Lemon Cake Bites Recipes

Steps:

• Preheat oven to 350 degrees F.
• Mix the cake mix with the container of cool whip and add 1 egg white. Spray a muffin tin with nonstick spray. Scoop 1 tablespoon of mixture into each tin. Flour your hands or the back of a spoon and press dough, flattening it like a pie crust. Bake for 8 minutes. Remove from oven and allow to cool before removing from pan.
• Mix the 2 cups of milk with the 2 packages of pudding mix. Mixture should be thick.
• Add 1 tablespoon of pudding mix on top of each cake and spread.
• Raise temperature of oven to 425 degrees F.
• Beat the remaining 1 cup of egg whites until soft peaks form, then add sugar and cream of tartar. Mix until stiff peaks form. Fold in the zest of 1 lemon. Spread or pipe 1 tablespoon of meringue on top of each cake. Cover the top completely. Bake at 425 degrees F until tips are slightly golden, about 3 minutes.

Steps:

• Preheat oven to 350°F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
• Mix together flour, sugar, baking powder, and salt.
• In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth.
• Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
• Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up).
• Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round.
• Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.

Steps:

• Take Graham crackers and roughly crush them, pour in melted butter and toss until coated.
• Place on Baking sheet and bake at 375 for 6 minutes, remove from oven and let cool.
• Whip Cream Cheese, 1/2 cup of sugar, Lemon zest, and lemon juice until well creamed.
• Whip heavy cream with 2 tbs of sugar until it forms peaks.
• Fold the whipped cream in with the cream cheese mixture.
• Add in the graham cracker crumbs and mix well.
• spoon into mini muffin tins and freeze for a minimum of 1 1/2 hours.

Steps:

• Grease 18 holes of two 12 hole patty pans (round based pans).
• Place each biscuit over the 18 holes of prepared pans.
• Cook in a moderate oven, 180C, for about 5 minutes or until soft to touch.
• Using the back of a teaspoon, gently press biscuits back into pan holes. Cool in pans.
• Beat cream cheese, icing sugar and juice in a small bowl with electric mixer until smooth.
• Divide lemon butter between biscuits.
• Top with cream cheese mixture. Refrigerate until firm.
• Remove cheesecakes from pan, top with whipped cream.
• Decorate as desired eg grated lemon rind, fresh mint leaves.

Steps:

• CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
• GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.

Steps:

• Cut chicken in bite size pieces.
• Combine marinade ingredients.
• Marinate chicken for at least fifteen minutes.
• In the meantime, preheat oven to 400 degrees.
• Also in the meantime, mix the panko and sesame seeds in a gallon ziploc bag and mix well.
• Add the chicken and close bag. Shake vigorously to coat all pieces.
• Arrange coated pieces on a baking sheet.
• Bake 20 minutes.
• In the meantime, combine together sauce ingredients in a medium saucepan. Stir constantly as it comes to a boil; as soon as it boils, remove from heat or reduce to low if serving warm.
• After chicken pieces are baked, use a spatula to put batches in the saucepan and coat with sauce. Move coated pieces to your serving platter.
• Sprinkle chives over the top for garnish (if desired) and serve with frilly toothpicks.