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Appetizers | Main Courses | Side Dishes | Salads | Desserts
Dessert Recipes
Lemon Cake
any high quality white or yellow cake mix
box instant lemon pudding mix
of fresh lemon juice mixed with enough cold water to equal 2/3 cup total liquid
Eggs
lemon extract
canola oil
Preheat oven to 350 degrees F. Prepare a standard bundt baking pan with butter and dust with sugar. Using an electric mixer, blend the cake mix, instant pudding, eggs, lemon zest, lemon extract, and lemon juice/water mixture. Add oil and mix until completely smooth.
Set aside 1/3 cup of the batter. Mix this with the entire jar of Lemon Curd. Spread the rest of the batter into the prepared pan. Swirl the curd mixture through the center of the batter in the pan.
Bake for 50-60 minutes until the top is golden and a toothpick inserted comes out clean. Cool cake and invert. Serve dusted with confectioner’s sugar and a dollop of additional Lemon Curd or freshly whipped cream.
Chai Apple Cheesecake
cream cheese, softened
brown sugar
white sugar
salt
sour cream
vanilla
Eggs
graham cracker pie crusts
In a mixing bowl, beat the cream cheese with a hand mixer until smooth. Continue mixing while adding the sugars and salt. Next, add the sour cream and vanilla and mix into cream cheese batter. While still mixing, add eggs one at a time to mixture and continue beating until smooth.
Pour some of the mixture into each graham cracker crust to fill half full. Smooth out evenly. Add ½ of Chai Apple Preserves, then cover with remaining cream cheese mixture for each crust.
Mound the cream cheese a little higher in the center to prevent sinking. Place in oven and bake at 475 degrees F for approximately 10 minutes. Then reduce oven to 225 degrees F and continue to cook for about 60-70 minutes until center is set. Insert toothpick and remove cleanly.
Shut off oven, leave door open slightly and allow cheesecake to cool slowly for about 45 minutes. Remove from oven and set aside to cool completely. Chill in the refrigerator for at least 2 hours before serving.
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