Conference recipes | Mormon Times

 

Taken From "Jamie Cooks It Up"

Banana Pudding

Time: 30 minutes hands on + 4 hours to chill

Yield: 8 generous servings

Recipe from Devon O'Day in My Southern Recipes 

PRINT RECIPE

1/3 C cornstarch

1/2 t salt

1 C sugar

4 C evaporated milk (you will need 3  12 oz cans)

4 T butter

2 t vanilla

36 vanilla wafers

5 bananas, sliced

1  16 oz Cool Whip

1. Pour canned milk into a large measuring cup making sure that you have 4 Cups total. This works out to be just a little bit less than three 12 oz cans. 

 

2. Pour 3 C of the canned milk into a medium sized sauce pan. 

 

3. To the remaining 1 C of milk add the salt...

 

and the cornstarch...

 

and the sugar. Whisk it all around until nice and smooth. 

 

4. Bring the milk in the sauce pan to a boil over medium heat. Add the milk/sugar mixture to the boiling milk and stir constantly as the pudding starts to thicken. This should take about 5-8 minutes. 

 

5. Reduce the heat and add the butter and vanilla. Continue cooking until the pudding is thick. (This took about 8 more minutes of cooking and stirring.) Set the pudding aside and let it cool to room temperature. 

6. In a large glass bowl, or trifle dish lay out about half of your vanilla wafers. 

 

7. Cover with half of your bananas, nanners. 

8. Pour half of the pudding over the top and cover with half of the Cool Whip. Repeat the layers. Crumble a few vanilla wafers over the top of the dessert if you choose. 

9. Chill for at least 4 hours before serving. 

Enjoy! Thanks to Devon O'Day and Thomas Nelson Publishing for a wonderful book!

I received this book free from the publisher. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR. Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising" 

Low Fat Lemon Curd

Low Fat Lemon Curd

Lemon curd is a thick and custardy combination of lemon juice, sugar, eggs and butter. It typically has a silky smooth texture and a bright, zesty flavor. It goes well with scones – especially as a contrast to buttery clotted cream – and is often used as a cake filling, tart filling or as a sauce or side for other desserts. For a citrus lover, few things are tastier.
Lemon curd tastes so good that it’s hard to stop at only a few bites. Unfortunately, the rich consistency of lemon curd primarily comes from fat and, although the zest of the lemon makes the curd taste lighter, most versions are far from health food and you really shouldn’t overindulge – especially if you’re serving the curd alongside butter and cream-based traditional scones, as well.
In Chocolate and the Art of Low Fat Desserts (sadly out of print, but often available used), Alice Medrich includes a recipe for a lightened up lemon curd that is absolutely fantastic. I’ve been making it for years and, happily, don’t feel too bad if I eat half the batch in one go. The curd has a silky smooth texture and great lemon flavor. In fact, it is much brighter than many lemon curds I’ve had. The recipe is easy to make as long as you have one or two fresh lemons around. I’ve also adapted it to make lime curd before with great success.

Light Lemon Curd
(from Chocolate and the Art of Low Fat Desserts)
Makes about 2/3 cup. Recipe can be doubled.

1/3 cup strained, fresh lemon juice
2 tsp fresh lemon zest
5 tbsp sugar
1 large egg, room temperature
1/2 tsp vanilla extract

In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.  In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.  Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla. Transfer to a small airtight container and store in the fridge.

• Breakfasts, Dessert Sauces, Recipes
• 25 comments

Chocolate Toffee Shortbread Bars

 Mel's Kitchen Cafe

 by Mel on July 21, 2010

I hate to be redundant but these beauties are best summed up by reiterating the recipe title: a buttery, chocolate-infused shortbread crust topped with creamy chocolate and studded with sweet and salty, caramelly toffee bits. Got it?
And in the vein of redundancy, the adjectives I would use to describe these morsels are as follows: Delicious. Tasty. Heavenly. Yummy. Dare-You-To-Eat-Just-One. (Uh, I’m not sure that last one was officially an adjective but you get my drift. Just don’t blame me when you can’t stop eating them, that’s all.)

