Irish Car Bomb Cupcakes

Total Time: 57 mins Preparation Time: 40 mins Cook Time: 17 mins

Ingredients

• 1 cup guinness stout
• 1 cup unsalted butter, at room temperature
• 3/4 cup dutch-processed cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 eggs
• 2/3 cup sour cream
• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter, at room temperature
• 2 teaspoons irish whiskey
• 2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• 6 tablespoons bailey's irish cream

Recipe

• 1 1. to make the cupcakes: preheat oven to 350 degrees f. line 24 cupcake cups with liners. bring the guinness and butter to a simmer in a heavy, medium saucepan over medium heat. add the cocoa powder and whisk until the mixture is smooth. cool slightly.
• 2 2. whisk the flour, sugar, baking soda and salt in a large bowl to combine. using an electric mixer, beat the eggs and sour cream on medium speed until combined. add the guinness-chocolate mixture to the egg mixture and beat just to combine. reduce the speed to low, add the flour mixture and beat briefly. using a rubber spatula, fold the batter until completely combined. divide the batter among the cupcake liners. bake until a thin knife inserted into the center comes out clean, about 17 minutes. cool the cupcakes on a rack.
• 3 3. to make the whiskey ganache filling: finely chop the chocolate and transfer it to a heatproof bowl. heat the cream until simmering and pour it over the chocolate. let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. add the butter and whiskey and stir until combined. let the ganache cool until thick but still soft enough to be piped.
• 4 4. to fill the cupcakes: using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
• 5 5. to make the baileys frosting: using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. add the baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
• 6 6. using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. store the cupcakes in an airtight container.

Lemon Drizzle Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 125 g margarine or 125 g butter
• 175 g caster sugar
• 2 eggs
• 1 lemon, zest of
• 175 g self raising flour
• 4 tablespoons milk
• 100 g icing sugar, 4 tbsp
• 1 -2 lemon, juice of, about 4 tbs

Recipe

• 1 preheat oven to 180oc then grease and line a 2ib loaf tin.
• 2 cream the butter and sugar together, add the lemon zest and eggs then beat again, if it splits add a tbs of flour and keep mixing. add in flour, mixing gently then finally add the milk. pour in prepared tin and bake for around 45 minutes.
• 3 meanwhile mix the sugar and lemon juice in a small bowl and put to one side, the sugar will dissolve into a lovely tart syrup. remember to stir again before putting on the cake.
• 4 test the cake ( when a skewer comes out of the middle clean) prick it all over ans slowly spoon the sugar onto the cake. i find it easier to start in the middle then work my way round to the sides of the cake to ensure even distribution of the syrup.
• 5 leave to cool completely in the tin before removing.

Lemon Delight Cheesecake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup margarine, melted
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/3 cup water, cold
• 1/3 cup lemon juice
• 3 large eggs, separated
• 1/2 cup sugar
• 1 teaspoon lemon, rind of, grated
• 16 ounces cream cheese, softened (or use 2 8-oz containers of philly soft cream cheese.)

Recipe

• 1 combine crumbs, sugar and margarine; reserve 1/2 cup.
• 2 press remaining onto bottom of 9-inch springform pan.
• 3 soften gelatin in water, stir over low heat until dissolved.
• 4 add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes.
• 5 gradually add to cream cheese, mixing at medium speed on electric mixer until well blended.
• 6 beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form.
• 7 fold into cream cheese mixture; pour over crust.
• 8 top with reserved crumbs; chill until firm.

Jockey Club Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 1/2 cups graham cracker crumbs (vanilla wafer crumbs are good, too)
• 1/2 cup sugar
• 1/2 cup butter, melted
• 1 lb cream cheese, at room temperature
• 1/4 cup sugar
• 2 eggs
• 2 tablespoons fresh orange juice
• 3/4 tablespoon sour cream
• 1 teaspoon vanilla
• 1 1/2 ounces unsweetened chocolate, melted
• 1/2 cup sour cream
• 1 tablespoon sugar
• 1 1/2 teaspoons vanilla

Recipe

• 1 for crust: combine all three ingredients in a medium bowl and mix well. pat into the bottom and sides of a 9" spring form pan. refrigerate until ready to use.
• 2 for filling: preheat oven to 350º. beat cream cheese until softened. mix in sugar. add eggs one at a time mixing well. blend in orange juice, sour cream and vanilla. add several heaping tablespoons of cheese mixture to melted chocolate to loosen, then add chocolate to cheese mixture, stirring a little with a spoon to create a marbled effect. pour into crust and bake 45 minutes until set.
• 3 for topping: combine remaining ingredients and mix well. let cheesecake cool slightly. spread topping over cheesecake and bake 15 minutes longer. refrigerate until serving time.

Irish Cream Bundt Cake

Lemon Drop Cupcakes W/lemon Frosting

Mango Icebox Cake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/2 cup butter, melted
• 1 1/2 teaspoons unflavored gelatin
• 2 tablespoons water
• 1 (8 ounce) cream cheese, soften
• 1 (300 ml) can condensed milk
• 1 (250 ml) heavy cream
• 2 pieces mangoes, thinly sliced

Recipe

• 1 mix graham crackers and sugar. pour in melted butter. spread half of mixture into 8x8 pan. arrange half of mango slices on top.
• 2 soak gelatin in water for 5min. microwave for a few seconds until gelatin dissolves.
• 3 beat cream cheese until creamy, then add condensed milk, all purpose cream. continue beating until smoooth.
• 4 add dissolved gelatin. mix well.
• 5 pour half of mixture on top of mangoes. spread remaining crumbs evenly on top. then pour the rest of cream cheese mixture.
• 6 arrange slices of mangoes for garnish.
• 7 freeze at least 4 hours.

Lemon Drizzle Cake

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 225 g unsalted butter, softened
• 225 g caster sugar
• 3 lemons (3 zested, 2 juiced)
• 4 eggs, lightly whisked
• 200 g self-raising flour
• 1 teaspoon baking powder
• 50 g ground almonds
• icing sugar

Recipe

• 1 heat oven to 180°c.
• 2 butter and line the base of a 20cm round cake tin.
• 3 beat the butter and caster sugar in a large bowl using electric hand whisk until pale and creamy.
• 4 add the lemon zest (reserving half a tsp for the icing) and mix well.
• 5 gradually whisk the eggs into the butter mix--don't worry if it curdles a bit.
• 6 sift together the flour and baking powder and fold into the egg and butter mix using a large metal spoon or spatula.
• 7 add the ground almonds and 3/4 of the lemon juice; fold until thoroughly combined.
• 8 spoon into the cake tin and bake for 1 hour and 15 minutes or until a toothpick inserted into the middle of the cake comes out clean.
• 9 put cake tin on wire rack to cool for 10 minutes.
• 10 meanwhile, mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over top of cake.
• 11 cool in tin for a further 30 minutes and then remove and cool completely.

Irish Cream Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 3/4 cups finely crushed chocolate graham crackers
• 6 tablespoons butter, melted
• 1 cup sugar
• 3 (8 ounce) packages cream cheese, softened
• 4 eggs
• 1/3 cup irish cream, liqueur
• 3/4 cup real semisweet mini chocolate chips
• 1 teaspoon flour

Recipe

• 1 heat oven to 375°f.
• 2 in medium bowl stir together all crust ingredients until crumbly. press on bottom and 1 inch up side of lightly greased 9-inch springform pan; set aside.
• 3 in large mixer bowl, combine sugar and cream cheese. beat at medium speed until creamy. continue beating, adding eggs 1 at a time, until well mixed. do not overbeat.
• 4 by hand, stir in liqueur.
• 5 in small bowl stir together 1/2 cup chocolate chips and 1 teaspoon flour.
• 6 gently stir into cream cheese mixture.
• 7 pour batter into crust. sprinkle remaining chocolate chips over batter.
• 8 bake for 45 to 55 minutes until center is set or until firm to touch. cool 10 minutes.
• 9 loosen side of cheesecake by running knife around inside of pan.
• 10 cover; refrigerate at least 3 hours.
• 11 to garnish, pipe whipped cream over top of cheesecake and top with chocolate curls, if desired.

