Lemon Pudding Souffles

A wonderful friend gave me ramekins for a gift, so of course I had to use them.  All I could think about making is a souffle, in which it is something I have never made before.  That didn't stop me, so I looked on-line and in magazines.  I found the perfect recipe, so I tried making them.  They turned out great, and my family loves them.  I double the recipe to serve 4 or 5 people.  You should try them for yourself.  They are a great treat and not a heavy dessert. 

Lemon Pudding Souffles

1 egg, separated

1/3 c. sugar

1/3 c. milk

1 T. butter, melted

1 T. all-purpose flour

Dash salt

2 T. lemon juice

½ tsp. grated lemon peel

Coarse sugar, edible pansies and fresh mint leaves, optional

Yield: 2 servings

Prep: 20 min

Bake: 25 min

Directions:

1.     In a small mixing bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the milk, butter, flour and salt. Stir in lemon juice and peel.

2.     In a small mixing bowl, beat egg white until stiff peaks form. With a spatula, stir a fourth of egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.

3.     Divide between two ungreased 6 oz. Ramekins or custard cups. Place in an 8-in. square baking dish; add 1 in of hot water to dish.

4.     Bake at 350° for 25-30 min or until tops are golden brown. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.

Ambrosia Cake

I just had a birthday this week.  It has been several years since I have been able to spend my birthday at home and be able to do anything I want.  So this year I got to make my own cake and spend the day with my mom.  I looked up a few different cakes, and I decided to make an Ambrosia Cake.  I had never made a filling before and the frosting was new to me as well.  It was fun to make, and I learned new techniques.  I don't know if I suggest this recipe because it was really sweet and crumbled when we cut it.  I think with some changes to the recipe it could be an amazing cake.  If you are interested in an adventure in baking, then I suggest finding a cake that intrigues you and experiment in making it.

 

Cake

2/3 cup shortening
1 3/4 cups white sugar
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup flaked coconut
1 1/2 teaspoons vanilla extract
5 egg whites

Filling

1/2 cup white sugar
1 1/2 teaspoons cornstarch
1 tablespoon butter
1 egg yolk, beaten
1/3 cup flaked coconut
2 tablespoons orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
 

Frosting
1 cup white sugar
1/2 cup light corn syrup
1/4 cup water
2 egg whites
1 teaspoon almond extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, cream together the shortening and 1 3/4 cups sugar until light and fluffy. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk, beginning and ending with the flour. Stir in vanilla and 1 cup coconut. In a separate glass or metal bowl, whip egg whites to soft peaks. Fold egg whites into the cake batter. Divide the batter evenly between the prepared pans.
3. Bake for 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans over a wire rack. When cakes are cool enough to handle, tap out of the pan to cool completely. Spread the Citrus Coconut Filling between the layers, and frost the outside with fluffy white frosting.
4. To make the Citrus Coconut Filling: Whisk together 1/2 cup sugar and cornstarch in a small saucepan. Add butter, coconut, and egg yolk, and cook over medium heat stirring constantly until the butter is melted, and the mixture has thickened. Remove from heat, and stir in the orange zest, orange juice and lemon juice.
5. To make Fluffy White Frosting: Combine 1 cup sugar with corn syrup and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally to dissolve sugar. Continue cooking without stirring, until the temperature is between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. In a large glass or metal bowl, whip remaining 2 egg whites until soft peaks form. Pour the hot syrup in a thin stream into the egg whites while continuing to whip until thick and glossy. Stir in almond extract.