RASPBERRY LEMONADE RECIPES

Steps:

• Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Steps:

• Heat oven to 350°F.
• In medium bowl, crumble cookie dough; stir or knead lemon peel into cookie dough until well blended. Press dough evenly in ungreased 9-inch square pan. Bake 18 minutes.
• Meanwhile, in medium bowl, beat cream cheese, sugar, vanilla and egg with electric mixer on medium speed until smooth and creamy. Pour evenly over baked crust.
• Spoon raspberry jam into 1-quart resealable food-storage plastic bag; seal bag. Cut 1/2 inch off small corner of bag. Pipe jam on cream cheese mixture in 4 horizontal rows. With knife, carefully swirl jam in circular motion into cream cheese mixture.
• Bake 20 to 25 minutes or until filling is set. Cool 30 minutes. Refrigerate about 1 hour or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.