Crock Pot Lemon Bread

Lemon Bread
Fix-It and Forget-It Diabetic Cookbook, page 250

Cooking Time: 2-2 1/4 Hours
Ideal slow cooker size: 4-qt.

Ingredients:
¼ cup canola oil
6 Tbsp. sugar
sugar substitute to equal 3 Tbsp.
2 eggs, beaten -- I always add an extra egg to my cakes to add moisture and texture.
1 ⅔ cups flour
1 ⅔ tsp. baking powder
½ tsp. salt
½ cup fat-free milk
4 ozs. chopped walnuts
grated peel from 1 lemon

Glaze:
¼ cup powdered sugar
juice of 1 lemon -- I use orange juice :)


1. Cream together oil, sugar, and sugar substitute. Add eggs. Mix well.
2. Sift together flour, baking powder, and salt. Add flour mixture and milk alternately to shortening mixture.
3. Stir in nuts and lemon peel.
4. Spoon batter into well-greased 2-pound coffee can and cover with well-greased tin foil.
Place in cooker set on High for 2-2 ¼ hours, or until done. Remove bread from coffee can.
5. Mix together powdered sugar and lemon juice. Pour over loaf.
6. Serve plain or with cream cheese.

Yogurt Marmalade Cake

Ingredients

* 1-½ cup All-purpose Flour
* ½ teaspoons Salt
* 2 teaspoons Baking Powder
* 1 cup (heaping) Plain, Lowfat Yogurt
* 1 cup Sugar
* 3 whole Eggs
* 1 teaspoon Vanilla
* 1 whole Zest Of Lemon
* ½ cups Canola Oil


* ORANGE GLAZE:
* ½ cups Prepared Orange Marmelade
* ¼ cups Yogurt

Preparation Instructions

Preheat oven to 350 degrees.

Spray a loaf pan with non-stick baking spray (or grease and flour it if it makes your skirt fly up). Sift together the flour, baking powder and salt. Set aside.

In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not over beat.

Pour into a loaf pan and bake for 45 minutes. Remove from oven and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.

Eat. Groan. Repeat.

Chai Latte Cupcakes

Chai Latte Cupcakes

1 box French vanilla cake mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 package (1.1 oz) instant chai tea latte mix (or 3 TBS from larger container)

1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (approx. 2/3 full).

3. Bake 18 to 23 minutes (10 to 12 minutes for minis) or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

4. Spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.

Makes 24 regular-sized cupcakes


White Chocolate Buttercream Frosting
1 bag of white chocolate chips
1 cup solid white vegetable shortening (Crisco)
1 teaspoon flavoring (I used Wilton Clear Vanilla...you can use regular vanilla, just remember it'll make it off-white in color)
2 tablespoons water
1 lb. pure cane confectioners' sugar (approx. 4 cups)
1 tablespoon Wilton Meringue Powder (You can find this easily at Michael's craft stores)

Melt the white chips in a microwave safe bowl in 15 second increments. Remember to stir the chips between each heating, you likely will need to heat it slightly less than you think (keep stirring!). Once melted completely, let cool for about 5 minutes.

In a separate bowl, cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

Add melted chocolate to the buttercream, blend completely, use immediately.

Pumpkin Crunch Cake

I've heard it called Pumpkin Delight, Pumpkin Dump Cake, Upside-Down Pumpkin Pie..... It's all the same recipe and it's at every potluck and yes, it's always the first one gone. YUM.



Pumpkin Crunch Cake

* 1 box yellow cake mix
* 1 can (15 oz) pumpkin puree
* 1 can (12 oz) evaporated milk
* 3 large eggs
* 1 1/2 cups sugar
* 1 tsp. cinnamon
* 1/2 tsp. salt
* 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
* 1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

We have cake.

Kind of like that Southern classic cake, the name of which I cannot say lest an innocent child stumble upon my blog ;), but this one has a few different ingredients.

