Recipes Included On This Page Lemon Couscous Pudding Light Yellow Cake (Betty Crocker) for Cupcakes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Recipe List * Exported from MasterCook * Lemon Couscous Pudding Recipe By : Near East Foods Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 1 cup plain couscous 1 cup half & half 5 tablespoons sugar 3 tablespoons lemon juice 1 tablespoon lemon zest 2 pinches salt In a 2-quart saucepan, bring water and 1 pinch of salt to a boil. Add couscous, stir, cover and remove from heat. Stand 5 minutes. Fluff with fork. In another 2-quart saucepan, add half & half, sugar, lemon juice, zest and 1 pinch of salt. Bring to a simmer for 3 minutes or until sugar has completely dissolved. Add milk mixture to fluffed couscous. Stir well. Cover. Stand 5 minutes. Serve warm. Makes 2 1/2 cups. Prep Time: 12 minutes. Cook Time: 15 minutes. Source : Near East Foods. Formatted by Chupa BAbi: 03.11.08 This pudding is best served warm - perhaps with a topping of fresh raspberries. Contributed to the FareShare Gazette by Chupa; 12 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Light Yellow Cake (Betty Crocker) for Cupcakes Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5/8 cup soft shortening [part butter for flavor] 1 7/8 cups sugar 2 large eggs 3 cups cake flour or 2 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1 1/4 cups milk 1 1/2 teaspoons vanilla Grease and flour two 9-inch layer pans or one 9 x 13-inch oblong pan. Cream together flour and shortening, beat in eggs. Sift together flour, salt and baking powder. Stir in alternately with milk and vanilla. Pour into prepared pans. Bake until cake tests done in 350F. Bake layers 30 to 35 minutes, oblong 35 minutes. Description : Creaming Method When I put this mixture into cupcake papers, filled 2/3 full, I had a total disaster in the oven, the batter just poured out of the cupcake papers and spilled all over the oven floor. I cleaned up the mess and proceeded to fill the cupcake tins (paper lined) slightly less than 1/2 full. This time I came out with the best tasting but perfectly flat, hardly risen cakes. I threw the second batch out along with the first batch which I couldn't get out of the papers without breaking them apart. There was enough left to make more, but I threw the batter away. Next I reverted to the cookbook and learned that my oven wasn't hot enough for cupcakes, it should have been 400F instead of 350F. I didn't use part butter but used instead butter-flavored shortening. The amount I placed in the cupcake liners was the right amount the first time, because I used the creaming method. If, on the other hand, I had used the double-quick method I should use only slightly less than half. And, if I used the double-quick method, I should NOT use butter but only hydrogenated shortening. I went on to use another tried and true Betty Crocker recipe for yellow cake. Contributed to the FareShare Gazette by Jennie; 11 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List

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