Chocolate Toffee Shortbread Bars

*Makes 36-50 bars, depending on how big they are cut

The Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 sticks (1 cup) butter, at room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
3 ounces bittersweet, semisweet or milk chocolate, finely chopped

(if you don’t have a scale, use about 1/2 cup)

The Topping:
6 ounces bittersweet, semisweet, or milk chocolate, finely chopped

(again, if you don’t have a scale, use about 1 cup)

1 1/2 cups toffee bits (or about 4-6 Heath bars, chopped)

Preheat the oven to 375 degrees. To make the crust, combine the all-purpose flour, salt, and cinnamon in a medium bowl. Whisk together and set aside.
Place the butter in the bowl of a stand mixer. Alternatively, place the butter in a large bowl and use a hand mixer. Beat for 3 minutes, or until the butter is smooth. Add the brown and granulated sugars and beat for an additional 3 minutes. Add the vanilla and mix briefly.
Add the flour mixture to the butter/sugar mixture. Beat in gradually (you can cover the bowl and your mixer with a towel to avoid flour flying all over the place or just mix in very slowly). Mix until the flour is almost incorporated. Add the 3 ounces of chocolate to the mixer and mix until the rest of the dry ingredients are incorporated. Do not overmix!
Line a 9 X 13-inch pan with foil, leaving long foil ends on the side. Lightly grease the foil.
Scrape the dough into the prepared pan and press down the mixture with a spatula and/or your fingertips. Bake the crust for 18-20 minutes, or until the crust is bubbling. Remove the crust from the oven and place the hot pan on a cooling rack.
Sprinkle the 6 ounces of chocolate over the hot bars and cover the pan with foil to let the chocolate melt. Let the pan sit for 5 minutes. Using an offset spatula or the back of a spoon, spread the softened chocolate over the crust. Sprinkle the toffee pieces (or cut up Heath bars) over the chocolate and press down gently with your fingers.
Let the bars cool to room temperature. If the chocolate is not set by the time the bars are cool, just pop the pan in the freezer for about 10 minutes. Using the long edges of foil as handles, lift the bars out of the pan and cut into bars.

Recipe Source: adapted from Dorie Greenspan: Baking From My Home to Yours

Dessert Quesadillas

Dessert Quesadillas

6 (6-inch) flour tortillas
cooking oil or nonstick spray
2 ounces Swiss cheese, shredded
3 ounces cream cheese
1/4 cup jam
1 (1.5 ounce) bar milk chocolate, broken

Brush one side of each tortilla with cooking oil or spray with nonstick cooking spray. Stir together Swiss cheese and cream cheese; spread evenly over unoiled side of 3 tortillas. top with jam and chocolate pieces. top with remaining tortillas, oiled side up. heat a heavy skillet or griddle over medium heat. Cook quesadillas, one at a time, bout 1-2 minutes per side until chocolate is melted. Cut each quesadilla into 4 wedges.

(Hollee Eckman and Heather Higgins, All That Jam, [Salt Lake City: Shadow Mountain, 2003] p. 104.)

The Best Buttercream

THE BEST BUTTERCREAM

Taken from:  i am Baker



And remember that super amazing buttercream frosting recipe?  Be warmed... this is the sweet stuff.  Like, ridiculously sweet.  I just happen to be a fan of that.
(adapted from allrecipes.com)

2 cups shortening

8 cups confectioner's sugar

1/2 teaspoon salt

1 tablespoon clear imitation vanilla extract

6 fluid ounces heavy cream

In a large bowl, cream shortening with mixer until fluffy.  Add confectioners sugar (2 cups at a time) until well blended.  If the frosting gets to thick at any time you can add some of your heavy cream.

Add salt, vanilla, and heavy cream and blend until combined, then blend on high until frosting is light and fluffy.  If you need to add additional cream you can. (up to 2 tablespoons)

You should end up with this amazingly luscious delectable stuff.  Well.  If you added pink food coloring that is.

Also, this was enough frosting to cover all my cakes, so I would recommend halving it.

Now go forth and bake!  And then, go forth and decorate!

