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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

May 8, 2013

Lemonade Dessert Shells

I love the dessert shell pan Hubby purchased for me that I went out and purchased a second one so I did not have to make halves of recipes.  Make these lemonade shells and frosting then stuff with strawberries, raspberries, even lime curd.  Makes one dozen dessert shells.  Refrigerate frosting.

  6 Tbl butter, softened                                        1/4 Tsp salt
  1 1/3 Cups Sugar                                              1 1/4 Cups Buttermilk
  3 Tbl Lemonade Concentrate, Thawed            FROSTING:
  2 Tbl Lemon Peel, Grated                                 8 Ounce Low Fat Cream Cheese
  1 Tsp vanilla extract                                          2 Tbl Butter, softened
  1 Tsp Lemon Extract                                        2 Tbl Lemon Peel
  3 Large Eggs                                                    1 Tbl Lemonade Concentrate
  2 Cups Cake Flour                                            1/2 Tsp vanilla extract
  1 Tsp baking powder                                         1/2 Tsp Lemon Extract
  1/2 Tsp baking soda                                          3 1/2 Cups Confectioners Sugar

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. 

Measure lemonade concentrate, vanilla and lemon extracts into a 1 to 2 cup measuring cup.  Zest the lemon peel over the cup.

Add to the flour mixture and mix well. 

Add eggs, one at a time, beating well after each addition. 

Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition.

Coat 12 dessert shell cups with cooking spray and dusted with flour. Divide batter evenly between cups.

Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean. 

Cool for 10 minutes before removing from pans to a wire rack to cool completely.

For frosting, in a small bowl, combine cream cheese and butter until smooth. 

Add the lemon peel, lemonade concentrate, vanilla and lemon extracts; mix well. 

Gradually beat in confectioners' sugar until smooth. 

Put a dessert shell on a plate.
Top with berries.
Pipe frosting over all.


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