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Lemon Pepper Pudding

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Dujour08 6 servings

INGREDIENTS

3/4 c Sugar
1 ds Salt
2 ts Freshly-ground black pepper
1/4 c All-purpose flour
3 tb Melted butter
2 ts Grated lemon peel
1/4 c Lemon juice
1 1/2 c Milk
3 Egg yolks; well beaten
3 Egg whites; stiffly beaten

INSTRUCTIONS

In a bowl combine sugar, a dash of salt and pepper and flour. Stir in
melted butter, lemon peel and juice. Combine milk, egg yolks, and add to
the lemon mixture. Fold in egg whites. Pour mixture into an 8- by 8- by
2-inch baking pan, or individual souffle cups (place these into a large
pan). Place in the oven. Pour hot water into the large pan in the oven 1
1/2 to 2 inches deep. Bake the large pan at 350 for 40 minutes. If using
the smaller souffle cups, 20 to 25 minutes until golden. Serve warm. This
recipe yields 6 servings.
Comments: This dessert is interesting. The cake bakes on top and a creamy
lemon pudding rests at the bottom. Dust with powdered sugar and top with
fresh strawberries.
Source: "CHEF DU JOUR - (Show # DJ-9217) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Chef Cynthia Long
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

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