Lemon Custard Cake

While surfing the net I find so many delicious looking recipes to try.  They don't all turn out like the pictures I am finding.  So I am having to go back through some of my old posts and make comments about this or that recipe. The  Mennonite Girls Can Cook (blog) usually has good recipes that are tried and true and their pictures are pretty good too. Here is one I found appealing because anything with custard paired with lemon cake is a winner in my book.

This week end Andy and I are going to Cincinnati to see Glenda and Joe again.  They are not doing too well and we hope to cheer them up and play some cards.  I am taking a coconut all white poke cake, for one thing. I have lots of ideas and have been cooking quite a bit, but things do get eaten quickly around here...so, I am sure there will be other goodies to make before Friday.  I am taking Glenda a puzzle and some magazines too. We need to escape for a while.  We are having the guest apartment redone with hardwood floors and its bathroom refurbished as well as other things.  I also had a guy here today to look at my beloved kitchen floor for a bit of care.  I am having a time with 'workers' and companies  they are all definitely getting on my last nerve. They don't seem to care if they get a job or not and I, on the other hand, don't care to give it to them.

So here is what caught my eye this evening. It cheers me up.
Lemon Magic Custard Cake

With photos of 'magic cakes' showing up all over the blogs and pinterest lately...I decided to try a lemon version over here.  What's so magic about it?  You pour in one batter and once it is baked you have distinct layers...a custard beneath a cake.  Serve with a dusting of powdered sugar and top with a dollop of whipped cream and some blueberries.

Ingredients:

• 4 eggs, separated, at room temperature
• 1 tsp lemon juice
• 3/4 cup sugar
• 1/2 cup butter, melted
• 3/4 cup all-purpose flour
• 2 cups milk (lukewarm)
• 1/4 cup lemon juice
• 1 1/2 Tbsp lemon zest
• icing sugar, whipped cream, berries (optional toppings)

Directions:

1. Preheat oven to 325F.
2. Grease 8" square pan or a 9" pie plate (or spring form pan*).
3. Separate the eggs. 
4. Beat egg whites with 1 teaspoon lemon juice until stiff. (The lemon juice stabilizes and adds volume to the egg whites.) Set aside.
5. In a separate bowl, beat the yolks with the sugar until light and fluffy. 
6. Add the melted butter, lemon zest and lemon juice, and beat until combined.
7. Slowly add flour, mixing well.
8. Add the milk slowly and combine thoroughly.
9. Gently fold in the egg whites, 1/3 of them at a time. Make sure there are no lumps.
10. Pour batter into prepared baking dish. This is a very runny batter.
11. Bake for 50-60 minutes, or until the top is lightly golden.It should still be slightly jiggly in the center.
12. Cool completely before serving. 
13. Dust the top with powdered sugar. Serve with berries and whipped cream, if desired.

*Unless your spring form pan has a very tight seal, the batter may leak through into the oven at the start of the baking period.   Though the spring form pan makes it easy to serve the cake...you might want to consider that! (from Judy)

Delicious~ But not really !

I traveled over one hundred times to London and Paris and I always made sure I had a good source of reading material and, at the end, videos (Sex and the City set was one ) for the computer to keep me grounded.  One might think there is always something to do in these great and interesting cities, but one needs down time as well to gear up for the grueling days of hunting for antique treasures to bring home to the ever hunger American market. Ruth Reichl got me through an especially frustrating trip to Paris. Never mind who caused it, her books carried me along until I was finally finished with Paris for that month and could come home to another form, that of peace (after the first week home) and pleasure from then on. On this particular trip I carried over Comfort Me With Apples, Garlic and Sapphires, Tender to the Bone and Not Becoming My Mother.  Ruth has had a fascinating journey through the food world and I traveled with her through her books.  She later became a very successful editor of Gourmet magazine hence the book Endless Feasts: Sixty years of Gourmet Magazine. I was delighted to read that her next book is coming out in May and it is titled Delicious.  I have pre ordered it and cannot wait, but must.

NOTE:  Gag Me would be a better title for this insipid book. Skip it. I can't even finish it.

