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Tuesday, April 20, 2010

Thank You Bernideen!

I am very honored to have for my friend, Bernideen, from Bernideen's Tea Time blog! She left me an award and I am so humbled that my little tea blog has followers! When I started this blog, I thought it would be a great place to keep up with all my tea recipes (yes, I must admit, the house was overflowing with all these printed copies of recipes I had everywhere! haha). It has amazed me to meet fellow tea lovers and I love each and every comment I get. :) Thank you Bernideen for making my day!! :) And thank you to each and every reader! Your comments and your support give me inspiration to keep going. :)

Saturday, April 17, 2010

Banana-Split Cake

* 3/4 cup butter
* 3 eggs
* 1 cup sugar
* 1 small ripe banana, mashed (1/3 cup)
* 1/3 cup dairy sour cream
* 1/3 cup milk
* 1 tsp. vanilla
* 2-1/4 cups all-purpose flour
* 1-1/4 tsp. baking powder
* 1/2 tsp. salt
* 1/4 tsp. baking soda
* 1/2 cup strawberry jam
* 2 drops red food coloring (optional)
* 2 1-oz. squares semisweet chocolate, melted and cooled
* 3/4 to 1 cup strawberry jam or preserves
* Strawberry Ice Cream (optional)

1. Let butter and eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of two 8-inch round cake pans. Line bottoms with waxed paper or parchment paper. Grease and flour; set aside.

2. In large bowl beat butter on medium speed 30 seconds; gradually beat in sugar to combine. Add eggs one at a time, beating well after each addition. In bowl combine banana, sour cream, milk, and vanilla. In another bowl combine flour, baking powder, salt, and soda. Alternately beat flour mixture and banana mixture into butter mixture on low.

3. In small bowl combine 2/3 cup batter, the 1/2 cup strawberry jam, and food coloring. In separate bowl combine 2/3 cup batter and melted chocolate. Spread plain batter in prepared pans. Spoon flavored batters on each plain batter; gently swirl with knife.

4. Bake 30-35 minutes, until wooden pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans, peel off paper, cool. Place one layer flat side down on plate. Top with jam. Stack second layer flat side down.

Makes 12 servings.


Thursday, April 15, 2010

Coconut-Blueberry Cheesecake Bars

* 1/2 cup butter
* 3/4 cup finely crushed graham crackers
* 1/2 cup all-purpose flour
* 1/2 cup flaked coconut
* 1/2 cup ground pecans
* 1/4 cup sugar
* 1-1/2 8-oz. pkg. cream cheese, softened
* 2/3 cup sugar
* 4 eggs
* 1 Tbsp. brandy or milk
* 1 tsp. vanilla
* 2 cup blueberries

1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.

2. For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.

3. In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.

4. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.

5. Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator.

Makes about 32 bars.

~~ Better Homes and Gardens ~~

Tuesday, April 13, 2010

Lemon-Lime Bars

* 2/3 cup butter, softened
* 1/2 cup packed brown sugar
* 2-1/2 cups all-purpose flour, divided
* 4 tsp. finely shredded lemon peel, divided
* 6 eggs
* 2-1/4 cups granulated sugar
* 1/2 cup lemon juice
* 3/4 tsp. baking powder
* 1/8 tsp. ground nutmeg
* 1 tsp. finely shredded lime peel
* 2 Tbsp. sifted powdered sugar

1. Prepare Candied Citrus Slices or Strips, (see recipe), if desired. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil; set aside.

2. For crust, in large mixing bowl beat butter on medium to high 30 seconds. Add brown sugar; beat until combined. Beat in 2 cups of the flour until crumbly. Stir in 2 teaspoons of the lemon peel. Evenly press on bottom of prepared pan. Bake 20 minutes.

3. Meanwhile, for filling, in medium bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat on medium 2 minutes. Stir in remaining lemon peel and the lime peel. Pour over hot crust. Bake 20 minutes more or until edges are browned and center appears set. Remove to rack; cool 1 hour. Refrigerate, covered, 2 hours.

4. To serve, sprinkle evenly with powdered sugar. Lift from pan using foil; cut into bars. Add Candied Citrus Slices or Strips, if desired. Store, covered, in refrigerator up to 3 days.

