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Hometown
GOODNESS
Cadbury Egg Brownies
• 1 box dark chocolate brownie mix
• 1/2 cup corn syrup
• 1/4 cup softened butter
• 3 cups powdered sugar
• 1 tsp. vanilla
• Yellow food coloring
• 1 can creamy home-style
chocolate frosting
Make brownies according to box
directions. Allow to cool. Cream
the corn syrup, butter and vanilla.
Slowly add in powdered sugar
beating until incorporated. Transfer
1/2 of the filling to another bowl
and add yellow food coloring.
Spread yellow mixture on top of
brownies and refrigerate for 15
minutes. Spread white mixture on
top of yellow layer and refrigerate
for 15 minutes. Open frosting
container and microwave for 30
seconds. Stir and pour about
2/3 of frosting over brownies.
You can then set in freezer or
refrigerator for a few minutes to set
the frosting.
hello spring Lemon Cake
• 3/4 cup unsalted butter softened
• 1-1/2 cups of white granulated
sugar
• 1 small package of Jell-O lemon
pie filling or instant lemon
pudding mix
• 2 Tbsp. fresh lemon zest
• 4 eggs
• 1-1/4 cup whole milk
• 1/3 cup canola oil
• 1 tsp. vanilla extract
• 1-3/4 cups all-purpose flour
• 3 Tbsp. cornstarch
• 4 teaspoons baking powder
• 1 teaspoon salt
Preheat the oven to 325 degrees.
Grease and flour a standard 12-cup
Bundt pan. In a medium bowl, whisk
together the flour, cornstarch, baking
powder and salt then set aside. For
icing, using an electric mixer on
medium speed with a paddle
attachment, cream together the
butter and granulated sugar until
light and fluffy, about 3 minutes.
Add the lemon pie filling mix
powder (you do not cook it) and
combine thoroughly. Beat in the
eggs, one at a time, making sure each
is thoroughly incorporated. Mix in
the lemon zest. Combine the milk,
oil, and vanilla extract in a large
measuring cup or bowl.
Starting with the dry ingredients,
alternate pouring a third of the wet
and dry ingredients into the mixer
bowl, incorporating thoroughly after
each addition. You will end on the
wet ingredients. Mix on medium
speed for 2 minutes after the last
addition.
Pour the cake batter into the
prepared Bundt pan and bake for
50 to 60 minutes, or until a tester
inserted into the center of the cake
comes out clean. Invert the cake
onto a baking rack to cool. Frost
with lemon buttercream icing
when the cake has completely
cooled and sprinkle lemon zest
over the icing if wanted.
Garlic Butter
Roasted Carrots
• 2 pounds carrots , diagonally cut
into 2 to 3-inch pieces
• 5 tablespoons butter
• 4 garlic cloves , minced
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
chopped fresh parsley , for garnish
Preheat oven to 425F. Grease a
baking sheet with cooking spray and
set aside. Cut up the carrots and set
aside. Melt butter over medium heat
in a large nonstick skillet or pan.
Add garlic and cook for 3 minutes,
or until lightly browned, stirring very
frequently. DO NOT burn the garlic.
Toss the carrots with the garlic butter
either in the pan or pour the butter
over them in a mixing bowl until
well combined. Transfer carrots to
previously prepared baking sheet.
Arrange in one layer and bake 22-30
minutes, or until carrots are tender.
Remove from oven and transfer to
a serving plate. Taste for seasoning
and adjust accordingly. Garnish with
fresh chopped parsley and serve.
40 • April 2018