Recipes Included On This Page Lemon Chiffon Cake Lemon-Basil Risotto with Tomato Topping Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Lemon Chiffon Cake Recipe By : Adapted from Betty Crocker Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 2 cups all-purpose flour 1 1/2 cups granulated sugar 3 teaspoons baking powder 1 teaspoon salt 3/4 cup cold water 1/2 cup vegetable oil 2 teaspoons vanilla 1 tablespoon grated lemon zest 7 large egg yolks 1 cup egg whites -- (about 8 large eggs) 1/2 teaspoon cream of tartar Lemon Glaze: 1/3 cup butter or margarine -- (5 1/3 tablespoons) 2 cups powdered sugar 1/2 teaspoon grated lemon zest 2 tablespoons lemon juice -- warmed (2 to 4) 2 drops yellow food coloring -- or more (optional) 12 lemon jelly slices and mint springs -- for garnish [optional] 1. Move oven rack to lowest position. Heat oven to 325F. In large bowl, mix flour, sugar, baking powder and salt. Beat in cold water, oil, vanilla, lemon zest and egg yolks until smooth. 2. Wash and dry beaters. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour flour mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan. 3. Bake about 1 hour 15 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang until completely cool, about 2 hours. Loosen side of cake with knife or long, metal spatula; remove from pan. 4. In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and lemon zest until smooth. Stir in lemon juice, 1 tablespoon at a time, until smooth and the consistency of thick syrup. Add yellow food coloring if desired. Spread glaze over top of cake, allowing some to drizzle down side. 5. Garnish with jell slices and mint, if desired. Serve at room temperature. Notes: If using self-rising flour, there is no need to add baking powder and salt. Be sure not to get any egg yolks into the egg whites while separating the eggs, because even a speck of yolk will prevent the whites from beating properly. Made by Doris previously and on September 7, 2009. Lovely and light. We made candied lemon slices for decoration. They were pretty, but not very good to eat! A photo of Doris' cake is at: http://www.fareshare.net/lemon_chiffon_cake.html Contributed to the FareShare Gazette by Art; 8 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 424 Calories; 17g Fat (36.6% calories from fat); 6g Protein; 62g Carbohydrate; 1g Dietary Fiber; 138mg Cholesterol; 390mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 1/2 Fat; 3 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Lemon-Basil Risotto with Tomato Topping Recipe By : Cooking Light Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping: 1 1/2 cups tomato -- seeded and chopped 2 tablespoons green onion -- chopped 1 1/2 teaspoons extra virgin olive oil 1 teaspoon balsamic vinegar 1/4 teaspoon red pepper flakes 1 dash sugar 1 dash salt 1 dash black pepper Risotto: 2 tablespoons butter 1 cup chopped onion 1 1/2 cups uncooked Arborio rice 2 garlic cloves -- minced 1/2 cup dry white wine 4 cup low sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon black pepper 1 pinch ground nutmeg 1 cup grated Parmesan cheese 1 teaspoon lemon zest 3 tablespoons fresh lemon juice 1/3 cup fresh basil -- chopped Topping: Combine oil, vinegar, red pepper, sugar, salt and black pepper. Cover and let stand at room temperature. Risotto: Melt butter in a 6-quart pressure cooker over medium heat. Add onion; cook 2 minutes, stirring frequently. Add rice and garlic; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is absorbed, stirring frequently. Stir in broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper and nutmeg. Close lid securely, and bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes. Remove from heat; place cooker under cold running water. Remove lid. Stir in cheese, rind, juice and basil. Top with tomato topping. Serving size: 1 cup risotto and 1/4 cup topping Notes "Citrus-scented risotto cooks in about 10 minutes in the pressure cooker with no stirring required." I added some grilled chicken between the risotto and the tomato topping. Rating: 5 Cooking Method: Pressure Publication: Cooking Light Publication Date: 5 Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 19 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 9g Fat (48.8% calories from fat); 14g Protein; 8g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 861mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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