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January 19, 1998

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recipe

Photo courtesy of Darigold

Lemon Ribbon Layered Meringue Pie

  Desserts
  


   Lemon Ribbon Layered Meringue Pie
   (from Darigold's 75th anniversary special edition of "Celebrations")
  
   1 (9-inch) baked pie shell
   6 Tbsp. butter
   Grated peel of 1 lemon
   1/3 c. lemon juice
   1/8 tsp. salt
   1 c. sugar
   4 eggs
   1 qt. vanilla ice cream
  
   To make lemon-butter sauce, melt butter; add grated lemon peel, lemon juice, salt and sugar. Separate eggs, reserving whites. Slightly beat yolks into lemon mixture and cook over medium heat, beating constantly with a wire whisk until thick and smooth. Cool.
   Smooth 1 pint ice cream into pie shell; freeze. Spread with half the cooled lemon-butter. Freeze. Cover with second pint of ice cream; freeze. Top with remaining lemon butter; freeze. Top with egg white meringue. Place on a wooden cutting board and bake in a 475 degree oven 4 to 6 minutes until lightly browned. Serve immediately or freeze.
  
   Double Frosted Brownies
  
   2 c. granulated sugar
   1 c. baking mix
   1/4 c. margarine, butter or spread, softened
   2 tsp. vanilla
   4 squares (1 oz. each) unsweetened chocolate, melted and cooled slightly
   4 eggs
   4 c. powdered sugar
   1/2 c. margarine, butter, or spread, softened
   2 Tbsp. milk
   2 tsp. vanilla
   3 squares (1 oz. each) unsweetened chocolate
  
   Heat oven to 350 F. Grease and flour rectangular pan, 13x9x2 inches. Stir together granulated sugar, baking mix, 1/4 c. margarine, 2 tsp. vanilla, 4 squares melted chocolate and the eggs in medium bowl until moistened. Spread in pan. Bake 30 to 35 minutes or until edges begin to pull away from the sides of pan; cool.
   Stir together powdered sugar, 1/2 c. margarine, the milk and 2 tsp. vanilla in medium bowl until smooth. Spread over brownies; refrigerate until firm. Heat 3 squares chocolate over low heat until melted; cool slightly. Spread evenly over frosted brownies. Refrigerate until set. Cut into about 1 1/2 x 1-inch brownies. Refrigerate any remaining brownies.
  
   Date Bran Muffins
  
   1 1/2 c. wheat bran cereal
   1 1/2 c. skim milk
   1/3 c. margarine, melted
   1 egg
   1 tsp. of vanilla
   1 1/4 c. all-purpose flour
   4 1/4 tsp. sweetener
   1 Tbsp. baking powder
   1/2 tsp. salt
   2 tsp. ground cinnamon
   1/2 c. pitted dates, chopped
  
   Combine cereal and milk in medium bowl; let stand 5 minutes. Stir in margarine, egg and vanilla. Add combined flour, sweetener, baking powder, salt, and cinnamon, stirring just until mixture is blended. Stir in dates.
   Spoon batter into greased muffin tins; bake in preheated oven until muffins are browned and toothpicks inserted in centers come out clean, 20 to 25 minutes. Cool in pans on wire rack 5 minutes; remove from pans and cool on wire racks.
  
   PB & J Oatmeal Cookie-Cakes
  
   3/4 c. peanut butter
   1/2 c. packed brown sugar
   1/4 c. (1/2 stick) margarine
   1/4 c. low-fat milk
   1 egg
   1 tsp. vanilla
   1 1/4 c. oats (quick or old fashioned, uncooked)
   2/3 c. all-purpose flour
   1/2 tsp. baking soda
   1/3 c. fruit spread, any flavor
  
   Heat oven to 350 F. Line 30 mini muffin pan cups with paper baking cups. Beat together peanut butter, sugar and margarine until creamy. Add milk, egg, and vanilla; beat well. Add combined oats, flour, and baking soda; mix well. Press rounded teaspoonful of dough into each muffin cup. Make shallow indentation in center of dough; fill with 1/2 teaspoon fruit spread. Bake 14 to 16 minutes or until edges are light golden brown. Cool 5 minutes in pan; remove to wire rack. Cool completely. Store tightly covered at room temperature or wrap airtight and freeze.
  
   Lemon-Pecan Glazed Gingerbread
  
   1 1/2 c. regular all-purpose flour
   3/4 tsp. salt
   3/4 tsp. baking soda
   1/2 tsp. ground ginger
   1/2 tsp. ground cinnamon
   1/2 c. regular margarine, softened
   1/2 c. granulated sugar
   1 egg
   1/2 c. mild flavor molasses
   1 tsp. grated lemon peel
   1/4 c. very hot water
  
   Glaze:
   1 1/2 c. sifted confectioners sugar
   2 Tbsp. regular margarine, softened
   1 tsp. grated lemon peel
   1 tsp. fresh lemon juice
   2 Tbsp. milk
   1/2 c. chopped pecans
  
   Stir together first five ingredients. Set aside.
   In small mixing bowl, beat the margarine and granulated sugar until light and fluffy. Mix in egg, molasses and lemon peel (mixture will appear slightly curdled). Add dry ingredients alternately with hot water, mixing thoroughly after each addition. Pour batter into lightly greased 8x8x2-inch glass baking dish.
   Microwave at medium (50%) for 12 minutes, rotating dish a quarter turn twice. Microwave at high (100%) for 1 minute or until cake is set. A few moist areas will appear on surface. Let cake cool for 20 minutes.
   While cake is cooling, prepare glaze. Mix together remaining ingredients except pecans until smooth. Stir in pecans. Spread glaze evenly over cake. Serve warm or cooled.
  