P.S.  I posted a couple additional photos over at my flickr page.  I was getting a bit too frilly for my little baking blog! ;)

Photo by: Taste of Home

Overnight Cherry Danish

Overnight Cherry Danish published in Taste of Home December/January 2010, p22

91% would make again

Read reviews (32)

"These rolls with their cherry-filled centers melt in your mouth and put a touch of holiday color on your table. They store well, unfrosted, in the freezer." Leann Sauder, Tremont, Illinois

• 36 Servings
• Prep: 1-1/2 hours + rising Bake: 15 min.

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm 2% milk (110° to 115°)
• 6 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons salt
• 1 cup cold butter, cubed
• 1-1/2 cups warm half-and-half cream (110° to 115°)
• 6 egg yolks, lightly beaten
• 1 can (21 ounces) cherry pie filling
• 
  ICING:
• 2 tablespoons butter, softened
• 3 cups confectioners' sugar
• 1/4 teaspoon vanilla extract
• Dash salt
• 4 to 5 tablespoons half-and-half cream

Directions

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Cover and refrigerate overnight.
• Punch down dough; divide into quarters. Roll each portion into an 18-in. x 4-in. rectangle; cut into 1-in. x 4-in. strips.
• Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
• Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each roll. Fill each with about 1 tablespoon pie filling.
• Bake at 350° for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.
• For icing, in a large bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, vanilla, salt and enough cream to achieve a drizzling consistency. Drizzle over rolls. Yield: 3 dozen.

Nutrition Facts: 1 Danish equals 218 calories, 8 g fat (5 g saturated fat), 55 mg cholesterol, 188 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Applesauce Cookies

Memories of the applesauce raisin cookies my mom made.

Applesauce Cookies

• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup shortening
• 1 cup sugar
• 1 egg
• 1 teaspoon baking soda
• 1 cup applesauce
• 1 12-ounce bag chocolate chips

Combine all ingredients in a large bowl. Drop by spoonfuls onto ungreased cookie sheets and bake at 350 degrees F. for 10 to 15 minutes, until just golden brown.

(Janene W. Baadsgaard, The LDS Mother’s Almanac, [Salt Lake City: Deseret Book, 2003] p. 330.)

MAGNOLIA BAKERY CREAM CHEESE FROSTING

Taken from:  I Am Baker

 

2 (8-ounce) packages cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 1/2 teaspoons vanilla extract5 cups confectioner’s sugar
1. Combine all ingredients except the sugar into a large bowl and mix on medium speed until smooth, about 3 to 4 minutes.
2. Reduce the mixer speed to medium low and add the confectioner’s sugar one cup at a time. Scrape down the sides of the bowl often. Once all sugar is added, beat until fluffy, 3 to 6 minutes. 

White Cake & Chocolate Cake with Frosting

Taken from:   I am Baker

 The Best Chocolate Cake

Seriously.  Do you have a 'go to' recipe?  If no, you do now.
I have made five chocolate cakes in the last week.  I am testing out recipes and I think I have finally found one that I adore.



Well.  That sure doesnt look like a chocolate cake.
Next picture please!

We're getting warmer...




Much better.
This chocolate cake is light and moist and rich and oh so delicious.


This piece no longer sits on a bright white plate next to a clean fork.
I sorta ate it about 32 seconds after I took the picture.
Just keepin it real folks.
Would you like the recipe?  Oddly enough, the recipe that I ended up liking as the best was one I had made before!

• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F. Prepare you cake pans.  I used 8in rounds, you can use rectangle pans or cupcakes or whatever floats your boat!

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

You can share with others but I don't recommend it.

Then there would be less for you.

I'm kidding. 

Kinda.

Three Cheese Crustless Quiche

Three Cheese Crustless Quiche

From:  Amid Summer's Inn, Cedar City, UT

Guests most requested recipe. Rich egg dish and great topped with our homemade salsa. Good served with a seasoned potatoes, and ham. Return guests will comment, "so glad you made this, it's my favorite". Lots of cookbooks sell after this dish.

