Raspberry Lemon Pudding Cakes - very popular with guests, easily one of our most requested recipes!

2 large eggs, seperated

1/2 cup granulated sugar

3 T. flour

2 T. melted butter

Finely shredded zest of 1 lemon

3 T. fresh lemon juice

1 cup low fat milk

1/8 tsp. cream of tartar

2 2/3 cups raspberries, divided

confectionary sugar


Pregeat oven to 350 degrees. Set 6 ramekins (2/3 cup size) in a 9x13 baking pan. In amedium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.

In a deep bowl with mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.

Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 inch up sides of ramekins.

Bake until cake layers are set and tops are golden, 30-35 minutes. Serve with more berries on top and a dusting of powdered sugar.

If need be, these can easily be made 1 day ahead of when you need them - just chill in an airtight container - the pudding layer will become more distinct!



Cinnamon Sugar Doughnut Muffins - a simply delicious indulgence - worth every calorie, trust us!

3 cups unbleached all purpose flour

1/4 tsp baking soda

3/4 t. fine sea salt

2  1/2 tsp. baking powder (preferably aluminum-free)

1/4 t. freshly grated nutmeg

1/3 t. ground cardamom

3/4 c. + 2 tbsp. whole milk

2 T. buttermilk

1/2 cup unsalted butter (room temperature)

3/4 cup sugar

2 large eggs,  room temperature


1/2 cup unsalted butter, melted

1 cup sugar mixed with 1 T. cinnamon


Preheat oven to 350F degrees, lightly spray 12 large muffin cups with vegetable oil spray.

Sift together the flour, baking soda, baking powder, salt, nutmeg, and cardamom. In a medium bowl, combine the milk and buttermilk.

In a large mixing bowl, at medium speed, cream  butter for 2-3 minutes. Turn speed to low and gradually add sugar. Continue to mix until the mixture lightens in color.  Add the eggs one at a time, beating just until combined. Add dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth, do not over mix.

With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling approximately two-thirds full. Bake for 20-25 minutes, until the tops are firm to the touch and lightly golden.

While the muffins bake, set up two bowls to dunk them in. In one bowl you'll have the melted butter, in the other bowl you'll have cinnamon and sugar.

Let the doughnuts cool completely on a wire rack. Dunk them in the melted butter, then coat with the cinnamon and sugar. The muffins can be stored in an airtight container for up to two days.



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