Valentine's Dessert Recipe

[Shawnee]

Valentine's Dessert Recipe
SWEETHEART CHEESECAKE

Crust Ingredients:

1 1/3 cups crushed chocolate wafer cookies
1/4 cup LAND O LAKES® Butter, melted
2 tablesthingys sugar

Filling Ingredients:

4 eggs, separated
1/2 cup LAND O LAKES® Butter, softened
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 tablesthingy cornstarch
1 teasthingy baking powder
1 tablesthingy lemon juice

Topping Ingredients:

1 cup LAND O LAKES® Sour Cream
2 tablesthingys sugar
1 teasthingy vanilla

Cherry Mixture Ingredients:

1 (21-ounce) can cherry pie filling
3 tablesthingys kirsch or orange juice, if desired


Heat oven to 325°F. Stir together all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes. Cool.

Place egg whites in small bowl. Beat at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes). Set aside.

Combine 1/2 cup butter, cream cheese and egg yolks in large bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add all remaining filling ingredients except egg whites. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Gently stir in beaten egg whites by hand.

Sthingy filling into prepared pan. Bake for 55 to 65 minutes or until center is set and firm to the touch. (Cheesecake surface will be cracked.) Cool 15 minutes; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. (Cheesecake center will dip slightly upon cooling.)

Stir together sour cream, 2 tablesthingys sugar and vanilla in small bowl. Spread evenly over top of cheesecake. Sthingy out 2 to 3 tablesthingys cherry sauce from pie filling; drop by teasthingyfuls onto sour cream topping. Carefully pull knife or spatula through cherry sauce to form hearts. Cover; refrigerate at least 4 hours.

To serve, stir together remaining pie filling and kirsch in medium bowl; sthingy over cheesecake. Store refrigerated.

[Shawnee]

Cookie Ingredients:

1 cup LAND O LAKES® Butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon peppermint extract
3 cups all-purpose flour

Glaze Ingredients:

1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening


Combine all cookie ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Continue beating until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate dough 2 hours or overnight.

Heat oven to 375°F. Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut out cookies with 2 1/2-inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are very lightly browned. Remove from cookie sheets; cool completely.

Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted (4 to 6 minutes). Dip half of each heart into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated.

[Shawnee]

Filling Ingredients:

1/4 cup sugar
1 (8-ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla

Cake Ingredients:

2 cups all-purpose flour
1 1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup LAND O LAKES® Butter, softened
3 eggs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla

Glaze Ingredients:

2 ounces white chocolate
2 teaspoons shortening
1/4 cup real semi-sweet chocolate chips


Heat oven to 350°F. Combine all filling ingredients in small bowl. Beat at low speed, scraping bowl often, until smooth; set aside.

Combine all cake ingredients in large bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into greased and floured 12-cup Bundt® pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.

[Shawnee]

RASPBERRY CHOCOLATE TRUFFLES
3/4 cup whipping cream
1/2 cup LAND O LAKES® Butter
1/2 cup seedless raspberry jam
2 (8-ounce) packages semi-sweet high-quality chocolate, chopped
1 tablespoon kirsch, raspberry liqueur or orange juice
1 cup chopped macadamia nuts
1/2 cup unsweetened cocoa


Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).

Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate until firm (5 to 6 hours).

Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place on waxed paper-lined pan. Cover; refrigerate 1 hour.

Roll chocolate balls in cocoa. To serve, place in mini paper cups.

[Shawnee]

BE MINE CHOCOLATE CREAM CUPCAKES

Filling Ingredients:

1/2 cup sugar
1 (8-ounce) package cream cheese, softened
1 egg

Cupcakes Ingredients:

1 3/4 cups sugar
2/3 cup LAND O LAKES® Butter, softened
2 eggs
1 1/4 cups water
4 (1-ounce) squares unsweetened baking chocolate, melted, cooled
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting Ingredients:

2 cups LAND O LAKES™ Heavy Whipping Cream
1/2 cup powdered sugar
1/2 teaspoon vanilla


Heat oven to 350°F. Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside.

Combine 1 3/4 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add water, melted chocolate and 1 teaspoon vanilla. Continue beating until well mixed. (Mixture may look curdled.) Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.

