Lemon Drop Cake

I might have just found a cake to rival the Hawaiian cake. I made this for Sunday with the Lechlers and it was almost gone in an evening. We ate late because we were all gathering to watch the new season of Food Truck Road Race on the food channel. (The time has been changed, by the way, to 9:00 for next Sunday.) The cake and the show did not disappoint. One note about the cake, if you have any left, it is actually tastier, if that is possible, the next day--especially with morning coffee. The cake is very moist and lemon zest added to the icing that is dribbled on top of the cake gives it an extra zip. The good thing about this cake is if you really love lemon you can go all the way, but if you want just a nip, then adjust the lemon dosage. I used real lemons, rather than the bottled kind that was written into the recipe. This recipe is from justapinch.com and you might keep an eye on that site because it has real home-tested delicious recipes for every occasion and every day at home.

Ingredients For Lemon Drop Cake:
from justapinch.com

1 box Duncan Hines moist deluxe lemon cake mix
1 cup buttermilk
1 3oz. lemon instant pudding mix (dry)

icing:
4 cups confectioner's sugar
1/3 cup bottled lemon juice (I used real lemons)
3 Tbsp vegetable oil (I used real butter)
3 Tbsp water

Directions

In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk.(This is so true, so Stick a toothpick in the center to check for doneness.)

ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistancy isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. There will be icing left over for a couple more cakes. Store in fridge and just stir it real good to use again.

Store cake in fridge and serve cold or room temp.(The cake is even better the next day.)

If you follow Betty Rosbottom(the first blog site to the left of my issue) you will note her excitement about the arrival of her new book Sunday Roasts. I can't wait to get a copy of that book.

Sunday Roasts has arrived!
"I can't believe I'm holding two advance copies of Sunday Roasts in my hands. It's my 10th book, my 5th with the wonderful people at Chronicle, and I love the way it turned out." Betty Rosbottom

I am making this idea from smittenkitchen.com this Sunday when guests join the family for Sunday with the Lechlers.

Tomato Salad with Crushed Croutons

"The recipe below is fairly basic, but in the realm of tomatoes and bread, there are innumerable ways to tweak it. For example, I’m having a love affair with crumbly salty cheeses this summer in the feta family; tossing the tomatoes with some fine feta rubble before dressing and crouton-ing them would be amazing. Mint might be a fun change from basil, and if you’re into neither, try flat-leaf parsley for a fresh but mild flavor. I am nearly constitutionally incapable of making a dish that involves tomatoes and not adding small white beans. I resisted today, but would not next time here. Minced olives would be at home sprinkled over the tomatoes, too. And if you’re not so into red wine vinegar, an aged sweet balsamic dotted over the tomatoes would be… I bet I don’t even need to tell you how awesome. Would love to hear how you tweak this, so let me know in the comments.

Crushed croutons
4 slices hearty white bread
1 small shallot, minced (about 2 tablespoons)
1 garlic clove, minced or pressed through garlic press
1/4 teaspoon table salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese

Tomato salad
1 pound cherry or grape tomatoes, mixed colors if you can find them
2 teaspoons olive oil
1 tablespoon mellow red wine vinegar (yours isn’t mellow? use less)
1/8 teaspoon table salt
Pinch of sugar
Freshly ground black pepper

Handful basil leaves, slivered.

Prepare the crushed croutons: Preheat oven to 350 degrees. Tear bread into chunks and pule them in a food processor until coarsely ground (largest chunks can be lima bean sized). No food processor? Keep tearing the bread up until it is in ragged, mixed sized crumbs. Spread crumbs on a rimmed baking sheet and toss with shallots, garlic, salt, pepper, olive oil and parmesan until croutons are evenly coated with oil. Bake until golden brown and dry, about 15 to 20 minutes, stirring occasionally. Remove from oven and set aside to cool slightly. (Warm is fine, hot might wilt your tomatoes, boo.)

Assemble salad: Halve each tomato lengthwise and arrange cut side up on a platter. Whisk together vinegar, olive oil, salt, sugar and a few grinds of pepper in a small dish. Drizzle over tomatoes. Sprinkle tomatoes with crushed croutons. Garnish with slivers of basil."