We are having a very quiet Easter this year.  The steaks are marinating, the mushrooms prepped and at the ready, the chicken wings have been worried to death with treatments of all kinds and the recipe for pesto and Parmesan mashed potatoes is at the ready. Beth is bringing salad and dessert though the table is strewn with delectable chocolates and jelly beans as I write. The wine is chilling and the shovels and spades are propped by the back door.  A hint that spring clean up has not been done.  I had hired a man who had many promises on the lip but none were fulfilled.  When he finally decided to grace me with his presence (at $60. an hour which I never made in my entire life)  he had still not arrived at 11:15 in the morning.  Now I don't know about you but had I arrived to teach the fifth graders at 11:15 in the morning, there would have been trouble a foot and I would have been looking for a new position in a far away land. This has happened with at least five domestics ( I don't know what to call anyone any more and I don't care...grow up) in just this year.  I want them there when they say they will be there and I want them to stay until their job is done.  I am on a rant this week and am fed up with people who say they need work but who would rather not , if you don't mind, work for it! 

More Pokes (cake)

Pina Colada Poke Cake

Ingredients

For the Cake:
• 1 box butter cake mix, plus ingredients to make cake
• 1 14-ounce can sweetened condensed milk
• 1 15-ounce can cream of coconut (NOT coconut milk) - this can usually be found in the drinks/mixers aisle of your local grocery store
• 1 15.25-ounce can crushed pineapple, drained and juice reserved
For the Topping:
• 2 cups heavy whipping cream
• 2 to 4 tablespoons powdered sugar (sweeten to your preference)
• 1 teaspoon coconut extract
• shredded coconut and maraschino cherries, to garnish if desired

Instructions

1. Prepare and bake cake in a 9x13 pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth.
2. Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that's okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight.
To make the topping:
3. Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries.
4. Keep cake covered in refrigerator for up to 3 days.

adapted from The Country Cook

Banana Caramel Poke Cake

Rating: 51

Prep Time: 6 hours

Cook Time: 28 minutes

Yield: 16 servings

Ingredients

For the Cake:
• 1 box (16.5oz) yellow cake mix (with ingredients to prepare, according to box)
• 1 box (3.4oz) banana cream JELL-O pudding mix
• I can (14oz) sweetened condensed milk
• 1 jar (12oz) caramel ice cream topping sauce
For the Topping:
• 1 box (3.4oz) Banana cream JELL-O pudding mix
• 1 cup milk
• 16oz Cool Whip, thawed
• 1 cup Nilla Wafer cookies, crushed
• 1/4 cup caramel ice cream topping sauce

Instructions

1. In a large mixing bowl add cake mix and ingredients to make a 13x9 cake (according to package). Mix in box of pudding mix. Pour batter into a greased and floured 13x9 baking dish. Bake according to package directions.
2. Remove from oven and poke holes all over the top of the cake. I used a meat thermometer to make all my holes. In a small bowl, mix sweetened condensed milk with caramel sauce. Pour over warm cake, being sure to pour over the holes. Some sauce will remain on top of the cake. That's okay!! Cover cake with plastic wrap and refrigerate overnight.
3. To make the topping, beat pudding mix with milk until no lumps. Fold in Cool Whip. Spread over cake. Top with crushed cookies and drizzled caramel sauce. Keep refrigerated until ready to serve. Use within 3-4 days. ENJOY!

Better than Anything S'more Cake

By Chef in Training October 15, 2012

• Course: Dessert
• Skill Level: Easy

This cake is super easy and is the perfect way to enjoy a hint of summer year round!

Ingredients

 Print This Recipe

• 1 box chocolate cake mix and any ingredients it requires
• 1 (12.25 oz.) jar Smucker's Marshmallow Topping
• 1 (16 oz) jar caramel topping
• 1 (8 oz) container cool whip thawed to room temperature
• 1 cup crushed graham crackers

Instructions

1. Bake cake according to directions in a 9x13 pan.
2. Let cake cool for about 5 minutes.
3. Poke holes in cake with the handle end of a wooden spoon.
4. While cake is still warm, slowly pour over marshmallow topping over the top making sure some gets in all the holes of the cake.
5. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
6. Spread cool whip over the top evenly.
7. Sprinkle top of cake with crushed graham crackers
8. Store in fridge until ready to eat. Store any leftovers in fridge.

