Wednesday, May 28, 2014

Easy Dessert! White Cake with Two Sauces

Memorial Day has come and gone, but the memories of a weekend of fun remain!  Sadly, Our whole crew wasn't here, but we still enjoyed the weekend.  There was dinner with friends (at a beautiful home by the lake), shopping, miniature golf, the new Godzilla movie and the grand finale...hotdogs on the grill!  
You might say that hotdogs aren't your idea of, "grand."   Maybe you will change your mind when I add that we had a really sweet onion on top of the dogs :)  Also, it was a bang-up ending to the weekend because I made dessert for our simple little cookout.  I think that a good dessert  can put the exclamation point on any meal.
It was a holiday and the end of a long weekend, so I didn't want to spend it in the kitchen all evening.  A dessert that was quick, delicious and pretty was what I needed.  I pulled my recipe for lemon curd out of my file, chopped some fresh strawberries, and began!  Here's what I did:

-First I made an easy white cake-make your favorite recipe for this, or use a boxed one (Betty Crocker will smile down upon you!). Bake it in a Bundt pan for looks!
-while the cake is baking, use the leftover egg yolks to make my lemon curd recipe
-mix a package of store-bought glaze into your chopped strawberries
-put the cake on a beautiful plate with a dollop of sauce on either side and Cool Whip in the middle
-we're done!

Lemon Curd
3 TBSP cornstarch
1 1/4 C sugar
1/4 C lemon juice
1 TBSP grated lemon rind
3 egg yolks, beaten
1 1/2 C boiling water

in a medium saucepan cream cornstarch, sugar, lemon juice and rind.  Add egg yolks and stir.  Gradually add the boiling water-stir well.  Heat to a boil and boil gently for approx. 4 minutes.  Stir constantly!  Cool.

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