Easy Desserts For An Occasion

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Make Ahead Lemon Bombe

Ingredients:

  • 1 package angel food cake mix
  • 2 envelopes unflavored gelatin
  • ¼ cup cold water
  • 1 cup boiling water
  • 1 can (12 oz.) frozen orange juice concentrate, thawed
  • 1 cup sugar
  • 2 tbsp. lemon juice
  • ¼ tsp. grated lemon peel
  • 1/8 tsp. salt
  • 3 cartons (8 oz. each) frozen reduced fat whipped topping, thawed divided
  • Mint leaves, maraschino cherries, lemon and orange slices, optional

Method:

Prepare and bake cake according to package directions, using an ungreased 10 inch tube pan. Cut cooled cake into 1 ½ inch cubes. Set aside.

In a large bowl, sprinkle gelatin over cold water, let stand for 1 minute. Add boiling water; water stir until gelatin is dissolved. Add the orange juice concentrate, sugar substitute, lemon juice, lemon peel and salt. Refrigerate for 30 minutes or until partially set. Fold in 2 cartons of whipped topping. Line a 5 ½ qt. bowl with two overlapping pieces of plastic wrap, letting plastic wrap hang over edge of bowl. In another large bowl, gently combine the cake cubes and whipped topping mixture. Spoon into prepared bowl, gently pushing against sides to prevent holes. Cover and refrigerate for at least 24 hours. Just before serving, uncover bombe. Invert onto a serving plate. Remove bowl and plastic wrap. Frost with remaining whipped topping; sprinkle with coconut. Garnish with mint, cherries and lemon and orange slices if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Thinking about Easter

Lemon Blueberry Cornmeal Cake

Lemon Blueberry Cornmeal Cake

Ingredients:

  • ½ cup plus 1 tbsp. unsalted butter, softened, divided
  • 1 ¼ cups plus 1 tbsp. finely ground yellow cornmeal
  • ½ cup almond meal
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • ¾ cup granulated sugar
  • 2 tbsp. fresh lemon zest
  • 2 large eggs
  • ½ cup sour cream
  • 2 tbsp. fresh lemon juice
  • 1 ¼ tsp. vanilla extract
  • ½ cup fresh blueberries
  • Garnish: fresh lemon curls

 

Candied Lemon Slices:

  • 2 cups granulated sugar
  • 2 cups water
  • 12 thin slices from large lemons

Method:

Make the Cake: Preheat oven to 350 degrees F. Butter a 9-inch round cake pan with 1 tbsp. softened butter and sprinkle with 1 tbsp. cornmeal, shaking out excess. In a medium bowl, combine remaining 1 ¼ cups cornmeal, almond meal, baking powder and salt, whisking well. In a large mixing bowl, combine remaining ½ cup butter, sugar and lemon zest, beating at medium-high speed with a mixer until light and fluffy, approximately 2 minutes. Add eggs, one at a time, beating after each addition. In a small bowl, combine sour cream, lemon juice and vanilla extract, stirring until blended. Add to butter mixture, beating at medium speed just until incorporated. Add cornmeal mixture, folding to blend. Spread cake mixture into prepared pan, smoothing top with an offset spatula to level. Bake until edges of cake are golden brown and a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cake cool in pan for 10 minutes. Turn out cake onto a wire cooling rack, flipping cake so top is right side up. Let cool completely. Make the Candied Lemon Slices: In a medium saucepan, combine sugar and water. Bring to a boil over medium high heat, stirring until sugar dissolves. Reduce heat to low, and add lemon slices. Cook just until lemon slices become translucent. Remove pan from heat, and let lemon slices cool completely in syrup. Just before using, remove lemon slices from syrup, reserving slices and syrup. Place cooled cake on a cake plate. Arrange candied lemon slices on top of cake, overlapping slightly. Toss blueberries in reserved lemon syrup form candied lemon slices, and place in center of cake. Garnish with fresh lemon curls, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com