For each cupcake, spoon 1 rounded tablespoon chocolate mixture into each paper-lined cupcake cup; top with 1 tablespoon cream cheese mixture. Spoon 1 rounded tablespoon chocolate mixture on top.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pans. Cool completely.

Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla.

Spread about 3 tablespoons frosting onto each cupcake. Store refrigerated.

Recipe Tip
Refrigerate frosting for up to 4 days. If mixture softens, rewhip to stiff peaks.

Recipe Tip
Garnish with Chocolate Filigree Hearts or as desired.

[Shawnee]

CONVERSATION HEARTS

Cookie Ingredients:

1 cup powdered sugar
1 cup LAND O LAKES® Butter, softened
2 egg yolks
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt

Egg Yolk Paint Ingredients:

1 egg yolk
1/2 teaspoon water
Assorted food colors


Combine powdered sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 egg yolks and vanilla; continue beating until well mixed. Reduce speed to low; add flour and salt. Beat until well mixed.

Divide dough in half. Shape each into a ball; flatten to about 1/2 inch. Wrap each in plastic food wrap; refrigerate until firm (about 1 hour).

Meanwhile, combine 1 egg yolk and water in small bowl until well mixed. Divide mixture into several small cups; tint each with food color as desired. Cover; set aside.

Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch heart-shaped cookie cutter. Place 2 inches apart onto ungreased cookie sheets. Using small clean paintbrushes, paint thin layer of egg yolk paint on cookies to form desired designs. Bake for 5 to 8 minutes or until edges are lightly browned. Remove from cookie sheets. Cool completely.

VARIATION: Omit preparation of egg yolk paint and painting of cookies before baking. Bake cookies as directed. Frost cooled cookies with Powdered Sugar Glaze. Let dry completely on wire rack (6 hours or overnight). To paint, place small amounts of paste color on a piece of waxed paper or small amounts of liquid food color in small cups. If using paste colors, dip small brush in water and then in paste color. Paint designs onto frosted cookies, painting largest part of design first. When using more than one color on a cookie, let each color dry before adding another color.

Recipe Tip
If egg yolk paint thickens while rolling out dough, stir in a few drops water.

[Shawnee]

CREAM-FILLED WAFER HEARTS

Cookie Ingredients:

1 cup all-purpose flour
1/2 cup LAND O LAKES® Butter, softened
2 tablespoons sugar
4 teaspoons LAND O LAKES® Heavy Whipping Cream
1 (1-ounce) square unsweetened baking chocolate, melted, cooled
Sugar

Filling Ingredients:

1 1/2 cups powdered sugar
1/2 cup LAND O LAKES® Butter, softened
1 1/2 teaspoons raspberry-flavored coffee drink syrup**


Combine flour, 1/2 cup butter, sugar and whipping cream in large bowl. Beat at low speed, scraping bowl often, until well mixed. Add melted chocolate; beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).

Heat oven to 400°F. Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 1 1/2-inch heart-shaped cookie cutter. Dip both sides of each cookie in sugar. Place cookies 2 inches apart onto greased cookie sheets; prick several times with fork.

Bake for 6 to 8 minutes or until set. Let stand 2 minutes; remove from cookie sheets. Cool completely.

Combine powdered sugar, 1/2 cup butter and raspberry-flavor syrup in small bowl. Beat at medium speed, scraping bowl often, until light and fluffy.

For each sandwich cookie, place 1 teaspoon filling onto 1 cookie, bottom-side up. Top with second cookie, bottom-side down; press down lightly.

**Substitute 1 1/2 teaspoons strawberry syrup.

[Shawnee]

FROZEN WHITE CHOCOLATE RASPBERRY MOUSSE BARS

Crust Ingredients:

2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons LAND O LAKES® Butter, melted

Filling Ingredients:

2 pints raspberry sorbet, softened**
1 (4-ounce) bar white chocolate, chopped
2 cups LAND O LAKES™ Heavy Whipping Cream

Garnish Ingredients:

Fresh raspberries
White chocolate baking bar, shaved for curls


Heat oven to 350°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 5 to 7 minutes or until light golden brown. Cool completely.

Spread softened raspberry sorbet evenly over cooled crust. Freeze until firm (2 hours). Place white chocolate and 1/2 cup whipping cream in large microwave-safe bowl. Microwave on HIGH, 1 minute; stir. Continue microwaving 2 minutes; stir until smooth. Cool 30 minutes or until mixture comes to room temperature.

