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Ultimate Lemon Meringue Pie

16 Jan

1 prepared graham cracker crust

1 cup sugar

1/4 cup cornstarch

1/8 tsp salt

6 large eggs, separated

1-1/2 cups water

1 TBSP lemon zest

1/2 cup fresh lemon juice

2 TBSP butter

 

Whisk together sugar , cornstarch, and salt in a large saucepan. Add egg yolks, then immediately but gradually whisk in water. Bring mixture to a simmer over medium heat, whisking often, 8 to 10 minutes, until thickened. Remove from heat, whisk in zest, lemon juice and butter. Keep warm.

Meringue:

1 TBSP cornstarch

1/3 cup water

1/4 tsp cream of tartar

1/2 cup sugar

4 large egg whites

1/2 tsp vanilla

Mix cornstarch and water in a small saucepan. bring to a simmer; whisking occasionally until thickened. Remove from heat when translucent and thickened. In a large mixing bowl, mix cream of tartar and sugar together. Beat egg whites until frothy. Add vanilla. Beat in sugar mixture, 1 TBSP at a time. Then add cornstarch mixture, 1 TBSP at a time until stiff peaks form. Pour warm pie filling into crust. Spoon meringue, starting at the edges, and then to the middle. Bake at 325 until browned, about 20 minutes on center rack of oven. Cool completely before serving.

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Sticky Buns

13 Jan

1 (13-3/4 oz) package hot roll mix

1/2 cup butter

1 cup light brown sugar, packed

1/2 cup light corn syrup

1 cup Reese’s Peanut Butter Chips

2 TBSP butter

1/2 cups chopped pecans

1/2 cup Reese’s Peanut Butter Chips

1/2 cup light brown sugar, packed

1-1/2 TBSP grated orange zest

 

Prepare hot roll mix according to package directions. Cover; let rise a warm place until doubled in size. Melt 1/2 cup butter in a small saucepan over medium heat; stir in 1 cup brown sugar and corn syrup. Heat and stir until sugar dissolves. Pour into 2 greased 8 inch round pans. Sprinkle each pan with 1/2 cup peanut butter chips. Roll dough on floured surface to a 14 x 9 inch rectangle; brush dough with 2 TBSP melted butter. Combine pecans, 1/2 cup peanut butter chips, 1/2 cup brown sugar, orange zest, and cinnamon; sprinkle on dough. Roll up dough, starting with 14 inch side; seal edges. Cut into 16 slices; place in pans, cut side down. Cover; let rise in a warm place until doubled in size. bake 20 to 25 minutes or until golden brown. Invert immediately onto serving plate.

Makes 16

Lemon Sparkle Cupcakes

12 Jan

2/3 cup shortening

1 cup sugar

3 eggs

1-2/3 cups all-purpose flour

2-1/2 tsp baking powder

1/2 tsp salt

2/3 cup milk

1 lemon, zest peel

TOPPING

1/4 cup sugar

1 TBSP lemon zest

Heat oven to 350

In a large bowl , cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in lemon zest.

fill paper lined muffin cups 2/3 full. Combine topping ingredients; sprinkle a rounded 1/2 tsp on each. Bake 20 to 24 minutes or until a toothpick comes out clean. Cool 20 minutes before removing to cooling rack.

Cream Cheese Banana Nut Bread

12 Jan

1 cup chopped pecans

1/4 cup butter, softened

1 (8 oz) package cream cheese, softened

2 cups sugar

2 large eggs

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1-1/2 cups mashed bananas * about 4 medium

1/2 tsp vanilla

 

Preheat oven to 350

Bake pecans in a single layer in a shallow baking pan for 6 to 8 minutes; stirring occasionally. Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low-speed just until blended. Stir in bananas, pecans, and vanilla. Pour into 2 greased and floured 8×4 loaf pans.

Bake 1 hour, shield with aluminum foil the last 15 minutes of baking. Cool in pans 10 minutes.Transfer to cooling racks; Cool completely.

Drizzle with glaze

 

1 cup powdered sugar

1 tsp orange zest

3 TBSP orange juice

Mix all together until smooth.

 

 

Fresh Orange Curd

11 Jan

1 cup sugar

1/4 cup cornstarch

2 cups fresh orange juice

3 large eggs, lightly beaten

1/4 cup butter; cut into pieces

1 TBSP orange zest

 

Combine sugar and cornstarch in a 3 quart saucepan; gradually whisk in fresh orange juice. Whisk in eggs. Bring to a boil over medium heat, whisking constantly (5 to 6 minutes)

Cook, whisking constantly, 1 to 2 minutes or until mixture has a pudding like thickness. Remove from heat, and whisk in butter and orange zest. Place plastic wrap directly on top to prevent a film from forming. Chill 8 hours.

White Chocolate Lemon Cheesecake

11 Jan

1-1/4  cups all-purpose flour

2 TBSP powdered sugar

1 tsp lemon zest

1/2 cup cold butter, cubed

 

FILLING:

4 (8 oz) packages cream cheese, softened

1-1/4 cups sugar

2 TBSP all-purpose flour

2 TBSP lemon juice

2 TBSP heavy cream

2 tsp vanilla

4 eggs, lightly beaten

10 squares (1 ounce each) white baking chocolate, melted and cooled

2 tsp lemon zest

 

Place a 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around bottom of pan; set aside

in a small bowl, combine flour, powdered sugar, and lemon zest; cut in butter until crumbly. Press on the bottom and 1 inch up the sides of prepared pan.. Place on a baking sheet and bake at 325 for 25 to 30 minutes. or until golden brown. Cool on a wire rack.

In a large bowl, beat cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add eggs; beat on low-speed just until combined. Stir in white chocolate, and lemon zest.. Pour into crust.

Place in a deep baking pan and add enough hot water to come half way up the sides of pan.. Bake at 325 for 65 to 85 minutes or until top looks set and dull. Remove pan from water bath. Cool on wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; Cool 1 hour. Refrigerate overnight. Remove sides of pan before serving.

 

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