Liza's Lemon Sheet Cake

The Cake: Lemon Sheet Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick), at room temperature
1-1/2 cups sugar
1 teaspoon vanilla extract
finely grated zest from 2 lemons
4 eggs plus 2 egg yolks
1 cup buttermilk


Preheat oven to 325°F. Grease and flour a 13x9x2-inch baking pan. Sift together the flour, baking powder and salt, and set aside.

With an electric mixer, beat the butter at medium-high setting for 2 minutes. Add the sugar gradually, beating for 5 to 6 minutes. Add the vanilla extract and lemon zest and beat until incorporated. Add eggs and egg yolks, one at a time, beating well after each addition. Turn mixer speed to low and add the sifted flour mixture alternately with the buttermilk. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth.

Pour batter into prepared pan, and bake for 50 minutes to 1 hour, or until a toothpick in center of cake comes out clean.



The Frosting: Lemon Butter Cream

1/2 c. of butter, room temperature
1 tsp. grated lemon rind
1 tsp. vanilla extractPinch of salt
3 1/2 c. confectioners' sugar
1/4 c. milk1 tbsp. fresh lemon juice

In a mixer bowl, cream the butter, lemon rind, vanilla and salt until light and about 2 minutes. Add confectioners' sugar alternately with milk until the mixture is creamy and smooth, beating well after each addition. Beat in the lemon juice.

This is great for picnics and summer parties!!

Dark Chocolate Ginger Cookies

New recipe from another upstate New York girl - Rachel Ray!

1 stick unsalted butter

4 ounces unsweetened chocolate - chopped

1 3/4 cups granulated sugar

1 1/2 cups flour

1/2 cup unsweetend cocoa powder

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 large eggs - beaten

3/4 cup candied ginger, finely chopped

1/2 cup mini semi sweet chocolate chips

1 cup confectioners sugar

In a medium saucepan, melt the butter and unsweetened chocolate over medium heat, stirring until smooth; let cool for 10 minutes.

Meanwhile, preheat the oven to 350°; line 2 large cookie sheets with parchment paper. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda and salt. Whisk the eggs into the butter mixture, then stir into the dry ingredients until incorporated; stir in the ginger and chocolate chips.

Place the confectioners' sugar in a wide bowl. Shape half of the dough into 1-inch balls, then coat with the confectioners' sugar. Place the cookies about 2 inches apart on the prepared cookie sheets.

Bake, switching and rotating the pans after about 10 minutes, until the cookies puff and crack, 14 to 17 minutes total. Let cool for a minute before transferring to racks to cool completely. Repeat with the remaining half of the dough.

YUMMMMOOOOO!!!

Classic Trifle

From Cooks Illustrated - Serves 12. Published November 1, 1996.

To make this recipe, you will need a 14- to 16-cup capacity glass trifle dish. A sixteen-by-twelve-inch half sheet pan can be used in place of the jelly roll pan called for in this recipe. Because the lemon zest needs time to infuse the cream, be sure to prepare this lemon cream mixture at least twelve hours and up to thirty-six hours before you intend to use it. This topping is less likely to break down than ordinary whipped cream, but it will begin to thin out if overbeaten.

Ingredients
Sponge Sheet Cake
6 large eggs , separated
1/2 teaspoon cream of tartar
1/2 teaspoon table salt
1/2 cup granulated sugar , plus 3 tablespoons granulated sugar
1 teaspoon vanilla extract
2 tablespoons hot water
1 cup plain cake flour
3/4 cup cream sherry

Almond Cookies
1 scant cup blanched slivered almonds (4 ounces)
1/4 cup granulated sugar
2 tablespoons egg , beaten (about 1/2 large egg)
1/2 teaspoon almond extract
5 teaspoons amaretto liqueur

Fresh Raspberry Puree
2 cups fresh raspberries
3 tablespoons granulated sugar

Rich Baked Custard
12 large egg yolks
1 cup granulated sugar
1/2 teaspoon ground nutmeg
2 cups whole milk
1 cup heavy cream
1/4 cup brandy or Cognac

Lemon Whipped Cream
3 medium lemons , zested, then juiced to yield 1/2 cup juice
1/2 cup granulated sugar
2 cups heavy cream
2 tablespoons cream sherry

Garnish
3 cups fresh raspberries

Instructions
1. FOR THE SHEET CAKE (Makes one 18-by-11-inch cake) -- Adjust oven rack to center position and heat oven to 350 degrees. Lightly grease 18-by-11-inch jelly roll pan. Line pan bottom and sides with waxed paper, allowing 1-inch overhang on each end. Do not grease paper.