The Help

I have just been to see one of the best movies I have ever seen. It is The Help. The book, her first, was wonderful and the movie is equally so. I have never been to a movie where at the end the patrons stood and clapped, yet it happened today. It was thrilling. I hope the movie, the actors, and the writers receive awards for their work. The author, Katherine Stockett, is now writing her second book and I can only hope it equals The Help.

From the Provence Post:

Paris gets its first 24-hour baguette dispenser – feel le pain
One entrepreneurial baker has come up with an idea that sounds as sacrilegious as putting Dom Pérignon in wine boxes: selling baguettes in a vending machine.
Jean-Louis Hecht has taken advantage of the August holiday period, when many of France's 33,000 boulangers shut up shop, to install Paris's first 24-hour automated baguette dispenser.

"This is the bakery of tomorrow," Hecht told the Associated Press. "It is answering a real need. People who work at night or early in the morning can get their fresh bread. To me it's a public utility."

So far Hecht has only installed two machines, one next to his baker's shop in Paris's 19th arrondissement and a second in the north-eastern town of Hombourg-Haut, close to the German border, where he also has a shop.

The baguettes are partially cooked before they are put in the machine, then finished off when ordered and delivered crisp and steaming for €1 each.

Hecht first came up with his idea two years ago. Like many bakers he was living over his boulanger, in Hombourg-Haut and was often disturbed by customers knocking on the door for bread after he had closed.

"My wife said: 'We'll never get any peace", so I said, 'We'll put out a bread distributor and we'll be left alone," Hecht added.

Marc Nexhip of the Paris bakers' union admitted he had not yet tasted one of the vending machine baguettes, but told AP: "I'm not convinced that good taste can be maintained over time. Maybe for 15 minutes, but not for several hours."

Hecht is not discouraged. "It's like with banks: before, everyone went to a teller; now, everyone uses cash dispensers. It will be the same with bread: today, everyone goes to the bakery; tomorrow, they'll go to the baguette dispenser," he said.

Signs of Summer

We have been waiting all summer for the peaches from the outdoor market at Clintonville. (Funny how I once anticipated diamonds and now it's peaches, tomatoes, and corn on the cob.) Go figure. A long line greets the peach lovers and many times waiting in line is futile because the peaches run out before the line ends. But this year! Glorious fuzzy peaches that are mouth watering accompanied Andy home. So I am happy in my kitchen this morning as I brew up a pot of Andy's tomatoes with basil and other lovely herbs (and squash) for a base for many different dishes to greet the Sunday diners. We have tomatoes to share with our good neighbors and with our family as Andy plants way more than we can use.

I'll be back. I just had to get these pictures on for drooling purposes. LOL

Sundays Beet Salad and Sticky Cake

I am planning next Sunday's meal and it is only Monday, August 1st. We now have many unexpected but much liked guests appearing for the Sunday meal and swim. Those who dislike the heat eat inside where it is cool. Some eat out by the pool and others under the awning. At times we are lucky enough to be gathered all together but since I like everyone to do as they please on Sunday, it is up to each person to find a spot in which they are happy.

The poor little beet is not welcomed by Andy, the grower of fine vegetables. But once when I was at an auction in California my friend, Celina, and I dined in the hotels restaurant, Pinot Provence, where the auction was held and where we stayed and ate this $9.00 starter salad every night. Finally we got up nerve to ask for the recipe. The waitress said she would get it for us and send it. I gave her $20 as a tip and figured I'd never see the recipe, but in three weeks it arrived. Delicious as ever and rife with pretty delectable beets. I long for Paris where you can buy the beets roasted and skinned at the outdoor markets and all you do is put them on a plate, dress them as you wish, and eat them--no mess, no red hands. We haven't caught on to that service in America, leave it to the French. I wash mine, wrap them (each) in a piece of foil and roast them in the oven. As each one comes out I take paper towels and pull off the skins. The skins slip off easily that way.(The beet salad shown is missing a few of the ingredients which you can see in the recipe--it just looked so pretty this way, I had to picture it, but follow the recipe and you will enjoy (if you love beets.)

The sticky pudding cake is too luscious for words, but I will give them to you any way in the form of the recipe.

