Paula's Lemon Cake

Paula starts with her basic 1-2-3-4 Cake: 1 cup of butter, 2 cups of sugar, 3 cups of flour and 4 eggs. Then she makes a lemon filling and tops with a light and fluffy Divinity Icing.  Yummy!

Paula's Lemon Cake

Recipe courtesy Paula Deen

Ingredients

Cake:

•1 cup (2 sticks) butter, at room temperature
•2 cups sugar
•4 eggs
•3 cups sifted self-rising flour
•1 cup milk
•1 teaspoon pure vanilla extract
•Lemon wedge, for garnish
•Mint sprig, for garnish

Frosting:

•1 1/2 cups sugar
•1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
•1/8 teaspoon salt
•1/3 cup water
•2 egg whites
•1 1/2 teaspoons pure vanilla extract

Filling:

•8 egg yolks
•1 1/2 cups sugar
•1/4 cup (1/2 stick) butter
•3 lemons, zest grated and juiced

Directions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.

To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.

Lemon Blossoms...Paula Deen Style :)

Lemon Blossoms

Recipe courtesy Paula Deen

Ingredients

•18 1/2-ounce package yellow cake mix
•3 1/2-ounce package instant lemon pudding mix
•4 large eggs
•3/4 cup vegetable oil

Glaze:

•4 cups confectioners' sugar
•1/3 cup fresh lemon juice
•1 lemon, zested
•3 tablespoons vegetable oil
•3 tablespoons water

Directions:

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Hot Garlic-Parmesan Souffle

This recipe can be cut in half for a normal, family sized amount and goes wonderfully with the Authentic French Bread :)

Hot Garlic-Parmesan Souffle


This hot appetizer is not really a souffle, but a delectable and delicate dip for bread. The taste will surprise you.

15 cloves garlic, peeled
2 cups chicken broth
2 (8-ounce) packages cream cheese, room temperature
1 cup freshly grated parmesan cheese
1 (10.5-ounce) can cream of mushroom soup, undiluted
2 egg yolks, beaten
1 loaf baguette bread, thinly sliced.

Preheat oven to 350 degrees. In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft. Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork. Cook and reduce chicken broth to a glaze; remove from heat and set aside. In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, garlic-chicken glaze, and egg yolks; stir until well blended. Transfer into a shallow ungreased 1 1/2-quart souffle dish. Bake, uncovered, 45 to 50 minutes or until golden brown. Remove from oven and serve with bread. Serves many!

Authentic French Bread

I'm actually putting this together as I type :)

Authentic French Bread

1 cup warm water (110 degrees F.)
1 1/2 teaspoons salt
3 cups bread flour
3 teaspoons Instant Active Dry Yeast
Cornmeal (optional for dusting pan)

Place all ingredients except cornmeal in bread pan of your bread machine. Select dough setting and press start.

When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a jelly roll pan dusted with cornmeal. Cover with plastic wrap and place in a warm spot to rise, approximately 20 minutes.

Preheat oven to 400 degrees. After rising, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)

CORNSTARCH GLAZE:

NOTE: This is a typical mixture that professional bakers use to get that
Characteristic sheen on breads.

1/2 cup cold water
1 teaspoon cornstarch.

In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before bread is completely done.

Better Than Sex?

The funny part about this recipe is, I used to make it for church functions over 25 years ago!  Of course, I never told them the name of it...LOL!

Better Than Sex Cake

Ingredients

•1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
•1 (20-ounce) can crushed pineapple
•1 1/3 cups sugar
•1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
•1 1/2 cups heavy cream
•1 cup flaked, sweetened toasted coconut

Directions

Preheat oven to 350 degrees F.

Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.










.

Tuptim Thai

Veronica & I had the most amazing lunch this week. 

We visited a new Thai restaurant in our area...Tuptim Thai.  It's a quaint, little place tucked away in a mini strip mall between two larger restaurants.  Looking at the front of the place, you would never expect to see what's inside...jade elephants, bamboo plants of all shapes & sizes, tapestries, linens, & about 25 tables.  The service is friendly and the food is to die for.

