Katrina's Lemon Cake ~ box

Here is my Lemon Cake Recipe 

(This is in NO way a low fat cake)

Kat's Awesome Lemon Cake

1 box white cake mix
1 box Lemon Jell-o pudding (not gelatin) instant
3/4 cup oil
3 whole eggs
1 cup Sprite or 7-up but water is okay in a pinch

For Lemon Glaze:
1 cup confectioner's sugar
2 to 3 Tablespoons lemon juice

Preheat oven to 350 degrees.

Mix cake ingredients well. I beat for at least 2 to 3 minutes. Pour into greased 13 x 9 inch cake pan and bake for 45 minutes. Remove cake from oven and immediately top with the confectioner's sugar that you have mixed with the lemon juice.
This cake is very moist and oh so good. Your friends and family will ask you for this recipe. This cake is not low fat and is loaded with sugar. ;) enjoy.

Katrina's Chocolate Meringue Tart

Kat's Chocolate Meringue Tart

For Chocolate

2 cups raw sugar
1/4 cup butter, melted
5 Tablespoons Cocoa ~ sifted
1/4 cup all purpose flour ~ sifted
1/2 teaspoon sea salt
4 egg yolks
1 teaspoon Vanilla extract
1 can evaporated milk
---
For Meringue
4 whites
1/4 cup fine raw sugar

1 pastry crust - (1 1/2 cup AP flour, 1/2 cup butter cut in chunks, salt, 3 T ice water and 1/2 teaspoon vinegar) Mix flour and butter to fine crumb, add salt. Add wet ingredients and mix to ball. Rest for 30 minutes before rolling out.
Prepare pastry crust and leave it unbaked in your tart pan.

Melt butter and add other ingredients and mix well. Pour into unbaked pie shell and bake at 350 degrees F for about 40 minutes. When your tart is finished baking remove it from the oven and add your meringue. Return tart to oven and bake until meringue is golden brown. Yum....xo

Beef Wellington Tarts

This contemporary take on beef Wellington reimagines pastry-wrapped tenderloin as a tart, showcasing flavors both comforting and complex. Crisp, buttery puff pastry forms the foundation; foie gras enriches the sauce.

• 8 ounces beef tenderloin
• Coarse salt and freshly ground pepper
• 4 teaspoons olive oil
• All-purpose flour, for dusting
• 1 sheet (11-inch square) thawed frozen puff pastry, preferably DuFour
• 1 tablespoon unsalted butter
• 8 ounces cremini mushrooms, thinly sliced
• 2 teaspoons fresh thyme leaves, plus more for garnish
• 1 garlic clove, minced
• 1/2 cup dry white wine
• 2 ounces foie gras mousse (about 1/4 cup)

1. Preheat oven to 400 degrees. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof skillet over medium-high heat. Add beef, and cook until completely browned, about 1 minute per side. Transfer skillet to oven, and cook to desired doneness (130 degrees for medium-rare, 8 to 9 minutes). Transfer beef to a plate, and let rest, uncovered, for 10 minutes.
2. Meanwhile, on a lightly floured surface, cut two 5 1/2-inch squares from puff pastry; reserve remaining dough for another use. Using a paring knife, score a 1/2-inch border around each square. Place on a parchment-lined baking sheet, and refrigerate for 15 minutes.
3. Bake for 10 minutes. Reduce oven temperature to 375 degrees, and continue to bake until puffed and golden brown, about 10 minutes more.
4. Meanwhile, melt butter with remaining 2 teaspoons oil in a clean skillet over medium-high heat. Add mushrooms, thyme, and garlic, and cook until mushrooms are tender and garlic has softened, about 8 minutes. Add wine, and cook until reduced by half, about 1 minute. Using a slotted spoon, transfer mixture to a small bowl.
5. Add foie gras mousse to skillet, and reduce heat to low. Stir until just melted. Remove from heat.
6. Using the back of a spoon, flatten inside portion of each pastry square. Thinly slice beef, and arrange slices on top of pastry. Top with mushroom mixture, and drizzle with sauce. Serve immediately.