Bake at 350 degrees

Prep Time: 1/2 hour

Cook Time: 60 minutes

Serves: 10

1/4 cup butter

1/2 cup flour

1 cup cream or milk

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon mustard

1/4 teaspoon nutmeg

6 large eggs

1 (3 oz.) package softened cream cheese

2 cups cottage cheese

1 lb. cubed Monterey Jack cheese

Melt butter, add flour until smooth consistency. Beat cream or milk, baking powder, salt, sugar, dry mustard, nutmeg, eggs, and cheeses. Add butter and flour mixture. Stir until well blended. Pour into a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.

Millionaire's Bars

Millionaire's Bars
Taken from:  Joy of Baking 

 

Below:
How to Carmelize sweetened condensed milk in the microwave.

FOR CARAMEL FILLING:  If using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water. If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth.  Pour the caramel over the baked shortbread and leave to set.

Note: You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the powder to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth.

Lime Fizz

Lime Fizz

5 fresh limes, juiced (about 1/2 cup)
1/2 cup sugar
1 1/2 cups pineapple juice
1 quart lime sherbet
1 16-ounce bottle lemon-lime soda
Maraschino cherries, for garnishing
8 thin half-slices lime, for garnishing


Place lime juice, sugar, and pineapple juice in a blender and process for 30 seconds. Add half of the lime sherbet and process again for a few seconds. Pour juice mixture into eight 10-ounce glasses (two-thirds full). Fill glasses almost to the top with lemon-lime soda. Top each cup with a scoop of sherbet. Garnish with a maraschino cherry and a half-slice of fresh lime. Serve with straws. Makes 8 servings.


(Lion House Christmas, [Salt Lake City: Shadow Mountain, 2006], p. 1.)

Cream Cheese Coffee Cake - Cook's Country TV

Cream Cheese Coffee Cake

Makes one 10-inch cake, serving 12 to 16

Taken from:  Cook's Country Kitchen 

Why this recipe works: This brunch staple is fraught with pitfalls—from dry, bland cake to lackluster fillings that sink to the bottom as they cook. We wanted a rich, moist cake with a texture that could support a tangy swirl of cream cheese filling.

We assembled a batter of flour, granulated sugar, salt, butter, eggs, whole milk, and baking powder and settled on a straightforward creaming method: Beat softened butter with sugar, then add the eggs, milk, and dry ingredients. The resulting cake was full of flavor and capable of supporting our cheese filling—but it was also a bit dry. To add moisture, we replaced the milk with rich sour cream, added baking soda, and upped the amount of butter. Our cake now had a lush texture as well as subtle acidity—a perfect backdrop for the cheese filling.


For the filling, we settled on a base mixture of softened cream cheese and sugar and added lemon juice to cut the richness and a hint of vanilla extract for depth of flavor. To prevent graininess, we incorporated some of the cake batter into the cheese. The filling not only stayed creamy, but it fused to the cake during baking, eliminating gaps that had afflicted our earlier tests. For a topping, we decided upon a crisp yet delicate coating of sliced almonds, sugar, and lemon zest. As it baked, the topping formed a glistening, crackly crust on our now-perfect coffee cake. (less)

Why this recipe works: This brunch staple is fraught with pitfalls—from dry, bland cake to lackluster fillings that sink to the bottom as they cook. We wanted a rich, moist cake with a texture ...(more)

Leftovers should be stored in the refrigerator, covered tightly with plastic wrap. For optimal texture, allow the cake to return to room temperature before serving.

Ingredients

Lemon Sugar-Almond Topping

• 1/4 cup sugar
• 1 1/2 teaspoons finely grated zest from 1 lemon
• 1/2 cup sliced almonds

Cake

• 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
• 1 1/8 teaspoons baking powder
• 1 1/8 teaspoons baking soda
• 1 teaspoon table salt
• 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter , softened but still cool
• 1 cup plus 7 tablespoons sugar
• 1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
• 4 large eggs
• 5 teaspoons vanilla extract
• 1 1/4 cups sour cream
• 8 ounces cream cheese , softened