Jo-ann's Peanut Butter Cake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 3/4 cup margarine
• 1 cup water
• 3/4 cup creamy peanut butter
• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, slightly beaten
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 cup margarine
• 3/4 cup peanut butter
• 6 tablespoons milk
• 3 cups powdered sugar

Recipe

• 1 cake:.
• 2 bring to a boil the margarine, water and peanut butter, stir until creamy.
• 3 mix together the flour, sugar, soda and salt.
• 4 pour the boiled mixture into the dry mixture and stir.
• 5 add the milk, eggs and vanilla and mix well.
• 6 pour into greased sheet cake pan.
• 7 bake at 400f for 20 minutes.
• 8 frosting:.
• 9 bring to boiling the margarine, peanut butter and milk.
• 10 beat in the sugar until the lumps are gone.
• 11 spread on the warm cake.
• 12 enjoy!

Finnish Pancakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 8 large eggs
• 32 ounces milk
• 4 tablespoons sugar
• 1 teaspoon salt
• 1 cup flour
• 1/4 lb butter

Recipe

• 1 spray pan with cooking spray.
• 2 melt 1/4 lb butter in 12x16 pan.
• 3 in large bowl mix with beaters eggs and milk.
• 4 add sugar salt and flour.
• 5 pour mixed batter over melted butter.
• 6 bake in 450 oven for 20 -23 minutes.
• 7 cut recipe in half for 9x13 pan.
• 8 serve with maple syrup, jelly, or butter.

Mango Mousse Cake

Irish Cream Angel Food Cake (gluten-free)

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• 6 eggs, separated
• 1 cup granulated unbleached cane sugar
• 1/2 cup confectioners' sugar
• 1 1/4 cups gluten-free flour
• 2 tablespoons cocoa
• 3 tablespoons baileys irish cream
• 1/4 cup boiling water
• 8 ounces low-fat cream cheese (can use fat free, low fat, or regular)
• 1 cup confectioners' sugar
• 1/2 cup heavy cream (can use half & half, but use less than 1/2 cup)
• chocolate shavings (optional)

Recipe

• 1 preheat the oven to 300 f convection or 325 f static.
• 2 sift the all purpose flour, cocoa and confectioners sugar together in a small bowl and set aside.
• 3 separate the eggs, beating the whites until stiff peaks form, then set that bowl aside.
• 4 in another bowl, beat the yolks and the granulated sugar until light. add the boiling water and bailey's next, beating until blended. finally, stir in the flour-confectioners sugar mixture until incorporated.
• 5 fold the beaten whites into the other mixture by gently stirring with a rubber spatula. when mixed, pour into an ungreased 10-inch tube or spring form pan.
• 6 bake for 30 minutes, then increase the heat to 325 f convection or 350 f static and bake for another 20-25 minutes, or until a cake tester comes out clean.
• 7 invert the pan and allow to cool before removing the cake by sliding a knife around the outside of the cake to release the cake from the sides.
• 8 glaze: whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency. drizzle over cake and sprinkle chocolate shavings on top.

Good Night Waffles

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1/2 cup lukewarm water (105 degrees)
• 1 tablespoon sugar
• 1/4 ounce active dry yeast
• 2 cups whole milk, warmed (about 105 degrees)
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon salt
• 2 cups all-purpose flour
• 2 large eggs, slightly beaten
• 2 teaspoons vanilla
• 1/4 teaspoon baking soda

Recipe

• 1 the night before, or at least 8 hours before baking, combine the warm water, granulated sugar and yeast.
• 2 let stand 10 minutes, until foamy.
• 3 stir in the warm milk, melted butter, and salt.
• 4 beat in the flour until smooth.
• 5 wrap bowl tightly with plastic wrap and let stand overnight on the counter.
• 6 preheat waffle iron.
• 7 while waffle iron heats, stir the eggs, vanilla, and baking soda into the batter.
• 8 follow the manufacture's directions for making waffles.

Lemon Dream Roll

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 3/4 cup flour
• 3/4 teaspoon baking powder
• 4 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 (4 ounce) package lemon pie filling
• 1 egg
• 1 1/2 cups hot water
• 2 cups dessert topping

Recipe

• 1 cake : grease a 15 x 10 inch jelly roll pan, line with waxed paper; grease paper.
• 2 sift and measure flour with baking pwder.
• 3 beat 4 eggs until foamy at high speed with electric mixer.
• 4 gradually add sugar, vanilla and salt. continue beating until mixture become thick and light in colour, about 5 minutes.
• 5 carefully fold in flour mixture. pour into prepared pan and bake at 400 for 12 - 15 minutes.
• 6 immediately turn cake onto cloth sprinkled lightly with icing sugar. remove waxed paper. trim edges. starting with narrow end, roll cake in cloth.
• 7 cool for 1 hour.
• 8 filling and frosting : prepare 1 package jello pie filling as directed on package using 1 egg and reducing hot water to 1 1/2°c.
• 9 chill 1 hour. set aside approximately 1/2 c of pie filling. unroll cake. spread remaining pie filling evenly over cake; re-roll. fold reserved pie filling into dessert topping. frost cake ( or put a dollop on cake when serving). chill.

Lemon Delight Pound Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup orange juice
• 3/4 cup oil
• 2 teaspoons lemon extract
• 4 eggs, room temperature
• 1 1/2 cups powdered sugar
• 1/2 cup lemon juice

Recipe

• 1 heat oven to 325°f generously grease and flour 12 cup bundt pan. in large bowl, combine all cake ingredients. blend at low speed until moistened; beat additional 3 minutes at medium speed. pour batter into greased and floured pan.
• 2 bake at 325 f for 40 to 50 minutes or until toothpick inserted near center comes out clean. remove cake from oven. with long tined fork, poke deep holes every inch. in small bowl, blend glaze ingredients until smooth. spoon half of glaze over hot cake while in pan. let stand for 10 minutes and invert onto serving plate. spoon remaining glaze over cake. cool completely.
• 3 rum cake version:.
• 4 instead of 3/4 cup orangejuice, add 1/2 cup apple juice and 1/4 cup rum. instead of lemon extract, use vanilla. for the glaze melt powdered sugar,1 tblsp butter, 1/4 cup rum,1/4 c.apple juice and a pinch of nutmeg in a saucepan. pour warm over cake.

Creamy Birthday Cake Batter Ice Cream

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 cup skim milk or 1 cup low-fat milk
• 2/3 cup granulated sugar (or half cup for less sugar or less sweet)
• 2 cups heavy cream, well chilled
• 1 tablespoon pure vanilla extract
• 1 cup cake mix (funfetti works the best)
• 2 tablespoons candy sprinkles

Recipe

• 1 in a medium mixing bowl, mix milk and sugar until sugar is dissolved.
• 2 add vanilla extract and heavy cream. stir.
• 3 once everything is evenly mixed, add cake mixture. make sure it does not clump up.
• 4 churn mixture in freezer bowl for 25 minutes.
• 5 add rainbow sprinkles.
• 6 churn 5 more minutes. once finished, package in air-tight containers and freeze 1 hour before serving.

