Congratulations, Amanda! Here's a French Lemon Tart.
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RECIPE: REC: Double-Stuffed Lime-ooo Bars...
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RECIPE:
REC: East 62nd Street Lemon Cake...
East 62nd Street Lemon Cake
Recipe By :M. Heater's Book Of Great Desserts
Serving Size : 10
3 cups sifted all purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 pound butter
2 cups sugar
4 eggs
1 cup milk
2 lemons -- finely grated rind of
glaze:
1/3 cup lemon juice
3/4 cup sugar
Adjust rack one-third up from bottom of oven. Preheat oven to 350 deg. Butter a 9 x 3-1/2 - in. tube pan and dust it lightly with fine, dry bread crumbs.
Sift together flour, baking powder, and salt and set aside. In lg. bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 min. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry in. in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
Bake for 1 hr. and 10 to 15 min. until a cake tester comes out dry.
Let cake stand in the pan for about 3 min. and then cover with rack and invert. Remove pan, leaving the cake upside down. Place over a lg. piece of aluminum foil or wax paper and prepare glaze. transfer it to a cake plate. 8. Do not cut for a least several hrs.
The glaze must be used immediately after it is mixed.
Stir the lemon juice and sugar and brush all over the hot cake until absorbed.
Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to
East 62nd Street Lemon Cake
Recipe By :M. Heater's Book Of Great Desserts
Serving Size : 10
3 cups sifted all purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 pound butter
2 cups sugar
4 eggs
1 cup milk
2 lemons -- finely grated rind of
glaze:
1/3 cup lemon juice
3/4 cup sugar
Adjust rack one-third up from bottom of oven. Preheat oven to 350 deg. Butter a 9 x 3-1/2 - in. tube pan and dust it lightly with fine, dry bread crumbs.
Sift together flour, baking powder, and salt and set aside. In lg. bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 min. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry in. in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
Bake for 1 hr. and 10 to 15 min. until a cake tester comes out dry.
Let cake stand in the pan for about 3 min. and then cover with rack and invert. Remove pan, leaving the cake upside down. Place over a lg. piece of aluminum foil or wax paper and prepare glaze. transfer it to a cake plate. 8. Do not cut for a least several hrs.
The glaze must be used immediately after it is mixed.
Stir the lemon juice and sugar and brush all over the hot cake until absorbed.
Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to
And a sweet/tart lemony recipe for you. Rec: Double Lemon Bars
Double Lemon Bars
1-1/2 cups all purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
4 eggs
1-1/2 cups sugar (used 1-1/3 cups)
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon grated lemon peel
Powdered sugar
Preheat oven to 350º F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish (I grease the baking dish very lightly with the butter wrapper). Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
Beat eggs, 1-1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool. Cut into 24 bars. Sift powdered sugar over top before serving. Makes 24.
Bon Appétit, July 1991 You can read more reviews of the recipe here:
http://www.epicurious.com/recipes/recipe_views/views/2209
Pat’s notes: After reading the reviews where some said the bars were too sweet, I cut the sugar back to 1-1/3 cups. I thought they turned out nice with the perfect sweet/tart balance for the type of lemons I used (lisbon lemons). If making them ahead I recommend chilling in the refrigerator then serving cold or at room temperature. These got raves at an Easter brunch, as well as a tea party. For the tea party I cut them in smaller pieces and also trimmed around the perimeter of the baking dish first so all the bars would have four cut sides. The remaining edges were nice for snacking on.
) Also, I recommend thoroughly cooling the bars before sprinkling with powdered sugar or else the powdered sugar tends to melt into the bar.
Double Lemon Bars
1-1/2 cups all purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
4 eggs
1-1/2 cups sugar (used 1-1/3 cups)
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon grated lemon peel
Powdered sugar
Preheat oven to 350º F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish (I grease the baking dish very lightly with the butter wrapper). Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
Beat eggs, 1-1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool. Cut into 24 bars. Sift powdered sugar over top before serving. Makes 24.
Bon Appétit, July 1991 You can read more reviews of the recipe here:
http://www.epicurious.com/recipes/recipe_views/views/2209
Pat’s notes: After reading the reviews where some said the bars were too sweet, I cut the sugar back to 1-1/3 cups. I thought they turned out nice with the perfect sweet/tart balance for the type of lemons I used (lisbon lemons). If making them ahead I recommend chilling in the refrigerator then serving cold or at room temperature. These got raves at an Easter brunch, as well as a tea party. For the tea party I cut them in smaller pieces and also trimmed around the perimeter of the baking dish first so all the bars would have four cut sides. The remaining edges were nice for snacking on.
) Also, I recommend thoroughly cooling the bars before sprinkling with powdered sugar or else the powdered sugar tends to melt into the bar.richard-in-cincy
Well-known member
Fantastic news Amanda! Best wishes to you and hubby!!
(((Amanda)))!!! This +
LOL - see what you have to look forward to? My 20 month old took the liberty of pressing the return button before I was done typing. smileys/smile.gif
Eat what you crave, avoid what sounds "yucky", go out to a few more romantic dinners with your hubby, and take lots of naps while you can - your life will never be the same, and in a very good way!
