Pucker Up And Kiss Me Bundt Homemade Recipes

PUCKER UP, YVONNE!

Steps:

• For the lemon curd: Fill a saucepan just over one-quarter full with water and bring to a simmer over medium-low heat. In heatproof bowl that fits over the saucepan, combine the lemon juice and cornstarch and whisk well to combine. Place the bowl on top of the saucepan and add the butter and sugar. Whisk constantly until the sugar is dissolved, and then add the eggs slowly, a bit at a time, continuing to whisk until the mixture thickens. Remove from the heat and stir in the lemon zest. Let cool, and then place in the fridge to chill and firm up.
• For the raspberry sauce: Combine the prosecco, sugar and raspberries in a large saucepan and bring to a simmer over medium heat. Stir to mash up the berries a bit. Simmer until the liquid is reduced and syrupy, 5 to 10 minutes. Set aside.
• For the puff pastry: Preheat the oven according to package instructions. Unfold the puff pastry on a lightly floured surface. Cut the pastry into 16 squares or cut 16 rounds using a cookie cutter. Place the pastry on a baking sheet and brush each with the egg wash. Bake according to package instructions.
• For the whipped cream: Whip the heavy cream with the limoncello, sugar and lemon zest.
• To serve, place 2 pastry pieces on a plate and top with lemon curd, raspberry sauce and whipped cream. You will have some leftover lemon curd.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

JOANNE FLUKE'S PUCKER UP LEMON CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13" cake pan with non-stick spray and set aside.
• Wash the outside of your lemon and pat dry. Cut in half and juice the lemon, reserving the liquid to use later. Pick out the seeds and cut each half into four pieces.
• Put these 8 pieces along with the raisins and the pecans into a food processor and pulse until very finely chopped. That's right, you're using the entire lemon in this cake. Set this mixture aside.
• In your electric mixer bowl, add one cup of flour, the salt, baking soda, and sugar. Mix them on LOW for about 30 seconds.
• Add the second cup of flour and mix on LOW for about 30 seconds.
• Add the softened butter, the lemon extract and 3/4 cup of milk. Beat on LOW until the flour is well moistened. Then turn the mixer up to MEDIUM-HIGH and beat for 2 minutes.
• Shut off the mixer and scrape down the sides of the bowl.
• Turn the mixer on LOW and add the eggs, one at a time, beating continuously. Now add the last of the milk.
• Once everything is incorporated, turn the mixer up to MEDIUM-HIGH and beat for 2 minutes. Turn off the mixer, remove the bowl and scrape down the sides.
• Gradually add the ground lemon, raisin and pecan mixture, folding it in gently so you don't deflate all that lovely air you just beat into the mixture.
• Pour into your prepared pan and smooth out as evenly as possible. This batter is a bit stiff.
• Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack.
• While the cake is still warm, drizzle 1/3 cup of the fresh lemon juice over the surface of the cake. It will instantly be absorbed.
• In a small bowl, combine 1/2 cup white sugar and 1 tsp ground cinnamon until well mixed. Sprinkle this cinnamon/sugar mixture over the still warm cake.
• Optional: Sprinkle 1/4 cup finely chopped pecans on top of the cinnamon/sugar mixture.
• Let your cake cool to room temperature, cover with plastic wrap and put it in the refrigerator. This will keep your cake nice and moist.
• You can serve the cake right out of the fridge or let it come to room temperature.
• It also freezes well if you wrap it in plastic wrap, then foil, and place the whole thing in a sealable freezer bag.

PUCKER-UP CHICKEN

Steps:

• Place the chicken in a large zip-top heavy-duty plastic bag. Combine the oil and next 6 ingredients in a bowl. Pour the marinade mixture over the chicken. Seal the bag tightly. Marinate the chicken for 1 hour in the refrigerator, turning occasionally. (I put my bag in a bowl just in case one of the bones pierces the bag).
• Combine flour, paprika, 1 tsp salt, and 1/4 tsp pepper; stir well.
• Remove chicken from the marinade; discard marinade. Dredge the chicken in the flour mixture, and place in a lightly greased 13x9x2 inch baking dish. Brush the melted butter over the chicken. Bake, uncovered, at 400 degrees for 30 minutes. Turn the chicken over, and baste with the pan drippings. Bake an additional 30 minutes.

BUTTERFINGER BUNDT CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Grease a 10- to 15-cup Bundt pan with nonstick spray. Prepare an ice bath in a large bowl.
• Melt the butter in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the milk solids begin to turn golden brown. Remove the pot from the heat and continue stirring until the butter has cooled slightly. Transfer to a large bowl, reserving 1 tablespoon of the browned butter in a separate small bowl for the glaze.
• Add the ice cube to the larger bowl of browned butter. Set in the ice bath (making sure no water gets into the butter) and whisk for about 5 minutes, until cooled, milky in color, and thickened, but not completely solid.
• In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add sugar to the bowl with the browned butter and beat with an electric hand mixer on medium speed for 1-2 minutes, or until the mixture is creamy. Add the eggs, 1 at a time, beating until incorporated before adding the next. Add the vanilla bean paste and Greek yogurt, and beat until just combined.
• Add the dry ingredients and mix on low speed until just combined.
• Fold in the Butterfinger Bits or crushed Butterfinger bars with a rubber spatula until incorporated.
• Transfer the batter to the prepared pan, smoothing the top.
• Bake the cake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
• While the cake cools, make the glaze: If needed, melt the reserved tablespoon of brown butter. Transfer to a medium bowl with the powdered sugar, vanilla bean paste, and milk, and whisk until smooth.
• Turn the cake out of the pan. Let cool for another 10-15 minutes, or until no longer warm to the touch.
• Drizzle the glaze over the cake. Garnish with the Butterfinger Bits or crushed Butterfinger bars.
• Slice and serve.
• Enjoy!

LEMON BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
• In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
• Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

SOCK-IT-TO-ME BUNDT CAKE

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour.
• In large bowl, beat Cake ingredients with electric mixer on medium speed until well blended. Spread half of batter in pan.
• In small bowl, stir together Cinnamon Mixture ingredients. Sprinkle over batter in pan. Pour remaining batter over top.
• Bake 55 to 60 minutes. Cool in pan 5 minutes. Run knife around edge and center of pan. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.