Egyptian Barley Bread

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• 2 1/4 teaspoons yeast
• 1/2 cup lukewarm water
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 2 tablespoons shortening
• 2 cups barley flour

Recipe

• 1 combine yeast, water, and honey, and let proof 5 minutes.
• 2 add salt, eggs and shortening.
• 3 stir in flour and blend until dough is workable.
• 4 turn out onto a lightly floured surface and knead for a couple of minutes.
• 5 place in a large greased bowl, turning to coat.
• 6 cover with a towel and let stand in a warm place for 90 minutes.
• 7 the dough will rise slightly, but will not double.
• 8 turn the dough out onto a lightly floured surface and knead again.
• 9 shape into a round cake about 1/2" thick.
• 10 place on a lightly greased baking sheet.
• 11 cover with a towel and let rest for one hour.
• 12 preheat oven to 425°f.
• 13 bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
• 14 cool on a rack.

Mango Loaf Cake With Passion Fruit Glaze

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 12
• 3/4 cup unsalted butter or 3/4 cup margarine
• 1 cup caster sugar
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1 pinch salt (only if you're using unsalted butter)
• 1 cup mango pulp
• 3 passion fruit
• 1/2 cup icing sugar, sifted

Recipe

• 1 preheat oven to 325f and grease and line a 2lb loaf tin.
• 2 place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minute on med-high speed.
• 3 add in the eggs and vanilla extract, scraping down the sides as necessary, mix on med-high until well incorporated and smooth, around 1 minute.
• 4 add the cake flour, baking powder and salt if using, mix on low-med until smooth.
• 5 add in the mango purée/pulp and mix on low-medium until well incorporated, light and smooth.
• 6 pour the cake batter into the lined loaf tin and level it off with a spatula/wooden spoon.
• 7 place in the oven for 65-70 minutes until risen, golden and an inserted skewer into the centre comes out clean.
• 8 leave to cool in the tin for at least 1 hour before transferring to a wire rack.
• 9 once cool, make the glaze: using a medium sized bowl, scrape the insides of the passion fruits into a sieve and use the back of a spoon to separate the juice from the seeds. place seeds in a separate bowl, you can either discard them or use them as a garnish.
• 10 add 1/2 cup sifted icing sugar into the passion fruit juice and mix until smooth and glossy.
• 11 slowly spoon glaze all over the cooled cake and garnish with passion fruit seeds if desired.
• 12 cake will keep in an airtight container, at room temp, for 3 days.

Joan Nathan's Classic Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 6 tablespoons unsalted butter
• 1 cup graham cracker crumbs
• 6 eggs, separated
• 1 lb cream cheese
• 1 lb sour cream
• 1 cup sugar
• 1/2 lemons, juice of or 1 -1 1/2 tablespoon lemon juice
• 1 teaspoon vanilla
• 2 tablespoons flour

Recipe

• 1 preheat oven to 300. grease the sides of a 9-inch springform pan.
• 2 melt the butter and combine with the graham cracker crumbs. press the crumbs into the bottom of the pan. save some crumbs.
• 3 combine the egg yolks, cream cheese, sour cream, sugar, lemon juice, vanilla, and flour. beat very well until light and fluffy.
• 4 beat the egg whites until stiff peaks form. fold into cream cheese mixture. pour the batter into the pan and sprinkle with the remaining graham cracker crumbs.
• 5 bake 1 hour. turn off oven and leave cake in the oven 1 additional hour. then leave the oven door ajar 30 minutes more. (this prevents cracking).

Daphne Oz's Bacon Pancakes With Maple Bourbon Butter Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 8 slices bacon
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs (lightly beaten)
• 3 cups buttermilk
• 4 tablespoons butter, melted (slightly cool)
• 2 tablespoons bourbon
• 3 tablespoons butter
• 1 cup maple syrup

Recipe

• 1 for the pancakes: heat a griddle to medium-high heat. fry the bacon until crispy and then transfer to a paper-towel lined plate.
• 2 lower the heat to medium, and remove any excess bacon fat. you want there to be a thin layer for the pancakes.
• 3 chop the bacon into crumbs and separate the crumbs into two piles.
• 4 in a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.
• 5 add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.
• 6 drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. transfer to a warm oven while finishing the rest.
• 7 for the syrup: in a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot.
• 8 cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.
• 9 serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.

Good Old Fashioned Pancakes

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Recipe

• 1 in a large bowl, sift together the flour, baking powder, salt and sugar.
• 2 make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
• 3 heat a lightly oiled griddle or frying pan over medium high heat.
• 4 pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
• 5 brown on both sides and serve hot.

Dolly Varden Cake

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 225 g butter, softened
• 225 g sugar
• 4 eggs, beaten
• 1 tablespoon milk
• 275 g flour
• 2 teaspoons baking powder
• 50 g chopped pitted dates or 50 g raisins
• 50 g cherries
• 1/2 teaspoon cinnamon
• 1 teaspoon lemon essence
• 1 tablespoon cocoa
• 1 teaspoon vanilla essence
• 100 g butter
• 1/4 teaspoon vanilla essence
• 2 cups icing sugar, sifted
• 1 -2 tablespoon hot water

Recipe

• 1 cream butter and sugar. add beaten eggs and milk alternatively with sifted flour and baking powder.
• 2 divide mixture into three parts.
• 3 stir dates, cherries and cinnamon into one part.
• 4 stir lemon essence into second part.
• 5 stir cocoa and vanilla essence into third part.
• 6 transfer each mixture into separate greased 20cm round sandwich tins that have a base lined with baking paper.
• 7 bake at 190°c for about 25 minutes.
• 8 when cold, place part one layer onto plate.
• 9 spread with icing.
• 10 cut other two layers into 4 triangles and then "cement" together on cake to make the dolls dress with the doll in the middle.
• 11 cover the rest of the dress so you cannot see the lines.
• 12 decorate how you wish.
• 13 butter icing:.
• 14 cream butter until light and fluffy.
• 15 add essence.
• 16 gradually beat in icing sugar, beating until smooth.
• 17 add sufficient water to give a smooth spreading consistency.

Irish Cream Cheesecake With Mixed Berries

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, room temperature
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1/3 cup baileys irish cream
• 4 large eggs
• 1 cup sour cream
• 1/4 cup sugar
• 1 (1 pint) container strawberry, stemmed,halved
• 1 (1 1/2 pint) container raspberries
• 1 (1 1/2 pint) container blackberries
• sugar

Recipe

• 1 for crust: preheat oven to 350°f mix all ingredients in small bowl.
• 2 press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan.
• 3 bake until brown and fragrant, about 8 minutes.
• 4 cool.
• 5 maintain oven temperature.
• 6 for filling: beat cream cheese, sugar and vanilla extract in large bowl until well blended.
• 7 beat in sour cream and irish cream liqueur.
• 8 at lowest mixer setting, add eggs, 1 at a time, beating until just combined.
• 9 pour filling into pan.
• 10 bake until edges are puffed and center no longer moves when pan is shaken, about 50 minutes.
• 11 cool cheesecake 10 minutes.
• 12 maintain oven temperature.
• 13 prepare topping: mix sour cream and ¼ cup sugar in bowl until smooth.
• 14 press down edges of cheesecake to flatten.
• 15 spoon topping over hot cheesecake.
• 16 bake 10 minutes.
• 17 remove cheesecake from oven and cool.
• 18 cover and refrigerate overnight.
• 19 combine berries in large bowl.
• 20 season to taste with sugar.
• 21 release cheesecake from springform pan.
• 22 serve with berries.

Irish Cream Cheesecake

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup graham cracker crumbs or 1 cup chocolate graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1/3 cup irish cream
• 4 eggs
• 1 cup sour cream
• 1/4 cup sugar

Recipe

• 1 mix together cracker crumbs, 3 tablespoons sugar and melted butter. press this crumb mixture into the bottom of a 9-inch springform pan with 2 3/4 inch high sides. bake at 350 degrees f (175 degrees) until brown - about 8 minutes. transfer crust to rack and cool. maintain oven temperature.
• 2 using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. beat in 1 cup sour cream and liqueur. add eggs one at a time, beating just until combined. pour filling over crust in pan. bake until edges are puffed, and center no longer moves when pan is shaken. transfer cheesecake to rack, and cool 10 minutes. maintain oven temperature.
• 3 mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. press down edges of cheesecake, and spread mixture on top. bake 10 minutes. transfer cheesecake to rack and cool. cover and refrigerate overnight. release pan from cheesecake. cut and serve.

