MAKE-AHEAD LEMON BOMBE
This is a refreshing dessert. This recipe is from Nadine Johnson. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 15m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Prepare and bake cake according to package directions, using an ungreased 10-inch tube pan. Cut cooled cake into 1 1/2-inch cubes. Set aside.
- In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add the orange juice concentrate, sugar substitute, lemon juice, lemon peel, and salt; mix well. Refrigerate for 30 minutes or until partially set. Fold in 2 cartons of whipped topping.
- Line a 5 1/2-quart bowl with two overlapping pieces of plastic wrap, letting plastic wrap hang over edge of bowl. In another large bowl, gently combine the cake cubes and whipped topping mixture. Spoon into prepared bowl, gently pushing against side to prevent holes. Cover and refrigerate for at least 24 hours.
- Just before serving, uncover bombe. Invert onto a cake plate. Remove bowl and plastic wrap. Frost with remaining carton of whipped topping; sprinkle with coconut. Garnish with mint, cherries, and lemon and orange slices if desired.
Nutrition Facts : Calories 358, Fat 7.4, SaturatedFat 6.3, Cholesterol 1, Sodium 310.5, Carbohydrate 66.4, Fiber 0.5, Sugar 52.6, Protein 8.6
LEMON BARS
Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 20 squares or 40 triangles
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
- Cut into triangles and dust with confectioners' sugar.
LIEGNITZER BOMBEN
The Bombens are from a region in Poland, and are a traditional German Christmas treat with other cookies.
Provided by Heide F
Categories Polish Recipes
Time 1h30m
Yield 24
Number Of Ingredients 25
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease muffin pans for 24 cookies.
- Combine the honey, sugar, butter, and milk in a saucepan over medium heat. Stir until the sugar and butter are melted and the mixture is hot but not boiling. Transfer to a mixing bowl and cool.
- Sift together the 4 cups plus 1 tablespoon of flour, 5 tablespoons of cocoa powder, and the baking powder.
- When the milk mixture has cooled, stir in the eggs, lemon zest or extract, the flour and cocoa mixture, and the ground cardamom, mace, cloves, and cinnamon. Fold in the 3/4 cup plus 1 tablespoon currants, the 3/4 cup plus 1 tablespoon chopped almonds, and the 3/4 cup plus 1 tablespoon chopped citron.
- Fill the muffin cups 1/2 full with the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack set over a rimmed baking sheet.
- Combine the apricot jam and the 2 tablespoons of water in a saucepan and bring the mixture to a boil. Remove from heat. When the cookies have cooled, brush them with the warm jam mixture.
- Sift the confectioners' sugar with the 3 tablespoons of cocoa powder. Add just enough hot water to give the glaze a good coating consistency. Pour the glaze over the cookies. When the glaze has dried completely, pack the cookies in airtight containers.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 67.6 g, Cholesterol 32.2 mg, Fat 7.1 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 126.5 mg, Sugar 38.5 g
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