From SER's Kitchen

Lemonade Cake with Lemon Glaze CAKE: Nonstick vegetable oil spray 2 ¼ cups sifted cake flour* 1 ¾ cups sugar 1 Tbsp. baking powder 1 tsp. Salt ½ cup vegetable oil ½ cup lemonade ** 5 large egg yolks ¼ cup fresh lemon juice 1 Tbsp. grated lemon peel 1 cup large egg whites (7 to 8) 1 tsp. cream of tartar GLAZE: 1 cup (packed) powdered sugar 1 Tbsp. fresh lemon juice ½ tsp. grated lemon peel 1 tsp. (or more) lemonade For Cake: Preheat to 325. Spray 10-inch diameter tube pan (like for Angel Food Cake) with removable bottom with PAM. Sift flour, sugar, baking powder, and salt into large bowl. Make well in center. Add oil & next four ingredients to well. Whisk til’ smooth. With electric mixer, beat egg whites & cream of tartar in a large bowl until whites are stiff but not dry. Fold into batter with a spatula, ¼ at each addition. Pour into pan. Bake until gold and tester inserted near center comes out clean (about 55 minutes). Invert center tube of pan onto narrow-neck bottle; cool cake before removing from pan. For Glaze: Whisk powdered sugar, lemon juice and lemon peel in small bowl until smooth. Add 1-teaspoon lemon and whisk until glaze has thick, pourable consistency, adding more lemonade by teaspoonfuls, if necessary. Cut around pan sides, remove pan sides. Cut cake from bottom of pan. Place right side up on platter, drizzle glaze and let stand until glaze sets (at least one hour). Can be made one day ahead. Turn right side up, cover and store at room temperature.) * To measure the cake flour, sift some into a large bowl, then measure 2 ¼ cups by spooning into a measuring cup. ** For the lemon juice and lemonade, I just got a bottle of lemon juice and mixed the juice with sugar and water. Premade is also okay. From SER's Aunt D.		The Ultimate Party Chocolate Cake CAKE: Shortening to grease pan 1 cup semisweet chocolate chips ½ cup (1 stick) margarine or butter ½ cup all-purpose flour 4 eggs, separated into yolks and whites ½ cup sugar GLAZE: ½ cup semisweet chocolate chips 2 Tbsp. margarine or butter 2 Tbsp. corn syrup For Cake: Heat the oven to 325. Grease the entire pan. Heat chocolate chips and margarine in saucepan over low heat, stirring constantly, until chocolate is melted. Cool 5 minutes. Stir the flour into the melted chocolate mixture until smooth. Stir in egg yolks until well blended. Beat egg whites in a large bowl until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Soft peaks should be rounded or curled when beaters are lifted from bowl, while still being moist and glossy. Gently stir the chocolate mixture into the egg whites. Spread in the greased pan. Bake 30-35 minutes or until a thin crust forms and a toothpick inserted in the center comes out clean. Plan the pan on a wire cooling rack, cool 10 minutes. Run a knife around the edge of the pan to loosen cake. Remove the cake from the pan and place right-side up on plate. Trim top edges where crust overhangs side. Cook cake completely (1 hour). Glaze: Heat chocolate chips, margarine and the corn syrup in the saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Spread the melted chocolate mixture over the top of the cake, allowing some of it to drizzle down side of cake. OPTIONAL: Drizzle the top of the glazed cake with melted white baking chips. Melt 1/4 cup white baking chips and 1 tsp. shortening in small saucepan over low heat, stirring constantly, until chips are melted and mixture is smooth. Drizzle over cake. From Betty Crocker’s guide to entertaining
Easter Erik E-strata 1 loaf (1 ¼ lbs) country or sourdough bread, sliced ½” thick ½ lb. cream cheese (cubed) ½ lb. mozzarella in small pieces or grated ¾ cup prepared pesto (a sun-dried tomato pesto works nicely) 1 lb. thinly sliced tomatoes 5 large eggs 1 ½ cups milk or half-and-half ½ tsp. Salt black pepper (optional) sliced prosciutto Use oil or butter to grease a 9-10” deep baking dish. Create snug, alternating layers of bread, cheeses, pesto and tomatoes in the dish. You’ll have about 2-3 layers. Wish eggs, milk, salt and pepper. Pour mixture over bread layers. Refrigerate at least two hours or overnight. Remove 20-30 minutes before baking. Bake at 350 degrees for 50-55 minutes, until puffed, golden brown and lightly set in center. Originally from the Silver Palate cookbook. Served at SER's Kosher Easter Brunch in 2002 and 2003.		“Crack” Matzo Line a jelly roll pan with foil and spray with Pam. Cover with 4-6 unsalted matzo boards. Combine 1 cup unsalted butter or margarine and 1 cup brown sugar (tightly packed) in a saucepan. Bring to a boil. Stir and cool three (3) minutes. Pour over matzos. Bake at 350 for 12-15 minutes. Remove from oven and sprinkle with 6 oz. semi-sweet chocolate chips. Set 5 minutes and smear. Cut while warm. Chill till set. Can be frozen. A Keaster tradition!