You are here: Seasoned Cooking » All Issues » April 2008 Issue » This Article » Page 1
April 2008 Issue
by Ronda L. Halpin and Victoria Smith
Table of Contents | Single-page view

Related Sites

This new e-commerce destination may just be the hottest site on Web today. offers a wide selection of fiery sauces, salsas, sprea...

Russian, American and Iranian caviar.

Best Cooking School Online Guides

Cooking school online guides covering topics such as cooking, chinese, recipes, french, gourmet, healthy, italian, outdoor, cooking tips, vegetarian

Unique Baskets

Beautiful gift baskets filled with gourmet foods and snacks

Nature's Emporium

Bookends, amethyst, clear quartz, obelisk, spheres and other natural stone products for your home/office decor.
Spring brings with it a sense of freshness and flavor that makes ending a meal with a fruity dessert seem an obvious choice. So in the spirit of the season and in the interest of your growling tummy, we bring you a trio of fruity desserts that are made to please. Whether it's a moist pound cake with a tangy lemon glaze or a peach cobbler that's bursting with spicy goodness, these dishes are made to help thaw your winter blahs and make everything fresh again. Enjoy!


Lemon Yogurt Pound Cake with Lemon Glaze

  • Cooking spray
  • 2 1/4 c. all purpose flour
  • 1 1/4 c. sugar
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. grated lemon peel
  • 1 tsp. vanilla extract
  • 1 c. vegetable shortening
  • 1 (6 oz.) container lemon yogurt
  • 3 large eggs
  • Juice of 1 lemon
  • 1 c. powdered sugar
Preheat the oven to 325ºF. Spray a 10-inch tube (or bundt) pan with cooking spray. Combine the cake ingredients in the bowl of an electric mixer at low speed. Beat for 3 minutes at medium speed. Pour the batter into the prepared pan.

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool the cake for 15 minutes in the pan on a rack. Remove the cake from the pan.

Combine the lemon juice and powdered sugar in a small bowl until smooth. Brush over the warm cake. (The glaze will be thin and absorbed into the cake.)

Cool completely. Dust with powdered sugar before serving, if desired.

  • Yields: 1 - 10-inch cake
  • Preparation Time: 20 minutes

    Peach Cobbler

    • 1 c. lightly packed brown sugar
    • 6 c. sliced fresh peaches
    • 3 whole cloves
    • 4 tsp. cornstarch
    • 1 1/2 c. all-purpose flour
    • 1 piece (3 inches) stick cinnamon
    • 3 T. granulated sugar
    • 2 1/2 tsp. baking powder
    • 1/2 tsp. salt
    • 1/3 c. chilled margarine
    • 1 tsp. grated lemon peel
    • 3/4 c. milk
    • 1 1/4 c. half and half
    Combine the brown sugar and cornstarch in a saucepan. Stir in the peaches, cloves, and cinnamon. Cook over medium heat, stirring constantly, until the mixture is clear and comes to boiling. Cover and cook over low heat for 5 minutes, stirring occasionally. Remove the whole spices. Cover and keep warm.

    Blend the flour, granulated sugar, baking powder, and salt in a bowl. Cut in the margarine until the crumbs are fine. Add the lemon peel and milk; mix lightly with a fork until just combined. Bring the fruit mixture to boiling and pour into a 2-quart shallow baking dish. Drop tablespoons of batter onto the fruit mixture, spacing evenly.

    Bake in a 400 degree oven for about 30 minutes. To serve, pour half and half over individual servings of warm cobbler.

  • Yields: 6-8 servings
  • Preparation Time: 45 minutes


    Fruit Combo

    • 1 can (16 oz.) fruit cocktail
    • 1 can (8 1/2 oz.) crushed pineapple
    • 1 can (11 oz.) mandarin oranges
    • 1 package (3 3/4 oz.) instant vanilla pudding and pie filling
    • 2 c. miniature marshmallows
    • 1/2 c. whipped dessert topping
    Combine the fruits and their juices in a bowl. Stir in the pudding and pie filling until well mixed. Fold in the marshmallows and whipping topping.

    Refrigerate 2 to 3 hours or longer. Spoon into sherbet glasses and serve.

  • Yields: 8 servings
  • Preparation Time: 10 minutes, plus refrigeration time

    Comments Disabled

    Copyright © 2011 Seasoned Cooking
    Authors also retain limited copyrights.