Beat remaining whipping cream in small bowl until soft peaks form. Gently stir whipped cream into white chocolate mixture. Spread over frozen raspberry sorbet. Freeze until firm (2 hours or overnight).

Garnish with raspberries and white chocolate curls just before serving. Store frozen.

*Substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt.

Recipe Tip
White chocolate curls add the finishing touch as a garnish, and are very easy to make. Warm 1 (4-ounce) bar white chocolate with hands. Gently peel chocolate towards you using a vegetable peeler.

[Shawnee]

PASTEL MARBLED HEARTS

1 cup sugar
1 cup LAND O LAKES® Butter, softened
1 egg
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
Pink paste food color
Purple paste food color
Green paste food color
Edible glitter or large grain sugar, if desired


Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and orange juice; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Divide dough into fourths. Knead pink food color into one portion. Knead purple food color into second portion. Knead green food color into third portion.

Flatten each fourth into disk shape. Wrap in plastic food wrap. Refrigerate until firm (2 hours or overnight).

Heat oven to 375°F. Using one-half of each dough disk (keeping remaining dough refrigerated), alternately place spoonfuls of doughs onto lightly floured surface to create marbled effect. Roll out dough to 1/8-inch thickness. Cut with 3-inch heart-shaped cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets. Sprinkle with edible glitter, if desired. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely. Repeat with remaining dough.

[Shawnee]

QUEEN OF HEARTS BROWNIES

Brownie Ingredients:

1 1/4 cups sugar
3/4 cup LAND O LAKES® Butter
1/2 cup unsweetened cocoa
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
1 cup buttermilk

Glaze Ingredients:

2 cups powdered sugar
1 tablespoon light corn syrup
1 teaspoon LAND O LAKES® Butter
2 to 3 tablespoons milk

Decoration Ingredients:

Decorator sprinkles, sugars, candies and/or edible glitter, if desired


Heat oven to 350°F. Line 15x10x1-inch jelly-roll pan with heavy-duty aluminum foil, extending foil over edges. Spray foil with no stick cooking spray.

Combine sugar, butter and cocoa in 3-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (5 to 8 minutes).

Remove from heat. Cool 5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla, baking powder and baking soda; mix well. Alternately add flour and buttermilk, mixing well after each addition.

Spread batter into prepared pan. Bake for 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely.

Lift brownies from pan using foil. Cut-out brownies with 2 1/2-inch heart-shaped cookie cutter.

Combine powdered sugar, corn syrup, 1 teaspoon butter and enough milk for desired glazing consistency in medium bowl. Glaze top of each brownie heart, letting glaze drip down sides of brownie. Decorate with sprinkles, sugars, candies or edible glitter, if desired.

[Shawnee]

PEPPER, OLIVE & CHEESE SPREAD

Spread Ingredients:

1/2 cup freshly grated Parmesan cheese
4 ounces (1 cup) LAND O LAKES® Mozzarella Cheese, shredded
1 (8-ounce) package cream cheese, softened
2 tablesthingys finely chopped fresh parsley, rosemary and/or thyme leaves
1/2 teasthingy coarsely ground pepper
1/3 cup roasted red bell pepper pasta or spaghetti sauce
1/3 cup chopped pitted kalamata olives
Chopped parsley, if desired
Fresh rosemary sprigs, if desired

Crackers Ingredients:

Crackers or crusty bread slices


Combine Parmesan cheese, mozzarella cheese, cream cheese, herbs and pepper in large bowl.

Spread cheese mixture to 6-inch circle on 9-inch serving plate. Cover; refrigerate until serving time.

Just before serving, spread pasta sauce over cheese mixture, leaving 1/2-inch around edge. Top with chopped olives. Garnish with parsley and rosemary, if desired.

[Shawnee]

CRUNCHY CHEESE-STUFFED CHICKEN

4 (4-ounce) boneless skinless chicken breast halves
2 ounces LAND O LAKES® Cheddar Cheese, cut into 4 (2x1/2x1/2-inch) strips
1/2 cup cornflake crumbs
1 ounce (1/4 cup) LAND O LAKES® Cheddar Cheese, shredded
1 teaspoon seasoning salt*
1 egg, beaten


Heat oven to 400°F. Cut a 3-inch slit in each chicken breast half to form pocket. Insert 1 strip cheese into each pocket. Secure each pocket with several toothpicks.