*Pastry Tip: Packaged puff pastry works quite well, as long as it contains real butter (this ensures the pastry puffs into numerous rich, flaky layers). Don't forget to thaw the dough before baking.

**recipe from Martha Stewart.com**

Katrina's Zucchini Bread

Kat's Zucchini Bread

3 lg. eggs
1/2 cup Olive Oil
1/2 cup butter - mostly melted
1 1/2 cup raw sugar
2 cups grated Zucchini
2 teaspoons Tahitian Vanilla extract (any will do)
1/1/2 cups All-purpose flour
1 1/2 cups Whole Wheat flour
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Saigon Cinnamon powder
1 teaspoon Allspice
1/2 teaspoon ground clove
3/4 cup walnuts, coarsely chopped - optional
3/4 cup dried cranberries - optional


Heat oven to 325 degrees F. Prepare two loaf pans. I use Pam cooking spray but use what you like to prevent sticking.
Mix all wet ingredients with sugar, beat well. Mix dry ingredients and slowly add to wet ingredients. Stir in Walnuts and cranberries if using. Do not over mix the batter.
Bake for 1 hour to an hour and 20 minutes depending on your oven. Check with a toothpick to see if your loaf is done. :)

Chocolate Pudding Cake

Chocolate Pudding Cake - 

Low fat/low sugar Delicious!

Pudding sauce -
1 1/2 cups boiling water
2 teaspoons instant coffee
1/3 cup raw sugar
1/3 cup brown sugar
1/3 cup cocoa

Cake-
3/4 cup all purpose flour
1/4 cup cocoa
1/4 teaspoon sea salt
2 teaspoons baking powder
1 whole egg
4 Tablespoons butter, melted
1/3 cup Raw sugar
1/3 cup skim milk
1 teaspoon Vanilla Extract
1/2 cup chopped pecans

Preheat your oven to 350 degrees F. (180 C ) Prepare your baking dish. An 8 inch square pan or a round pan is fine. Spray with cooking spray to insure your cake will not stick.
Blend the boiling water with the instant coffee and set aside. In a small bowl mix your Splenda, brown sugar and cocoa, set it aside as well.
In another medium size bowl you will mix your dry ingredients for your cake. Sift together your flour, cocoa, salt, baking powder - set aside while you mix your wet ingredients in your Kitchen Aid.
Meanwhile beat your egg in your Kitchen Aid until fluffy, add Splenda, milk, butter and vanilla.
Slowly add your dry ingredients to your wet mixture. Turn off the mixer, DO NOT OVERMIX....add your chopped pecans and mix them in by hand.
Pour your cake mixture into your prepared pan, spread with a knife - your batter will be thick. Sprinkle your Splenda, brown sugar and cocoa mix over your cake batter......when you've finished, slowly add your coffee that's been waiting. Now bake in your preheated oven for about 25 minutes.
Serve with sugar free vanilla ice cream. Yum! Bon Appetit.

My Perfect Chocolate Cake

My Perfect Chocolate Cake ~

"While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake.

2 cups raw sugar
1 3/4 cups flour - sifted
3/4 cup baking cocoa - sifted (dutch process or dark cocoa preferably)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk (I use skim)
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4-1 cup boiling water



Heat oven to 350°F.
Prepare you baking pan...either
two 9 inch round baking pans or one 13x9 inch pan.


In large mixer bowl, stir together dry ingredients.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water by hand (batter will be thin).
Pour into prepared pan.
Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire racks.

I frosted my cake with Chocolate Cream Cheese Frosting ~ Yum!!

