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Blog: Cake

Recipe: Lemon Whip Cream Cake

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Amy Green recently traveled to Hawaii where she tasted this delicious cake from Kalaheo Coffee Co. Now you can enjoy a little taste of Hawaii in your own home! Amy declares this one of the best cakes she's ever had!

What You Need:

1 box of Duncan Hines lemon cake mix

12 oz Philly cream cheese, soft

16 oz heavy whipping cream

1 cup of sugar

1 lemon, finely zested and juiced

1 tsp vanilla extract

How To:

  1. Follow directions on the cake mix for a 9 or 10 inch cake.
  2. Blend cream cheese until smooth.
  3. Add in 1/2 cup of the sugar and zest of the lemon.
  4. Remove mixture from bowl and chill slightly.
  5. Clean bowl and whip cream on high until soft peaks form.
  6. Add remaining sugar and vanilla to the cream and whip until very firm peaks.
  7. Fold half of the whipped cream into the cream cheese mixture.
  8. Fold in the balance of the whipped cream and add lemon juice to taste. Be careful not to get the mixture too soft.
  9. Place into refrigerator to cool and set up.
  10. Once cake is cooled, ice the cake, add lemon zest on top of the cake for decoration, and enjoy!

Recipe: Double Layer Pumpkin Cheesecake

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What You Need:

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed

Directions:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Recipe: Classic Maryland Crab Cakes

What You Need:

  • 1 Pound jumbo lump or backfin lump crabmeat, fresh or pasteurized.
  • 1 Large egg
  • 1/4 Cup mayonnaise
  • 1 1/2 Teaspoons Dijon mustard
  • 1 1/2 teaspoons Old Bay seasoning
  • 1/2 Teaspoon Worcestershire sauce Kosher salt
  • 1 1/4 Cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
  • 1 Tablespoon chopped fresh flat-leaf parsley
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • Lemon wedges for serving

Directions

  1. Drain the crabmeat, if necessary, and pick through it for shells (jumbo lump will not have shells).  Put the crab in a medium mixing bowl and set aside.
  2. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Scrape the mixture over the crab and mix gently until well combined.  Gently break up the lumps with your fingers but do not overmix.
  3. Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash--it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
  4. Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat.  When the butter is frothy, add the cakes to the pan (8 should fit comfortably).  Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.  Serve with lemon wedges on the side for squeezing over the cakes.
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