Lemon Cake with Raspberry Jam Filling

 

Lemon Cake with Raspberry Jam Filling

Lemon Cake with Raspberry Jam Filling

Cake

3 1/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cup milk
6 egg whites
2 1/4 cup sugar
1 tablespoon grated lemon zest
2 tablespoon fresh lemon juice
12 tablespoon butter
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees.  Spray a 9 x 13 baking pan with cooking spray or line it with parchment paper.

In a medium bowl combine the flour, baking powder, and salt.   In another medium bowl combine the milk and egg whites. In the bowl of a stand mixer combine the sugar and lemon zest.  Mix them together with your fingers until the sugar smells like lemon.  Add the butter and mix on medium speed for 3 minutes.  

Beat in the lemon and vanilla extract.  Then add in one third of the flour mixture, still beating on medium speed.  Beat in half of the milk mixture until it is incorporated.  Then mix in half the remaining dry ingredients, mixing until incorporated.  Add in the remaining milk mixture.  Add in the remaining dry ingredients and beat for 2 minutes at medium speed.  

Pour the batter into the prepared pan and bake for 45-55 minutes.   The top should be golden brown and a toothpick inserted into the middle should come out clean.  Remove the cake from the oven and run a knife around the edges.  Allow to cool for 5 minutes in the pan.  Invert the pan over a wire rack and allow the cake to cool completely. 

Lemon Butter Cream Frosting

1 cup sugar
4 egg whites
3 sticks butter
1/4 cup fresh lemon juice
1 teaspoon vanilla

To make the butter cream place the sugar and egg whites in a heat proof bowl.  Place over a pan of simmering water and whisk constantly for 3 minutes.  The sugar should be dissolved and the mixture will be shiny.

Remove the bowl from heat and pour into the bowl of a stand mixer.  Beat on medium speed for 5 minutes or until the mixture has cooled.  Add in the butter one stick at a time until the butter cream is thick and smooth, about 8 minutes.  During this time your butter cream may curdle or separate but just keep on beating it and it will come back together.  On medium speed add in the lemon juice and vanilla.  Beat for an additional 1-2 minutes or until the butter cream is shiny and smooth.

Filling

1-1/2 cups raspberries, fresh or thawed from frozen
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons fresh lemon juice

Place raspberries and sugar in a small saucepan and stir to combine. Whisk cornstarch into lemon juice. Add to raspberry mixture. Bring to a boil over medium heat, stirring constantly, until thickened. Cool completely before using in a cake.

To assemble the cake use a knife with a serrated blade and cut the cake in half.  Put the bottom layer on a cardboard cake sheet. Spread the raspberry jam over top of the cake. Carefully place the top layer on the cake.  

Use the remaining butter cream to frost the top and sides of the cake.  Decorate the top as you like. 

Photographs are the property of and copyrighted to ©Welcome Home 2014.

Ground Beef Pasta Bake

 

 

 

 

 

 

 

 

 

 

 

  

 

 

Sometimes simple is best.  If you’re looking for easy, quick, cheesy, creamy and delicious than this is a keeper my friends. 

I make this when I want something rich and creamy but quick to make. I serve it with a salad and some garlic bread and it is delicious!  I’m always amazed at how something this simple can be this good.  Simple ingredients…lean ground beef in a cheesy super quick homemade Alfredo sauce. You can also use ground chicken or turkey instead.

 Ground Beef Pasta Bake

1 box of small shell Pasta

 2 Tablespoons olive oil

1-pound lean 90/10 ground beef (or use ground turkey or chicken)

 

Sauce

1 ½ cups heavy cream

½ cup cream cheese

1 teaspoon salt

½ teaspoon pepper

2 teaspoons garlic powder

½ cup shredded Parmesan cheese

½ cup pasta water

fresh parsley, chopped 

 

Bring a large pot of salted water to a boil. Add the pasta shells and cook until al-dente, according to the package instructions (about 8–10 minutes). Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.  

 

 

 

 

 

 

 

 

 

Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon. 

 

 

 

 

 

 

 

 

 

Cook until browned and fully cooked (about 5–7 minutes). Drain excess grease or blot with paper towel if there isn’t that much. 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

Reduce the heat to low and add heavy cream and cream cheese. Stir continuously until the cream cheese melts and the mixture becomes smooth. Add salt, pepper and garlic powder. Continue stirring until the cheese is fully melted and incorporated into the sauce. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Add the Parmesan cheese to the skillet and stir until melted. Then add the cooked and drained pasta shells. Toss everything together until the pasta is well-coated in the creamy sauce.

 

 

 

 

 

 

 

 

 

 

If the sauce is too thick, add the reserved pasta water, a little at a time, until you reach your desired consistency.

 

 

 

 

 

 

 

 

 

 

 

TIPS

You can you can use any small pasta you might have on hand. I love using these small shells because they capture the sauce inside.  Some other ideas are penne, rigatoni, bow tie, etc. 

 

 

 

 

 

 

 

 

 

 

 

 

 

An important tip for getting this dish just right is to cook the pasta just until al dente since it will continue cooking slightly when mixed with the sauce. Don’t overcook the pasta.

 Choose lean ground meat whether it’s beef, turkey or ground chicken. Turkey or chicken can be used as a lighter alternative.

 Pasta water– This starchy liquid helps adjust the sauce’s consistency… it has that starch in it which keeps it from getting too thin and watery when adding to the sauce.

 You can substitute half-and-half or whole milk instead of heavy cream if you want something a little lighter.  I would recommend the cream if you want rich and creamy.

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home. 

My Turkey Swiss Cheese Cranberry Pinwheels

My Turkey Swiss Cheese Cranberry Pinwheels

I love these pinwheels.  They are especially perfect for holidays because they are so easy to eat and so pretty. My turkey Swiss cheese pinwheels are the same as deli wraps only shaped and cut differently. They have the perfect blend of sliced turkey, Swiss cheese, cold lettuce and sweet cranberries with cream cheese and pecans, all tucked into soft tortillas. The perfect game day appetizer, an easy lunch or a beautiful holiday appetizer. 

My Turkey Swiss Cheese Cranberry Pinwheels

1 brick of cream cheese, softened. 

½ cup dried cranberries 

1 Granny Smith apple 

½ cup chopped pecans

10-inch flour tortillas  

romaine lettuce 

sliced deli turkey. 

Swiss cheese slices, cut in half (or use any cheese you like). 

 

Start by chopping your apples and cranberries into small pieces. 

 

 

 

 

 

 

 

 

 

 

 

Next, mix together the cream cheese, cranberries and pecans in a small bowl until combined.  Add the chopped apple and mix again just to blend.

 

 

 

 

 

 

 

 

 

 

 

 Working with one tortilla at a time, spread a thin layer of the cream cheese mixture evenly out over the bottom side of the tortilla.

 

 

 

 

 

 

 

 

 

 

 

 

Arrange slices of turkey down the middle overlapping each slice.

 

 

 

 

 

 

 

 

 

 

 

 

Top your turkey with 2 whole slices of cheese. Then lay three lettuce leaves on top.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Starting with one of the sides, roll the entire tortilla up tightly from end to end until it’s completely wrapped and the filling is rolled inside. Repeat with the remaining tortillas and filling.  Then wrap the filled and rolled tortilla in plastic wrap and place in the refrigerator for about an hour.  They will be easier to cut when chilled.

 

 

 

 

 

 

 

 

When you are ready to serve them, remove from the refrigerator and slice into equally sized slices and serve! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property and copyrighted to Welcome Home.