Splendalemonmeringueloaf Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
• Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
• Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
• Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
• Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
• Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
• Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
• Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
• Bake in a preheated oven for 45 minutes or until done.

Steps:

• Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients.
• In a large bowl combine the pastry flour, all-purpose flour, splenda, baking powder, salt and grated lemon rind.
• Using a whisk mix all the dry ingredients till well blended.
• In a separate bowl combine the oil, eggs, lemon juice, yogurt and milk. Mix the ingredients together with a wire whisk till well blended.
• Add the dry mixture to the wet mixture and fold together with a rubber spatula, just till combined.
• Pour batter into 2 greased loaf pans ( 8 x 41/2 ).
• Bake in a 350F oven for 30 -35 minutes or until a skewer inserted into the center comes out clean.
• Remove from oven and allow to cool in the pans for 10 minutes before removing.
• Cool on a wire rack.
• FOR GLAZE:.
• Combine the 1/4 cup of sugar, lemon juice and rind in a saucepan.
• Bring to a boil and cook for 2 minutes.
• Remove from saucepan and brush on top of the loaves.

Steps:

• Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
• Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
• Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
• In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
• Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.

Steps:

• Preheat oven to 300 degrees.
• Spray cookie sheet; set aside.
• Combine egg whites, cream of tartar, and salt in a very clean bowl.
• Beat until foamy.
• Add splenda a little at a time until egg whites are stiff and glossy.
• Fold in vanilla.
• Spoon meringue on cookie sheet.
• Bake 18-20 minutes.
• Variations: Fold in 1-2 tbsp of cocoa with vanilla.
• Add different extracts instead/along with vanilla.
• Add food coloring with extracts (i.e swirl red coloring with peppermint extract.)

Steps:

• Combine all ingredients in a large pitcher.
• Garnish with mint leaves and orange or lemon slices.
• Serve over ice.

Steps:

• Combine first 3 ingredients and stir well.
• Add water and stir until completely mixed.
• Serve in tall glasses over ice.
• Recipe may be doubled.