Lemon Pound Cake



















Ingredients

3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested

Instructions

Preheat oven to 350F
Spray or butter and flour 2 loaf pans or one large Bundt pan.
Sift flour, baking powder and salt into medium bowl. Set aside.
Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

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Cherry Cheesecake Brownies


















Ingredient
Brownies
6 T butter, melted
1 C white sugar
1 T vanilla
2 eggs
1 C flour
1/3 C cocoa
1/2 tsp baking powder
1/4 tsp fine sea salt
Cheesecake
1 8-oz pkg cream cheese
1/2 C white sugar
1 egg
2 tsp vanilla
1/2 C sour cream
2 tsp fresh lemon juice
1/4 tsp fine sea salt
Cherries
1 10-oz pkg frozen pitted, whole black cherries, thawed in fridge overnight
2 T white sugar
2 tsp cornstarch

Directions
Set oven at 350 degrees and grease a 9×9 square baking pan.
Cherries: Place cherries and juice from their bag into a food processor and blend for 30 seconds. Press blended cherries through a sieve to separate the pulp and the juice. Reserve pulp for later and put juice in a small saucepan. Stir in cornstarch and sugar and then, while stirring constantly to avoid burning, place juice mixture on medium high heat until it thickens. This takes only a couple of minutes. Pour thickened juice into a bowl to cool.
Cheesecake: Cream sugar and cream cheese together until thoroughly blended. Add egg, lemon juice and vanilla and blend well. Then add salt and sour cream and mix until all combined. Place the finished cheesecake batter off to the side until the brownies come out of the oven.
Brownies: Sift flour, cocoa, baking powder and salt together into a bowl. In a separate bowl, mix butter and sugar and blend. Add egg and vanilla and stir until combined. Add the flour mixture to the butter mixture and stir until everything just comes together. Mix in the reserved cherry pulp and then spread the brownies into the pan. Bake 20 minutes until they puff on top but are not close to being done. Remove from oven.
Take 1/3 of the cherry juice and drizzle directly on the warm brownies.
Spoon the entire cheesecake batter on the top of the brownies and then drizzle the remaining juice on top of that.
Use a butter knife to create swirls in the juice by sticking the tip a half inch into the cheesecake and moving your hand in a circular movement.
Put pan in oven for 25 minutes or until cheesecake is firm on the edges but when the pan is moved, the center still slightly jiggles.
Refrigerate 5 hours or overnight. Remove from fridge and allow to sit for 10 minutes before serving.


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Chicken & Dumpling Casserole Recipe





















INGREDIENTS:

4 cups cooked & shredded chicken (you can buy a rotisserie chicken, use leftover chicken, or cook a couple big chicken breasts and shred them)
2 cups chicken broth
1 can cream of chicken soup
1 cup flour
1/4 tsp. salt
1 1/4 tsp. baking powder
1 cup milk

DIRECTIONS:

-Preheat oven to 400.
-Spray 9x13in baking pan with non-stick cooking spray. 
-Spread the chicken in an even layer on the bottom of the dish.
-Whisk together flour, milk, salt, & baking powder.  Pour over the chicken.  This is the "dumpling layer" :)
-Stir together the chicken broth and cream of chicken soup and pour over the dumpling layer. 
-Bake 35-40 minutes or until top starts to turn golden brown.
**Side note:  Do not mix the layers together, that will defeat the purpose of them being LAYERS. Duh ;)
ENJOY!!



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