2. Place egg whites in bowl of electric mixer; bring to warm room temperature over pan of hot water. Remove whites from pan of hot water and whip whites at medium speed until foamy. Add cream of tartar and salt, increase mixer speed to medium-high, and beat whites to soft but definite peaks. Slowly sprinkle on 3 tablespoons sugar; continue to beat until whites are shiny and very thick, 3 to 4 minutes. Scrape whites into wide 4-quart mixing bowl; set aside.

3. Without washing bowl or whisk attachment, add yolks to bowl; bring to warm room temperature over pan of hot water. Add vanilla and hot water; beat at high speed 1 minute. Slowly add remaining H cup sugar; beat until mixture is pale, shiny, and almost as thick as marshmallow cream, 4 to 5 minutes longer.

4. Scrape yolk mixture over egg whites; gently fold with rubber spatula until about two-thirds mixed. Sift flour over egg mixture; gently fold until flour is completely incorporated. Spread batter in prepared pan, running it up to edges and smoothing top with rubber spatula. Bake until cake top is lightly browned and center springs back when gently pressed, 12 to 15 minutes.

5. Immediately after baking, free the cake edges from the pan sides with a knife and smooth a sheet of waxed paper over the cake top. Place another sheet pan or cookie sheet on top of the cake. Flip over as shown, then lift off the baking pan. Let the cake cool completely, then gently peel the waxed paper off the cake bottom, removing the bottom crust. Flip the cake top side up, then peel off the second sheet of waxed paper, removing the top crust. (Can be wrapped in plastic, then in foil and refrigerate for 1 day). See illustrations 1-3 below.

6. FOR THE ALMOND COOKIES (Makes 36 marble-size cookies) -- Adjust oven rack to center position and heat oven to 350 degrees. Grease, then flour cookie sheet; tap off excess flour.

7. Finely grind almonds in food processor fitted with metal blade, about 1 minute. Add sugar; grind 15 seconds longer. Add egg and extract; process until mixture forms stiff dough that clumps around blade, 15 to 20 seconds longer.

8. Pinch off thirty-six raspberry-size pieces of dough, then roll each into smooth ball. Arrange balls 1/2-inch apart on prepared sheet. Bake until very lightly browned, 12 to 15 minutes. Let cool completely on sheet, then scrape free with metal spatula. (Can be stored in tightly covered container 1 week.)

9. FOR THE RASPBERRY PUREE (Makes 1 cup) --Puree berries and sugar in blender or food processor fitted with metal blade. Strain through fine sieve, pressing on solids to release juice; discard seeds. (Can be covered and refrigerated 1 day.)

10. FOR THE RICH BAKED CUSTARD (Makes one 13-by-9-inch dish -- Adjust oven rack to center position and heat oven to 300 degrees. Line pan bottom of large deep roasting pan with kitchen towel. Set Pyrex baking dish in roasting pan. Bring large kettle of water to boil.

11. Whisk yolks, sugar, and nutmeg in large mixing bowl. Meanwhile, bring milk and cream to gentle simmer in large saucepan, stirring frequently to prevent boiling over. Slowly whisk milk mixture into yolks; stir in brandy or Cognac. Set roasting pan in oven; pour custard into baking dish. Pour enough boiling water into roasting pan to reach mixture's height. Cover roasting pan with heavy-duty foil.

12. Bake custard until spoonful taken from center is texture of soft yogurt, 45 to 55 minutes. Remove custard from oven; let cool to tepid in water bath. Remove dish from water bath, cover with plastic wrap, and refrigerate custard until completely cold. (Can be refrigerated overnight.)

13. FOR THE LEMON WHIPPED CREAM (Makes about 1 quart) -- Remove lemon zest with vegetable peeler. Squeeze, then strain enough juice from lemons to make 1/2 cup.

14. Finely grind zest with sugar in food processor fitted with metal blade, about 2 minutes. With machine running, gradually dribble in lemon juice. Scrape mixture into large airtight container. Stir in cream and sherry; cover tightly and refrigerate until mixture is thick and lemon-flavored, at least 12 hours. (Can be refrigerated up to 36 hours.)

15. Strain topping through fine-mesh sieve into bowl of electric mixer, pressing on zest to release cream. Whip cream to stiff peaks on medium-high.

