LEMON MERINGUE CUPCAKES

 INGREDIENTS :

Lemon Filling:

3 egg yolks (reserve whites for meringue)

3/4 cup granulated white sugar

3 tbsp. all-purpose flour

pinch of salt

3 tbsp. lemon juice

2 tbsp. lemon zest, loosely packed

1/2 cup water

2 tbsp. unsalted butter, melted

Cupcakes:

1/2 cup unsalted butter

1 cup sugar

2 eggs

3 tbsp. lemon juice

2 tsp. baking powder

1 tsp. salt

1-1/2 cups all-purpose flour

Meringue:

3 egg whites

pinch of salt

1/4 cup sugar

Preparation:

1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside

2) Preheat oven to 375 degrees

3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined

4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)

5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it)

6) With a sharp knife, remove center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling

7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving – Makes: 12 absolutely delicious cupcakes

Applesauce Bread

 

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups unsweetened applesauce

1/2 cup chopped walnuts (optional)

Directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the applesauce. Begin and end with the dry ingredients.

Fold in the chopped walnuts, if desired.

Pour the batter into the greased loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Crinkle Cake

 

INGREDIENTS

1 (1 lb) box phyllo dough, thawed

1 cup butter, melted

1 cup milk

2 eggs

1 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon almond extract

1 teaspoon cardamom

SYRUP

1 cup sugar

1 cup water

1 teaspoon vanilla extract

PREPARATION

Preheat oven to 350 degrees F and grease a 9×13-inch baking dish.

Pick up two sheets of phyllo dough at a time and crinkle them in accordion folds. Fit folded dough into the prepared baking dish and repeat the process until you’ve worked through both rolls of dough. Fluff folds to ensure they’re evenly spaced.

Bake folded dough for 10 minutes.

Remove dough from oven and drizzle melted butter over the top. Return to oven and bake for 10 more minutes.

As the buttered dough bakes, whisk together the milk eggs, sugar, vanilla, almond extract, and cardamom in a medium sized bowl (a bowl with a pour spout is ideal!).

Remove the baked dough from the oven and pour the custard evenly over the top.

Bake for an additional 30-35 minutes until golden.

During the final bake time prepare the syrup. Add sugar and water to a small saucepan over medium heat. Whisking often, continue simmering until mixture thickens, about 10 minutes. Remove from heat and stir in vanilla.

Drizzle the syrup over the baked cake then let cool before slicing.

Lemon Butter Cake

 

Ingredients

¾ cup sugar

½ cup butter (1 stick), melted

1 egg

1 ½ teaspoons vanilla

2 lemons, zested

Juice of 1 lemon

1 ¼ cup flour

1 teaspoon baking powder

¼ teaspoon salt

Cream Layer

1 (8 oz) package cream cheese, softened

2 ½ cups powdered sugar

1 egg

1 lemon, zested

Preparation

Preheat oven to 350 degrees F and grease a 9-inch cake pan or pie dish.

In a large bowl, cream the butter and sugar until smooth. Add in the egg, vanilla, lemon zest, and lemon juice.

In a small bowl, sift together the flour, baking powder, and salt, then slowly incorporate the dry ingredients into the wet until just combined.

Transfer batter to the prepared cake pan and set aside.

For the cream layer: In a medium bowl, beat the cream cheese until smooth. Slowly, add in powdered sugar until fully combined.

Add eggs and lemon zest and mix until smooth.

Top batter with the cream and spread into an even layer covering the top.

Bake for 38-40 minutes or until just starting to brown on top.

Allow cake to fully cool before slicing. Dust top with powdered sugar if desired.

Honey Cake

 Ingredients

1 1/4 cups all-purpose flour

1/2 cup granulated sugar

3 tablespoons packed light brown sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine salt

1/3 cup vegetable oil

1/3 cup strong coffee, room temperature

1/3 cup honey

1 large egg, room temperature

2 tablespoons plus 1 1/2 teaspoons orange juice

1 teaspoon vanilla extract

Preparation

Preheat oven to 350°F and spray a 9×5-inch loaf pan with baking spray (you can also line it with parchment paper as well), set aside.

In a large bowl whisk flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.

Make a well in the center of the dry ingredients and add in the oil, coffee, honey, egg, orange juice, and vanilla.

Whisk to combine the wet and dry ingredients together.

Pour batter into the prepared loaf pan and bake for 35 to 40 minutes or until a toothpick inserted comes out clean with a few moist, but not wet, crumbs.

Let the cake cool in the pan for 5 minutes, before inverting onto a wire rack to cool completely.

Lemon Rhubarb Loaf with Glaze

 

Ingredients

To whip up your Lemon Rhubarb Loaf with Glaze, gather the following ingredients:

1/2 cup butter, softened

1 cup sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1/4 cup lemon juice

Zest of 1 lemon

1 cup rhubarb, chopped (optional for rhubarb flavor)

For the glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a loaf pan.

Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.

Mix in Flavors: Add the lemon juice and lemon zest to the mixture, stirring until well combined.

Combine Dry Ingredients: In another bowl, whisk the flour, baking powder, and baking soda.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!

Incorporate Rhubarb: Fold in the chopped rhubarb, ensuring it’s evenly distributed.

Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.

Make the Glaze: In a small bowl, whisk the powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.

Amish Peanut Butter Cream Pie: A Creamy, Sweet Delight

 Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Peanut Butter Cream Filling:

3/4 cup creamy peanut butter

1/2 cup powdered sugar

1 cup heavy cream

1/4 cup granulated sugar

1 teaspoon vanilla extract

For the Whipped Cream Topping:

1 1/2 cups heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Peanut Butter Crumbles:

1/2 cup powdered sugar

1/4 cup creamy peanut butter

Directions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, until lightly golden. Remove from the oven and let cool completely.

Make the Peanut Butter Cream Filling: In a large mixing bowl, beat the peanut butter and powdered sugar together until smooth. In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and smooth.

Prepare the Peanut Butter Crumbles: In a small bowl, mix the powdered sugar and peanut butter together until crumbly. Set aside.

Assemble the Pie: Pour the peanut butter cream filling into the cooled crust, spreading it out evenly. Sprinkle the peanut butter crumbles over the filling.

Add the Whipped Cream Topping: In a clean bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the pie, covering the filling and crumbles completely.

Chill the Pie: Refrigerate the pie for at least 4 hours, or until fully set. For best results, chill overnight.

Serve: Once the pie is set, slice and serve. Garnish with additional peanut butter crumbles if desired.

How to Prepare

Making Amish Peanut Butter Cream Pie is straightforward and well worth the effort. The key to achieving the perfect texture lies in properly whipping the cream and gently folding it into the peanut butter mixture to create a light, airy filling. The graham cracker crust adds a delightful crunch, while the peanut butter crumbles bring a sweet and slightly salty contrast to the creamy filling. This pie is best made ahead of time, allowing it to chill and set overnight in the refrigerator, which makes it an excellent dessert for entertaining. The final result is a rich, creamy pie with layers of flavor and texture that are sure to impress.