Lemonade Cheesecake Parfaits

June 27, 2013 Leave a Comment
Lemonade Cheesecake Parfaits

Lemonade Cheesecake Parfaits

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer.  For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest.

                Teena Petrus                                                                      Johnstown, Pennsylvania

               

Lemonade Cheesecake Parfaits Recipe

Lemonade Cheesecake Parfaits

2 whole graham crackers, crushed

1 cup half-and-half cream

1 ¾ cups sugar, divided

2 Tbsp. lemon juice, divided

2 envelopes unflavored gelatin

1 package (8 oz.) Philadelphia Cream Cheese, softened

3 tsp. grated lemon peel, divided

1 tsp. vanilla

1 ¼ cups cold water

1 Tbsp. grenadine syrup

Dash salt

Divide graham crackers among six dessert dishes.  In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice.  Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened.  Heat over low heat, stirring until gelatin and sugar are completely dissolved.

In a large bowl, beat cream cheese until smooth.  Beat in gelatin mixture.  Stir in 1 teaspoon lemon peel and vanilla.  Pour into glasses over graham crackers, about ½ cup in each.  Cover and refrigerate until firm.

In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice.  Sprinkle remaining gelatin over water mixture; let stand for 1 minute.  Heat over low heat, stirring until gelatin and sugar are completely dissolved.  Pour 2 tablespoons mixture into each parfait glass.  Cover and refrigerate until firm.

Refrigerate remaining grenadine mixture until syrupy, about 30 minutes.  With a hand mixer, beat until frothy.  Divide among glasses.  Cover and refrigerate until firm.  Garnish with remaining lemon peel.       6 parfaits

(Recipe for Lemonade Cheesecake Parfaits was in tasteofhome.com)

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Lemonade Layer Cake

March 24, 2013 Leave a Comment
Lemonade Layer Cake

Lemonade Layer Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Lemonade concentrate gives both the cake and frosting fantastic flavor.  I like to garnish this dessert with lemon slices and mint leaves.

Jana Randich                                                                                     Phoenix, Arizona

Lemonade Layer Cake Recipe

Lemonade Layer Cake

 6 Tbsp. butter, softened

1 1/3 cups sugar

3 Tbsp. thawed lemonade concentrate

2 Tbsp. grated lemon peel

2 tsp. vanilla

2 eggs

2 egg whites

2 cups flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 ¼ cups buttermilk

Frosting:   1 package (8 oz.) reduced-fat cream cheese

2 Tbsp. butter, softened

2 Tbsp. grated lemon peel

2 tsp. thawed lemonade concentrate

1 tsp. vanilla

3 ½ cups confectioners’ sugar

In a large bowl, beat butter and sugar until crumbly, about 2 minutes.  Add the lemonade concentrate, lemon peel and vanilla; mix well.  Add eggs and egg whites, one at a time, beating well after each addition.  Combine the flour, baking powder, baking soda and salt.  Add to the butter mixture alternately with buttermilk, beating well after each addition.

Coat two 9- inch round baking pans coated with cooking spray and dusted with flour.  Pour batter into prepared pans.

Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire rack to cool completely.

For frosting: in small bowl, combine cream cheese and butter until smooth.  Add the lemon peel, lemonade concentrate and vanilla; mix well.  Gradually beat in confectioners’ sugar until smooth.  Spread frosting between layers and over top and sides of cake.  Refrigerate for at least hour before serving.  Refrigerate leftovers.            16 servings 

(Recipe for Lemonade Layer Cake was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Lemon Twist Cookie

January 9, 2013 Leave a Comment
Lemon Twist

Lemon Twist

My mother-in-law, Marie Shea, was a Great baker, everything she made was as if it had come out of machine.  Because EVERYTHING was the size, no matter what she was baking.  I tried making her Lemon Twist – – and gave up 26 years ago.

Lemon Twist Cookie Recipe

Lemon Twist

1/3 cup margarine, softened

¾ cup sugar

1 egg

1 egg yolk

1 tsp. grated lemon peel

 2 cups flour

¼ tsp. salt

1 egg white slightly beaten

 

Cream margarine and sugar thoroughly.  Mix in egg, egg yolk and lemon peel; mix well.  Then mix together flour and salt; add to mixture.

Shape pieces of dough into balls; size of a walnut.  Roll each piece into 8” lengths and twist.

Place on greased cookie sheet; then brush with egg white.

Bake on 350 F. and bake 8 to 10 minutes.

** I found a picture, and used it for the Lemon Twist – but they don’t come close to my mother-in-law’s cookies.  Her cookies were all the same size, and narrow. ** 

(Recipe for the Lemon Twist Cookie came from Marie Shea, 1990.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Apple Nut Lattice Tart Recipe

October 15, 2012 1 Comment

Apple Nut Lattice Tart

A distinctive lattice top, golden raisins and walnuts make this apple pastry special.  Why don’t you try this Apple Nut Lattice Tart?  It’s October, and time to start baking with apples!!

Apple Nut Lattice Tart Recipe

Apple Nut Lattice Tart

15 oz. package Pillsbury All Ready Pie Crusts

1 tsp. flour

Filling:   3 to 3 ½ cups thinly sliced, peeled apples

½ cup sugar

3 Tbsp. golden raisins

3 Tbsp. walnut or pecans, chopped

½ tsp. cinnamon

¼ to ½ tsp. grated lemon peel

2 tsp. lemon juice

1 egg yolk, beaten

1 tsp. water

Glaze:   ¼ cup powdered sugar

1 to 2 Tbsp. lemon juice

Prepare pie crust according to package directions  for two-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.  Preheat oven to 400 F.  Place 1 prepared crust in pan; press in bottom and up sides of pan.  Trim edges if necessary.

In large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel and 2 tsp. lemon juice.  Spoon into pie crust-lined pan.

To make lattice top, cut remaining crust into ½ inch wide strips.  Arrange strips in lattice design over apple mixture.  Trim and seal edges.  In small bowl, combine egg yolk and water; gently brush over lattice.  Bake at 400 F. for 40 to 60 minutes or until golden brown and apples are tender.  Cool 1 hour.

In small bowl, combine glaze ingredients; drizzle over slightly warm tart.  Cool; remove sides of pan.

8 servings

(Recipe for the Apple Nut Lattice Tart recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Apple Nut Lattice Tart, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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