16. FOR ASSEMBLING THE TRIFLE - Brush the sheet cake evenly with cream sherry; let stand 10 minutes. Using a serrated knife, cut the cake into six lengthwise and eight crosswise strips to yield 48 approximate 2-inch squares.

17. Arrange 16 cake squares, shingling the squares around the bottom of trifle dish, placing 12 to 13 in a ring against the dish wall and the remaining squares in the center. Tuck 2 to 3 raspberries between the outer cake squares, using about 1/3 cup berries total. Scatter about 2/3 cup raspberreis over the top of the inner cake squares.

18. Dip 12 almond cookies into amaretto liqueur for 1 second, then place them on top of the outer cake squares. Drizzle 1/3 cup raspberry puree over the cake and cookies. Finally spread 1/3 of the custard over the layer, coming within 1/2-inch of the edge. Repeat cake/berries/cookie/puree/custard layering twice more to make a total of three layers. Cover the bowl with plastic wrap and refrigerate for at least 12, but no more than 36 hours.

19. No more than 8 hours before serving, fill a large pastry bag fitted with a 3/4-inch fluted tip with lemon whipped cream. Pipe large 2- to 3-inch high risettes over the trifle top. Pipe any remaining cream into tiny rosettes to fill in between the larger rosettes. Garnish the trifle with additional berries. Serve.

Creamy Dreamy Hot Cocoa

This is perfect treat for a cold winter night, decorating the Christmas tree, waiting for St. Nicholas or even better A SNOW DAY!!! I can also hardly wait to make this yummy treat on our next camping trip....

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water.

Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch.

Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla.

Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

ENJOY!!!!!

Butternut Squash Soup

2 tbsp unsalted butter

1 onion, finely chopped

3lbs butternut squash, peeled, seeded and cut into even small chunks

6 cups chicken broth (48 oz)

1/4 tsp dried thyme
1 tsp ground ginger

pinch of nutmeg
Salt and white ground pepper to taste

1/2 cup heavy cream

Melt the butter in a large stockpot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash, chicken broth, dried thyme and nutmeg.

Bring to a simmer and cover. Reduce the heat to medium low and cook until the squash is tender, 20 to 30 minutes.Remove from the heat. Puree the soup in batches in a blender or food processor, or in the stockpot with an immersion blender until smooth.

Return the pureed soup the heat. Stir in the heavy cream. Bring to a brief simmer, then remove from the heat. If the soup is too thick, thin it out with additional broth or water. Season to taste with salt and pepper.Serves 4 to 6 as a main meal.

**If you like a dash of spice you can add a small amount of Tabasco or a pinch of chili powder when you add the ginger & nutmeg.

Portuguese Soup

This is a yummy and hearty traditional kale and sausage soup!

1 lb. Chourico or Lingica (I use a half pound each)
1 1/2 Tbs. olive oil

1 medium Yellow onion, chopped

1 clove garlic, crushed or minced
3-4 peeled and cubed medium potatoes
2 stalks celery, chopped
2-3 carrots, chopped
1 (46 oz.) can chicken stock
3 cups water1 (28 oz.) can chopped, peeled tomatoes

1 (15 oz.) can dark red kidney beans, drained

1 large bunch fresh kale - stemmed and chopped

Slice sausage into bite size pieces and set aside. Sauté onion, sausage and garlic in oil until tender but not browned - I do this right in my soup pot but a pan works fine too. In a large soup pot - combine sausage/onion mixture with chicken stock, water, sausage, carrots and potatoes.

Bring to a boil and simmer until potatoes are tender.

Add to the stock the tomatoes, beans, celery and kale. Simmer 20 to 25 minutes. Season with salt and pepper to taste. Great served with warm crusty bread.

You can make this ahead, you can also freeze it and thaw servings as needed. Great way to thaw out after shoveling snow!

Don's Peanut Butter Balls

1 cup crunchy peanut butter
1 cup creamy peanut butter
1 1/2 cups confectioner’s sugar
2 cups (crushed about 1 pkg) graham crackers
Chocolate Dip (see below)


Crush graham crackers with a rolling pin. Mix crumbs with peanut butter, vanilla and butter and mix well. Form into1-inch balls, dip into Chocolate Dip and store in the refrigerator.


8 ounces semi sweet chocolate
3 ounces unsweetened chocolate
½ cake paraffin wax

Melt all together in a double boiler.