Veronica had the 'Amazing' (yes, that's the name of the dish).  It begins is a sauteed peanut sauce & your choice of meat then it's layed on a bed of steamed broccoli.  It truly fits it's name.

My 'Panang' was out of this world.  The traditional curry dish is made with coconut milk, mixed veggies & your choice of meat.  It was exactly what my pallet was looking for.

If you are every in the First Coast area, you must make it a point to stop in at this restaurant & enjoy they're friendly service, beautiful decor & yummy food.

Mini Orange-Maple French Toast Breakfast Casseroles

I found this recipe on another website and immediately started drooling :)  These will definitely be made for breakfast this weekend.  Come on, Saturday!!!

Incredible Edible Egg Mini Orange-Maple French Toast Breakfast Casseroles

Prep Time: 20 minutes
Cook Time: 30 minutes

Makes: 4 servings

INGREDIENTS:

4 OZ mascarpone OR cream cheese at room temp
4 EGGS
2/3 cup milk
1/3 cup orange juice
1/4 cup maple-flavored pancake syrup
1/2 tsp. freshly grated orange peel
3 cups bread cubes (1... inch) (about 4 slices)

HERE'S HOW:

1. HEAT oven to 350°F. WHISK cheese in medium bowl until smooth. ADD eggs, 1 at a time, whisking after each addition until smooth. STIR IN milk, orange juice, syrup and orange peel until smooth and blended.

2. DIVIDE bread among four greased 10-ounce ramekins or custard cups. SLOWLY POUR a generous 1/2 cup egg mixture over bread in each cup; press bread into egg mixture. PLACE cups in baking pan.

3. BAKE in center of 350°F oven until custards are puffed and knife inserted near centers comes out clean, about 30 minutes.

ENJOY:

• Sprinkle with powdered sugar and serve with extra pancake syrup.

INSIDER INFO:

• Mascarpone cheese is a rich thick creamy cheese from northern Italy, commonly use to make tiramisu.

• Make ahead: Casseroles can be assembled the night before and refrigerated, covered. Increase baking time slightly.

Glazed Mini Carrots

My daughter called yesterday looking for a good side dish for a pasta entree.  Not but an hour or so after that, a friend emailed me this yummy sounding recipe.  Isn't it funny how things work?

Glazed Mini Carrots

4 servings, 1/2 cup each

Ingredients:

3 cups mini carrots, (1 pound)
1/3 cup water
1 tablespoon honey
2 teaspoons butter
1/4 teaspoon salt, or to taste
1 tablespoon lemon juice
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley

Preparation:

1.Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.

Banana Pancakes With Rum Syrup

Every wonder what to do with those "too ripe" bananas?

Banana Pancakes With Rum Syrup

Ingredients:

1 1/4 teaspoon baking powder
1 cup flour
1/2 teaspoon cinnamon
1 cup milk
1/4 cup light brown sugar
3 tablespoons corn oil
1 egg
1 teaspoon vanilla extract
1 pinch salt
1 cup mashed ripe bananas
1 tablespoon butter (melted)

Directions:

Combine the dry ingredients in a large bowl.

In a separate bowl combine milk, sugar, 2 tablespoons of the oil, egg, and vanilla extract. Add to the dry ingredients and stir until the mixture is almost smooth.

Next, fold the bananas into the batter. Let this set, loosely covered, for about 25 minutes.

Combine the melted butter with the remaining oil. Place a nonstick skillet over medium heat. Pour a teaspoon of the butter and oil mixture in the skillet and heat.

For each pancake, pour 1/4 cup batter into the pan and cook until small bubbles form on the top, usually about 1 minute.

Turn the pancake over and cook an additional 30 to 45 seconds. Proceed with the rest of the batter, adding more of the bitter and oil mixture to the pan as necessary.

Serve warm with the rum syrup.