Irish Caraway Seed Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 12 tablespoons butter
• 1 cup granulated sugar
• 3 eggs
• 2 cups flour
• 1 tablespoon ground almonds (optional)
• 1/4 teaspoon baking powder
• 1 1/2 tablespoons caraway seeds, plus
• caraway seed, for garnish

Recipe

• 1 preheat oven to 350f degrees.
• 2 grease and line a 7-inch round cake pan with parchment paper.
• 3 cream butter and sugar together until very soft and light. beat eggs and gradually add into creamed butter mixture, beating constantly.
• 4 sift flour and baking powder together; add almonds (if using) and caraway seed.
• 5 add gradually into creamed mixture, beating constantly.
• 6 turn mixture into prepared pan.
• 7 scatter a few more caraway seeds on top.
• 8 bake for 50 to 60 minutes.
• 9 turn out of baking pan, remove paper and cool on a wire rack.
• 10 this cake keeps well in airtight container.

Green Onion Pancakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 green onions
• 1 teaspoon dry dill weed or 1 tablespoon fresh dill weed
• 2 eggs
• 1 cup milk
• 2 tablespoons oil
• 1 cup whole wheat flour
• 1/2 cup unbleached flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar (optl)
• 1/4 teaspoon black pepper

Recipe

• 1 clean and chop green onions with most of the tops. set aside.
• 2 in a medium size bowl beat your eggs, milk and 2 tablespoons of oil together. set aside.
• 3 in a small bowl mix dry batter ingredients, flours, baking powder, salt, sugar, diced onions, dill weed, and pepper. stir well. add the dry ingredients to the egg and milk mixture stirring until fairly smooth. some lumps are fine.
• 4 fry as you would any other pancake on a hot sprayed or oiled griddle at around 400 degrees.
• 5 serve with stew, as lunch, snack, or breakfast.

Lemon Curd Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• i box lemon cake mix (18.25 oz)
• 1 1/3 cups water
• 1/3 cup lemon curd
• 1/3 cup vegetable oil
• 3 large eggs
• 1 cup whipping cream, chilled
• 1 tablespoon confectioners' sugar
• 1/3-1/2 cup lemon curd (i used the rest of the jar because i love lemon)

Recipe

• 1 heat oven to 350º.
• 2 line mini cupcake pans or regular cupcake pans with cupcake liners (i also sprayed some pam over the liners and the tops of the pan).
• 3 mix the cake mix, water, lemon curd, oil and eggs in a large mixing bowl, following the directions on the cake mix box.
• 4 spoon or scoop (i use an ice cream scoop for regular cupcakes) into pans, filling 2/3rds full.
• 5 bake until golden, 20 to 25 minutes for regular size cupcake and 15 to 20 for the mini cupcakes.
• 6 remove pans from oven and place pans on wire rack to cool for 5 minutes.
• 7 then take the cupcakes out of the pan carefully and let cool on the rack until completely cool.
• 8 prepare lemony cream.
• 9 place bowl and beaters in the freezer for a few minutes then pour the cream into the chilled bowl and beat with a mixer on high speed until the cream has thickened.
• 10 stop beating and add the sugar.
• 11 beat again until stiff peaks form.
• 12 with a spatula, gently fold in the lemon curd.
• 13 use right away or chill for up to 8 hours before using.
• 14 frost cupcakes with the lemony cream covering the top of the cupcake completely.
• 15 top with slivered strawberries or raspberries or blueberries if desired.
• 16 store in the refrigerator for up to 3 days.

Joanna's Banana Pancakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 1/2-2 cups buttermilk
• 2 eggs, beaten
• 2 tablespoons oil
• 1 teaspoon vanilla
• 1 banana, ripe, mashed

Recipe

• 1 in a large bowl sift together flour, baking soda, salt, and sugar.
• 2 in a second bowl combine eggs, oil, and vanilla.
• 3 spoon mashed banana into a 2 cup capacity liquid measuring cup.
• 4 pour in enough buttermilk to equal 2 cups of liquid.
• 5 add the banana and buttermilk mixture to the egg mixture; mix well.
• 6 pour the liquid over the dry ingredients; stir until the flour mixture is just moistenend (do not over-stir).
• 7 preheat a skillet over medium-high heat.
• 8 lightly grease the skillet with cooking spray.
• 9 pour batter in 4-inch circles onto the hot griddle.
• 10 cook each side to golden brown.
• 11 repeat until all of the batter is used, using additional cooking spray as necessary.
• 12 serve with butter and your favorite syrup.
• 13 leftovers can be frozen and reheated in the microwave.
• 14 note: for fun you can add sliced banana or sprinkle chocolate chips or blue berries into the batter after you pour it onto the griddle.
• 15 enjoy!

Lemon Drizzle Muffins

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 2 eggs
• 100 g caster sugar
• 240 ml milk
• 100 ml vegetable oil
• 300 g plain flour
• 3 teaspoons baking powder
• 4 lemons, zest of
• 1/2 teaspoon salt
• 50 g icing sugar
• 1 lemon juice

Recipe

• 1 pre-heat oven to gas6.
• 2 line a muffin tin with cake cases.
• 3 in a bowl mix eggs, sugar, milk and oil.
• 4 sift in flour, baking powder, salt and add lemon zest.
• 5 mix roughly.
• 6 divide the mixture between cake cases.
• 7 bake in the oven for 30-35minutes or until golden and springy to the touch.
• 8 make the icing by mixing the lemon juice and icing sugar together.
• 9 at this point i like adding some lemon zest for presentation.
• 10 drizzle icing over muffins.

Joanne Fluke's Pucker Up Lemon Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1 large lemon
• 1 cup golden raisin
• 1/3 cup pecans
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups sugar
• 1/2 cup butter, softened
• 1 teaspoon lemon extract (or vanilla if you don't have lemon)
• 3/4 cup milk
• 2 large eggs
• 1/4 cup milk

Recipe

• 1 preheat oven to 350 degrees f.
• 2 spray a 9 x 13" cake pan with non-stick spray and set aside.
• 3 wash the outside of your lemon and pat dry. cut in half and juice the lemon, reserving the liquid to use later. pick out the seeds and cut each half into four pieces.
• 4 put these 8 pieces along with the raisins and the pecans into a food processor and pulse until very finely chopped. that's right, you're using the entire lemon in this cake. set this mixture aside.
• 5 in your electric mixer bowl, add one cup of flour, the salt, baking soda, and sugar. mix them on low for about 30 seconds.
• 6 add the second cup of flour and mix on low for about 30 seconds.
• 7 add the softened butter, the lemon extract and 3/4 cup of milk. beat on low until the flour is well moistened. then turn the mixer up to medium-high and beat for 2 minutes.
• 8 shut off the mixer and scrape down the sides of the bowl.
• 9 turn the mixer on low and add the eggs, one at a time, beating continuously. now add the last of the milk.
• 10 once everything is incorporated, turn the mixer up to medium-high and beat for 2 minutes. turn off the mixer, remove the bowl and scrape down the sides.
• 11 gradually add the ground lemon, raisin and pecan mixture, folding it in gently so you don't deflate all that lovely air you just beat into the mixture.
• 12 pour into your prepared pan and smooth out as evenly as possible. this batter is a bit stiff.
• 13 bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. remove to a wire rack.
• 14 while the cake is still warm, drizzle 1/3 cup of the fresh lemon juice over the surface of the cake. it will instantly be absorbed.
• 15 in a small bowl, combine 1/2 cup sugar and 1 tsp ground cinnamon until well mixed. sprinkle this cinnamon/sugar mixture over the still warm cake.
• 16 optional: sprinkle 1/4 cup finely chopped pecans on top of the cinnamon/sugar mixture.
• 17 let your cake cool to room temperature, cover with plastic wrap and put it in the refrigerator. this will keep your cake nice and moist.
• 18 you can serve the cake right out of the fridge or let it come to room temperature.
• 19 it also freezes well if you wrap it in plastic wrap, then foil, and place the whole thing in a sealable freezer bag.