Makes 16 to 20 bars.

Candied Citrus Slices: In large skillet combine 1/4 cup water and 3/4 cup sugar; bring to boiling. Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to rack; cool.

Candied Citrus Strips: Cut strips of peel from 2 lemons or 2 limes. With spoon scrape away white pith. Cut into thin strips and cook in sugar mixture as above.

~~ Better Homes and Gardens ~~

Monday, April 12, 2010

Raspberry Cakes for Two

* 1/2 an 8-oz. pkg. cream cheese, softened
* 2 Tbsp. butter, softened
* 1/4 cup lemon curd
* 3 Tbsp. powdered sugar
* 1 4.5-oz. pkg. prepared shortcakes
* 1/2 cup fresh raspberries
* 2 Tbsp. low-sugar raspberry preserves
* Fresh raspberries
* Small fresh mint leaves

1. For frosting, in small bowl beat cream cheese and butter with electric mixer on medium until smooth. Beat in lemon curd. Add powdered sugar; beat until smooth and fluffy. Set aside.

2. Place two cakes, well sides up, on two dessert plates. Divide berries, in a single layer, between wells of two cakes. Spoon 1/2 tablespoon preserves over each. Place remaining cakes, well sides down, over filling. Spread frosting on cakes. Serve immediately or refrigerate, loosely covered, up to 48 hours.

3. To serve, stir remaining raspberry preserves; spoon on cakes. Top with additional raspberries and mint leaves.

Makes 2 cakes (4 servings).

Saturday, April 3, 2010

Luscious Lemon Truffles

* 2 cups vanilla or white chips
* 1 jar (10 ounces) Lemon Curd
* 3 cups crushed vanilla wafers
* 1 cup confectioners' sugar
* 1 cup toasted flaked coconut or chopped pecans

* In a microwave-safe bowl, melt vanilla or white chips until smooth. Stir in lemon curd, wafers and confectioners' sugar. Chill until firm enough to handle. Roll into 1/2-in. balls. Roll each ball in coconut or pecans. Chill until firm.

Yield: 6 servings.

Editor’s Note: To make Black Rapberry Truffles, substitute 1 jar (10 ounces) Seedless Black Raspberry Preserves for the Lemon Curd and 2 cups (11-1/2 ounces) milk chocolate chips for the white or vanilla chips. Follow recipe as directed.

~~Taste of Home Cooking School Collection | Winter 2008~~

Friday, April 2, 2010

Lemon-Filled Coconut Cake

* 1 cup butter, softened
* 2 cups sugar
* 3 eggs
* 2 teaspoons vanilla extract
* 3-1/4 cups all-purpose flour
* 3-1/4 teaspoons baking powder
* 3/4 teaspoon salt
* 1-1/2 cups 2% milk

* 1 cup sugar
* 1/4 cup cornstarch
* 1 cup water
* 4 egg yolks, beaten
* 1/3 cup lemon juice
* 2 tablespoons butter

* 1-1/2 cups sugar
* 2 egg whites
* 1/3 cup water
* 1/4 teaspoon cream of tartar
* 1 teaspoon vanilla extract
* 3 cups flaked coconut

* In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk beating well after each addition.
* Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat.
* Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring.
* Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
* For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes.
* Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Yield: 16 servings.

~~Taste of Home | December/January 2009~~

Thursday, April 1, 2010

Lemon Coconut Cupcakes

* 3/4 cup butter, softened
* 1 cup sugar
* 3 eggs
* 3 teaspoons grated lemon peel
* 1/2 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup sour cream
* 1/2 cup flaked coconut

* 4 ounces cream cheese, softened
* 2 tablespoons butter, softened
* 1 teaspoon grated lemon peel
* 1/4 teaspoon vanilla extract
* 1/4 teaspoon lemon juice
* 1-1/4 cups confectioners' sugar
* 3/4 cup flaked coconut, divided
* Shredded lemon peel, optional

* In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.
* Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* In a small bowl, beat the cream cheese, butter, grated lemon peel, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. Garnish with shredded lemon peel if desired.

Yield: 15 cupcakes.

~~Country Woman | January/February 2007~~