Lemon Meringue Muffins Recipe

Ingredients

6 tablespoons butter, softened
1 cup sugar, divided
2 eggs
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/4 teaspoon lemon extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites

Directions

    Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt, lemon juice, peel and extract.

    In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-19 minutes or until toothpick inserted in center comes clean. Remove from the oven. Increase oven setting to 400°.

    Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.

    Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.
    Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
sours:http://www.tasteofhome.com/recipes/lemon-meringue-muffins

Orange Cream Cake/ Tort de Portocale

Ingredients:
 - Four egg yellows
 - One cup of sugar
 - Two cups of heavy whipped cream
 - Five or six oranges
 - One lemon
 - One cup of milk
 - Two teaspoons of vanilla essence
 - Two packages of gelatin (7 grams each)
 - 150 grams of ladyfingers

Preparation:

 - To start, place a deep (preferably metal) bowl in the freezer: we need it cold to prepare the whipping cream.

 - If you're starting with whole eggs, then separate the yellows from the whites. We won't be using the whites for this recipe - feel free to use them to prepare a healthy omelette or another dessert (how about a Raspberry Foam?).

 - Whisk the yellows with the sugar, then mix with the milk and juices from a lemon and an orange until uniform. Place in a pot on medium heat, and bring to a boil while stirring frequently. The milk loves to bubble up and make a mess on the oven, so keep an eye on it.




 - Meanwhile, mix the gelatin in three tablespoons of water, and let stand for two or three minutes. Add a quarter of a cup of hot water, and mix thoroughly until all the gelatin has dissolved. Pour over the hot milk in the pot, and stir until uniform. Remove from heat, and let cool until it thickens. I usually place the pot in an ice water bath until it reaches room temperature, then transfer the pot to the fridge. We're looking for pudding-like consistency.

 - While the hot mixture is cooling off, you have time to whip the heavy cream. Remove the previously chilled bowl from the freezer. I use a mixer on high speed, and it takes less than 5 minutes to start seeing peaks forming. Add the vanilla essence, and mix until you can easily remove the whisk out of the cream and there is no dripping. Place the whipped cream in the fridge until it is needed. As a note, proper whipped cream could have also used three or four tablespoons of powdered sugar (added in at the same time as the vanilla). But we will combine the whipped cream with the milk mixture, which already has plenty of sugar, so we can skip on adding extra sugar to the whipped cream.


 - Once the milk mixture has reached a pudding-like consistency and the whipped cream is ready, we can go to the final steps of the preparation. We will use a large pot, and we will flip the cake upside down when firm; so whatever goes to the bottom of the pot will become to top of the cake. Coat the pot with a bit of oil, then stretch a layer of plastic foil all around: this will help us flip over the cake without any pieces sticking to the pot. Also, make sure the plastic foil extends past the top of the pot - this will help remove it once we flip the cake over.

 - Extract the juice from one orange and set separately. Feel free to add a splash or rum or amaretto to the orange juice, if you feel adventurous.




 - Peel and slice the remaining oranges, then place them on the bottom and along the side of the pot. This will bring beautiful fresh orange accents to the presentation (see photo above).

 - Once the previous step is ready, quickly combine the chilled milk mixture with the whipped cream. Place about half of it over the orange slices. Dip half of the lady fingers in orange juice, the place the over the cream close to one another. Gently press them in. Continue with another layer of cream, and one more of lady fingers (also dipped in orange juice). Make sure this final layer is pressed into the cream such that it is as flat as possible: remember that we will flip the cake over, and the cake might break if its bottom has ridges.

 - Cover the cake pot with a layer of plastic foil, and refrigerate overnight.

Butterfinger Pie

DIRECTIONS

6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

DIRECTIONS

Mix first three ingredients together.
Put it in pie crust.
Chill.

Article source:http://dessert.food.com

Strawberry Rhubarb Crunch

INGREDIENTS

1 cup all-purpose flour
1 cup brown sugar, firmly packed
3⁄4 cup oatmeal, uncooked
1⁄2 cup butter, melted
2⁄3 cup sugar
1 -2 teaspoon cinnamon (China best)
2 cups diced rhubarb
2 cups diced sliced strawberries
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350°F

1. In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.

1. Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.

1. Cover with the rhubarb and strawberries.

1. In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.

1. Pour over the rhubarb/strawberry layer.

1. Top with the remaining crumb mixture and bake for 60 minutes.

1. Article source:http:www.food.com

Dark Chocolate Mousse

Ingredients

5 1/4 ounces bittersweet chocolate, coarsely chopped

14 ounces cold heavy cream

3 large egg whites

1 -ounce sugar

Sweetened whipped cream, for garnish, optional

Shaved bittersweet chocolate, for garnish, optional

Directions

Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.

Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.

Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

     Article source:www.foodnetwork.com/recipes