Combine crumbs, shredded cheese and seasoning salt in pie pan or shallow bowl. Place beaten egg in another pie pan or shallow bowl; dip chicken in egg. Lightly press both sides of chicken in crumb mixture to coat.

Place chicken onto greased baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink.

TIP: To make ahead: Prepare the chicken as directed above. Wrap each serving in plastic food wrap. Place in a resealable plastic freezer bag; freeze. Thaw. Bake as directed above.

*Substitute 1 teaspoon garlic salt. Recipe Tip
To make ahead: Prepare the chicken as directed above. Wrap each serving in plastic food wrap. Place in a resealable plastic freezer bag; freeze. Thaw. Bake as directed above.

[Shawnee]

GARDEN FRESH PILAF

1 1/2 cups water
1 tablespoon LAND O LAKES® Fresh Buttery Taste® Spread
1 teaspoon instant chicken boullion granules
1/2 teaspoon finely chopped fresh garlic
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup uncooked long grain rice
1/4 cup finely chopped carrots
1/4 cup slivered almonds, toasted
2 tablespoons chopped fresh parsley
1 tablespoon sliced green onions


Place water, Fresh Buttery Taste® Spread, chicken bouillon, garlic and pepper in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (5 to 7 minutes). Add rice and carrots; return to full boil (3 to 4 minutes).

Reduce heat to low; cook until rice is tender (25 to 30 minutes). Stir in all remaining ingredients.

[Shawnee]

GREEN BEANS A L'ORANGE

1 1/2 cups water
1/8 teaspoon salt
1 pound fresh green beans
3 tablespoons LAND O LAKES® Light Butter with Canola Oil
2 tablespoons slivered almonds or pine nuts, toasted
2 teaspoons freshly grated orange peel or strips


Bring water and salt to a full boil in 10-inch skillet; add beans. Cook over medium heat 5 minutes. Cover; continue cooking, stirring occasionally, until beans are crisply tender (10 to 15 minutes). Drain; return beans to skillet.

Add all remaining ingredients; toss to coat. Cover; continue cooking, stirring occasionally, until heated through (2 to 3 minutes).

Recipe Tip
To toast almonds, spread evenly in shallow baking pan. Bake at 350°F, stirring once, for 4 to 6 minutes or until lightly browned.

[Shawnee]

RASPBERRY VINAIGRETTE

1/4 cup vegetable oil
2 tablespoons raspberry vinegar
1 tablespoon honey
1 tablespoon water
1/2 teaspoon dried basil leaves
1/8 teaspoon garlic salt
Dash coarse ground pepper
Mixed salad greens


Combine all ingredients except mixed salad greens in jar with tight-fitting lid; shake well. Serve over fresh greens.

[Shawnee]

DOUBLE CHOCOLATE CHEESECAKE WITH RASPBERRY SAUCE

Crust Ingredients:

1 1/3 cups graham cracker crumbs
1/4 cup LAND O LAKES® Butter, melted
2 tablespoons sugar

Filling Ingredients:

1 cup sugar
4 (8-ounce) packages cream cheese, softened
4 eggs
1 (10-ounce) package (2 cups) white baking chips, melted*
1 cup chocolate fudge ice cream topping, warmed

Sauce Ingredients:

2 (10-ounce) packages frozen raspberries in syrup, thawed
1 tablespoon cornstarch


Heat oven to 325°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool.

Combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Add eggs, one at a time, beating well after each addition (1 to 2 minutes). Stir in melted white baking chips. (Mixture may look lumpy.)

Pour half of cream cheese mixture into prepared crust. Spoon 1/2 cup chocolate fudge topping over cream cheese mixture in crust; swirl with knife. Top with remaining cream cheese mixture. Spoon remaining chocolate fudge topping over cream cheese mixture; swirl with knife. Bake for 65 to 75 minutes or until just set 2 inches from edge of pan.