These savoury little pies are quick to make and delicious to eat and dishes such as this are familiar to those who know England. These are made with the ever quick frozen puff pastry which is always in my freezer and adorned with any filling you like. Left over chicken, beef, pork --any stray pea, corn off the cob in a substantial sauce and wrapped in the cold puff pastry and oven baked. Yum in any weather.

Thanks Alyssa McDiarmid, Assistant General Manager, at Pinot Provence.

Roast baby beets with skins in oven at 400 degrees with salt, a little honey and water, until tender. Peel right away after cooking.

Salad:
Diced beets
Diced Feta cheese
Sliced hearts of palm--use fresh if you can, but out of a jar is okay too the chef said--Trader Joe's is best
Micro greens--any of those lovely packaged greens
Toasted salted, peanuts
A drizzle of Extra Virgin Olive Oil

Dressing:
1 tablespoon of good French Dijon mustard--not Grey Poupon
1/2 cup sherry vinegar or red wine vinegar
1/2 cup olive oil
1/2 cup buttermilk
1/2 red onion chopped

In blender combine all dressing ingredients until smooth, add salt and pepper to taste. Play with the flavor, some like it really tangy and if so, add more vinegar. To tame it down add more olive oil.

Okay, we are eating this on Sunday with the Lechlers!

What is the world coming to? Even though the French do not like to own up to it, they are the number two consumers of McDonald's in the world. Now they are going to start serving just-baked baguettes in their 130 McCafe's with baguette sandwiches to follow next year. The French have a favorite baguette sandwich which is a buttered (on boths sides) baguette with thin slivers of their wonderful pink ham. (Their hams are the best I've ever had.)

Anderson's Stocks Bird's (Custard)

The first time I tried English trifle was 1979 when a friend and I took our mothers to London for a summer college course. We stayed at a university and made tours and trips throughout England. Our meals were usually at a school ( family style ) and one night we were treated to trifle. I thought I had gone to culinary heaven, not realizing at that time that it is one of the easiest dessert recipes in the world and it can use up left over cakes, cookies, custards, puddings, liquor, fruit...the make- do list is endless. Frankly, this along with roasted potatoes was about the extent of the schools' culinary greatness, although we ate each offering with gusto because it was an arduous several weeks of travel, classes and activities. This trip was the beginning of my thirty three years of trips to London and Paris. I have made over one hundred trips to England and France and I brought back food ideas, antiques, special things for the home and many experiences that will stay in my memory bank, hopefully, forever.

One of the products I learned about, and was reminded of, at Anderson's market yesterday, is Birds custard. Birds is the original custard brand, established in 1837 and loved by generations of Brits since then. It comes in a can or now in single packages and it is what is put in their trifles in between layers of goodness. It is tasty and easy so that one can slap together a proper dessert in no time--or a day or so ahead of company. This brand can be made with whole cream, skimmed milk, half and half--it is forgiving and obliging and I like it.

Week Day Favorites

Today is cooler than it has been in the last couple of weeks. The doors and windows are open and it is not too hot to putter around in the kitchen. Andy's garden has started producing tomatoes, squash, cucumbers, and, the beans are climbing higher than usual due to the rain. What I miss most about this year is good corn on the cob. Where is it? And, if you find it, what is wrong with it? A meal of sliced tomatoes with olive oil, basil, salt and pepper with corn on the cob has been a favorite since I was a child. But, today, the Cook's Corner arrived and while I did not fancy any of today's recipes I went on line and read some the older issues and found a couple of things to my taste to go along with the lentil salad that I just made up according to what I had in the pantry. Looks like salads are on the menu for today and tuna from a can (in olive oil) is back. While tuna packed in water has no taste at all, tuna in olive oil and especially imported canned tuna has tons of flavor for pasta salads and salade nicoise, a favorite of mine when I visited France on bi- monthly trips. And, doesn't banana cream pie sound good? Here are a couple of recipes to try from Cook's Corner. I am making them today...right after the dogs and I chase the wild geese out of the pool--are they migrating already?