This cake is so easy to make and a fun spin on the traditional "Better than Anything Cake". This cake is a definite crowd pleaser!

Ingredients

 Print This Recipe

• 1 box yellow cake mix and all ingredients it calls for
• 1 (14 oz) can sweetened condensed milk
• 1 (16 oz) jar caramel topping
• 1 (8 oz) tub cool whip thawed to room temp
• 3-4 regular size Butterfinger candy bars

Instructions

1. Bake cake according to directions in a 9x13 pan.
2. Let cake cool for about 5-10 minutes.
3. Poke holes in cake with the handle end of a wooden spoon.
4. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
5. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
6. Spread cool whip over the top evenly.
7. Sprinkle with crushed Butterfinger candy bar pieces.
8. Store in fridge until ready to eat. Store any leftovers in fridge.

Orange Creamsicle Poke Cake

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Serves 12-16

Ingredients

Orange Curd (can be made up to a week ahead)

• 1/4 cup fresh lemon juice
• 2 teaspoons unflavored gelatin
• 1-1/2 cups sugar
• 1 cup 100% Florida orange juice
• 9 large egg yolks (save some of the egg whites for the cake)
• 1/4 cup orange zest
• 1 Tablespoon lemon zest
• 1-1/2 sticks unsalted butter, cubed

Cake

• 1 (16.25 ounce) white cake mix
• 1 (14 ounce) can sweetened condensed milk
• 1-1/2 cups cream of coconut (usually found with drink mixers)
• 1 (8 ounce) package cream cheese
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 cup sweetened coconut

Directions

• For the curd, in a small bowl, sprinkle gelatin over the fresh lemon juice. Set aside for 20 minutes. In a large saucepan, whisk together sugar, orange juice, egg yolks, orange and lemon zest. Place over medium heat and add butter. Continue to whisk until the curd begins to thicken. Small bubbles will begin to appear on the sides of the pan; about 8-10 minutes. Remove pan from heat and whisk in gelatin until dissolved. Pour curd into a bowl and place plastic wrap right on top of curd. This will prevent curd from developing a skin. Cool completely and place in the fridge overnight (this can be made up to a week ahead).
• Make cake in a 9 x 13 pan according to package directions. When cake is removed from the oven and is still hot, poke holes in the top with a skewer. In a medium bowl combine sweetened condensed milk and creme of coconut and pour over the warm cake. Let cool completely.
• With a mixer, combine orange curd and cream cheese until the mixture is spreadable. Spread all over the top of the cake. Spread whipped topping over the orange curd mixture and sprinkle with coconut. Refrigerate for several hours before serving.

This isn't a poke cake but fantastic nonetheless.

Meyer Lemon Pound Cake (THIS IS A BEAUTY, BUT MINE DID NOT TURN OUT LOOKING LIKE THIS.) Mine also did not have this lovely texture. Disappointing really.

 March 19th, 2014  admin

Meyer Lemon Pound Cake. This cake keeps well. Store at room temperature tightly wrapped for up to 5 days, or freeze (unglazed) for up to 1 month.

Ingredients

Cake
1 3/4 cups (195g) plain flour
1/2 tsp baking powder
1/2 tsp salt
1/4 (60ml) cup sour cream (I used greek yogurt)
1 1/2 tbsp Meyer lemon juice
1 1/2 tbsp Meyer lemon zest
1 cup (225g) granulated sugar plus 2 additional tablespoons (I cut down to 180g)
1 cup (2 sticks or 226g) unsalted butter, at room temperature
5 large eggs, at room temperature, beaten
Syrup 
1/4 cup (55g) granulated sugar
1/4 cup (60ml) Meyer lemon juice
Glaze
1/2 cup (60g) confectioners’ sugar, sifted (I used only 40g, which probably explains why I didn’t get that white crust … but it didn’t affect the overall taste)
1 tablespoon Meyer lemon juice

Instructions

Preheat oven to 325°F (165°C). Grease or line a 9×5-inch loaf pan.

