Lemon Pound Cake

This recipe is from the Ritz Carlton Cooking School I went to back in August. I've been working my way through some of my favorite dishes at home, and this lemon pound cake was the first recipe I attempted. I loved the cake when we had it at cooking school, and I wanted to share it with Chicken Legs. The cake turned out fantastic! It tasted just like it did at cooking school. It had a great lemon flavor without being overwhelming. Lemon Pound Cake(Printable Recipe) 3 cups all-purpose flour1 Tbsp baking powder3/4 tsp salt3 cups sugar1 cup unsalted butter, room temperature1/2 cup shortening, room temperature5 large eggs1 cup whole milk6 Tbsp lemon juice1 lemon, zested Preheat oven to 350F Spray or butter and flour 2 loaf pans or one large Bundt pan. Sift flour, baking powder and salt into medium bowl. Using an electric mixer, cream together butter, shortening and sugar. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture.

Banana Cake Recipe This recipe makes a moist, dense banana cake with a smooth cream cheese icing. The cake doesn't rise much so it has a nice flat top for presentation. We served the cake at room temperature and topped each slice with a little passionfruit pulp. You will need about 2-3 large bananas for this recipe. Serves about 10. We use a 20ml tablespoon and 250ml measuring cup for all of our recipes. 125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the flour)330g (1 1/2 cups) sugar280g (1 very slightly rounded cup) very ripe, mashed banana1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)2 large eggs (we use eggs with a minimum weight of 59g)100ml (1/3 cup + 1 tablespoon) buttermilk225g (1 1/2 cups) self-raising flour1/2 teaspoon bicarbonate of soda Preheat oven to 160 degrees Celsius fan-forced. Grease the side and base of a 22cm diameter (inside top measurement) round cake pan. Place butter, sugar, banana, vanilla and eggs in a food processor.

Mini S'mores Cookies | S'mores Cookie Recipe Mini S’mores Cookies Why is everything in miniature form so cute? I love mini everything, especially desserts. My mini chocolate chip cookies are one of my favorite cookies. Everyone loves them because they are tasty, but I think they are so popular because they are so stinkin’ cute! The cookies are made with graham cracker crumbs, mini chocolate chips, and Mallow Bits. The cookies taste exactly like S’mores. The cookies taste great right out of the oven, but I think they taste even better the second day. These cookies are fun to make and eat…and they got me really excited for summer and campfire season! And while we are on the subject of cookies-on Wednesday, April 11th at 12:00 MST, I will be chatting ALL about cookies on Mom It Forward. Mini S'mores Cookies Yield: 3 dozen mini cookiesPrep Time: 15 minutesCook Time: 6-8 minutes These Mini S'mores Cookies are made with graham cracker crumbs, mini chocolate chips, Mallow Bits, and Hershey's Milk Chocolate Candy Bars.

Madeleines Recipe at Epicurious photo by Gary Moss yield Makes about 20 This cookie launched a thousand memories—and a literary masterpiece—for Marcel Proust. The group enjoys madeleines with tea, just as the narrator did in Swann's Way. Preparation Preheat oven to 375°F. Spoon 1 tablespoon batter into each indentation in pan. Dust cookies with powdered sugar. *A metal mold with scallop-shaped indentations, sold at cookware stores. Bread Pudding Soufflé with Whiskey Sauce Recipe at Epicurious Preheat the oven to 350°F. Grease an 8-inch square baking pan. To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins. To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Bake immediately for approximately 20 minutes or until golden brown. Note: New Orleans French bread is very light and tender. Chef Jamie's Tip: New Orleanians like their spiked foods spiked, which is why the whiskey sauce in this recipe uses what might seem like a generous amount of bourbon.