TUNA-MACARONI SALAD
Wednesday, July 06, 2011
For Opal Robertson, Columbus
Makes 4 servings

Everyone always asks for this recipe. I frequently double it.
1 cup macaroni noodles
1/2 cup diced celery
2 tablespoons chopped sweet pickles
1 can (6 ounces) tuna, drained
1 tablespoon minced onion
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon lemon juice
3/4 cup mayonnaise (preferably Hellman’s)

Cook pasta in a large pot of boiling water. Drain. Run under cold water. Drain well. Transfer to large bowl. Add all remaining ingredients. Refrigerate until ready to serve.BANANAS CREAM PIE
Wednesday, July 06, 2011
For S.T., Columbus
Makes 6 servings

I got this recipe years ago from a friend’s cookbook. Sometimes I use more bananas and make extra filling.
Crust:
1 1/2 cups vanilla wafer crumbs
2 tablespoons sugar
3 tablespoons butter, melted

Filling:
3 boxes (3.4 ounces each) instant vanilla pudding mix
1 1/4 cups half-and-half
1 1/4 cups heavy cream
3 medium bananas, cut into 1/4-inch thick slices

Topping:
1 can aerosol whipped cream
2 ounces chocolate syrup
6 banana slices

To make crust: Preheat oven to 350 degrees.

Place cookie crumbs in a mixing bowl. Add sugar and butter and mix until the crumbs hold together slightly.

Press crumb mixture evenly on the bottom and up the sides of a 9-inch pie pan.

Bake 5 to 6 minutes or until slightly browned and crisp. Cool crust completely.

To make filling: Combine half-and-half and cream in mixing bowl. Add pudding mix. Beat with whip attachment on electric mixer for 1 minute, scraping sides of the bowl occasionally. Whip on medium speed for 2 minutes. Increase speed to high and beat 2 minutes longer.

Spread a thin layer of pudding mixture in bottom of crust. Top with a third of banana slices. Spread a thin layer of pudding over the bananas. Top with half of remaining bananas then another thin layer of pudding. Top with remaining bananas then remaining pudding mixture, mounding the pudding on top.

Cover with plastic and refrigerate at least 1 hour.

Cut pie into slices. Top each slice with whipped cream, drizzle with chocolate syrup and garnish with a banana slice.

http://www.dispatchkitchen.com/live/content/features/about.html

Food Truck Race Series is Baaaacccck!

I'm delighted to write that the Food Truck series is back. This series gives a whole new meaning to food on wheels. I think it would be a fun way to start a new business with doable speciality items in a pretty atmosphere. Another good thing... if you don't like the customers you could just drive away. LOL. Tough to do in a restaurant setting with a lot of over head. (Just a thought, Lechler men.)

Blurb about the show:
EIGHT TOP-NOTCH FOOD TRUCKS HIT THE ROAD FOR HIGH-STAKES TRIP OF A LIFETIME IN SEASON TWO OF THE GREAT FOOD TRUCK RACE
Hit Food Network Competition Series Hosted by Tyler Florence Returns Sunday, August 14th at 10pm ET/PT with More Teams, Bigger Grand Prize and Extreme Drama
NEW YORK, - July 11, 2011 – Food Network competition series The Great Food Truck Race returns for a second season this summer with more – more teams, more cities, more grueling challenges and more prize money. Hosted by Tyler Florence, the series features eight of the top food trucks in the country battling for a life-changing $100,000 grand prize, double the cash prize awarded in season one. From delicious Cuban sandwiches to tasty vegan dishes and gourmet grilled cheese, the eight competing teams represent the best in food truck cuisine.

Flowers and Recipes

The flowers are outstanding this year due to the rainy May and April. The mop heads are just now going droopy but the Casablanca lilies are at their best, and, they last so long as cut flowers. The knock out roses are blooming themselves silly for the second crop of the season. It's been a good growing season here, but I understand this is not the case for the farmers. Sweet corn seems to be among the missing at this time of the year when it is usually shipped in from out of state until ours gets going. Andy went to the outdoor markets yesterday and there was very little to see and he bought nothing. Sunday with the Lechlers (today) was a fish experience and I tried to replicate Buca's prosciutto chopped salad. (They use head lettuce and romaine and chop it finely and deep fry prosciutto and crumble it in the salad.) It is delicious that way, however, I have not found the key to their dressing. Nonetheless, not a leaf was left and there were only five of us here today. Matt and Jake worked all day trimming around the tennis court and the west fence.

