Page 23 - Florida Sentinel 4-1-16 Edition

Recipes
Lemon Cream Cheese Bundt Cake With Lemon Glaze
Cake
1 box yellow cake mix
1 cup milk
1 pack (3 oz.)
cream cheese, soft
2 table spoons
grated lemon peel
1⁄4 cup lemon juice
3 eggs
Glaze
2 cups powdered sugar
2 tablespoons lemon juice
DIRECTIONS: Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan. Bake 40 to 45 min- utes or until toothpick inserted in center comes out clean.
Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until thick glaze forms. (You may not need all the juice.) Pour evenly over cake.
Store cake loosely covered.
Expert Tips: Mix up this basic recipe with different citrus fruits, like orange or lime.
Grate the lemon peel right into the bowl with the other in- gredients to keep all those bright citrus flavors from drying out in the air.
Spring Spritzer
Ice cubes, red or green seedless grapes, water and spritzer
1 bottle (24 oz.) white grape juice, chilled
1 can (12 oz.) frozen apple-grape-cherry, thawed
1 cup water
1 bottle (1 liter) club soda
(4 cups), chilled
DIRECTIONS: Place 2-3 grapes in each section of 2 ice cube trays. Fill trays with water; freeze. In 4-quart non- metal container or punch bowl, mix juice, juice concen- trate and 1 cup water. Just be- fore serving, add club soda; stir gently to blend. Add fruit- filled ice cubes.
Expert Tips – For added color, freeze raspberries and blueberries in the ice cubes. Make the ice cubes a week be- fore your party so they're ready when you need them.
Lemon Cheesecake Cookie Bites
1 pouch (21 oz.) sugar cookie mix
1⁄2 cup butter,
softened 1 egg
1 tablespoon fresh
lemon
juice
1 package (8 oz.) cream cheese, softened 3⁄4 cup powdered sugar
3⁄4 cup lemon curd
DIRECTIONS: Heat oven to 350° F. Spray 48 mini muffin cups with cooking spray.
In medium bowl, mix cookie mix, softened butter, egg and lemon juice until soft dough forms. For each cookie bite, shape 2 teaspoons dough into ball, and place in mini muffin cup. Push down centers of balls to form little cups. In medium bowl, beat cream cheese, powdered sugar and 1/2 cup of the lemon curd with electric mixer on medium speed until well blended. Spoon mixture into decorating bag fitted with tip. Fill each cup with a teaspoon of mixture. Bake 9 to 10 minutes or until cookie edges are turning golden. Cool completely before removing from pan. When cool, top each with 1/4 teaspoon lemon curd.
Expert Tips – If you can't find the value size (21 oz.) pouch of sugar cookie mix, use a smaller pouch, following the direc- tions for making dough for drop cookies.
If you love these cookies and want another fabulous way to enjoy, swap out the lemon curd and juice for lime or oranges or whatever citrus tickles your fancy!
FRIDAY, APRIL 1, 2016 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 11-B