   Peach Cobbler Coffee Cake
  
   Filling:
   1 (21 oz.) can peach pie filling
   1 (16 oz.) can peach slices in light syrup, well drained
  
   Topping:
   1 c. firmly packed brown sugar
   1 c. all-purpose flour
   1/2 c. quick-cooking oats
   1/2 c. butter, softened
  
   Cake:
   1 c. sugar
   1 c. butter, softened
   2 eggs, lightly beaten
   1 1/4 c. light sour cream or non-fat sour cream
   1 Tbsp. vanilla
   3 c. all-purpose flour
   1 tsp. baking powder
   1 tsp. baking soda
   1/2 tsp. salt
  
   Glaze:
   1 c. powdered sugar
   1 to 2 Tbsp. skim milk
  
   Heat oven to 350 F. In medium bowl stir together filling ingredients; set aside. In medium bowl stir together all topping ingredients until crumbly; set aside. In large mixer bowl beat sugar and 1 cup butter at medium speed, scraping bowl often, until light and fluffy (1 to 2 minutes). Add eggs, sour cream and vanilla; continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Add all remaining cake ingredients; continue beating, scraping bowl often, until smooth (1 to 2 minutes). Spread half of batter in greased 13x9-inch baking pan. Spread peach filling over batter. Drop spoonfuls of remaining batter over filling (do not spread). Sprinkle with topping. Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool at least 15 minutes. Meanwhile, in small bowl, stir together glaze ingredients until smooth; drizzle over cake.
  
   Coconut Pineapple Cake
  
   2 c. all-purpose flour
   2 tsp. baking soda
   1/2 tsp. salt
   3/4 c. each: vegetable oil, buttermilk
   3 eggs
   1 tsp. vanilla
   2 c. sugar
   1 can (8 oz.) crushed pineapple, drained
   3 c. coconut, divided
  
   Cream Cheese Frosting
   Combine 3 cups sifted confectioners sugar, 4 oz. softened cream cheese, 5 Tbsp. butter and 1 Tbsp. milk. Beat until smooth.
  
   Preheat oven to 350 F. Grease and flour 9x13-inch baking pan. Combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar, pineapple and 1 1/2 c. coconut; mix well. Stir in flour mixture. Pour into prepared pan. Bake on center oven rack 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Meanwhile, toast remaining coconut on cookie sheet in oven 3 to 5 minutes or until golden. (Watch carefully; coconut browns quickly.) Spread cooled cake with Cream Cheese Frosting; sprinkle with toasted coconut.
  
   Texas Peanut Butter Cake
  
   3/4 c. butter
   1 c. sugar
   3 large eggs
   1/2 c. peanut butter
   1 c. flour
   2 Tbsp. chopped peanuts
  
   Combine butter and sugar in medium bowl. Using low speed of mixer, cream mixture until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in peanut butter. Stir in flour. Turn batter into greased loaf pan. Bake at 325 F for 30 minutes. Sprinkle with chopped nuts and bake 30-40 minutes more, or until sharp knife inserted into center of loaf comes out clean.
  
   Yogurt Pound Cake
  
   3 c. sugar
   1 c. (2 sticks) margarine or butter, softened
   1 Tbsp. vanilla
   6 eggs, separated
   2 cartons (6 oz. each) plain or lemon yogurt
   3 1/2 c. cake flour
   1 tsp. baking powder
   1/2 tsp. salt
   1/4 tsp. baking soda
  
   Glaze:
   Mix 1 1/4 c. powdered sugar and 2 Tbsp. reserved yogurt in small bowl until smooth.
  
   Heat oven to 350 F. Grease and flour tube pan, 10x4-inches. Beat sugar, margarine, vanilla, and egg yolks in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Reserve 2 Tbsp. of the yogurt. Beat remaining yogurt, the flour, baking powder, salt and baking soda into sugar mixture on low speed. Beat egg whites in large bowl until stiff. Fold in batter. Pour into pan.
   Bake 1 hour and 30 minutes to 1 hour and 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely on wire rack. Spread with glaze, allowing some to drizzle down sides. Serve with chopped fruit and nuts if desired.
  
   Hazelnut Cake
  
   1 1/2 c. chopped hazelnuts
   1 c. sugar
   8 Tbsp. unsalted butter
   1 c. cake flour
   1 tsp. baking powder
   1/2 tsp. salt
   7 egg yolks
   Confectioners' sugar for dusting
  
   Preheat oven to 350 F. Lightly butter a 9-inch round cake pan that has been lined with waxed or parchment paper. Dust lightly with flour.
   In a food processor, process together the hazelnuts and sugar, until the nuts are finely ground. Add the butter and process again. Add the cake flour, baking powder and salt and process until blended. With the food processor running, add the egg yolks one at a time, making sure that each one is blended before the next one is added. The batter will be very thick.
   Spread the batter evenly in the prepared cake pan. Tap the pan lightly to remove any air bubbles. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean.
   Cool the cake on a rack for 10 minutes. Loosen the cake by running a knife around the rim of the pan. Invert the cake, remove the pan and the waxed paper. Invert the cake again onto the rack and cool completely. Dust the top with confectioners' sugar just before serving.