Normas Light And Lemony Griddle Cakes With Devonshire Cream Recipes
EASY DEVONSHIRE CREAM
A wonderful topping for scones, or use as a dip for fruit.
Provided by STARP
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 1.3 g, Cholesterol 26.2 mg, Fat 7.4 g, Protein 0.7 g, SaturatedFat 4.6 g, Sodium 31.1 mg, Sugar 0.8 g
LIGHT LEMON CAKE
"I revised a recipe that appeared in the newspaper to come up with this lemony cake topped with a light and creamy frosting," shares Edna Thomas of Warsaw, Indiana. "Not only is it fast to fix, but it serves a crowd."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, lemon pudding mix, water and egg whites. Beat on low spread for 30 seconds. Beat on medium for 2 minutes. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, in a large bowl, whisk the milk, extract and vanilla pudding mix for 2 minutes. Let stand for 2 minutes more or until soft-set. Fold in whipped topping. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 161 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 289mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
GRIDDLE CAKES WITH MARMALADE AND CLOTTED CREAM
Categories Cake Milk/Cream Breakfast Brunch Quick & Easy Jam or Jelly Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 breakfast or brunch servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 200°F. Warm 4 plates in oven.
- Heat a well-seasoned griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot.
- While griddle heats, whisk together flour, oats, sugar, baking powder, baking soda, and salt, then whisk in buttermilk, egg, and 3 tablespoons butter until combined.
- Brush hot griddle with some of remaining butter, then spoon 3 tablespoons batter per oatcake onto hot griddle and cook until bubbles appear on surface, edges are set, and undersides are golden, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, 1 to 2 minutes more. Transfer as cooked to plates in oven and loosely cover with foil. Brush griddle with butter between batches if necessary.
- Brush griddle cakes with any remaining butter and serve immediately.
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