Monday, June 20, 2005
Use lemon pudding mix to create summertime desserts
Lemon cakes and cookies are a cool and light ending to any meal, making them perfect choices for summer desserts. While fresh lemons are often best when cooking or baking, these recipes begin with lemon pudding mix and allow you to take a shortcut without sacrificing flavor.
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Lemon Bundt Cake
1 18.25-ounce lemon cake mix, unprepared
1 3.4-ounce package instant lemon pudding mix, unprepared
4 eggs
1 cup water
1/3 cup vegetable oil
1 tablespoon butter or margarine, melted
1/4 cup orange juice
1 cup confectioners’ sugar
Preheat oven to 350 degrees; grease and flour a 10-inch fluted tube pan. In a mixing bowl, combine dry cake mix, dry pudding mix, eggs, water and oil. Beat on medium speed for 2 minutes; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, about 35 to 40 minutes. Cool on a wire rack for 6 to 8 minutes.
Meanwhile, prepare glaze by combining butter and orange juice in a small bowl. Stir in confectioners’ sugar until smooth. Remove cake from pan to a serving platter; poke holes in cake with a large fork. Slowly drizzle with glaze, Cool completely. Makes 10 to 12 servings.
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Lemon Pudding Cookies
1 cup buttermilk baking mix
1 3-ounce package instant lemon pudding mix, unprepared
1 egg
1/4 cup vegetable oil
1/3 cup granulated sugar for decoration
Preheat oven to 350 degrees; grease 2 large cookie sheets. In a large bowl, combine baking mix, pudding, egg and oil until dough forms. Roll dough into 1-inch balls; place balls 2 inches apart on the cookie sheets. Dip flat bottom glass or cookie press into sugar. Press onto dough ball and flatten into 1/4-inch thick cookie. Bake until just golden brown on the edges, about 8 to 10 minutes. Transfer to racks and cool completely. Makes 18 cookies.
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Pantry Pointers
When selecting a cake mix to combine with a pudding mix, avoid mixes labeled “super moist.” These often include pudding in the mix already.
Keep fresh lemons on hand year round to squeeze on salads, steamed vegetables, fish and soup. You’ll add flavor to these dishes without using salt or butter. Put the used wedges into your garbage disposal to keep it smelling fresh.
When making pudding, cover with plastic wrap so that the wrap is touching the surface of the pudding if you don’t like the “skin” that forms on pudding as it sets.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com