Instructions

• 1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 350 degrees. Stir together sugar and lemon zest in small bowl until combined and sugar is moistened. Stir in almonds; set aside.
• 2. FOR THE CAKE: Spray 10-inch tube pan with nonstick cooking spray. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside. In stand mixer fitted with paddle attachment, beat butter, 1 cup plus 2 tablespoons sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula. Add eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down beater and sides of bowl as necessary. Add 4 teaspoons vanilla and mix to combine. Reduce speed to low and add one-third flour mixture, followed by half of sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture and all of remaining sour cream. Scrape bowl and add remaining flour mixture; mix at low speed until batter is thoroughly combined, about 10 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
• 3. Reserve 1¼ cups batter and set aside. Spoon remaining batter into prepared pan and smooth top. Return now-empty bowl to mixer and beat cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add ¼ cup reserved batter and mix until incorporated. Spoon cheese filling mixture evenly over batter, keeping filling about 1 inch from edges of pan; smooth top. Spread remaining cup reserved batter over filling and smooth top. With butter knife or offset spatula, gently swirl filling into batter using figure-8 motion, being careful to not drag filling to bottom or edges of pan. Firmly tap pan on counter 2 or 3 times to dislodge any bubbles. Sprinkle lemon sugar-almond topping evenly over batter and gently press into batter to adhere.
• 4. Bake until top is golden and just firm, and long skewer inserted into cake comes out clean (skewer will be wet if inserted into cheese filling), 45 to 50 minutes. Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly). Cool cake in pan on wire rack 1 hour. Gently invert cake onto rimmed baking sheet (cake will be topping-side down); remove tube pan, place wire rack on top of cake, and invert cake sugar-side up. Cool to room temperature, about 1½ hours. Cut into slices and serve.

Technique -- 

Tap Once, Tap Twice

• 
  Tapping the tube pan on the counter before and after baking eliminates any large air pockets in the filling.
• 
• 

Technique -- Assembling Cream Cheese Coffee Cake

•  
• 1. Reserve 1 1/4 cups batter, then fill pan with remaining batter; smooth top.
  
•  
• 2. Beat 1/4 cup reserved batter with filling ingredients; spoon filling evenly over batter.
  
•  
• 3. Top filling with remaining cup reserved batter; smooth top.
  
•  
• 4. Using figure-8 motion, swirl filling into batter. Tap pan on counter.
  
•  
• 5. Sprinkle lemon sugar-almond topping onto batter, then gently press to adhere.
  

Ultimate Banana Bread - Cook's Country TV

Ultimate Banana Bread

 Taken from:  Cook's Country Kitchen

Lemon Pudding Cake

Taken from:  Cook's Country TV (test kitchen)

This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.

Serves 8 .  

Ingredients

	1/4 cup all-purpose flour
	2 teaspoons cornstarch
	1 cups sugar
	5 tablespoons unsalted butter , softened
	2 tablespoons grated zest and 1/2 cup juice from 4 lemons
	5 large eggs , separated
	1 1/4 cups whole milk , room temperature
	2 quarts boiling water

Instructions

1. 1. MIX BATTER Adjust oven rack to lowest position and heat oven to 325 degrees. Grease 8-inch square baking dish. Whisk flour and cornstarch in bowl. With electric mixer on medium-high speed, beat 1/2 cup sugar, butter, and lemon zest until light and fluffy, about 2 minutes. Beat in yolks, one at a time, until incorporated. Reduce speed to medium-low. Add flour mixture and mix until incorporated. Slowly add milk and lemon juice, mixing until just combined.
2. 2. BEAT EGG WHITES Using clean bowl and whisk attachment, beat egg whites on medium-high speed until soft peaks form, about 2 minutes. With mixer running, slowly add remaining sugar until whites are firm and glossy, about 1 minute. Whisk one-third of whites into batter, then gently fold in remaining whites, one scoop at a time, until well combined.
3. 3. BAKE Place kitchen towel in bottom of roasting pan and arrange prepared baking dish on towel. Spoon batter into prepared dish. Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of baking dish. Bake until surface is golden brown and edges are set (center should jiggle slightly when gently shaken), about 60 minutes. Transfer to wire rack and let cool at least 1 hour. Serve.

