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Raspberry Lemon Pudding Cake

from: 94

Ingredients
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
12 ounces fresh or frozen raspberries
1 cup sugar
3 large eggs, separated
1 cup buttermilk
1/2 teaspoon pure vanilla extract
pinch of salt
1/2 cup unleached white flour
1/2 teaspoon baking powder

Directions
Preheat oven to 350. Lightly oil six ovenproof custard cups or six 8 ounce ramekins. Place the cups in a 2-inch-deep baking pan. Being to heat water to add to the pan just before baking.

In a bowl, combine the lemon juice with the cornstarch. Add the raspberries and 1/2 cup of the sugar and toss lightly. In a separate bowl, with an electric mixer or whisk, beat the egg whites until stiff. Set aside. In a large bowl, beat the egg yolks and buttermilk with the remaining 1/2 cup of sugar. Beat in the lemon peel, vanilla, salt, flour, and baking powder. Gently stir in the raspberry mixture, then fold in the beaten eggwhites.

Spoon the batter evenly into the prepared cups. Pour very hot water into the baking pan until the water reaches about halfway up the sides of the cups. Bake until puffed, firm on top, and golden, 40 to 50 minutes. Refrigerate and serve chilled.

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Cream Cheese Cookies

from: All Recipes.Com

Ingredients
¼ cup butter, softened
1 (8 ounce) package cream cheese
1 egg yolk
¼ teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix

Directions
Cream everything but the cake mix together. Then add that in slowly. The batter will get really thick.

Chill it in the refrigerator for 30 minutes. While they're chilling, heat the oven to 375. Grease some cookie sheets. When they're chilled, drop some dough in rounded teaspoons onto prepared cookie sheets. Bake 'em for 8 to 10 minutes at 375.

Nutritional Info (1 cookie(
97 calories; fat 5.3 g; cholesterol 16 mg; carbs 11.4 g; fiber .2 g; protein 1.2 g

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Raspberry-Topped Amaretto Tart

from: CookingLight.com

Ingredients
Crust:
1/4 cup vanilla wafer cookie crumbs (about 6 cookies)
1 1/2 teaspoons butter, melted
1 teaspoon sugar
Cooking spray

Filling:
1 cup 2% reduced-fat milk, divided
3 tablespoons sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 large egg yolk
2 teaspoons amaretto (almond-flavored liqueur)
1/4 teaspoon vanilla extract

Topping:
1/2 cup fresh raspberries
Fresh mint sprigs (optional)

Directions
Preheat oven to 350°.
To prepare crust, combine crumbs, butter, and 1 teaspoon sugar, tossing with a fork until moist. Divide mixture evenly between 2 (4.75-inch) ceramic crème brûlée dishes coated with cooking spray. Press mixture into bottom of dishes. Bake at 350° for 10 minutes or until lightly browned; cool completely on a wire rack.

To prepare filling, combine 1/4 cup milk, 3 tablespoons sugar, cornstarch, salt, and egg yolk in a medium bowl, stirring with a whisk. Heat 3/4 cup milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.

Remove pan from heat; stir in liqueur and vanilla. Spoon custard into a small bowl; place bowl inside a medium ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice; spoon custard into prepared crusts. Cover and chill 2 to 6 hours.

Uncover tarts. Arrange 1/4 cup raspberries on top of each tart. Garnish with mint sprigs, if desired.

Nutritional Info (1 Tart(
CALORIES 307 (29% from fat); FAT 9.8g (sat 4.4g, mono 3.1g, poly 0.7g); PROTEIN 6.2g; CARB 47.6g; FIBER 2.3g; CHOL 124mg; IRON 1mg; SODIUM 279mg; CALC 175mg;

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Rum Cake

from: Paula Kafer

Ingredients
1 cup pecans, chopped
1 yellow cake mix with pudding
3 eggs
1/3 cup oil
1/3 cup cold water
½ cup dark rum
1 stick butter
¼ cup water (for stronger rum taste reduce or omit)
1 cup sugar
½ cup dark rum

Directions
Grease a Bundt or tube pan (tube pan gives you a better surface for the glazing). Place chopped nuts on bottom of pan. Combine cake mix with eggs, oil, water and rum. Pour batter over nuts and bake at 325° for 1 hour. Cool. While it cools, prepare the glaze. Melt butter in a sauce pan. Stir in water and sugar and boil five minutes. Stir in rum. Loosen cake from pan and invert on large plate. Pierce top of cake with a utility fork and drizzle glaze over, letting it soak in. Continue poking and soaking till all glaze is used.

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Tennesee Pumpkin Bread

from: meals.com

Ingredients
1 2/3 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/3 cup oil
1 1/3 cups sugar
1/2 teaspoon vanilla
2 eggs
1 cup Libby’s100% Pure Pumpkin
1/3 cup water
1/3 cup walnuts, chopped
2 cups powdered sugar
3 tablespoons lemon juice

Directions
Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, in a medium bowl; set aside.
In a large bowl cream sugar, oil and vanilla. Beat in eggs until creamy. Stir in pumpkin until mixed. Fold in flour; alternating with water beating just until smooth. Do not over beat. Fold in chopped walnuts then pour the batter into prepared loaf pan. Bake in 350 degree oven for 45 to 50 minutes. Cool, then remove from pan.

Glaze; in a small bowl blend together powdered sugar and lemon juice. Drizzle over warmed pumpkin bread and slice.

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Poppy Seed Bread

from: Paula Kafer

Ingredients
Bread
3 cups sifted flour
1 ½ tsp salt
1 ½ tsp baking powder
2 – 2.5 tsp poppy seeds
2 ¼ cups sugar
3 eggs
1 1/8 vegetable oil
1 ½ cups milk
1 tbsp vanilla
1 tbsp butter flavoring
Icing
¼ cup orange juice
1 cup powdered sugar
1 tbsp vanilla
butter flavoring to taste

Directions
Line two loaf pans with wax paper and grease sides. Preheat oven to 350. Sift dry ingredients together. Add the rest of the ingredients and beat together for 2 minutes.

Pour mixture evenly into prepared loaf pans. Bake at 350 for 45 minutes to 1 hour. While the bread is baking, mix together to the icing ingredients until they are a smooth consistency. Let the bread cool slightly and then ice it.