Rum Syrup

Ingredients:


1 cup pure maple syrup
2 tablespoons unsalted butter
3 tablespoons dark Jamaican rum


Combine all the ingredients in a 4 cup microwave safe measuring cup. Cook on medium high power for 2 minutes, until the butter is melted. Stir and serve hot.

Fido's Turn!

Don't worry!  I would never forget man's best friend!  Here are some yummy biscuits just for Fido (the kitty can have some, too) :-D

Bianca`s Dog and Cat Biscuits
Serves/Makes: 24
Ready In: 30-60 minutes

Ingredients:

2 1/2 cups whole wheat flour
1/2 cup powdered skim milk
1 teaspoon garlic powder
1 egg -- beaten
Flavoring: Meat drippings, broth or water from canned tuna (enough to make a stiff dough).

Directions:

Combine flour, powdered milk and garlic powder in a medium sized bowl. Add beaten egg, flavoring and mix well with hands. Dough should be very stiff. If necessary add more flavoring. On a well-floured surface, roll out dough to 1/4 inch thickness. Cut with shaped cookie cutters of your choice. Place biscuits on cookie sheets and bake at 350 degrees for 30 minutes.

Can't forget Kitty :)

We're always so busy making sure we have everything we like to eat that we forget about those who can't choose for themselves...our pets. 

This is a yummy treat just for kitty that's easy to make and loved by all ages (kitties, that is).

Moist Kitty Morsels

Serves/Makes: 2 dozen
Ready In: 30-60 minutes


Ingredients:


1/2 pound ground beef or turkey
1 small carrot, finely grated
1 tablespoon grated cheese
1 teaspoon brewer's yeast
1 teaspoon dried catnip
1/2 cup whole wheat breadcrumbs
1 egg, beaten
1 tablespoon tomato paste

Directions:


Preheat oven to 350 degrees F. In a medium sized bowl, combine the meat, carrot, cheese, brewer's yeast, catnip and breadcrumbs. Add the egg and tomato paste and mix well.

Using your hands, roll the mixture into walnut-sized meatballs and place on a lightly greased cookie sheet.

Bake for about 15 minutes until the meatballs are brown and firm. Cool the meatballs completely before storing in an airtight container in the refrigerator. These freeze well.

Chicken with Spinach & Pears

Last week, I posted a recipe for Turkey Steaks with Spinach & Pears.  Tonight, I tried it but added my own little twist.  It was absolutely amazing and will definitely be made again...soon :)

Chicken with Spinach, Pears & Goat Cheese


3 or 4 boneless, skinless chicken breasts
1 tsp. dried sage, crushed
Salt and freshly ground black pepper
2 Tbsp. butter
1 9-oz. pkg. fresh baby spinach
1 large pear, cored and thinly sliced
1/4 cup crumbled goat cheese


1. Rub chicken breasts with sage; sprinkle with salt and pepper. In extra-large skillet cook chicken in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if chicken browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.

2. Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.

3. To serve, make a nest of spinach on the plate, place chicken breast in the center, top with pears & goat cheese. Serves 4.

Pesto Fish Sandwiches

Pesto Fish Sandwiches


¼ cup pine nuts Buns
3 garlic cloves
Fresh lettuce
4 cups loosely packed basil leaves
¼ cup olive oil
½ tsp Kosher salt
¼ tsp pepper
1/8 tsp crushed red pepper
½ cup parmesan cheese (shredded)
2 cups seeded and diced tomatoes
Fish filets


Instructions:


In small skillet, over medium heat, add nuts. Cook about 4 minutes or until toasted, remove nuts. In the same pan, brown fish filets. While they are browning: combine nuts & garlic in food processor until minced.  Add basil, oil, salt and pepper.  Blend well.  Add cheese and blend until smooth. Spoon into bowl and add tomatoes, stir. Place fish on toasted bun, spoon on pesto.  Serve with tomato slices and lettuce.

Spring Greens with Poached Egg

Honestly? I don't think this one sounds very good but I'm sure there are those who will disagree...lol!

