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April 2008 Issue
by Ronda L. Halpin and Victoria Smith
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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
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    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
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