The next door neighbors had a wedding and a reception in their yard yesterday and what a beautiful day they had. I'm just saying--when events happen on Cooke the weather cooperates. I took a big frittata over to them early yesterday morning for their over night guests' breakfast. I didn't get a picture of it, but the bride took a picture to add to her wedding album.

Note:
The wire basket from Japan is a great tool for reheating pasta before applying the sauce, for a quick blanch of peas etc. Just hook it over the rim of a tall pot of boiling water and it will serve many purposes.

I have been reading different recipes for something called chili cornbread salad and thought I might try it for Sunday dinner. A recipe for it was in the Wednesday Cook's Corner and the recipes there are usually pretty good though they do not test them.

CHILI CORN BREAD SALAD
Wednesday, July 20, 2011

Makes 12 servings
1 package (8 1/2 ounces) corn bread mix
1 can (4 ounces) chopped green chilies
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon dried rubbed sage
1 cup mayonnaise (do not use Miracle Whip)
8 ounces sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed, drained
2 cans (15 1/3 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onions
10 bacon strips, cooked until crisp, crumbled
2 cups shredded cheddar cheese

Preheat oven to 400 degrees.

Prepare cornbread mix according to package directions. Stir in chilies, cumin, oregano and sage. Spread in 8-inch square pan.

Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool.

In a small bowl, combine mayonnaise, sour cream and dressing mix.

Crumble half of cornbread into a 13-by-9-inch dish. Layer with half of beans, mayonnaise mixture, corn, tomatoes, green pepper, onions bacon and cheese. Repeat layers (dish will be very full).

Cover and refrigerate 2 hours.

Also, from the same source, and I don't know how I missed this, orange creme cake, which must be like Glenda's Hawaiian wedding cake that I rave about so often. Any way, another thing to try for Sunday to cool us off in this extreme heat.


ORANGE CRÈME CAKE
Wednesday, July 06, 2011
Each week we feature an oldie-but-goody recipe from this week 10 years ago.

Makes 24 servings

This recipe is from Quick Cooking magazine. I have made it twice, and it received rave reviews. It tastes like a Creamsicle. (This from the person who sent in the recipe. I haven't tried it yet.)

1 package (18 1/4 ounces) lemon cake mix
1 envelope unsweetened orange soft-drink mix (such as Kool-Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 packages (3 ounces each) orange gelatin
1 cup boiling water
1 cup cold water
1 cup milk
1 teaspoon vanilla
1 package (3.4 ounces) instant vanilla pudding
1 carton (8 ounces) frozen whipped topping, thawed

Preheat oven to 350 degrees.

In a mixing bowl, combine the cake and drink mix, eggs, water and oil. Beat for 2 minutes at medium speed. Pour into 13-by-9-inch pan.

Bake until a toothpick inserted near the center comes out clean, about 25 to 30 minutes. Remove cake from oven. Using a fork, poke holes in the cake. Cool on wire rack for 30 minutes.

Meanwhile, in a bowl, dissolve 1 package gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate 2hours.

In a mixing bowl, combine milk, vanilla, pudding mix and remaining gelatin. Beat on low 2 minutes. Let stand 5 minutes. Fold in whipped topping.

Frost cake. Refrigerate leftovers.

The Letters of Julia Child & Avis Devoto

This book arrived this morning and I must share the first few pictures with you. The cover says a lot about how a good cook can make do, but check out the following pictures. Unreal! There she is... like seven feet tall standing in what appears to be squalor producing gourmet food on an Easy Bake stove! Amazing. The letters, though I have read only twenty or so, are so interesting food wise as well as politically.

Kiss My Bundts

Today I received two new cookbooks from Amazon who has, by the way, the easiest ordering, check out, and searching method on the Internet, in my view. (Target's is pretty well organized, fast, and efficient too.)

I all ready have a cake in the oven called Dulce de Leche Coffee Cake, from Lauren Chattman's Cake Keeper Cakes, a book of simple snack cake recipes that one always likes to keep on hand. Dulce de leche is a Mexican caramel sauce which I bought on line and paid way too much. It is actually available almost in any market or speciality store, which I did not know at the time of splurging. Some people even make it themselves, but I am a lazy girl and while the impulse is to do it, the mind and body refuse.

