MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Custard Magic Cake
Categories: Cakes, Desserts, Citrus, Dairy
Yield: 9 servings

4 lg Cold eggs; separated
3/4 c Flour
3/4 c Sugar
2 c Milk
4 tb Melted butter; cooled
Zest & juice of one lemon

Set the oven @ 325ºF/165ºC.

Prepare a tall, square cake pan by lining it with
parchment paper. In a mixing bowl, combine the flour,
sugar, egg yolks, melted butter, lemon juice, lemon zest
and 1/2 cup of the milk. Whisk to combine and then whisk
in the remaining milk.

In the bowl of a stand mixer with the whisk attachment,
beat the egg whites on high speed until stiff peaks
form. Carefully fold the egg whites into the liquid
mixture, folding in one-third of the egg whites at a
time. Be sure the liquid at the bottom of the mixing
bowl is fully incorporated each time.

Pour the batter into the prepared cake pan. Place the
pan in the oven and bake the cake for 45 minutes until
the top is lightly golden and a tester inserted in the
middle comes out clean.

Allow the cake to fully cool in the pan for at least one
hour. Remove the cake from the pan, pulling it out using
the sides of the parchment paper. Dust the top with
powdered sugar before slicing and serving at room
temperature or chilled.

Molly Allen, Saddlesore, Pennsylvania

Makes: 1 cake

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Sour Cream Mashed Potatoes
Categories: Potatoes, Dairy, Cheese
Yield: 14 servings

5 lb Potatoes; peeled; diced
5 tb Butter; divided
8 oz Cream cheese; ib cubes
1 c Sour cream
2 ts Onion salt
1/4 ts Garlic powder
1/4 ts Pepper

Place potatoes in a large saucepan and cover with water.
Bring to a boil. Reduce heat; cover and simmer for 10-15
minutes or until tender. Drain.

Mash potatoes with 3 tablespoons of butter. Stir in the
cream cheese, sour cream, onion salt, garlic powder and
pepper until smooth.

Spoon into a greased 13" X 9" baking dish. Melt
remaining butter; drizzle over the top. Cover and freeze
for up to 1 month. Or bake, uncovered, @ 350ºF/175ºC for
30-35 minutes or until heated through.

To use frozen potatoes: Thaw in the refrigerator. Bake
as directed.

Natalie Warf, Spring Lake, North Carolina

Makes: 14 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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