Glo’s Eatery

SPONGE CAKE INGREDIENTS 2 cups all-purpose flour 1 cup sugar 2 tsp. baking powder 1 tsp. vanilla extract ¼ tsp. salt 1 cup milk 4 eggs ¼ cup butter DIRECTIONS Grease and flour two round 8 or 9 inch pans. Sift flour, baking powder and salt. Set aside. Beat eggs for 4 minutes. Gradually add sugar, and continue beating for another 4 minutes. Add vanilla on low speed. Stir in dry ingredients just until combined. Heat milk and butter on low until butter melts. Add liquid mix into batter just until blended. Divide, equally, into bake pans. Bake: 325 degrees 30 minutes Let stand ten minutes. Then remove onto a cooling rack, and turn right side up to cool completely. NOTES Place four (4) toothpicks equally around the perimeter of the cake. Gently insert a knife around the edge of the cake above the toothpicks turning it around to reach all sides. Then slide the knife all the way through the cake with a back and forth motion until the cake is separated. LIMONCELLO FILLING for CAKE INGREDIENTS 2 cups cream cheese (room temp) 1/2 cup lemon curd 2 cups mascarpone cheese (room temp) 1 cup heavy cream (chilled) 1 cup confectioners sugar (sifted) 1 tsp. vanilla 1 tbsp. limoncello 1 tsp. lemon zest white chocolate bar DIRECTIONS Combine first 5 ingredients on medium speed (4-5 minutes), Beat heavy cream separately. Fold into frosting mix. Add lemon zest, vanilla, and limoncello for 30 seconds. LIMONCELLO SYRUP 1/3 cup syrup 1/4 cup sugar 1/3 cup limoncello Heat water and sugar until sugar dissolves. Add limoncello. Cool. Brush limoncello syrup on top and bottom of cake layers. Add lemon curd on each layer or every other layer. Then add cheese filling to each layer. Spread filling over the top and around the sides. Grate white chocolate overall. Add dollops of whipped cream around the top. Add a sliced lemon to the top middle of the cake on a large scoop of whipped cream. Chill an hour or overnight. NOTE Cake mix-purchase a Classic White cake mix if you’re short on time. Proceed to slice the cakes horizontally using toothpicks around the cakes to make 4 rounds. Then fill each one.

TROPICAL ZUCCHINI BREAD INGREDIENTS 1 ¼ cups all-purpose flour ½ cup oil 1 cup sugar ¼ tsp. each-coconut, rum, vanilla ¾ tsp. baking powder 1 heaping cup shredded zucchini ½ tsp. salt 1/3 cup crushed pineapple (drained) ¼ tsp. baking soda 3 tbsp. chopped walnuts 1 egg DIRECTIONS Spray the bottom of 3 mini-loaf pans with oil and add flour. Line bottom with a piece of waxed paper and grease the paper. Set aside. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, and walnuts. Transfer to prepared pans and bake: 350 degrees for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Then remove from pans to wire racks. Peel off waxed paper. ORANGE CHEESECAKE BARS INGREDIENTS 8 oz. vanilla wafers 1 tsp. orange zest 1/2 cup unsalted butter (melted) 1/4 cup orange juce 8 oz. cream cheese 4 tbsp.confectioners’ sugar 1 cup sour cream 1/2 tsp. orange extract 1/2 cup sugar 2-3 drops orange food coloring 2 eggs (room temperature) DIRECTIONS Prepare an 8” square pan with oil spray. Pulse wafers in food processor until fine crumbs. Fold melted butter into crumbs. Press into pan. Bake 10 minutes @ 350º. Remove from oven. Reduce temperature to 300º. Beat cheese, sugar and eggs on low speed.. Add orange juice and orange zest. Continue mixing unti batter’s smooth. Pour batter on top of crust. Bake 30-40 minutes @ 300º. Watch carefully so as not to overbake and have splits on top. Cheesecake mix will start to turn golden brown around the edges and/or the middle of the cheesecake is solid. Remove from oven. Place on a cooling rack for 20 minutes. Turn oven to 325º. Beat sour cream, confectioners’ sugar, orange extract and orange food coloring. Pour onto cooled cheesecake and return to oven for 10 minutes. Cool on a rack. Then place in refrigerator to chill. Garnish with dollops of whipped cream on 2” squares. Add fresh, candied or canned slices of orange on each dollop of whipped cream. Enjoy!

