Cheesecake-Stuffed Luscious Lemon Cake


  • 1 (18.25-oz.) package white cake mix
  • 1 (3.4-oz.) package vanilla instant pudding mix
  • 3 large eggs
  • 1 1/4 cups milk
  • 1 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 (4-oz.) white chocolate bar, finely chopped
  • 2 tablespoons grated lemon rind (about 2 large lemons)
  • 3 (16-oz.) cans homestyle cream cheese frosting
  • 1 (19-oz.) package frozen cheesecake with strawberry topping, finely diced (we tested with Sara Lee)
  • 2 cups fresh raspberries, divided
  • 1 (10-oz.) jar premium lemon curd
  • 1 cup fresh strawberries, halved
  • Fresh mint sprigs


  • 1. Preheat oven to 350°.
  • 2. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans.
  • 3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
  • 4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Store in refrigerator.
  • 5. Just before serving, drizzle lemon curd over cake. Garnish with remaining raspberries, strawberries, and mint sprigs.
Note: If the lemon curd is a bit too thick to drizzle over the frosted cake, microwave it at HIGH for 30 seconds. Stir the warm lemon curd, and drizzle over cake using a small spoon.

Oxmoor House
MARCH 2008


13 September 2011 at 12:10 Leave a comment

Beef Stew


2 lb of beef short ribs, cut into 2″ pieces
3 tbsp of olive oil
3 onions, chopped
3 carrots, sliced
3 stalks of celery
1 head of garlic, peeled
3 cups red wine
One-quarter cup of tomato paste
1 can of beef stock
3 bay leaves
3 sprigs of fresh thyme
Salt and pepper


Heat oil in a large pot, season ribs and brown evenly and thoroughly.

Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot.

Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized.

Add garlic, wine and tomato paste and stir well.

Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.

Serve with mashed potatoes

Show: Chef At Home 2   Chef: Michael Smith   Category: Main Course


Ease of Cooking: Easy

Yields: 4 Servings

12 September 2011 at 09:03 1 comment

Lemon Chicken

3 chicken slice thighs without skin and bones

Ingredients marinade:
3 tablespoons oyster sauce
1 tsp sesame oil
1 tsp white sugar
Btr 1 egg, lightly beaten
Salt and pepper to taste
25 gr cornstarch

125 ml of water
3 tablespoons white sugar
6 pcs of orange juice, take the water
1 tsp cornstarch liquid

2 tablespoons toasted sesame seeds

1. Place chicken in container, combine oyster sauce, sesame oil, beaten eggs, salt and pepper, cornstarch, stir together the chicken. Let stand for a moment to allow the flavors to infuse.
2. Bake chicken in a skillet over low heat until the chicken turns golden brown. Lift.
3. Sauce: Boil water, add lemon juice and sugar. Stir until boiling. Pour the cornstarch liquid, simmer until thick. Lift.
4. Cut chicken into pieces as desired, pour sauce, and sprinkle with toasted sesame seeds. Serve.

Serves 3

Nutritional value per serving:
Energy: 231 kcals
Protein: 17.2 g
Fat: 13.2 g
Carbohydrates: 18.8 grams

Recipe: Hindah Muaris, observers kulinologi

8 September 2011 at 08:26 Leave a comment

Making Beer Pletok, Drink Fresh Healthy

When the weather is cold, warm it with a typical drink Betawi, beer pletok. Do not be mistaken, this drink absolutely no alcohol is intoxicating. Beer pletok healthy precisely because it is made from raw materials of red ginger and spices.

Beer is just a term pletok traditional drink of red ginger which give an exotic flavor. Young orange color makes it more tempting drinks taste with freshness. Pletok beer contains natural pigments from the timber cup. Curious to try? You can make yourself at home.

2 wooden knuckles masoyi
5 cuts cup timber
2 knuckles cinnamon
5 cloves
Nutmeg 2 eggs
3 grains of cardamom
2 pieces chili Java
3 pieces of lemon grass
4 pieces of pandan
4 kaffir lime leaves
1 teaspoon salt
5 ounces of red ginger
1 kg granulated sugar
3 lite water

1. Rinse and then red ginger into small pieces.
2. Enter the red ginger, salt, and whole spices into a pan that has been filled with water, then boiled on the stove over medium heat.
3. After boiling, put sugar.
4. Stir the solution during the cooking process to avoid movement.
5. Before it thickens, take ginger and spices.
6. When it began to thicken and foaming, reduce heat to keep doing the stirring slowly and evenly.
7. If the water has evaporated to form powders or crystals.
8. Do sieving of powders to obtain a soft or smooth powder.
9. The remaining powder is shaped blob is inserted into the blender to be crushed to be more gentle.
10. Pletok beer powder sieve results are then stored in a container or packaged, ready to eat or even be sold.

Sources: Center for Environmental Technology, Deputy for Development of Natural Resources-BPPT.


8 September 2011 at 05:43 Leave a comment

Crunchy Cheddar Chicken

Original Recipe Yield 4 servings

  • 1/4 cup cornflake crumbs
  • 1/4 cup shredded white Cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 4 boneless, skinless chicken breasts
  • 1/2 cup Hidden Valley® Original Ranch® Salad Dressing


  1. Preheat oven to 350 degrees F.
  2. Combine crumbs, cheese, salt and pepper in pie plate. Roll chicken breasts in Ranch to coat both sides. Dip top side only in crumb mixture; place on baking sheet. Bake for 35 minutes, or until golden brown and crunchy.

Nutritional Information

Amount Per Serving  Calories: 436 | Total Fat: 22g | Cholesterol: 152mg Powered by ESHA Nutrient Database

7 September 2011 at 10:39 Leave a comment

Classic Macaroni Salad

Original Recipe Yield 10 servings

  • 4 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1/4 cup distilled white vinegar
  • 2/3 cup white sugar
  • 2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1/4 cup grated carrot (optional)
  • 2 tablespoons chopped pimento peppers (optional)


  1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
  2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 390 | Total Fat: 18.7g | Cholesterol: 8mg Powered by ESHA Nutrient Database

6 September 2011 at 10:14 Leave a comment

Poppy Seed Chicken Salad


  • 2 cups prepared chicken salad
  • 1/4 cup poppy seed salad dressing
  • 1/2 cup toasted or roasted pecans
  • 1/2 cup halved seedless green or red grapes
  • Crackers or pita chips


  • Combine first 4 ingredients in a bowl. Cover and chill until ready to serve. Serve with crackers or pita chips.

Coastal Living

5 September 2011 at 09:20 Leave a comment

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