3 recipes for Wednesday’s cooking segment with Desiree Ward..food
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Lemon Berry Greek Yogurt Trifle
5 c. cake mix (one recipe cake mix-see below)
4 egg whites
1/4 c. lemon juice
1 1/4 c. buttermilk
1/2 c. plain yogurt
zest from 2 lemons
1 t. vanilla
1. Whip the egg whites until they form soft peaks.
2. Mix the cake mix, buttermilk, lemon juice, yogurt, and lemon zest until just combined.
3. Fold in the egg whites to the batter. Being careful not to over-mix the batter.
4. Pour the batter into a greased 9×13 pan.
4. Bake at 350 for 40-50 minutes. Cake is done when it is light golden brown on the top
and a toothpick inserted in the middle comes out clean.
Whipped Filling
3/4 c. whipping cream
1 t. vanilla
32 oz. vanilla Greek yogurt
1/3 c. agave or sugar
1. Whip the cream until it forms stiff peaks.
2. Add the Greek yogurt, vanilla, and agave, to the whip cream and mix until combined
Strawberry Sauce (optional)
1 pint strawberries
1 T lemon juice
1/3 c. agave or sugar
1. Put cut up strawberries and put them into a sauce pan along with lemon juice and agave
or sugar. Cook the mixture until it thickens up to the consistency of a sauce, about 5
minutes.
2. Take the strawberry sauce off the stove and let cool, this is important, hot
liquid in a blender equals disaster! Pulse in a blender.
3. This sauce can be frozen. Use it to top waffles, plain yogurt, fresh fruit,
whatever your creative imagination comes up with. Feel free to substitute raspberries, or
even blueberries to make a berry sauce.
Assemble Trifle
Lemon Cake
Whipped Filling
Strawberry Sauce
Strawberries
Blackberries
Raspberries
1. Assemble the trifle by putting a layer of cake on the bottom of the trifle bowl. Cover the
cake layer with sliced strawberries, raspberries, and blackberries. Drizzle a little bit of
berry sauce over the berries. Next top with the whipped topping. Repeat the layers on
more time ending with the whipped topping.
Homemade Cake Mix
2 c. soft white wheat flour
1/2 c. ground flax ( I like golden best)
1 1/4 c. sugar, or turbinado sugar
1/2 t. salt
1 T baking powder
1/2 c. cold butter, or coconut oil
1. In a food processor pulse to combine all of the ingredients except for the butter.
2. Cut up the stick of butter into 4 or 5 pieces.
3. Add the butter to the mix.
3. Pulse the butter into the dry mix until it resembles sand.
4. Store the mix in a zip loc bag in the fridge, freezer, or pantry for 10-12
weeks.
Oatmeal Raisin Cookies
1 cake mix(see recipe below)
2 eggs
1 t. vanilla
1 c. oats
1/2 c. raisins
1.Preheat your oven to 350.
2.Mix the cake mix, oats, eggs, and vanilla together until it forms a dough. If you have
mixed the dough completely and it is still a little crumbly add 1/4 C more oil or melted
butter.
3. Add the raisins to the dough and mix.
4. Bake cookies at 350 for 10-12 minutes.
Homemade Cake Mix
2 c. soft white wheat flour
1/2 c. ground flax ( I like golden best)
1 1/4 c. sugar, or turbinado sugar
1/2 t. salt
1 T baking powder
1/2 c. cold butter, or coconut oil
1. In a food processor pulse to combine all of the ingredients except for the butter.
2. Cut up the stick of butter into 4 or 5 pieces.
3. Add the butter to the mix.
4. Pulse the butter into the dry mix until it resembles sand.
5. Store the mix in a zip loc bag in the fridge, freezer, or pantry for 10-12 weeks.
Applesauce Snack Cake
1 cake mix (see recipe below)
3 eggs
1/2 c. water
1 c. applesauce, natural unsweetened
2 t. cinnamon
1 medium apple peeled and chopped into small pieces (I like granny smith)
Optional: raisins, chopped walnuts, or pecans
1. Preheat the oven to 350 degrees.
2. In a medium sized mixing bowl combine cake mix, water, eggs, applesauce,
cinnamon, chopped apple, and raisins or nuts if using them. Stir until just combined being
careful not to over mix the cake. Over mixing results in a tough cake.
3. Pour batter into a greased 9×13 pan or a greased bunt pan.
4. Bake for 35-45 minutes until a tooth pick inserted in the center comes out
completely clean and is golden brown on the top.
5. If using bunt pan let cake cool for 15-20 minutes and then remove from the
bunt pan so that the cake doesn’t get soggy.
Homemade Cake Mix
2 c. soft white wheat flour
1/2 c. ground flax ( I like golden best)
1 1/4 c. sugar, or turbinado sugar
1/2 t. alt
1 T baking powder
1/2 c. cold butter, or coconut oil
1. In a food processor pulse to combine all of the ingredients except for the butter.
2. Cut up the stick of butter into 4 or 5 pieces.
3. Add the butter to the mix.
4. Pulse the butter into the dry mix until it resembles sand.
5. Store the mix in a zip loc bag in the fridge, freezer, or pantry for 10-12 weeks.
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