 teaspoon vanilla
2 teaspoons real lemon extract
1 tablespoon lemon liquor (optional)
~
Method:
Lightly coat a nonstick or stick resistant 12-cup bundt cake pan with cooking spray and set aside. Prehead oven to 350 degrees. Pour dry cake mix into a large mixing bowl. In a smaller bowl whisk buttermilk together with egg, egg whites, lemon extract, vanilla, lemon rind and lemon liquor (if using) until combined.
~
Pour liquid ingredients into large mixing bowl and mix all ingredients together on medium speed of an electric mixer for two minutes until well blended.
~
Pour batter into pan and smooth out top. Bake for 38-40 minutes or until cake tests done. (toothpick comes out clean in thickest part) While this is cooking make the Lemon Glaze.
~
Remove cake from oven. Cool in pan for 15 minutes. Invert cake pan onto serving plate and prick the top of the cake with a fork or toothpick, then spoon or brush the glaze evently over top and side of cake. Allow cake to absorb glaze. Repeat until glaze is gone.
~
Lemon Glaze
  • 1 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon limonchello liquor or other lemon flavored liquor (optional)

Combine sugar and lemon juice in a small saucepan and bring to boil over medium heat, stirring constantly for two to three minutes. Remove from heat, stir in lemon liquor and cool several minutes before glazing cake.

Yield: 14 pieces each at approximately 227 calories; 2.8 grams total fat

Crystal Bell

Thursday, June 18, 2009

Black Beach Chicken Soup

4 boneless, skinless chicken breasts
1 tablespoon minced garlic (3-4 cloves)
2 cans (14.5 ounces) chicken broth
2 cups dried black beans
2 cans (14.5 ounces) Mexican style stewed tomatoes
1 cup salsa
1 teaspoon cumin
1/4 teaspoon black pepper
1/2 teaspoon ground dried oregano
1/2 teaspoon ground dried thyme
2 cups shredded Mexican blend cheese
1 tablespoon lemon juice
3 hard cooked egg, garnish. (optional)
chopped fresh cilantro (optional)
flour tortilla (optional)
lemon juice (optional)

Preferably, cover beans with cold water and soak overnight. Drain and discard soaking water.

Cut chicken breasts in fourths; place chicken, garlic, broth, beans, tomatoes, salsa, cumin, black pepper, oregano and thyme in a crock-pot. Be sure crock pot is at least half full. Cover, cook on low 8-10 hours, or until beans are tender.

Add lemon juice to soup; if desired, partially mash beans with a fork by pressing against the side of the crock pot- be careful not to overly stir and shred chicken. Spoon beans and chicken into serving bowls. Add shredded cheese, garnish with chopped hard cooked egg, and chopped cilantro. Serve with warm flour tortillas.

Serves: about 10

Crystal Bell