Irish Cream Cheesecake

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• 2 cups vanilla wafers, finely crushed
• 5 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 (1/4 ounce) envelope unflavored gelatin
• 4 large eggs, at room temperature
• 1/2 cup sour cream
• 1/2 cup irish cream
• 1 teaspoon vanilla
• semisweet chocolate, grated for garnish (optional)

Recipe

• 1 preheat the oven to 300°f.
• 2 (i've added this step based on the comments of many of you have tried this recipe - thanks for you input). place a baking pan of water on the lower rack of the oven to help prevent cracking while baking.
• 3 combine the vanilla wafer crumbs and butter in a small mixing bowl.
• 4 press crumb mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
• 5 hold this pan in the freezer until ready to fill.
• 6 in a large mixing bowl, beat the cream cheese until smooth.
• 7 add the sugar, 1/2 cup at a time, beating well after each addition.
• 8 add the geletin; mix well at low speed.
• 9 add the eggs, one at a time, beating well after each addition.
• 10 stir in the sour cream, irish cream and vanilla.
• 11 spoon the mixture over the crust.
• 12 bake at 300 for one hour and fifteen minutes.
• 13 do not open the oven door!
• 14 turn off oven, keep the oven door closed.
• 15 allow the cheesecake to remain in the oven for an additional one hour and fifteen minutes.
• 16 do not open the oven door during this time!
• 17 remove the cheesecake from the oven and carefully remove the springform pan.
• 18 place on a decorative plate and serve at room temperature or chilled.
• 19 may garnish with grated semi-sweet chocolate.

Jo Ann's Spelt-carob Cake (wheat-free)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/2 cup carob powder
• 1/4-1/2 cup boiling water
• 1/2 cup demerara sugar
• 1/2 cup oil
• 2 eggs
• 2 cups light spelt flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup yogurt or 1 cup sour milk
• 1 teaspoon vanilla

Recipe

• 1 mix together carob and water; set aside.
• 2 cream sugar and oil. add eggs and beat well. add carob mixture.
• 3 sift together dry ingredients. add alternately with yogurt. add vanilla. mix well.
• 4 pour batter into greased and floured 9x12 or two 8-inch round pans. bake at 350ºf for 20-30 minutes.

Christmas Fruit Cake

Irish Feather Gingerbread Cake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 2 cups self-rising flour
• 1 tablespoon ground ginger
• 1 tablespoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter
• 2/3 cup brown sugar, dark
• 1 cup molasses
• 2 eggs, large, beaten
• 1 cup guinness stout
• 1/2 cup water
• whipping cream

Recipe

• 1 preheat oven to 350. generously butter a 10 inch bundt pan and dust with flour, knocking out the excess flour.
• 2 in large bowl, sift together; flour, ginger, cinnamon, cloves, nutmeg and baking soda and set aside.
• 3 i large saucepan over medium heat, melt the butter. stir in brown sugar and molasses and cook 3 - 4 minutes or until sugar is dissolved. whisk in the beaten eggs.
• 4 stir in flour mixture and with a wooden spoon, beat until smooth.
• 5 in a medium saucepan over medium heat, bring the guiness and water to a boil. stir into the batter until smooth. pour the batter into prepared pan and bake 45-50 minutes or until a skewer inserted in centre comes out clean. remove from oven and let cook on a rack about 5 minutes.
• 6 invert cake onto a platter and let cool 5 minutes more.
• 7 serve with fresh whipped cream.

Christmas Fruit Cake

Mango Mousse With Chocolate Cake Lining

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• 2 tablespoons unflavoured gelatin (1/2 oz. or 14g or 2 envelopes)
• 1/2 cup water
• 5 cups mango puree
• 1/2 cup sugar
• 1 1/2 cups whipping cream, whipped till a peak forms
• 5 egg whites, whipped till a peak forms
• 20 slices chocolate cake, the size of the bottom of your cup
• fruit, diced for decoration (mango or other colorful fruits)

Recipe

• 1 sprinkle gelatin over water in a bowl, let sit for 5 minutes to soak up water. double boil the bowl and stir until the gelatin is all dissolved. cool for about 10 minutes.
• 2 stir sugar into the mango puree. (add up to 1/2 cup more sugar if your mango is not sweet.).
• 3 combine mango with gelatin and stir in whipped cream and whipped egg whites gently until smooth. use a beater on low speed for a few seconds will help.
• 4 scoop mousse in cups lined with a slice of cake.
• 5 fruit dices can be put on top of mousse or between the mousse and the cake or both.
• 6 refridgerate 2 hours.

Green Onion Crab Cakes With Pineapple Salsa

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1/2 lb fresh crabmeat or 2 (6 ounce) cans crabmeat, drained
• 1/2 cup fresh breadcrumb
• 1 egg, beaten
• 2 green onions, chopped
• 2 tablespoons fat-free mayonnaise
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon worcestershire sauce
• 1 dash hot pepper sauce
• black pepper, to taste
• 2 cups diced pineapple
• 1/2 cup chopped green onion
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon cayenne pepper
• salt and pepper, to taste

Recipe

• 1 in medium bowl, gently stir together all ingredients except black pepper.
• 2 season to taste with black pepper.
• 3 cover and chill 15 minutes.
• 4 form crab mixture into 8 equal-sized patties.
• 5 coat large nonstick skillet with vegetable cooking spray and set over medium-high heat.
• 6 saute crab cakes, turning once, until golden on both side, about 3 minutes per side.
• 7 serve with pineapple salsa.
• 8 for salsa; combine first five ingredients in medium bowl; toss to blend.
• 9 season with salt and pepper.

Lemon Curd (microwave Version)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 100 g butter
• 2 large lemons
• 225 g caster sugar
• 3 large eggs

Recipe

• 1 in a deep dish, microwave the butter for one minute on 100% power.
• 2 grate the lemon rind and squeeze out the juice.
• 3 add the castor sugar, lemon rind and juice to the butter and mix well.
• 4 strain the mixture through a sieve and discard the rind.
• 5 beat the eggs and add to the butter mixture.
• 6 microwave the mixture, uncovered, for 4 minutes on 100% power, stirring at 1 minute intervals.
• 7 microwave for another 30 seconds, then test to see if it is thick enough.
• 8 dip a metal spoon into the curd and pull it out quickly. if the curd is thick enough, the back of the spoon should be coated with a fairly thick layer of the mixture. the lemon curd wll thicken even more as it cools.
• 9 pour the hot curd into dry, sterilised glass jars, cover with greaseproof paper and screw the lids down tightly.

Easy Hash Browns Pancakes

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 cups frozen hash brown potatoes
• 2 tablespoons all-purpose flour
• 2 eggs, beaten
• 3 tablespoons butter, melted
• 1 1/2 teaspoons water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

Recipe

• 1 place the hash browns in a strainer, rinse with cold water until thawed. drain thoroughly; transfer to a large bowl.
• 2 add the flour, eggs, butter, water, and salt; mix well.
• 3 heat oil in a large skillet over medium heat. drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides.
• 4 drain on paper towels.

