Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFruit - Lemon - Saucy Lemon Pudding Cake
Famous Authors (View All Authors)
Fruit - Lemon -  Saucy Lemon Pudding Cake Post by :found_sounds Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2753

Click below to download : Fruit - Lemon - Saucy Lemon Pudding Cake (Format : PDF)

Fruit - Lemon - Saucy Lemon Pudding Cake

2 eggs, separated
1 cup milk
1 teaspoon grated lemon peel
1/4 cup lemon juice
1 cup sugar
1/4 cup Gold Medal all-purpose flour
1/4 teaspoon salt

Heat oven to 350 F.

Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Beat egg yolks slightly in large bowl on medium speed; beat in milk, lemon peel and lemon juice until well blended. Beat in sugar, flour and salt until smooth. Fold into beaten egg whites.

Pour into ungreased 1-quart casserole. Place casserole in square pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep) into pan. Bake 45 to 50 minutes or until golden brown.

Serve warm or cool and, if desired, with whipped cream. Immediately refrigerate any remaining pudding cake after serving.

Makes 6 servings

This recipe is from General Mills, Inc.
If you like this book please share to your friends :

Fruit - Lemon -  Sour Cream Lemon Meringue Pie Fruit - Lemon - Sour Cream Lemon Meringue Pie

Fruit - Lemon -  Sour Cream Lemon Meringue Pie
1 cup sugar 3 tablespoons cornstarch pinch of salt 1 cup milk 3 eggs, separated 4 tablespoons butter 2 tablespoons grated lemon peel 1/4 cup fresh-squeezed lemon juice 1 cup sour cream 1 (9 inch) baked pastry shell 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla 6 tablespoons sugar In a medium-sized saucepan, combine 1 cup sugar, cornstarch and salt. Stir in the milk and cook over medium heat, stirring constantly until sauce starts to bubble and thicken. Remove from heat and set aside. In a small bowl, beat the egg yolks slightly. Stir a small amount of the hot mixture

Fruit - Lemon -  Quick And Easy Greek Egg-lemon Soup Fruit - Lemon - Quick And Easy Greek Egg-lemon Soup

Fruit - Lemon -  Quick And Easy Greek Egg-lemon Soup
4 Chicken bouillion cubes; 1/4 ts Mixed herb seasoning; 4 c Boiling water Dash of coarsely ground 2 tb Rice; raw Lemon Pepper seasoning to taste 2 md Eggs; beaten Parsely sprigs 2 tb Lemon juice, fresh Dissolve bouillon cubes in boiling water; add rice slowly so as not to stop the boiling. Cover, reduce heat to low, and let simmer gently for 15 minutes or until rice is tender but firm. Combine eggs and lemon juice. Slowly pour half of hot mixture into egg mixture, stirring quickly. Return to remaining soup, and cook over very low heat 3-4 minutes, stirring