Turn off oven; with oven door open at least 4 inches, let cheesecake stand in oven at least 30 minutes or until center is set. Remove from oven. Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. Cover; refrigerate 8 hours or overnight.

Meanwhile, press raspberries through strainer; discard seeds. (Strain raspberries again, if seeds still remain.) Combine strained raspberries and cornstarch with wire whisk in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 8 minutes). Boil, stirring constantly, until slightly thickened (2 minutes). Remove from heat. Cool 5 minutes; stir. Cover; refrigerate until serving time.

To serve, spoon raspberry sauce over each slice of cheesecake. Store refrigerated.

*Substitute 12 ounces white chocolate.

[Shawnee]

RASPBERRY CHOCOLATE TRUFFLES

3/4 cup whipping cream
1/2 cup LAND O LAKES® Butter
1/2 cup seedless raspberry jam
2 (8-ounce) packages semi-sweet high-quality chocolate, chopped
1 tablespoon kirsch, raspberry liqueur or orange juice
1 cup chopped macadamia nuts
1/2 cup unsweetened cocoa


Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).

Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate until firm (5 to 6 hours).

Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place on waxed paper-lined pan. Cover; refrigerate 1 hour.

Roll chocolate balls in cocoa. To serve, place in mini paper cups.

Recipe Tip
Learn about gluten-free baking.

[Shawnee]

Lemon Layer Cake



1. 1 cup canola oil, plus more for greasing
2. 2 1/2 cups brown rice flour mix (See Note)
3. 1/2 teaspoon salt
4. 1 tablespoon baking powder
5. 1 teaspoon xanthan gum
6. 1 cup milk
7. 1 teaspoon vanilla
8. 1 tablespoon finely grated fresh lemon zest
9. 2 cups granulated sugar
10. 4 large eggs
11. 2 teaspoons finely grated fresh lemon zest
12. 1/4 cup fresh lemon juice
13. 6 tablespoons sugar
14. 3 large egg yolks
15. 1/4 teaspoon guar gum
16. 1/4 cup unsalted butter, cut into tablespoon pieces
17. 1/4 teaspoon lemon extract
18. 1 cup unsalted butter, softened
19. 3 1/2 cups confectioners' sugar
20. 1/4 cup fresh lemon juice
21. 1/2 teaspoon lemon extract
22. 2 teaspoons finely grated fresh lemon zest



1. Make cake layers: Put oven rack in middle position and preheat oven to 350 degrees F. Brush cake pans with canola oil. Line bottom of each pan with a round of parchment or wax paper, then oil paper.
2. Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl.
3. Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.
4. Divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes.
5. Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with second layer. Peel off paper and cool layers completely.
6. Make curd: Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes.
7. Make frosting: Beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes.
8. Frost cake: Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping 1/2 cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting.

Yield: 8 servings

[Shawnee]

Lemon Pudding Cake with Cranberry Syrup



1. 1/4 cup all-purpose flour
2. 1/4 teaspoon salt
3. 3/4 cup sugar
4. 3 large eggs, separated
5. 1 cup 1% milk
6. 1 large lemon, zest finely grated
7. 5 tablespoons fresh lemon juice
8. 1/3 cup sugar
9. 3/4 cup fresh or thawed frozen cranberries, chopped
10. 1/2 cup water



1. Make pudding cake: Preheat oven to 350 degrees F.
2. Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
3. Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
4. Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 166) until puffed and golden, 40 to 45 minutes.
5. Make syrup while cake is baking: Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted and turns a deep golden caramel. Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam). Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids. Serve pudding cake with syrup.

Yield: 6 servings

[Shawnee]

Blueberry Pudding Cake
1. 1/3 cup sugar
2. 1/4 cup water
3. 1 tablesthingy fresh lemon juice
4. 1 teasthingy cornstarch
5. 2 cups blueberries
6. 1 cup all-purpose flour
7. 1 3/4 teasthingys baking powder
8. 1 teasthingy salt
9. 1/2 cup sugar
10. 1 large egg
11. 1/2 cup whole milk
12. 1/2 cup unsalted butter, melted and cooled slightly
13. 1 teasthingy vanilla



1. Put oven rack in middle position and preheat oven to 375 degrees F. Butter a 9-inch square baking pan.
2. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
3. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
4. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
5. Sthingy batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

Yield: 6 servings