Gooey Bars

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 package yellow cake mix
• 2 eggs
• 1/2 cup margarine, softened
• 3 cups confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease a 9 x 13 inch baking pan, bottom and sides.
• 3 combine yellow cake mix, eggs and margarine in a large mixing bowl; mix well.
• 4 using your hands, press mixture into the bottom of the greased pan.
• 5 in another bowl, combine confectioners' sugar, cream cheese and vanilla.
• 6 beat until creamy and smooth.
• 7 spread over top of cake mixture.
• 8 bake at 350 degrees for 35 minutes.
• 9 cut into squares.

Christy's Cold Oven Pound Cake

Total Time: 2 hrs Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 12
• 1 1/2 cups butter (no substitutes!)
• 3 cups sugar
• 1 cup evaporated milk
• 5 large eggs
• 1/2 teaspoon mace
• 2 teaspoons vanilla extract
• 3 cups flour

Recipe

• 1 cream together sugar and butter; add milk.
• 2 mix eggs in one at a time; add mace and vanilla.
• 3 gradually blend in flour.
• 4 pour into a buttered tube pan.
• 5 place cake in a cold oven.
• 6 turn oven to 325° and bake 1 hour, 45 minutes or until cake tests done.

Long Island Chocolate Cake

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 cup butter
• 1 1/2 cups sugar
• 4 eggs
• 4 ounces unsweetened chocolate
• 1 cup shredded potato (1 medium potato)
• 2 teaspoons vanilla
• 1/2 cup sour milk
• 1/2 cup butter
• 1/2 cup cocoa
• 1/4 cup hot water
• 1 (1 lb) box powdered sugar
• 1 teaspoon vanilla

Recipe

• 1 grease and flour two 9" cake pans measure flour and baking soda into a sifter melt the chocolate in a large pyrex (or other heat proof) bowl over a pot of boiling water.
• 2 let cool slightly.
• 3 add butter and sugar and cream until fluffy.
• 4 beat in eggs, one at a time until blended.
• 5 stir in potato and vanilla sift into batter one third of the flour.
• 6 stir in by hand until moist.
• 7 add one third of milk.
• 8 stir until blended.
• 9 alternate flour and milk until all is used up.
• 10 end with flour.
• 11 pour into prepared pans.
• 12 bake in a preheated 350 degree oven until top springs back when lightly touched, about 40 min.
• 13 remove from oven and cool until easy to handle.
• 14 remove from pans and cool completely on racks.
• 15 make the frosting.
• 16 melt the butter and cocoa in a saucepan.
• 17 beat the sugar in a little at a time until it makes a paste.
• 18 add vanilla.
• 19 the frosting will be too stiff to spread.
• 20 add hot water one teaspoon at a time until spreadable.
• 21 frost and fill cake.

Gooey Butter Cake

Irish Dried Cherry Buttermilk Scones

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/2 cup buttermilk, plus
• 1/4 cup buttermilk, for brushing the scones
• 1 large egg
• 3 tablespoons light brown sugar
• 1 teaspoon vanilla
• 2 1/4 cups cake flour (not self-rising)
• 1 tablespoon double-acting baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/8 cup cold unsalted butter, cut into bits
• 1/2 cup dried sour cherries (available at specialty foods shops)
• granulated sugar, for sprinkling

Recipe

• 1 in a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well.
• 2 in another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal.
• 3 stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough.
• 4 knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. on an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar.
• 5 bake the scones in the middle of a preheated 400°f oven for 15 to 18 minutes, or until they are golden.

Lemon Cupcakes With Lemon Cream Cheese Frosting

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• 2 1/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup buttermilk (or sour milk)
• 2 teaspoons finely shredded lemon peel
• 2 tablespoons lemon juice
• lemon cream cheese frosting (see recipe in directions)
• fresh edible flower, shaved chocolate, and lemon zest (optional)

Recipe

• 1 line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. in a medium bowl combine flour, baking powder, soda, and salt. set aside.
• 2 in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. add sugar and beat until well combined. add eggs, 1 at a time, beating well after each. add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. stir in lemon peel and lemon juice (batter may appear slightly curdled). divide evenly among prepared muffin cups.
• 3 bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**.
• 4 when completely cooled, pipe or spread with lemon cream cheese frosting. decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved chocolate, and lemon zest. store frosted cupcakes in a covered container and keep refrigerated. makes 24 cupcakes.
• 5 lemon cream cheese frosting: finely shred 1 teaspoon lemon peel; set aside. in a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. gradually add 2 cups sifted powdered sugar, beating well. gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. stir in the lemon peel. if desired, tint some of the frosting with pink gel icing color for decorating.
• 6 *note: to make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. let stand 5 minutes before using.
• 7 **make ahead: freeze unfrosted cupcakes in a freezer container for up to 3 months. bring to room temperature before frosting. the frosting can be made up to 3 days ahead, covered, and refrigerated. set out at room temperature to soften enough to spread.

Ham & Cheese Ring

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 8 ounces lean cooked ham, finely chopped
• 2 medium onions (finely chopped)
• 3 tablespoons fresh parsley (chopped)
• 2 tablespoons brandy
• 4 eggs
• 1/2 teaspoon salt
• 2 teaspoons paprika
• 1 pinch dry mustard (pinch of)
• 4 ounces cottage cheese (may use cream cheese)

Recipe

• 1 preheat oven to 350°f (180°c).
• 2 mix chopped ham, onion & parsley w/brandy & allow to sit for 20 minutes.
• 3 whisk eggs w/salt, paprika, mustard & cottage cheese or cream cheese (i would use my immersion blender for this step).
• 4 combine ham & egg mixtures & ladle into a well-buttered (or sprayed w/pam) 2-pint fluted mold.
• 5 stand mold in a roasting pan half-filled w/water & cook for 40 minutes.
• 6 allow to cool till well-set & able to be easily handled. then carefully turn out onto a serving plate, cut into cake-like wedges & serve.

Lemon Custard Souffle

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup butter, at room temperature
• 1 1/2 cups sugar
• 6 large eggs, separated,whites at room temperature
• 2/3 cup lemon juice
• 2/3 cup all-purpose flour
• 3 lemons, zest of, grated
• 2 cups milk
• 1 cup heavy cream
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 350f.
• 2 lightly butter a 9 x 2 inch round cake pan.
• 3 have ready another larger pan and hot water.
• 4 cream together butter and sugar.
• 5 beat in egg yolks, one at a time, and beat in lemon juice, flour and zest.
• 6 add milk and cream.
• 7 beat whites in separate bowl with salt until it holds stiff peaks.
• 8 stir ¼ of mixture into lemon mixture to lighten and then fold in remaining whites.
• 9 pour batter into prepared cake pan, set in large pan, and add enough hot water to come halfway up sides.
• 10 bake for 50 minutes to 1 hour, or until just set and top is golden.
• 11 serve warm.

Christmas Fruit Cake

Gooey Butter Cake

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 18 1/2 ounces yellow cake mix
• 1 egg
• 1 tablespoon water
• 1/2 cup margarine, melted
• 8 ounces cream cheese
• 2 eggs
• 1 lb powdered sugar

Recipe

• 1 mix together first four ingredients. press in 9x13 baking dish.
• 2 mix next three ingredients. pour over top.
• 3 bake 350 degrees for 40-45 minutes.