Step-by-Step

Using a Water Bath The water lowers the temperature surrounding the baking dish for gentle, even cooking.

1. To prevent the baking dish from sliding, line the bottom of the roasting pan with a kitchen towel.

2. Set the roasting pan on the oven rack and carefully pour boiling water into the pan, partway up the sides of the baking dish.

3. After baking, promptly remove the baking dish from the water/ Let the water cool before moving the water batch.

Lemon Pudding Cake Overview

Like magic, pudding cakes separate into two layers during baking: airy and soufflélike on top, dense and custardy below. We wanted a foolproof recipe for a creamy pudding, tender cake, and bright lemon flavor.

Test Kitchen Discoveries

• For the brightest lemon flavor, we used a full half–cup of lemon juice. To coax even more flavor from the lemons, we creamed a bit of grated zest with the butter and sugar. If you don’t own a juicer, squeeze the lemons in a fine–mesh strainer to remove any seeds or pulp that would mar the otherwise smooth cake.
• When zesting the lemons, make sure to use only the bright yellow outer peel. Avoid the white pith underneath the peel, as it can impart a bitter flavor.
• A bit of cornstarch gently firmed the pudding layer without muddying the lemon flavor.
• To prevent the top layer of the cake from deflating, we beat sugar into the egg whites. This stabilized the whites and resulted in a high, golden, and fluffy cake.
• For the creamiest texture, it is important to bake the cake in a water bath. The hot water protects the pudding from cooking too quickly.

Perfect Popovers

Taken from:  Cook's Country TV- (American's Test Kitchen)

Greasing the pans with shortening ensures the best release, but cooking spray may be substituted; do not use butter. To gauge the popovers’ progress without opening the oven door, use the oven light during baking. Bread flour makes for the highest and sturdiest popovers, but an equal amount of all-purpose flour may be substituted.
Makes 6 popovers.  

Ingredients

	Vegetable shortening (see note)
3	large eggs
2	cups low-fat milk, heated to 110 degrees
3	tablespoons unsalted butter , melted and cooled slightly
2	cups bread flour (see note)
1	teaspoon salt
1	teaspoon sugar

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Grease interior of 6-cup popover pan with shortening, then dust lightly with flour. Whisk eggs until light and foamy in medium bowl. Slowly whisk in milk and butter until incorporated.
2. Combine flour, salt, and sugar in large bowl. Whisk three-quarters of milk mixture into flour mixture until no lumps remain, then whisk in remaining milk mixture. Transfer batter to large measuring cup, cover with plastic, and let rest at room temperature for 1 hour. (Alternatively, batter can be refrigerated for 1 day. Bring to room temperature before proceeding with recipe.)
3. Whisk batter to recombine, then pour into prepared popover pan (batter will not quite reach top of cups). Bake until just beginning to brown, about 20 minutes. Without opening oven door, decrease oven temperature to 300 degrees and continue to bake until popovers are golden brown all over, 35 to 40 minutes longer. Poke small hole in top of each popover with skewer and continue to bake until deep golden brown, about 10 minutes longer. Transfer popover pan to wire rack. Poke again with skewer and let cool 2 minutes. Turn out popovers. Serve.
4. Make Ahead: Once popovers have cooled completely, they can be stored at room temperature in zipper-lock bag for 2 days. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Heat popovers on rimmed baking sheet until crisp and heated through, 5 to 8 minutes.

Recipe Testing

The Truth about Baking Popovers

THE PROBLEM
Pop Never: Short, squat popovers

THE CAUSES

• Using cake flour, which doesn't provide enough structure.
• Using too little batter. Traditional recipes skimp.
• Not starting in a hot oven. A big initial burst of steam and rise is essential.

THE PROBLEM
Pop Under: Deflated popovers

THE CAUSES

• Popovers weren't baked long enough to set up properly.
• Popovers weren't poked to release steam, which can compromise structure.

THE PROBLEM
Pop Ugly: Huge, misshapen top and tiny bottom

THE CAUSE
Using a preheated, oiled pan; the batter that first hits the pan immediately rises up through the wet batter, resulting in an ugly shape and uneven baking.