In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream (or yogurt) and lemon juice together in a small measuring cup.

In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 mins. Scrape down the sides of the bowl.

Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients.

Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine. Use a rubber spatula to make sure the batter in the very bottom of the bowl is uniform.

Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 mins, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 mins, then turn it out.

While the cake is in the oven, make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 mins, then remove from the heat and set aside.

8. Once you’ve turned the cake out of the pan (the cake should still be warm), brush the top and sides with the lemon syrup. It’ll seem like a lot, but use all of the syrup. Let the cake cool completely, about 2 hours.

Note: I skipped steps 7 and 8, and went directly to step 9. Make sure your cake is completely cool before covering it with glaze.

To make the glaze, combine the confectioners’ sugar and lemon juice in a small bowl and stir until smooth. Pour over the top of the cake, covering completely. Let the glaze set for at least 15 minutes before serving.

Lemon meringue pie bars and Virginia's Mac and Cheese

 Since I can't turn out a decent pie, I am going to try the Country Cooks lemon meringue pie bars.

                                                 

Lemon Meringue Pie Bars

Lemon Meringue Pie Bars

Recipe adapted from Cofessions of a Cookbook Queen

• Crust:
  1 cup flour
  1/4 cup powdered sugar
  1 stick (1/2 cup) butter, cut into cubes
  
  
  Filling:
  6 large eggs
  2 1/4 cup granulated sugar
  3/4 cup lemon juice
  zest of 2 lemons
  
  
  Meringue:
  3 large egg whites
  1/4 cup granulated sugar
  ¼ teaspoon Cream of Tartar
  ½ teaspoon vanilla
  
  
  Preheat oven to 350.
  In a medium bowl, mix together flour and powdered sugar for crust. Cut in butter in until the mixture forms a dough.  Pat it into a 9 x 13 pan. The crust will be thin. Bake crust for about 10 minutes, until golden around the edges.
  Prepare filling -- in the bowl of your mixer, beat eggs, sugar, lemon juice, and zest on medium speed for about a minute and a half. Pour over crust and bake for about 20 minutes or until filling is set and no longer runny on top. Remove from oven, let cool, and chill bars until cold and firm.
  Beat egg whites, vanilla, and cream of tartar until soft peaks form. Beat in sugar, one tablespoon at a time until stiff peaks form.  Spoon the meringue over the lemon filling, sealing the edges. Place in the oven under the broiler. Careful to make sure the meringue does not get too brown.  Cut bars into squares. Enjoy!

Creamy Macaroni and Cheese:

If you have a chance, and it would be slim to none, to get the Junior League cookbook titled Virginia Hospitality, you should buy it.  In the early seventies Marcia Richards and I took an antiquing trip east to cover all the shops and flea markets that we could find.  Along the way we bought local cookbooks and this one is so used and abused that I am holding it together as I write.  I have made so many of the dishes listed here and very few are marked don't bother with this one.  Most are marked excellent.  This creamy Mac and Cheese is one I have made over and over through the years.  Stouffers is very good if you need a quick fix, but this one is just as fast if you have a few supplies in the frig.   I made it again today for Matt while he puts together the new pool side equipment and starts the spring clean up. This is my number one cookbook and here is the recipe.

7 ounces of elbow or any other sturdy pasta (cook it just to the bite because you are going to put it in the oven)

2 cups cottage cheese

 1 cup sour cream

1 beaten egg

salt and pepper to taste

8 ounces of sharp cheddar cheese (or as much as you like)

Put it in a buttered baking dish in a slow oven until it gets bubbled through out or to the consistency  that you enjoy.  Broil the top to create a brown crusty topping.

Another recipe from Virginia Hospitality (which you can buy on vintage cookbook sites) is milk punch.  It was the second biggest hit of a holiday party we had.  Once you see the ingredients, you'll know why. 