Lemon Cupcakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1/2 cup butter, at room temp
• 1 (3 ounce) package cream cheese
• 1 tablespoon grated lemon zest
• 2/3 cup sugar
• 2 eggs
• 7/8 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1 (3 ounce) package cream cheese
• 1 1/2 cups confectioners' sugar
• 1 teaspoon grated lemon zest

Recipe

• 1 beat together the butter, cream cheese, lemon zest and sugar, then beat in eggs until smooth.
• 2 gradually add the flour, baking powder and salt to the cheese mixture and beat with your mixer on low speed until just combined.
• 3 divide the batter evenly between 12 cupcake cups that have been lined with paper cupcake liners.
• 4 bake at 325f about 25 minutes until firm to the touch.
• 5 while cupcakes are baking, make frosting by beating the frosting ingredients together until smooth.
• 6 let cool 10 minutes in pan, then transfer to a wire rack.
• 7 frost when cooled.

Christmas Fruit Cake

Lemon Delight Pound Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 1/4 cups reduced-fat baking mix
• 2/3 cup sugar
• 1/3 cup orange juice
• 3 tablespoons vegetable oil
• 1 teaspoon lemon extract
• 2 egg whites
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

Recipe

• 1 heat oven to 325.
• 2 generously grease and flour a loaf pan.
• 3 in a medium bowl, combine the cake ingredients. blend on low speed until moistened; beat 3 minutes at medium speed.
• 4 pour batter into prepared pan.
• 5 bake 30-35 minutes or until a toothpick comes out clean.
• 6 after removing from oven, prick deeply with fork every inch or so.
• 7 in a small bowl, blend glaze ingredients until smooth.
• 8 spoon a quarter of the glaze over the hot cake in the pan. let stand 10 minutes.
• 9 invert onto a serving plate and spoon remaining glaze over cake.

Goody Glaze

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 12
• 1 cup powdered sugar
• 2 tablespoons of melted butter (not margarine)
• milk or cream

Recipe

• 1 mix melted butter into powdered sugar.
• 2 add enough milk, cream, or half and half to reach desired glaze consistency. mix until smooth.
• 3 spread or drizzle over cookies, muffins, cakes, etc.
• 4 yum!

Lemon Cupcakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 cup cake flour
• 1/2 cup sugar
• 6 large egg whites
• 3/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 3/4 teaspoon vanilla extract
• 1 lemon

Recipe

• 1 sift flour and half of the sugar (=1/4 cup) in a bowl.
• 2 cut the lemon in half. combine half the lemon juice with vanilla extract. if you want an extra burst of flavour, finely chop up the lemon skin, about 1 tablespoon worth. set the mixture aside.
• 3 beat egg whites, cream of tartar and salt until peaks form.
• 4 add in the remaining sugar in the egg mixture slowly; mix at high speed until peaks.
• 5 add in flour to the egg mixture, and mix at low speed only until it's mixed completely.
• 6 separate batter into 12 cupcake trays.
• 7 bake at 350°f for 20 minutes.

Lemon Curd Butterfly Cakes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 175 g self-raising flour
• 1 pinch salt
• 110 g butter (at room temperature)
• 110 g caster sugar
• 2 large eggs, lightly beaten
• 1 tablespoon lemon juice
• 1 lemon, zest of, grated
• 1 large lemon, juice and zest of, grated
• 75 g caster sugar
• 2 large eggs
• 50 g unsalted butter
• icing sugar, for dusting

Recipe

• 1 pre-heat the oven to gas mark 5/375f/190°c.
• 2 you will need a 12-cup muffin tin lined with cupcake baking cases.
• 3 to make the cakes, sift the flour and salt in a bowl.
• 4 then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
• 5 then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
• 6 bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
• 7 remove the cakes from the tin and transfer onto a wire rack and leave to cool.
• 8 to make the lemon curd, place the grated lemon rind and sugar in a bowl.
• 9 in another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
• 10 add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
• 11 stir frequently till thickened - for about 20 minutes.
• 12 cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
• 13 to assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about ½ inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
• 14 cut the round in half, top to bottom, and set aside.
• 15 now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
• 16 dust with icing sugar to serve.

Joanne's Almost Fat-free Lemon Cheesecake (paula Deen)

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• cooking spray
• 1 3/4 cups crumbled fat free vanilla wafers
• 1/4 cup unsalted butter, melted
• 3 (8 ounce) packages fat free cream cheese
• 1 cup nonfat sour cream
• 2 cups splenda granular (sugar substitute)
• 3 large eggs or 3/4 cup egg substitute
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons lemon zest
• 6 tablespoons lemon juice
• 1 large egg, plus
• 1 large egg yolk
• 1/2 cup splenda granular (sugar substitute)
• 2 tablespoons unsalted butter, cut into bits

Recipe

• 1 preheat oven to 325°.
• 2 lightly spray a 9" springform pan with cooking spray.
• 3 mix crumbs and melted butter in a bowl.
• 4 press crumb mixture onto bottom and 1 1/2 inches up side of pan.
• 5 bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
• 6 cool on rack.
• 7 make filling: in large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
• 8 gradually beat in splenda.
• 9 beat in eggs, 1 at a time, just until incorporated.
• 10 beat in zest and juice.
• 11 pour into crust.
• 12 bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (do not overbake, as it will firm as it cools).
• 13 let cool completely.
• 14 make lemon curd: in the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and splenda over gently simmering water.
• 15 whisk until hot and frothy, about 5 minutes.
• 16 gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
• 17 remove from heat and cool for 30 minutes.
• 18 run a thin blade around the edge of the springform pan and remove sides.
• 19 transfer to a serving plate.
• 20 spread lemon curd over top.
• 21 let stand at room temperature for 30 minutes.
• 22 garnish with raspberries, if desired.
• 23 cool cheesecake in refrigerator several hours or overnight before serving.
• 24 note: when i put just splenda in the ingredients, it would not take it. i would not recommend using anything but sugar or splenda in this - no other substitutes.

Gooey Butter Cake Cookies

Total Time: 59 mins Preparation Time: 45 mins Cook Time: 14 mins

Ingredients

• 4 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg 1 large egg yolk
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/8 teaspoon fine salt
• 1/3 cup powdered sugar

Recipe

• 1 in a medium bowl, add the cream cheese and butter. beat together with an electric mixer until fluffy, about 30 seconds.
• 2 slowly add the sugar to the cream cheese mixture while continuously beating. beat the sugar into the cream cheese mixture until light and fluffy, 1 minute.
• 3 next, add the vanilla, whole egg, and egg yolk. beat until combined.
• 4 in a separate small bowl, whisk together the flour, baking powder, and salt. add this to the cream cheese mixture in three increments, beating in between each addition.
• 5 chill the dough in the fridge for 30 minutes.
• 6 preheat the oven to 325-degrees, and line a cookie sheet with parchment paper.
• 7 have the powdered sugar ready in a shallow bowl nearby.
• 8 scoop out a heaping tablespoon of dough, roll it in your hands to form a ball. roll the dough into the powdered sugar before placing them evenly on the baking sheet.
• 9 bake for 14 minutes. keep a close eye on these cookies--they should not brown in the oven. the top of the cookies will be puffed and slightly wet. let the cookies cool completely on the baking sheet before serving.

Herb Tea Loaf

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 2 cups unbleached flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 -3 tablespoons minced mint leaves or 2 -3 tablespoons lemon balm leaves or 1 1/2-2 teaspoons fresh lavender (or 1 1/2 - 2 tsp anise hyssop blossoms or 1/2 teaspoon dried blossoms)
• 1/2 cup milk
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 3 extra large eggs
• 1 teaspoon vanilla extract

Recipe

• 1 preheat the oven to 350°f butter and flour a 9-by-5-by-3 inch loaf pan.
• 2 sift the flour with the baking powder and salt and set aside.
• 3 stir the herbs into the milk and set aside.
• 4 cream the butter and sugar.
• 5 beat in the eggs, one at a time, until the mixture becomes light and fluffy.
• 6 add the vanilla and blend well.
• 7 add the flour alternately in three parts with the milk.
• 8 pour the batter into the pan, spreading it evenly.
• 9 bake for 45 to 50 minutes.
• 10 the loaf is done when the top is golden brown, the edges pull away slightly, and a cake tester inserted in the center comes out clean.
• 11 cool the cake in the pan for 10 minutes, then turn onto a rack.
• 12 when cool, cut into 1-inch cubes and use as fondue dippers.

