Eating Well: Baked to perfection - savory cheese bread, warm lemon cake
I have a huge folder of new recipes I've clipped from various magazines and other print sources that I turned to this weekend in a quest to come up with "something a little more out of the ordinary" to serve at mealtime.
The first is a "Savory Cheddar Bread" recipe which reminded me a lot of my homemade beer bread, only minus the beer in favor of egg and milk instead.
Served fresh from the oven, the end result was cheesy and delicious with the thickly cut slices disappearing quickly slathered with additional butter.
The recipe would definitely be a repeat but the next go round I would add extra amounts of spices called for along with a little more cheese.
Use your imagination. I can only guess that whatever you decided to add to the batter would only enhance the flavor.
I have also been hung up on desserts lately. Maybe because, they are my preferred food of choice, but whatever the reason, I have another great one for you this week if you like lemon, that makes its own layers of moist cake and saucy pudding.
Easy to make, in two defined steps, the cake baked up perfectly and definitely lived up to its tasty reputation billed as a "Warm Winter Lemon Cake."
The recipe calls for placing a pan underneath the baking cake, to catch any of the pudding that may bubble over, but my pan was deep enough I didn't do this and didn't have any problems with a messy oven.
Being the experimenter that I am when it comes to what I think might be interchangeable recipe ingredients I plan on trying this same dessert substituting other pudding flavors with the yellow cake, i.e. maybe pistachio, coconut, even banana cream sounds wonderful.
I ended up serving the cake with creamy whipped topping, which was not called for, but name one dessert that doesn't take even better with a big dollop of topping on it.
The lemon cake recipe also suggested that if you are an avid lemon lover, you could also add a teaspoon of grated lemon peel and two tablespoons of fresh squeezed lemon juice to the pudding mix to further enhance the lemony flavor. I didn't do this, but feel free to do so.
If any of you readers out there have new recipes you would like to share, please drop them my way via email or mail and I will be delighted to feature them in my column.
Until next time, from my kitchen to yours, happy baking!
Savory Cheese Bread
2 cups all purpose flour
4 tsp. baking powder
1 tbsp. granulated sugar
½ tsp. garlic salt
½ tsp. Italian seasoning
¼ tsp. dry mustard
1 ¼ cups shredded cheese (any kind you like)
1 egg, well beaten
1 cup milk
1 tbsp. butter, melted
Combine flour, baking powder, sugar, garlic salt, Italian seasoning, dry mustard and cheese, set aside.
Combine egg, milk, and melted butter, and add all at once to dry ingredients.
Stir all together until just moistened.
Spread batter in greased 8 ½ x 4 ½ inch loaf pan.
Bake at 350 degrees for 40-45 minutes or until appears done.
Warm Winter Lemon Cake
1 package (2-layer) yellow cake mix
2 cups cold milk
1 ¼ cups water
2 pkgs. (4-serving size each) lemon flavor instant pudding and pie filling
1/3 cup granulated sugar
2 tbsp. powdered sugar
Preheat oven to 350 degrees. Prepare cake mix as directed on package and pour into greased 9x13 baking pan. Set aside
Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 minutes or until well blended. Pour the pudding mix over the top of the cake batter as evenly as possible. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
Bake 55 minutes to one hour or until wooden toothpick inserted in center of cake comes out clean. Cool 20 minutes. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into dishes and serve warm. Store leftovers in refrigerator.