Virginia Hospitality punch:

1/2 gallon milk
1/2 gallon vanilla ice cream
1 fifth Bourbon
1/2 fifth rum
1/2 cup creme de cacao
1 quart vanilla ice cream for the end (on the day you serve)

Mix first 5 ingredients together on the day before the party. Chill.  At serving time place 1 quart ice cream in punch bowl.  Pour the mix over the ice cream and sprinkle with grated nutmeg. SOOO good!

Don't look back, you're not going that way~

                                               

 

Today, April 4th, at 11:00 marks the happiest day of my life so far.  Andy and I got married that day fifty-five years ago.  It has been a wonderful journey and I wish for many more years with this wonderful man.

 

 

And tulips to celebrate.

 

Sunday: blueberry buckle with limoncello and blueberry sauce.

 

 

                                                             

No matter how you dress it, salad isn't cake~

Which would you prefer when you come to visit: coffee baba au rhum baked in my new Nordic pan or kale salad? 

Pinterest sent me the salad section today and they looked amazing, but they are salads,  I like them very much and crave them at times, but they are simply salads no matter how you dress them up.  This is the season, however, and Andy's spring onions are almost ready to be enjoyed.  Mike planted 74 kale plants in the rain the other day and ...please, what am I to do with all of that kale?  I have never used a scrap of it in any dish in my life.  Read about how kale is the new in thing, passed on recipes to kale eaters (kale chips), but have never actually tasted the dish myself.  So this is the year, prepare yourselves. lol

Nate has planted his tenth fruit tree in our ever growing orchard.  I hope I live long enough to see those trees  in their full glory. Coupled with the new fruit trees we now have  fifteen fine specimens. Speaking of living a long time, on Friday Andy and I will have been married fifty-five years. It's been special.  And, again with age, Andy's brother, Joe, is 80 and his girls are planning a big family party for him in May. Should I contribute kale or cake, Tom?

A slice of life is illustrated with a very interesting and cozy web site with the most delicious recipes and pictures. Take a look.

Slice of Life ~Irish Apple Cake with Custard Sauce

http://thekitchenmccabe.com/2014/03/07/irish-apple-cake-with-custard-sauce/

  I am finding incredible things today. Must try this with Lechler home made crackola.

Ingredients

• 2 cups gluten-free rolled oats
• 1/3 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup walnut pieces
• 1 cup raspberries {any berries work}
• 1/2 cup milk chocolate chips
• 2 cups milk
• 1 large egg
• 3 tablespoons butter, melted
• 1 tablespoon vanilla extract
• 1 ripe banana, peeled, 1/2-inch slices

Directions

1. Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.
2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
3. In another large bowl, whisk together the milk, egg, butter and vanilla extract.
4. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
5. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar. Enjoy!

Cake Mania

There is a game, probably the first I played on the computer, called Cake Mania.  I've played several versions of  it for years.  I forget about it for a while and then I go back.  I feel I am living cake mania right now and it is all Nordic ware's fault.  As I said before, I bought the original bundt recipe collection soft back, small cookbook.  But when you buy a Nordic pan some recipes are there too.  To sum up, my family cannot eat cakes as fast as I am turning them out.  It's like summer and tomatoes...no one leaves the house without tomatoes  (and kale) and now no one leaves without cake!  I took two to Joe and Glenda and I should have taken more because they were gone pretty quickly.  But they are an hour and a half away and now my oven, like a siren, keeps calling.  I don't even want to do it, but I just now read the walnut cottage bread recipe and guess what I have the cottage cheese that it calls for.  I have everything the recipe calls for; somebody stop me.

(I'll let you know how it turns out and if it is worth fooling with in my opinion.)

Seriously, I have to get off the cake and on to reality so I went to the Amish Girls Can Cook Blog and what do you know; there was something just as fattening but wonderful.  Since I introduced fennel bulbs to the family last week and they didn't shut down the kitchen in protest, I thought they might go for this dish.  It is lovely.

 

Gourmet Scalloped Potatoes Flan (from Amish Girls Can Cook blog) I made this for Sunday and it is delicious!

What makes these potatoes so special? Caramelized onions and fennel and Gruyere cheese lay between thin slices of Yukon Gold potatoes. You're going to need 45 minutes to caramelize the onions and fennel, but it's well worth it.....and you can do that step well ahead of time.
Serves 4.