LOL - see what you have to look forward to? My 20 month old took the liberty of pressing the return button before I was done typing. smileys/smile.gif
Eat what you crave, avoid what sounds "yucky", go out to a few more romantic dinners with your hubby, and take lots of naps while you can - your life will never be the same, and in a very good way!
marsha-tbay
Well-known member
I'm thrilled for you, Amanda. Contratulations!
REC: Lemon Ginger Cake with Lemon-Cream Cheese Frosting...
Lemon Ginger Cake With Lemon-Cream Cheese Frosting
Recipe By :Bon Appetite
Serving Size : 12
Cake:
2 cups sugar
3/4 cup unsalted butter -- room temperature
4 large eggs
3 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
3 cups cake flour
1 tablespoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
Frosting:
11 ounces cream cheese -- room temperature
1 cup unsalted butter -- room temperature
3 tablespoons fresh lemon juice
3 teaspoons lemon peel -- grated
1 1/4 teaspoons vanilla extract
4 3/4 cups powdered sugar -- sifted
For Cake:
Position rack in center of oven and preheat to 350 °F. Butter two 9-inch diameter cake pans with 2-inch-high sides. Line bottom of pans with waxed paper; butter paper. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in lemon juice, lemon peel and vanilla (mixture may look curdled). Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
Divide batter equally between prepared pans. Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes. Transfer pans to racks. Cool 10 minutes. Using small sharp knife, cut around sides of pan to loosen cakes. Turn out cakes onto racks and cool completely. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
For Frosting:
Using electric mixer, beat cream cheese, butter, lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth. Add powdered sugar and beat until frosting is smooth.
Place 1 cake layer on platter. Spread 1 cup frosting over top. Place remaining cake layer atop. Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls. Sprinkle top of cake with remaining 1 teaspoon lemon peel. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.)
Lemon Ginger Cake With Lemon-Cream Cheese Frosting
Recipe By :Bon Appetite
Serving Size : 12
Cake:
2 cups sugar
3/4 cup unsalted butter -- room temperature
4 large eggs
3 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
3 cups cake flour
1 tablespoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
Frosting:
11 ounces cream cheese -- room temperature
1 cup unsalted butter -- room temperature
3 tablespoons fresh lemon juice
3 teaspoons lemon peel -- grated
1 1/4 teaspoons vanilla extract
4 3/4 cups powdered sugar -- sifted
For Cake:
Position rack in center of oven and preheat to 350 °F. Butter two 9-inch diameter cake pans with 2-inch-high sides. Line bottom of pans with waxed paper; butter paper. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in lemon juice, lemon peel and vanilla (mixture may look curdled). Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
Divide batter equally between prepared pans. Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes. Transfer pans to racks. Cool 10 minutes. Using small sharp knife, cut around sides of pan to loosen cakes. Turn out cakes onto racks and cool completely. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
For Frosting:
Using electric mixer, beat cream cheese, butter, lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth. Add powdered sugar and beat until frosting is smooth.
Place 1 cake layer on platter. Spread 1 cup frosting over top. Place remaining cake layer atop. Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls. Sprinkle top of cake with remaining 1 teaspoon lemon peel. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.)
amanda_pennsylvania
Well-known member
No morning sickness here. Although I did fine animal crackers helpful.
Years ago, I asked my aunt whether she'd had morning sickness. She said with all three kids it was terrible; with her eldest, she was in labor, driving herself to the hospital, and had to pull over on the way. When I told her my news, she asked how the morning sickness was and I had to tell her I hadn't had any. She said "bah humbug!"
Years ago, I asked my aunt whether she'd had morning sickness. She said with all three kids it was terrible; with her eldest, she was in labor, driving herself to the hospital, and had to pull over on the way. When I told her my news, she asked how the morning sickness was and I had to tell her I hadn't had any. She said "bah humbug!"
sandi-in-hawaii
Well-known member
Congratulations to you both! And don't forget - we want pictures!!
Rec: Lemon Cake
Lemon Cake
Makes two 8-inch loaves
A photograph of this cake in The Barefoot Contessa Cookbook prompted dozens of people to request the recipe. Here it is! This is such a versatile cake. Ina likes to serve it with lemon curd and fresh raspberries, but a slice with a cup of tea in the afternoon is also just fine.
1/2 lb. unsalted butter
2-1/2 cups granulated sugar
4 extra-large eggs (at room temperature)
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar
3-1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350ºF. Grease two 8-1/2x4-1/2x2-1/2-inch loaf pans. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to an hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
Source: Barefoot Contessa Parties
http://www.oprah.com/foodhome/food/recipes/food_20031022_cake.jhtml
Pat’s notes: Delicious cake.
Lemon Cake
Makes two 8-inch loaves
A photograph of this cake in The Barefoot Contessa Cookbook prompted dozens of people to request the recipe. Here it is! This is such a versatile cake. Ina likes to serve it with lemon curd and fresh raspberries, but a slice with a cup of tea in the afternoon is also just fine.
1/2 lb. unsalted butter
2-1/2 cups granulated sugar
4 extra-large eggs (at room temperature)
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar
3-1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350ºF. Grease two 8-1/2x4-1/2x2-1/2-inch loaf pans. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to an hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
Source: Barefoot Contessa Parties
http://www.oprah.com/foodhome/food/recipes/food_20031022_cake.jhtml
Pat’s notes: Delicious cake.
amanda_pennsylvania
Well-known member
This sounds soooo good! Thanks for posting.