What's Cooking in the Kitchen of Mary

Thursday, April 14, 2011

Recipe For Cooking Chocolate Chip Meringue Bars

Recipe For Cooking Chocolate Chip Meringue Bars: "Chocolate Chip Meringue Bars
1 (18.25 oz.) box fudge cake mix
1/2 C. melted margarine
2 eggs
1 pkg. fluffy white frosting mix
1/2 C. chopped pecans
1/2 C. semisweet chocolate chips

Combine first 3 ingredients, stirring by hand. Pat dough into a 13 x 9-in. baking pan.

Prepare frosting as directed and spoon onto cake batter, leaving a 1 1/2 to 2-in. space from edge of pan free of frosting. Sprinkle pecans and chocolate chips on top.
Bake at 350 degrees F
for 25 to 30 minutes"

Lemon Burst Cookies

"Lemon Burst Cookies

Yield:

1 (18.25-ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
½ teaspoon lemon extract
1/3 cup confectioner’s sugar

1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.

2. Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.

3. Place confectioner’s sugar in a bowl.

4. Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.

5. Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely."

Lemon-Hazelnut Torte Recipe | Garden Guides

Tuesday, April 12, 2011

Traditional German Easter Bread

ingredients

1/2 cup lukewarm water
3/4 cup plus 1 tsp. granulated sugar
2 (1/4 oz.) packages active dry yeast
2 sticks (1/2 lb.) unsalted butter, at room temperature, plus extra for serving
6 large eggs
1 tablespoon grated lemon peel
1 teaspoon salt
1 teaspoon vanilla extract
4 cups all-purpose flour, sifted
dust with powered sugar

Mix ingredients together
Than transfer to a buttered a bowl. Cover with a towel, and let rise until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir in almonds. Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2 inch of top of mold, 45 minutes to 1 hour.
Preheat oven to 475°F. Bake Kugelhopf until golden, about 8 minutes. Reduce heat to 350°F and bake until a cake tester comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes, then turn out of pan onto a rack to cool completely. Dust with confectioners' sugar; slice with a serrated knife; serve with butter.