VEGETABLE LASAGNA INGREDIENTS 2 tbsp. extra virgin olive oil 1/2 tsp. salt 3 carrots-chopped (1 cup) 4 oz. baby spinach 1 medium zucchini (chopped) 2 cups cottage cheese (divided) 1 medium yellow onion (chopped) 2 cups mozarella cheese (divided) 1 red bell pepper (chopped) “NO BOIL” lasagna pasta 2 cups marinara sauce BAKE 425º oven DIRECTIONS In a large skillet, warm the olive oil. Add carrots, peppers, zucchini, onion and salt. Cook. Stir every few minutes until veggies are golden on the edges. Add a few handfuls of spinach. Stir often until spinach wilts. Repeat with remaining spinach (about 3 minutes). Remove skillet from heat. Set aside. Pour 1 cup of cottage cheese into food processor. Blend until smooth (1 minute). Transfer to a large mixing bowl. Transfer cooked veggies & spinach mixture to food processor. Pulse until finely chopped; not pureed (about 5-7 times). Scrape sides as needed. Transfer mix to whipped cottage cheese. Top with remaining cup of cottage cheese. Add 1/4-1/2 tsp. salt. Stir to combine. Spread 1/2 cup of tomato sauce in bottom of 9” square bake pan. Layer 3 lasagna “no boil” noodles on top of sauce. Snap off ends to fit or overlap edges as needed. Spread 1/2 cup cottage cheese mix over noodles. Top with 3/4 cup of sauce. Sprinkle with 1/2 cup shredded mozarella cheese. Top with 3 more noodles followed by the remaining cottage cheese mix. (Skip tomato sauce in this layer.) Sprinkle 1/2 cup shredded cheese on top. Then add 3 more noodles. Spread 3/4 cup tomato sauce over the top to evenly cover the noodles. Sprinkle evenly with 1 cup of shredded cheese. Wrap aluminum foil around bake pan like a tent. Lay a 10” square piece of foil on top of the tent. Bake covered for 8 minutes. Remove 10” cover and rotate pan 180º. Continue to bake around 10-15 minutes. The top will begin to turn light brown in spots. Remove from oven and let cool 15-20 minutes. Sprinkle basil over top if desired. Then slice and serve. NOTES I’ve chosen to make this lasagna with no fat cottage cheese and no fat mozarella cheese. It’s delicious!

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LEMON BISCOTTI'S 1 cup sugar 1 cup oil 4 eggs 2 1/2 cups flour 2 tsp. baking powder 1 tbsp. lemon extract DIRECTIONS 20 minutes 350° oven Prepare four (4) 12" squares of aluminum foil. Fold to make a 3"-4" tunnel for the batter. Place on a bake sheet. Blend sugar, oil and eggs. Gradually add flour, baking powder and extract. Add approximately 3 heaping spoonful's at a time to aluminum foil tunnels and spread batter evenly with a spatula. When done, check with a cake tester or toothpick. Place on oven rack, and let cool. Peel off foil. Spread with confectioners' sugar frosting. Mix 1 cup of confectioners' sugar, 1 tbsp. milk and 1 tsp. vanilla to get a nice texture. After applying frosting, immediately add sprinkles. Cut in 1/2"-3/4" slices. NOTES You can substitute lemon extract with anise or any other flavoring of choice. Applying sprinkles to a thick frosting mix prevents bleeding. You don't want too much liquid in frosting mix as it affects the texture of sprinkles. Enjoy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ GOURMET BROWNIES INGREDIENTS 1 cup almond butter 1/2 cup agave nectar 1 egg (room temperature) 1/2 tsp. salt 1/2 tsp. baking powder 10 oz. chocolate chips 1 cup chopped walnuts Bake-325° 30-35 minutes DIRECTIONS Line an 8" square baking pan with parchment paper. You can let the ends of the paper extend up the sides or fold over with masking tape. Set aside. In a large bowl, beat the first 5 ingredients until blended. I prefer to hand mix the ingredients. Stir in chocolate chips and walnuts. Spread into bake pan. Bake until edges begin to brown, and insert a toothpick in the center to see if moist crumbs adhere to the toothpick. Do not overbake. Cool completely in pan on a wire rack for at least 2 hours. Lift parchment paper and remove brownies from pan. Cut into bars. Store in an airtight container. NOTES I add 1 1/2 cups of chocolate chips. Mini chopped walnuts in a package (store bought) are ideal. Also, I prefer cutting the brownies into 1 1/2" squares. They'll last longer. 🙂