Memories and healthy recipes for your dinner table.
Summery light sorbet floating in sparkling Ginger Ale. Ooo, it just exudes summertime goodness. The ginger ale we used is Reed’s. It is a refreshing blend of honey, ginger root, pineapple, lemon and lime. This is powerful stuff. Ginger ale Flavored sorbet Use a melon …
Deviled eggs are as different as the humans making them. I for one am a traditionalist. While shrimp or chipotle deviled eggs sound divine I prefer the basic taste of deviled eggs I have grown up eating at every Easter feast and picnic. The past …
Think celestial rays of sunshine coursing through the vibrant cover of blue sky. The pure taste of summer. The stringent scent of lemon pops with tart clean refreshment. But, in cake form. I had a blast making this cake. I loved the velvety smooth texture of the batter. The fragrant aroma of the lemons reminiscent of lemon ice. And the silky buttery lemon flavor that makes it irresistible not to cut another sliver.
Source: Cook’s Country August/September 2008
2 1/2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk, room temperature
3 tbsp grated lemon zest (about 3 lemons)
1/4 cup fresh lemon juice
1 tsp vanilla extract
1 3/4 cups granulated sugar
12 tbsp (1 1/2 sticks) unsalted butter, softened
3 large eggs plus 1 egg yolk, room temperature
3 cups confectioners’ sugar
3 tbsp lemon juice
2 tbsp buttermilk
Adjust oven rack to middle position. Heat oven to 325 degrees. Grease and flour a glass 13 x 9-inch baking pan.
Combine flour, powder, soda and salt in a medium bowl. Combine buttermilk, lemon juice and vanilla.
Beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Reserve 1/4 cup of sugar mixture; cover and set aside. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Add eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Mix until smooth about 30 seconds.
Scrape batter into prepared pan an smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
For the glaze:
While cake cools, whisk confectioner’s sugar, lemon juice and buttermilk until smooth. Gently spread over warm cake. Sprinkle evenly with reserved sugar. Cool completely, at least 2 hours.
Variations:
Substitute for cake flour- 2 cups plus 3 tablespoons all-purpose flour and 5 tablespoons corn starch.
There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional …
How well do you know your kids? When I was a kid I often stayed at my best friend’s house. A few times I had the unfortunate pleasure of being there the nights her mom served stuffed baked tomatoes. As a kid I thought that …
This recipe comes from my Brother Todd and his wife Emily. Their super fast dish of spicy chili beans and rice only requires three ingredients. It is great for those late evening games or work meetings. Plus the leftovers can be transformed into burritos or taco salad. Making for another inexpensive quick meal.
One note: I had a hard time finding Spicy Chili Beans. I ended up with a can of seasoned chili beans in a sauce found in the baking beans section of the canned goods isle. I had to add a little salt for taste. Probably due more to allergies than a bland can of beans.
1 15 oz can of spicy chili beans
1 lb. ground beef
Rice or Nacho chips
Ground beef, add beans, let simmer for about 15 minutes on low. Serve with rice or tortilla chips. Garnish with sour cream and cheese if desired.
Food tastes so much better when cooked on a grill. From meats to vegetables and fruits the flavors just burst with excitement. Unfortunately, we do not have a grill, yet. But, we are still able to enjoy typical BBQ fare roasted in the oven or …
I love roasted vegetables. The are the most delicious slightly charred and seasoned lightly with kosher salt. You can make them in the oven as stated in this recipe or in a skillet over medium-high heat. I usually use Bulgar wheat for breakfast cereal sort …
My mom was queen of the pasta salad. Not the kind smothered with dressings or dripping with sauce. Rather simply flavored with a smidgen of salad dressing. Enough to give a little flavor. I learned how to basically clean out the frige and turn odds and ends into something edible. Except now without the pasta. Enjoy this salad as is for lunch or add seared fish or eggs to make a hearty dinner.
Source: The Good Mood Food Blog
1 large head of broccoli, chopped into bite size pieces
Cherry tomatoes.
1/2 pound pancetta or bacon
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
A good pinch of ground black pepper
A good handful of crumbled feta cheese
Bring a large pot of water to the boil. While the water is boiling, combine the olive oil and balsamic vinegar in a serving bowl. Add the broccoli to the pot of water and blanch for 60 seconds, you should see the broccoli turn a vibrant green. Drain the broccoli pieces and run under cold water. Drain thourghly. Add the broccoli to the serving bowl and set aside.
Place a small frying pan over a high heat and fry the bacon pieces until crispy. Remove the bacon from the pan, place on on some kitchen paper and allow to cool before adding to the rest of salad. Slice the cherry tomatoes in half and tumble in to the bowl on top of the broccoli. Add the bacon pieces and feta cheese to the serving bowl. Gently toss all the ingredients in the dressing and season with black pepper. Add walnuts or pine nuts for an extra crunch!