Kiss my Bundt by Chrysta Wilson, who is obviously impressed with her own chest which appears in almost every line drawing in the book, has only bundt cakes in her small book. I have yet to try any of them because I can't get past her mammary glands. I find the book, to be poorly organized and not worth the money. When I try something from there and if it is good, I will let you know. I don't like to pooh-pooh something that has caused an author a lot of work, but for some reason, other than the obvious, it is off-putting while I made a cake from Lauren Chattman's book the day I received it. I will picture the cake from the oven for you, because I think it is a unique and scrumptious sounding confection.
Dulce de Leche Coffee Cake

1 1/4 cups coarsely chopped walnuts
1 cup semisweet chocolate chips (I didn't put these in because I don't care for chocolate too much)
1 tablespoon ground cinnamon
1 1/4 cups dulce de leche
3 large eggs
1 cup sour cream
1 tablespoon vanilla extract
2 3/4 cups unbleached all purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teas[spoon salt
3/4 cup (1 1/2 ) sticks unsalted butter, room temperature (I had everything at room temperature)
1 1/2 cups sugar
350 for 55 minutes to one hour; 12" bunt or spring form pan

Three bowls plus the mixer bowl for batches to mix:
Combine the nuts, chocolate chips and cinnamon in a medium bowl and drizzle the dulce de leche over the nut mixture and toss around to coat. Set aside.

Combine eggs, sour cream, vanilla in a glass measuring cup and beat lightly. Set aside.

In a third bowl combine the flour, baking soda, baking powder and salt .

In the mixer bowl combine the butter and sugar and cream it well about 3 minutes.

Now, while the mixer is running low pour in 1/3 of the egg mixture in a slow stream over the butter and sugar mixture then add 1/3 of the flour mixture. Add another 1/3 of the egg mix and 1/3 of the flour until all is combined and then mix about a minute more.

In a greased pan put in one layer of batter and cover it with the nut mixture, then another layer of batter, more nut mixture, then the last of the batter.

I had an anonymous comment about my review of Kiss My Bundt (book.) I have to reply here because anonymous left no name or email address.

"I would love to know what it is you find disorganized about Kiss My Bundt.

I have this book and think it is one of the most neatly organized baking books I've ever seen. I think its so cool that Wilson shows users how to create their own cake flavors beyond the ones in the book.

You really missed out by not trying it. Every time I make the cakes in the book for guests, they go crazy."

I am sure the cakes are delicious once one figures out the recipes. Here is just a random example from page 42.

"Strawberry Lemonade Picnic Cake"


1. Add 2 tbsp strawberry-flavored gelatin to the dry ingredients in step #2. (I guess from the cake recipe on page 38)
2. In step #6, add strawberry smash to the vanilla, zest, lemon extract (optional) and cup of milk.

additional ingredients:
2 tbsp strawberry-flavored gelatin
3 tbsp Strawberry Smash, page 40
Reduce milk to 1 cup
Chrystaa's Favorite Frostings & Finishing Touches:
Plain
Lemon Butter cream, page 130
Lemon Glaze, page 140"

I have no idea had to make this cake and this is what I am talking about. I have over 200 cookbooks and I have yet to see one like this...but if you like it, buy it, I just don't happen to 'get it'.
If you check the responses to the bakery and its cakes http://www.yelp.com/biz/kiss-my-bundt-los-angeles, you'll find several people were not too fond of it either. I am, however, going to make some of these recipes because bundt cakes are my favorite cakes to make.

The Goddess of Weather

Late note: Even if you are not into French cooking, try this site. It is so cozy and warm and interesting. I might want to do this. http://www.cookingwithfriends.com/images/stories/pdfs/Brochurecookingwithfriends.pdf

Another long wonderful day with the Cincinnati Lechlers came to an end about 8:30 this July 4th evening. The family arrived about 11:00 and it was a fun filled day. Some were worried about rain, but I told them it never rains on a Lechler Cooke Rd. party. Once when we had one son's (David's) wedding reception in our backyard with enormous tents and two hundred and fifty guests, it rained every place in Columbus but not on Cooke Rd. Mike's third son was born the same day and so he ushered people back and forth to the hospital from the reception to see the new born--it rained all the way there and back until he hit Cooke Rd. where nary a drop fell the entire evening. So I say, don't fool with me when it comes to weather...or, as it turns out, cards. Kathy, a very good competitor, introduced us to a 'golf' card game. I thumped my guests soundly in that new endeavor. Oh it was fun. The food was so good. It was a potluck and so we got to try several new dishes as well as old standard July 4th fare in the two meals we enjoyed together. It's hot today, so the pool was a life saver for cooling off in between other games.

