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Nutritional information per cookie: Calories 79 (57% from fat) • carb. 8g • pro. 1g • fat 5g • sat. fat 3g • chol. 10mg • sod. 1mg • calc. 5mg • fiber 0g Lemon Tea Loaf Atender moist cake – can also be made into cupcakes. Makes 1 loaf, sixteen 1.2-inch (1.5 cm) slices 3 cups (750 ml) all-purpose flour 2 teaspoons (10 ml) baking powder 1. teaspoon (2 ml) salt 2 2. cup (160 ml) melted butter 3 2 cups (500 ml) sugar 3. cup (175 ml) lemon juice 4 1. cup (50 ml) finely chopped lemon 4 zest (zest of about 4 lemons) 4 large eggs 1 teaspoon (5 ml) pure vanilla extract 1 cup (250 ml) whole milk yogurt 1. cup (125 ml) confectioners’ sugar, 2 sifted Arrange rack Preheat oven to and flour 9 x 5 x loaf pan. In a mixing bowl, sift together baking powder, and salt; reserve. Insert the stainless steel beaters. the melted butter and sugar in a mixing bowl and mix using Speed 3 one minute; the mixture will still seem slightly granular. Continue mixing and add 1. 2 cup (125 ml) lemon juice and zest. Add eggs one at a time and then the vanilla. Add the dry ingredients and yogurt to the batter alternately in three additions, using Speed 2, ending with the yogurt. Pour batter into prepared loaf pan. Bake on the middle rack for approximately 1 hour and 35 minutes, rotating the pan half way through baking time. Check cake for doneness after 1 hour and 20 minutes. Cake is finished when cake tester comes out clean. While cake is baking, mix remaining 1. 4 cup (50 ml) of lemon juice with sifted confectioners’ sugar until white and glossy. Set aside. Allow cake to rest about ten minutes, until cool to the touch. Remove from pan and place on a dish with a lip. Stick the cake with a toothpick all over the top, cracks. Pour glaze using a spatula or to cover the top and the loaf. Nutritional information per serving: Calories 294 (29% from fat) • carb. 49g • pro. 5g • fat 10g • sat. fat 6g • chol. 75mg • sod. 131mg • calc.32mg • fiber 1g Mocha Cake Frost this moist layer cake with Deep Mocha Frosting. Makes two 9-inch (22 cm) layers 1 tablespoon (15 ml) unsalted butter, room temperature 13. cups (425 ml) + 2 tablespoons 4 (30 ml) all-purpose flour, divided 2 cups (500 ml) granulated sugar 3. cup (175 ml) unsweetened cocoa 4 powder 2 teaspoons (10 ml) baking soda 1 teaspoon (5 ml) baking powder 1 teaspoon (5 ml) salt 2 large eggs 1 cup (250 ml) strong brewed coffee, cooled 1 cup (250 ml) buttermilk 1. cup (125 ml) unsalted butter, melted 2 and cooled 1 teaspoon (5 ml) vanilla extract Position rack in centre of the oven, preheat to 350°F (175 °C). Butter two 9 x 3 -inch (22 x 7 and line with a parchment paper. Dust 1 tablespoon (15 ml) flour evenly pan – shake to coat evenly discard excess. Place flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Stir to blend and make a well in the centre of the dry ingredients. Add eggs, coffee, buttermilk, butter and vanilla to the well. Insert the stainless steel beaters. Beat for 2 minutes using Speed 3, batter will be thin. Pour into pans. Bake for 30–40 minutes, until a toothpick inserted into the centre comes out clean. Cool for 10 minutes, remove from pans and finish cooling on racks. When cool, frost with Deep Mocha Frosting, topping one layer first with about 1. 3 of the frosting. Top with the remaining layer, frosting the top with about 1. 3 of the remaining frosting, and the sides with the remaining 1. 3 of the frosting. Layers may be double wrapped and frozen until ready to use. Frost when partially thawed. Nutritional information per serving (cake only) : Calories 296 (28% from fat) • carb. 51g • pro. 5g • fat 10g • sat. fat 6g • chol. 57mg • sod. 432mg • calc. 40mg • fiber 2g Nutritional information per serving (frosted cake) : Calories 448 (44% from fat) • carb. 60g • pro. 5g • fat 23g • sat. fat 14g • chol. 98mg • sod. 439mg • calc. 53mg • fiber 2g Deep Mocha Frosting Leave out the espresso for a rich chocolate frosting. Makes about 21. 2 cups (625 ml), enough for two 9-inch (22 cm) round cakes 3.cup (175 ml) heavy cream 4 1.cup (125 ml) unsalted butter 2 1.cup (125 ml) sugar 2 12 ounces (340 g) semisweet chocolate 1.tablespoon (7 ml) espresso powder 2 1 teaspoon (5 ml) vanilla Combine all ingredients in saucepan and place over medium heat. Bring mixture to an almost simmer. Using your Cuisinart ® Hand Mixer mix on Speed 2 for 30 seconds. Continue mixing at 30 second intervals until all the chocolate is melted and mixture is well combined. This process takes approximately 8 minutes. Refrigerate mixture for about an hour until it sets up before use. Frosting can be made in advance and refrigerated. Make sure to remove from refrigerator about an hour prior to use. Nutritional information preserving (about 3-1/3 tablespoons) : Calories 152 (66% from fat) • carb. 9g • pro. 0g • fat 13g • sat. fat 8g • chol. 41mg • sod. 7mg • calc. 12mg • fiber 0g Chocolate Souffle Serve with softly whipped cream and berries for an elegant dessert. Makes one 10-inch (25 cm) round sixteen ...