4 oz Cream Cheese - soft
2 Tablespoons Butter - soft
1/4 cup cocoa - sifted
2 cups confectioners sugar
1 teaspoon vanilla extract

Lasagna

 

 For Lasagna, you will need the following:


1 package of no-boil lasagna noodles (enough for 1 [9x13-inch] lasagna)
2 pounds marinara or meat sauce (I made my own homemade sauce)*
8 ounces spinach (see note)
15 ounces ricotta (I am using a fromage blanc tonight)
1 pound grated mozzarella cheese
1/2 cup of grated parmesan cheese (Parmigiano)

Bechemel sauce

1L (4 cups) milk
1 brown onion, halved, coarsely chopped
8 fresh parsley stalks
8 whole black peppercorns
4 whole cloves
2 bay leaves
60g butter
50g (1/3 cup) plain flour
70g (1 cup) finely grated parmasan
Pinch ground nutmeg
Salt & ground white pepper



Note: I used fresh spinach from my garden but you can use frozen if you like but allow it to thaw on the counter at room temperature for 3-4 hours. Take a large colander and place in the kitchen sink, lining it with 1 or 2 paper towels. Dump the thawed, wet spinach onto the paper towels and fold them over, making a little pouch. I squeeze it with both hands over the colander. The spinach is now ready to be used in step 2 of the instructions below.

Preheat the oven to 400° F.
Using the wooden spoon, mix the ricotta with the spinach in the large bowl.
Pour a thin layer of marinara on the bottom of the oven-safe dish, just enough so that you cannot see the bottom of the dish.
Place a single layer of lasagna noodles over the sauce. Place a layer of the bechemel sauce.
Put a layer of the ricotta mixture on top of the noodles and use your hands to get even layers.
Sprinkle a layer of mozzarella on top.
Pour on another layer of marinara sauce.
Repeat steps
Put another layer of noodles on top and sprinkle the rest of the mozzarella and Parmigiano.
Pour a thin layer of sauce to completely cover the top layer. End with Bechemel and cheese...
Cover the dish with aluminum foil and bake in the oven for 35 minutes. Tent the foil slightly and/or spray the underside lightly with non-stick cooking spray so that it can be removed easily for step 12 without sticking.
Remove the foil and bake for another 5 to 10 minutes, until the cheese is slightly browned. You may opt to sprinkle on more Parmigiano here, and that’s fine. We recommend that an adult do this particular sprinkling, since the pan will be VERY hot.
Allow the lasagna to cool for about 10 minutes before eating.

So, now you know how to make the best lasagna recipe. Fantastic! Serve it with a great salad and some Homemade garlic bread and you’re all set.

English Muffin Bread

English Muffin Bread

5 1/2 cups warm water
3 packages yeast
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour
corn meal for dusting

Mix altogether, then spoon into (4) well greased loaf pans that you also lined with corn meal. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. Just keep an eye on it. You’re looking for golden brown. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Slice and toast...serve with jam or whatever topping you like on toast. :)

Pecans ~ Candied Style

Sweet and Spicy Candied Pecans - With a Kick

"These nuts are addictive! Serve as a delicious snack, easy appetizer  topping for salads or in candied sweet potatoes.

vegetable oil cooking spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon generous fresh ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces ( or halves)

Preheat oven to 325°F Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead- store airtight at room temperature).
Makes 1 1/2 cups.
 
Adapted from Bon appetit magazine 

xo

Coconut Macaroon Bars

Here is the Coconut Macaroon Bars that I made today. Enjoy.

Crust:

1 cup whole wheat flour
1 Tablespoon raw sugar
1/4 cup fresh unsweetened coconut
5 Tablespoons butter



Coconut filling:
4 cups unsweetened shredded coconut
8 Egg whites - large
2 cups confectioner's sugar
1/2 cup coconut cream



Preheat oven to 375 degrees and prepare a 13x9" dish for baking. I use cooking spray in my preparation.

Make your crust as you would any pastry crust. Add your butter in small pieces and cold to start. Work in the butter until your dough starts to look like a coarse meal. Add 1 1/2 Tablespoons water *more if needed*
Pat your dough into your prepared pan and set aside.

Mix together your filling ingredients well and spread onto your crust. Bake for about 20 to 25 minutes until crisp and golden brown.