The dogs had guests as well, so it was a rowdy event all round, but now that everyone has gone the pups are tuckered and they will sleep well tonight, as will I. I'll post pictures. Oh, Glenda made her famous Hawaiian cake to top off the day. It is so good! If you haven't tried it, please do. It is in a couple of places in my blogs and I dare not print it yet again. If you can't find it, just email me and I'll send it to you. I hope your day was a good one too.

Note:

You'll find Joy the Baker's blog listed to the left of my blog page. I used her bourbon orange BQ recipe in two different dishes for this party. It is good on chicken wings or chicken in any form. I would make this again and again.

I am always checking out food blogs and I found this yummy sounding recipe for lemon cake pie. It looks like a pie, but has a custard type cake thingy...I am going to try this. Let me know if you try it too--if it is awful, I'll take it off, but her pictures of it look enticing...so here goes.



Dana's Lemon Cake Pie


Ingredients
1 9-inch deep dish pie crusts, I use Marie Callender's frozen. No need to defrost. No need to prebake
1 1/2 cups sugar
2 tablespoons butter, melted
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon grated lemon peel, (I usually add more)
6 tablespoons fresh lemon juice, (please use fresh)
3 eggs, separated
1 1/4 cups milk, I use 2%
Directions
Put rack on lowest position in oven.
Preheat oven to 375.
In a medium bowl, stir together melted butter and sugar.
Stir in flour, salt, lemon peel and lemon juice.
In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.).
Pour filling into pie crust.
I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic ramekins and cook it along with the pie.
Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.
Let cool before serving. But it's good warm too!

Here is Joy The Baker's recipe. I've tried it and will make it over and over. I, however, add some heat to it.

Bourbon Orange Coriander Barbecue Sauce

Print this Recipe!

makes about 2 1/2 cups

3 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1/2 cup bourbon

1/2 cup orange juice

1/2 cup cider vinegar

1 cup ketchup

1/2 cup brown sugar (1/3 cup if you’d like it less sweet)

1/4 cup molasses

2 tablespoons Worcestershire sauce

1/2 teaspoon orange zest

3/4 teaspoon ground coriander

1 teaspoon coarse ground black pepper

1/2 teaspoon salt

Heat olive oil over medium heat in a medium saucepan. Add onions and saute until translucent and slightly browned, 3 to 5 minutes. Add garlic and saute for 1 minute more. Lower heat to low and add bourbon. Scrape the browned bits of onion and garlic from the bottom of the pan as the bourbon heats. Add the remaining ingredients. Bring mixture to a simmer and cook for 30 to 45 minutes, until reduced and thickened.

Mixture can be stored in an airtight container in the refrigerator for up to a week.

Serve over cooked chicken, on top of meat loaf, cheese burgers or veggie burgers.


From Three Many Cooks...yum

Apricot Chicken Salad with Basil and Almonds

Serves 6 to 8

1 package (8 ounces) cream cheese, microwaved on high power for 15 seconds
1/2 cup apricot jam
2 tablespoons fresh lime juice
6 cups shredded meat from a very large or 2 small rotisserie chickens
16 dried apricots (a generous 1/2 cup) cut into small dice
1/2 cup chopped roasted salted almonds
4 large scallions, sliced thin
1/4 cup chopped fresh basil leaves

Whisk cream cheese, jam, and lime juice in a small bowl. Mix remaining ingredients in a large bowl. Add dressing; toss

