Lorissmotheredcubesteaks Recipes

LORI'S AWESOME COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream the butter and the sugars using an electric mixer. Mix in the eggs, vanilla and coffee flavored liqueur.
• Measure the oatmeal and blend in a blender to a fine powder. In a separate bowl, mix together the flour, oatmeal, baking powder, baking soda and salt. Stir the dry ingredients into the butter mixture until blended, then stir in the candy pieces. Roll into balls and place two inches apart on cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the edges start to turn golden.

CRISP MARINATED CUKES

Steps:

• In a bowl, combine the first four ingredients; mix well. Stir in the cucumbers and onions. Cover and refrigerate for several hours or overnight.

LORI'S WHITE BREAD CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour Bundt pan.
• In a medium bowl, sift flour, soda and salt. Set aside.
• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition.
• Add flour mixture and mix in well.
• Add buttermilk and vanilla, and combine.
• Pour into prepared Bundt pan. Bake at 325 degrees F (165 degrees C) for 1 hour or until bottom is golden and pick inserted into center comes out clean.

DR. LORI'S LEMON CURD MOUSSE CAKE

Steps:

• Curd:.
• Mix sugar and cornstarch in heavy large saucepan.
• Gradually add lemon juice, whisking until all cornstarch dissolves.
• Whisk in eggs and yolks.
• Add butter.
• Stir over medium heat until curd thickens and boils, about 12 minutes.
• Transfer to medium bowl.
• Chill until cold, at least 6 hours.
• This part can be made up to one week in advance. Press plastic wrap onto surface of curd and keep chilled.
• Crust:.
• Preheat oven to 350 degrees.
• Spray bottom of 8" diameter springform pan with nonstick spray.
• Blend cookie crumbs and butter in small bowl.
• Press onto bottom of pan.
• Bake until golden, about 15 mu=inutes.
• Cool.
• Mousse:.
• Place water into a small saucepan.
• Sprinkle gelatin evenly over water.
• Let stand until gelatin softens, approximately 15 minutes.
• Meanwhile, place 1 3/4 Cups lemon curd in a large bowl.
• Stir 3/4 Cup curd in another small saucepan over medium-low heat until very warm.
• Stir gelatin mixture over medium-low heat until dissolved and liquid is clear, DO NOT BOIL.
• Whisk warm gelatin mixture into the 3/4 Cup warm curd.
• Gradually whisk gelatin-curd mixture into curd in the large bowl.
• Using an electric mixer, beat egg whites in medium bowl until soft peaks form.
• Gradually add sugar,beating until whites are thick and glossy.
• Fold whites into curd mixture in 3 additions.
• Using same beaters, beat cream in another medium bowl until peaks form.
• Fold into eggwhite-curd mixture in 3 additions, also.
• Pour enough mousse over cooled crust to fill pan completely.
• Pour remaining remaining mousse into a small bowl and reserve.
• Cover and chill mousse cake, reserved mousse and remaining curd overnight.
• Using long, thin knife, cut aroundcake to loosen.
• Remove pan sides.
• Gently spread 3/4 Cup of remaining curd over top of cake.
• Transfer reserved mousse to pastry bag fitted with small star tip.
• Pipe rosettes of mousse around top edge of cake.
• Chill cake until ready to serve.
• Can be made up to 8 hours in advance.
• Arrange lemon slices between rosettes.
• Cut cake into wedges to serve.