Lemon Curd And Berry Trifle

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 large egg yolks
• 1 cup sugar
• 4 lemons, zested and juiced
• 1/2 cup unsalted butter, cut in chunks
• 1 pint fresh strawberries, stemmed and halved lengthwise
• 1 pint fresh blueberries
• 1 pint fresh blackberries
• 2 cups sweetened whipped cream
• 1 prepared lemon poundcake, sliced (12-16 oz)
• 1/4 cup grand marnier (or lemoncello, optional)
• fresh mint leaves, for garnish

Recipe

• 1 to make the lemon curd: bring a pot of water to a simmer over medium-low heat. combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. don't let it boil. remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. refrigerate until the custard is cold and firm.
• 2 to build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. line a glass trifle bowl with pieces of pound cake to fit. drizzle or brush the cake with the lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. repeat the layers until the ingredients are used up, the last layer looks best if it's the berries.

Lemon Delight

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 2 cups graham wafer crumbs
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 (85 g) package lemon jell-o gelatin
• 1 ounce lemon juice (to taste)
• 1 (370 ml) can carnation evaporated milk
• 1/2 cup sugar

Recipe

• 1 put 1 can of carnation milk (low fat and 2% works fine) in the freezer for 1 hr before preparing recipe.
• 2 crust.
• 3 1/2 c brown sugar.
• 4 1/2 c butter (or margarine).
• 5 24 graham crackers (crushed into crumbs - or just buy the crumbs).
• 6 mix together and press 3/4 of the crumb mix into 9"x13" cake dish. (keep1/4 for topping).
• 7 filling.
• 8 mix 1 package of lemon jello with 1/2 c boiling water (set aside).
• 9 pour chilled carnation milk into bowl and whip (almost triples in height).
• 10 add dissolved jello mix and continue to whip.
• 11 add 1/2 c sugar and continue to whip.
• 12 add lemon juice to taste and continue to whip.
• 13 pour filling into cake dish.
• 14 put the remainder of the crumb mixture onto the top.
• 15 place cake dish into the fridge for at least an hour before serving.

Gooey Butter Cookies

Total Time: 18 mins Preparation Time: 5 mins Cook Time: 13 mins

Ingredients

• 1 (8 ounce) package cream cheese
• 1/2 cup butter, softened
• 1 egg
• 1/4 teaspoon vanilla extract
• 1 (18 1/4 ounce) package yellow cake mix
• 1/4 cup confectioners' sugar

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c).
• 2 in a medium bowl, cream together the cream cheese and butter. stir in the egg and vanilla. add cake mix, and stir until well blended. roll into 1inch balls and roll the balls in the confectioners' sugar. place 1 inch apart onto an ungreased cookie sheet.
• 3 bake for 10 to 13 minutes in the preheated oven. remove from baking sheets to cool on wire racks.

Lemon Curd Cheesecake

Total Time: 1 hr 55 mins Preparation Time: 1 hr Cook Time: 55 mins

Ingredients

• Servings: 10
• 1/2 cup lemon juice
• 6 egg yolks
• 1 cup sugar
• 4 teaspoons freshly grated lemon zest
• 8 tablespoons cold unsalted butter, cut into pieces
• 1 1/4 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, melted
• 2.5 (8 ounce) packages cream cheese
• 1/2 cup sugar, plus
• 2 tablespoons sugar
• 3 tablespoons all-purpose flour
• salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon juice
• 1 teaspoon freshly grated lemon zest
• 2 large eggs, plus
• 1 egg yolk
• 1/2 cup sour cream
• butter, for pan
• 1 cup chilled lemon curd

Recipe

• 1 to make lemon curd: whisk together lemon juice, egg yolks and sugar in a heavy, nonreactive 1-quart saucepan. cook over medium-low heat, stirring constantly with a heat-proof spatula or wooden spoon until mixture thickens and coats back of spoon, 5 to 10 minutes. (it should read 140° on a candy or instant-read thermometer.)
• 2 remove saucepan from heat and strain mixture over a bowl. stir in lemon zest and butter until butter completely melts. cool slightly before using. curd can be stored in refrigerator in an airtight container up to 1 week. warm over a double boiler or microwave briefly to return it to liquid form. it will set up again when chilled.
• 3 to make crust: preheat oven to 350° and position rack in middle of oven. prepare a 9-inch springform pan by cutting a parchment circle to fit inside.
• 4 in a small bowl, combine graham cracker crumbs, sugar and salt. using a fork, stir in butter until well combined. press mixture into prepared pan. bake 10 minutes. cool on a wire rack while you prepare filling.
• 5 to make filling: decrease oven temperature to 325°. in an electric stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until creamy, about 2 minutes. scrape down sides of bowl. with mixer on low, gradually add sugar, then flour and finally a pinch of salt. scrape down sides again.
• 6 switch to a whisk attachment and continue by mixing in vanilla, lemon juice and lemon zest. whip in eggs and yolk, one at a time, scraping bowl and whisk at least twice. continue to whip on low speed and add sour cream. whip until well blended; do not overbeat. batter should be light and somewhat airy.
• 7 brush sides of springform pan with melted butter. wrap outside of pan tightly in heavy-duty aluminum foil making sure there are no holes in foil. pour filling into pan. place pan in a large roasting pan and pour hot tap water into roaster so that it comes about halfway up springform pan. transfer to oven and bake until filling is just set in center, about 45 minutes. if edges start to pull away from sides of pan sooner than that, remove it from oven. immediately remove pan from water and remove foil. place on wire rack and cool to room temperature.
• 8 stir lemon curd until smooth (it should be the consistency of thick sour cream) and spread over surface of cheesecake. cover springform with plastic wrap and refrigerate 8 hours or overnight. to unmold cake, place a hot towel around pan to loosen cake from sides. run a butter knife around edges and remove outer part of pan.

Gooey Butter Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 (18 ounce) package yellow cake mix
• 1 egg
• 1/2 cup melted butter
• 8 ounces softened cream cheese
• 2 eggs
• 2 3/4 cups powdered sugar

Recipe

• 1 heavily grease a 9 x 13" pan.
• 2 mix cake ingredients and put in pan.
• 3 mix topping ingredients. pour topping onto cake leaving 1/2 inch border.
• 4 bake for 45 minutes at 350 degrees. (cake will not look fully done but will be once allowed to cool. overcooking is not a big problem though - it makes the edges chewy).

Lemon Cupcakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, at room temperature
• 2 eggs
• 1/4 cup whole milk
• 1/4 cup sour cream
• 2 teaspoons of freshly grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract

Recipe

• 1 1) preheat the oven to 350 degrees, line a 12 piece cupcake tin with liners and set aside.
• 2 2) in a small bowl, whisk together the flour, baking powder and salt, set aside.
• 3 3) in a large bowl, using a hand help whisk or you can do this in a big standing mixer, cream together the butter and sugar, add the eggs and incorporate well.
• 4 4) add the sour cream, milk, lemon zest and lemon juice and mix until its all well incorporated.
• 5 5) add the dry ingredients to the wet and mix them in to combine but make sure you don’t over mix.
• 6 6) using a large ice cream scoop, divide your batter evenly in lined muffin tin. bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. let them cool completely on a wire rack.
• 7 for the frosting:.
• 8 7) in a large bowl using a hand help whisk, cream together the butter and cream cheese. add the remaining ingredients and mix until you have a creamy frosting.
• 9 8) pipe or spoon on each cupcake and enjoy!