We are trying something different this year for Thanksgiving and there are dozens of people involved. We have rented a beach house and large condo for a week at Hilton Head to have the event of giving thanks for all of our blessings. The children and grandchildren are all older and soon will be branching off themselves, so we thought one last gasp at getting us all away and together might be fun. Over the 4th we started to plan and sort rooms and who would stay where and sleep on what. I just know several turkeys and hams will be invited. (LOL) I am sure this will be a one shot Thanksgiving and we will revert back to the homestead from then on, but it should be a memorable family time. (The Cincinnati Lechlers are also trying to get us to commit to a safari in South Africa too, in 2012, but I am not sure about that one. Andy and one of the boys would probably be a better combination on that trek than dragging me while kicking and screaming for air conditioning and cocktails.) Both events are far away but time has a way of zipping in on us without warning and turkey time is just around the corner. Until then, however, we have two more months of summer and a nice autumn to look forward to. I think this summer, due to Matt and Jake, the Cooke Road property has never looked better. Those men have kept things really nice outside and it a pleasure not to have to fuss with it. I am not into gardening although I do like it to look like I am. The lilies are especially lovely this year.

I follow Dorie Greenspan, a cook book writer and blogger. She has a nice site, but it has been hacked. Someone has written to her followers asking for money writing that she is stuck without cash out of the country. She is actually in Paris right now and certainly not out of cash--so if you received these emails for any one, they are probably scams and without merit. It is very embarrassing for her since she is a bit famous in the world of food, so I'm just saying, watch out because now she is blocked from Facebook, her emails AND her blog while the investigation goes on. IS THERE NO PEACE?

July 4th...Party time, again.

I love it when all the Lechlers come together for a celebration of any kind. Everything is 'just all right' with them. They are happy to be with everyone and there is no friction or discord.(To make sure, however, I am steeping strawberries in Vodka to begin our long day and evening.)Maybe this will ease the way when we play Sequence and cards. Competition has been known to raise its bobble head every once in a while. That does not keep us from bringing out the boxes and boxes of games. We are always on the look out for board games of every sort. While people swim and play tennis and get sweaty or wet or both, we get hot and bothered over Sequence, a game we learned to play on the Alaskan cruise. Euchre (funny spelling, seems to me) is high on the list for many of us as well. I like all card games for sure, like Canasta and Bridge (although I do not like cut throat Bridge.) Every time a relative finds an exciting game, it is included in the fun. There is something for everyone, but high on the list is the food. We start the 4th this year around 11:00 because there is a long drive for those who must work the next day, so at 11:00 we have our first meal. At around 6:00 we have the closing meal. We used to get to the fire works some way, but the crowds are so big and the traffic is so awful, we miss it now days. We can hear it booming around us and the six dogs (some are visitors) go wild, but that is the extent of the fire works for us.

This year I am in charge of the meat, the wine, snacks and starters. I can't resist adding a few other dishes, but it is a relief to not have to do it all. Beth is bringing the corn on the cob, like four dozen or so ears. Corn on the cob and July make me think of the days at the Spook House--our summer place on the river. Andy worked at Battelle Memorial Institute and there was a man who grew great fields of corn. He'd allow Andy to fill our station wagon with corn and I mean fill it. My mom would have great pots of boiling water going out doors at the Spook House, waiting for our arrival. We had shuckers, destringers, boilers, cut off the cob-ers, baggers and coolers. It took all day. For the evening meal we would have sliced tomatoes, corn on the cob, and watermelon. We also had tons of tasty corn in the freezer for the winter to come. I miss those days and most of all, I miss my mother. Showing you a picture of the Spook House pleases me.

One tale makes me think of another: Joe and Glenda and their three girls would come to the Spook House at cherry picking time. We would grab big buckets and off we would go to the cherry orchard where we turned greedy, trying not to leave a single cherry for any other cherry poachers. Great low tables would be covered with newspaper back at the house and the pitting would begin... no child was spared. They knew their duty and for that day it would be pitting cherries.

I'd love to read about some of your favorite things to eat on this special day for our nation. Email me and I will post your recipes: dorislechler@aol.com

Picturing the Spook House opened up more memories. My former students reminded me that we camped out at the Spook House one week end. (One student ate so much he threw up going from one room to the next. Suddenly everyone was asleep, but me. I gagged all the way through clean up.) The next day it rained a little so we all walked down to the bar known affectionately as the Colonial Inn. We danced, played pool, and ate hand cut French fries. In this day and age we would have been in trouble, but luckily we had a preacher with us and he enjoyed the entire caper as well.