• 1 tbsp butter
• 1/2 tbsp olive oil
• 1 large onion
• 1 small fennel bulb
• 4 large Yukon Gold potatoes
• 1 1/2 cups grated Gruyere cheese (I used some good blue cheese also.)
• 1 cup half and half or light cream
• 1 tsp salt
• 1 tsp coarse pepper

1. Cut onion in half and then slice each half into thin strips.
2. Cut leafy part of fennel away from bulb. Cut bottom off of bulb. Cut bulb in half and slice each half in thin slices. The cut onions and fennel should measure a good 4 cups when mixed together. While caramelizing they will cook down to about 1 cup of caramelized onions and fennel.
3. Place butter and oil in a heavy bottom fry pan. Heat over medium heat until butter has melted. 
4. Add cut up mixture of onions and fennel. 
5. Stir until they become coated well in the butter and oil and begin to sizzle. Turn temperature down and allow them to cook down and caramelize, stirring every 10 minutes for 45 minutes. The mixture will brown, but not become crispy or burnt. If you find they are getting too dark turn down the heat. Little bits of brown will form on the bottom of the pan, stir them in as they add lots of flavor. After 45 minutes they will have cooked down to approximately 1 cup of soft caramelized onions and fennel. 
6. While this mixture is caramelizing boil a big pot of water. 
7. Peel potatoes. Using a mandolin or sharp knife cut potatoes into 1/8" thick slices.
8. Once water is boiling add sliced potatoes and boil for approximately 5 minutes or until they just start to soften. They should still be a bit crisp. This step helps to speed up the baking time.
9. Drain potatoes in colander.
10. Grate cheese.
11. Heat cream and stir in salt and pepper.
12. Grease a flan pan or low round casserole dish. 
13. Add a layer of potatoes, then some of the caramelized onions and fennel, cheese, potatoes, onions and fennel, cheese, making 3 layers ending with cheese.
14. Pour hot cream with seasoning over everything. 
15. Bake in 350º oven for 35-40 minutes. If you find it's getting too dark but potatoes are still not soft, lightly cover with foil and continue to bake, checking every 5 minutes. 

Meyer lemon bread with the new Nordic bread pan~

Each January in Florida I get my fill of Meyer lemons.  I try to bring several home with me but now, luckily, Giant Eagle has brought them to Columbus on a pretty regular basis. Today, with one of my two new Nordic pans which arrived in the mail from Amazon, I went to work on the Meyer lemon bread recipe.  It is in the oven as we 'speak'. My new bundt baking thermometer is a great invention as well and works like a charm.  Simply stick it in the cake or bread when time is up and if the tip turns red, the baked item is done.  No more guessing. (pictured with the bread and pan.) I have not yet put the glaze on before the picture was taken.

The Meyer lemon fruit is yellow and rounder than a true lemon.  Softer too. The skin is fragrant and thin, colored a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor  than the more common Lisbon or Eureka supermarket lemon varieties.  The pulp is a dark yellow and contains several seeds.

When the bread is cool enough, I will take a picture to show the texture.

 

Lemon tea bread:
1/2 cup butter
1 cup sugar (next time I am cutting down the sugar)
2 lemons grated for zest--I used several more
2 eggs --I used thre1 1/2 cups flour
2 tsp. baking powder
1/2 tsp salt
1/2 cup milk --I'll try sour cream next time
2 tsp lemon juice
Glaze: juice of 2 lemons
1/2 cup sugar (I used only 1/4 cup and still found it too sweet.)

Heat oven to 325. Grease lemon loaf pan.  In large bowl, beat butter and 1 cup sugar. Add lemon rind and eggs; mix well.  add dry ingredients, alternating with milk and lemon juice.  Spoon batter into prepared pan.  Bake an hour (I only baked 40 minutes and then tested and it was done but I use convection ovens.) Cool 10 min. Remove from pan and spoon hot glaze over hot bread.  (You could skip the glaze and it would still be good.)        
                                            

 

Andy liked the crust.  These Nordic pans are wonderful !
I would use less sugar in this recipe especially the glaze. I actually only used 1/4 cup and it was a little too sweet for us. I may skip the glaze next time.