Servings: 16-20
Cook time:35-38 minutes

Ingredients:
Vegetable oil spray for misting the pan
1 (18.25 ounce) package plain devil's food cake mix
½ cup vegetable oil
3 large eggs

Topping:
1 (8 ounce) jar caramel topping
1 (14 ounce) can sweetened condensed milk
4 (2.1 ounce each) Butterfinger candy bars, crushed
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, room temperature



Directions:
Spray a 13" x 9" pan with Pam and set it aside. Preheat oven to 350º.

Put cake mix, water, oil, and eggs in large bowl and blend (with electric mixer) on low for 1 minute.
Scrape down the bowl, then resume blending on medium for 2 minutes.
Pour the batter in to the pan and smooth out the top of it.
Put the cake on the center rack and bake for 35 to 38 minutes or until the cake springs back when you touch it with your finger.
When it's done, poke holes in the cake with a chopstick or straw.

Make the topping by combining the caramel topping and sweetened condensed milk in a small bowl; stir.
Spoon it over the warm cake, letting it seep into the holes.
Sprinkle half of the crushed Butterfinger candy bars over the cake.

Put thawed, whipped topping with the cream cheese in a bowl and blend on low for a minute.

Spread over the cake.
Sprinkle with the rest of the candy.
Chill for 20 minutes (in the fridge) before cutting.
Will store in the fridge for a week... if it lasts that long.

Strawberry Filled Lemon Cupcakes

Found this over at TheSweetTooth.... sounds delicious, doesn't it?


Strawberry-Filled Lemon Cupcakes & Cream Cheese Frosting

(Makes 24 Cupcakes)

Ingredients:

-1 box Lemon cake mix (I used Betty Crocker)

-1-1/4 cup water

-1/3 cup applesauce

-3 eggs (or any combination of eggs + egg whites or egg substitute – I used 1 egg + 1/2 cup egg sub.)

-Strawberry Filling (see recipe below)

-Cream Cheese Frosting (see recipe below)

Directions:

1. Preheat oven to 350 degrees. Prepare cake mix & bake according to directions on box.
2. Once cupcakes are cooled completely, use a knife to hollow out a 1-inch hole in each cupcake, preserving only the tops.
3. Fill cupcakes with strawberry filling and replace preserved tops back on filled cupcakes.
4. Frost with cream cheese frosting. (*For a fancier look, snip the tip off of a corner of a sandwich bag, fill with frosting, and squeeze as you would a regular pastry bag. Quick & pretty!)
5. If desired, top with fresh sliced strawberries and a sprinkle of nutmeg. ENJOY! :)

Strawberry Filling

-1 pint ripe strawberries, hulled and sliced in 1/2

1 tablespoon honey

1 tablespoon maple syrup

1 teaspoon lemon juice

1/4 teaspoon vanilla extract

Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until it is a smooth sauce. Add the remaining strawberries and pulse until chopped, but not liquefied.

Cream Cheese Frosting

-1 package (8 oz.) cream cheese, softened

1/4 cup butter, softened

2-3 tsp. milk

1 tsp. vanilla

3-4 cups powdered sugar

In medium bowl, beat cream cheese, butter, milk, and vanilla with electric mixer on low until smooth. Gradually beat in powdered sugar, one cup at a time, until desired consistency is achieved.

When I was making my cupcakes, I decided I didn’t want to wait a whole baking cycle to make the 2nd half of the cupcakes. So instead, I took the other half of the batter, filled up a 9 inch round baking dish, and made a mini layer cake!

I just sliced the one cake (very carefully!) into two layers, spread the strawberry filling, and frosted it all with the remaining cream cheese frosting. It worked out perfectly!

Have I gotten any of you in the mood to do some baking yet?!? ;)

Lemon Cake Pie

Thanks Betty!!


Lemon Cake Pie


All you do is mix up the ingredients and then put them into a pie shell and “poof” miraculously during baking it separates into a lemon curd on the bottom and the lightest, fluffiest cake you can imagine on the lemon cake on the top. The fun part of it is that it will work w any combination of flavors. I'm going to try blueberry vanilla next :)

Perfect Piecrust

2 cups all-purpose flour
1⁄2 tsp salt
3⁄4 cup very cold butter, cut into 1/2-inch dice
3 Tablespoon vegetable shortening, chilled
1⁄4 cup ice water

Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour. If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.

Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.

Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1/8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.

Fill the pie with filling. Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.

Lemon Cake Pie

1⁄2 recipe for perfect piecrust,
2 Tablespoons unsalted butter, melted
1 1⁄2 cups sugar
1⁄3 cup flour
1 pinch salt
Zest of 1 lemon
Juice of 2 lemons
3 large eggs, separated
1 1⁄4 cup milk

Put rack on lowest position in oven. Preheat oven to 375. Line the bottom and sides of a 9-inch pie tine with 1/2 a recipe of Perfect Pie Crust. Crimp or decorate the edges as desired.

In a medium bowl, stir together melted butter and sugar. Stir in flour, salt, lemon peel and lemon juice. In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.

In another medium-sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don’t mix it too much.).

Pour filling into prepared piecrust. Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.

Let cool before serving.

New and improved carrot cake...

Carrot Cheesecake Muffins

**NOTE: I usually skip the shredded carrot part and use baby food carrots instead. Adds moistness and more saturating flavor than just 'finely grated' carrots.

Ingredients

* 4 ounce Cream cheese softened
* 2 Tbsp. Granulated sugar
* 1/2 tsp Orange rind finely grated
* 1 tsp Orange rind finely grated
* 1/3 c. Butter softened
* 1/2 c. Brown sugar packed
* 2 x Large eggs
* 1/2 c. Lowfat Evaporated Lowfat milk 2%
* 2 Tbsp. Frzn Orange Juice Concentrate
* 1 1/4 c. Carrots finely grated
* 1/2 c. Raisins
* 1/2 c. Minced walnuts
* 1 1/2 c. Flour
* 1 tsp Baking pwdr
* 1/2 tsp Baking soda
* 1/2 tsp Grnd cinnamon

Directions

1. Filling: Combine cream cheese, sugar, and orange rind in small bowl; set aside.
2. Muffin MixMuffin Mix: Cream together butter and brown sugar in med. mixer bowl. Beat in Large eggs, evaporated lowfat milk, and juice concentrate. Stir in carrots, raisins, walnuts, and orange rind.
3. In large bowl, combine flour, baking pwdr, baking sodabaking soda, and cinnamon. Add in carrotcarrot mix; stir just till moistened. Spoon 2 Tablespoons batter into 12 small greased or possibly paper lined muffin c.. Spoon 2 teaspoon cream cheese mix over each. Top with remaining batter. Bake in 350 deg F oven 15 - 20 mins. till tops spring back when touched lightly.
4. Makes 12 muffins.

Grilled Jam Cake?

For all you campers and tailgaters out there :)

Jam Cake

1/2 c milk
1 stick butter
1 c sugar
1 c jam
2 eggs
2 c flour
1 t baking powder
1/4 t nutmeg or cinnamon

Cream butter and sugar. Beat eggs till lemon colored. Combine. Add flour mixed with baking powder and milk alternately. Beat after each addition. Use any kind of jam you like, adding it to the batter and swirling in a marbled pattern. Bake in 6" greased and floured tube pan at 325 degrees for 25-30 minutes. You may also use a small loaf pan. If baking over coals, this cake cooks in about 15 minutes.

Scripture Cake

My plan for Mother's Day... cooking w my children.

Lemon Supreme

I just realized I forgot Bonnie's birthday! Last year I gave her something fudgy and decadent. This year, something light and refreshing I think.

Lemon Supreme Pound Cake

4 eggs
1 pkg lemon cake mix
1 pkg vanilla instant pudding mix
3/4 c water
1/2 c oil
1 T lemon juice

2 c confectioner's sugar
1/3 c orange juice

Beat eggs until thick and lemon colored. Add cake, dry pudding,
lemon juice, water and oil. Mix well. Pour into ungreased 10 in.
tube pan w removable bottom. Bake at 350 for 50 minutes or
until done. Remove cake from oven and prick hot cake w fork.
Drizzle glaze over top and sides.

Glaze:
Combine confectioner's sugar and orange juice and gently heat
to boiling.

Note: I'm going to use this in a 9x13 instead and adjust the cooking time accordingly. Also going to add about 3 handfuls of blueberries for fun :)