Tastyentertaining

Creamy and luscious lemon curd can be used on scones, muffins, and as a great cake filling. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. Step 2 Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.

In a separate bowl mix together vegetable oil, peanut butter, applesauce and pumpkin puree. Pour mixture into an 8″ round pan (a square pan can also be used) that has been greased with oil. Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when pressed lightly. Allow to cool on a wire rack prior to removing from pan.

INGREDIENTS Rolls: 2 1/2 cups all purpose flour, plus extra for the counter 2 Tablespoons white granulated sugar 1 1/4 teaspoons baking powder 1/2 teaspoons baking soda 1/2 teaspoons salt 1 1/4 cups buttermilk 5 Tablespoons unsalted butter, melted DIRECTIONS: Preheat : Combine together the brown sugar, 1/4 cup granulated white sugar, cinnamon, salt, and the 1 Tablespoon melted butter until the mixture resembles wet sand. Make the dough: In a large bowl, whisk together the flour, 2 Tablespoons white granulated sugar, baking powder, baking soda and salt.