Pinterest Interests

Under the category of why didn't I think of this?

There are hundreds of uses for tubed crescent rolls and this simple put together is just one of them that I have never tried. Don't forget to roll up the rim so goodies do not spill out and pre cook the bacon.  Actually I used the real bacon crumbles that I keep in the freezer. (Buy them at GFS stores and keep the bag in the freezer.  Pull out a hand full when you need them for any bacon enhancing dishes.)

 

You realize those little oyster crackers have zero taste. So why do we keep buying them? Now we're talking:

 

 

 

Taco Crackers Recipe photo by Taste of Home        

Ingredients

• 3 packages (10 ounces each) oyster crackers
• 3/4 cup canola oil
• 1 envelope taco seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder 
•                                                           
      Grilled Mac & Cheese Sandwich..........         Now who would have thought of that???? And who would dare eat it?

For Tom: bacon with brown sugar (and pecans if you dare.)

Pinned by gypsyannaAF

Glenda Deer (and cake)

                                            

My sister-in-law is named Glenda; maybe after the good witch in the Wizard of Oz because of (their) goodness. Andy and I just spent the week end with she and Joe because we missed them and because Glenda has had two surgeries  within ten days or so.  She was home mending but not accustomed to sitting and having people serve her.  Glenda was always fast and efficient but age has slowed her down and she is less active (like the rest of us.) Now with the right side full of daggers and pins she was feeling down.  Andy and I planned a visit to play cards and take some good food in case any of the family wanted to join us and join us they did.  I had been cooking for about a week waiting for the call to arms when suddenly there she was on the phone telling us to get down there. I said we'd leave in an hour and so we did.  As we neared their Cincinnati home I thought we had better stop at Pizza Hut to take Glenda some of her favorite food.  So we bought one of those big boxes of pizza that has wings and things, enough for eight people.  We needed every bit of it.  When we arrived she was suddenly perky, but not hungry.  She ate a wing and one piece of pizza and that stunned me.  She is a pizza hound, but no, she was not hungry.  That started to change as the week end progressed.  We had so much fun.  Her girls, their husbands and kids (home for spring break) came in and out all the days and stayed to play cards into the evenings. We wore her out, but in a good way.  She was happy and when you are happy you are also mending. We left her in good shape and improved mental health on Sunday morning.  The dogs were calling telling us we were needed at home.  When we arrived home the house sparkled from my daughter-in-laws thoughtful and helpful cleaning. Then things started going wrong.  Mike came down with a severe case of flu and more 'things' started their spring breaking period.  Why is it the entire winter goes by and in the spring every appliance and machine takes a turn for the worse?  And, what a winter it has been here in Ohio !

Back to Glenda,  Now that things have supposedly slowed for us we have become even closer than before.  We spend a month at the beach each January and believe me that's a long time to be with another couple without killing one another.  We do get along so well. We get cranky now and then when the cards don't fall the way she and I would like, but it is all in good fun.  Every once in a while I declare I hate the game, but I really don't. Glenda is a really good person, very kind and without malice. (But she does like to win! A tad competitive... a trait that follows her wonderful girls, I might add.) Her girls and sons-in-law are so much fun and very helpful to Glenda and Joe and even to us in far away Columbus. Glenda is like a sister to me and it makes me sad to imagine the hurt she was going through and that which she will continue to have. Joe has been a real rock for her now that the roles have changed.  Glenda always took care of his every need and now he is returning the favor.  The way a good marriage should be.

I am glad the Cincinnati Lechlers are in our lives here in Columbus. Let the healing continue.

Here is part of Joe and Glenda's back yard( which merges with neighbors) where the deer eat and play.  Glenda has seen as many as 18 at one time.    CLICK ON THE PICTURES TO MAKE THEM BIGGER AND CLOSER.                             

                                            

Glenda's back yard.

My new cheesy (cream cheese) cherry cake from the Nordic pan and recipe book. It is a favorite already. Delicious!