Spring Greens with Poached Egg


Croutons:


1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
4 thick slices (about 1/2-inch) of baguette-type bread


Preheat oven to 325 degrees F. In a small saucepan over medium heat,
heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to
color lightly; remove the garlic and discard. Remove from heat. Brush
the garlic oil on both sides of the bread slices and arrange in a single
layer on a baking sheet. Bake 10 minutes; turn bread slices over and
bake for an additional 10 minutes. Remove from oven and set aside.


Salad Ingredients:


10 ounces of spring greens (baby salad greens), wash and spin dry
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
Coarse salt
Freshly ground black pepper
4 large eggs
1/4 cup chopped parsley leaves for garnish

Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a
Simmer while you prepare the salad. In a large mixing bowl, place the
Salad greens. In a small bowl or jar, whisk together the olive oil,
Vinegar, mustard, garlic, salt, and pepper. Pour over the greens and
Toss thoroughly. Arrange greens on individual plates; set salads aside.
One at a time, break each egg onto a saucer or into small cups or bowls.
Slip eggs carefully into simmering water by lowering the lip of each
Egg-cup 1/2-inch below the surface of the water. Let the eggs flow out.
Immediately cover with a lid and turn off the heat. Set a timer for
exactly three minutes for medium-firm yolks. Adjust the time up or down
for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness
desired. Lift each perfectly poached egg from the water with a slotted
spoon, but hold it over the skillet briefly to let any water clinging to
the egg drain off. Drain well and lay on salad greens. Sprinkle with
parsley and pepper; place the toasted baguette slices around the edges
of the plates. Serve immediately. Makes 4 servings.

Yummy Lavender & Lemon Recipes

Honey & Lemon Balm Tea Biscuits



1 cup butter
1 cup honey
3 eggs
3 cups flour
3 teasp. baking powder
1 tablespoon milk
2 teasp. lemon juice (preferably fresh)
4 sprigs fresh lemon balm, chopped


Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry ingredients, then milk, juice and lemon balm. Drop by spoonfuls on an ungreased baking sheet and bake 8-10 min. at 375.


Substitutions: if using lemon grass, process a 1/2 inch peeled piece in blender or food processor until it mushes. No stringy bits, no chewy bits.



Lavender Honey


1 cup dried lavender flowers
1 quart mild flavored honey


Combine the two in an airtight jar and sit on a windowsill in the sunlight for 2 to 3 weeks turning every couple of days. Once brewed warm honey in a double boiler untill honey is runny but not too hot. Using a piece of cheesecloth and funnel pour honey through and squeeze remainder of honey out of lavender through the cloth.



Lavender Cookies


1/2 cup unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon dried lavender blossoms, finely chopped
1 1/2 cups all-purpose flour
2 teaspoons baking powder


Preheat oven to 375F. In a med. bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lavender: mix well. Combine the flour and baking powder and add to the lavender mixture. Stir until will blended. Drop by teaspoons onto an ungreased cookie sheet and bake eight to 10 minutes or until lightly browned on the edges. Let cookies cool.

Saffron Risotto

This recipe goes great with the Seared Lamb :)

Saffron Risotto


5 cups chicken broth or stock
3 tablespoons butter
1/3 cup finely chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 teaspoon chopped saffron strands (dissolved in 1/2 cup hot broth from above)
1 tablespoon butter
1/3 cup freshly grated parmesan cheese
Salt and freshly ground pepper to taste
Parmesan Cheese


In a medium saucepan over medium-high heat, bring chicken broth to a
slow, steady simmer. In a large heavy 4-quart pan over medium heat, melt
the butter; add onion and saute for 1 to 2 minutes or until soft (be
careful not to brown the onions). Add the rice. Using a wooden spoon,
stir for 1 minute, making sure all the grains are well coated (toasting
the rice in melted butter keeps it from getting mushy). Add the wine and
stir until completely absorbed. Add the hot chicken broth (1/2 cup at a
time), stirring frequently. Wait until each addition is almost
completely absorbed before adding the next 1/2 cup, reserving about 1/4
cup to add at the end. Stir frequently to prevent sticking.

NOTE: Risotto doesn't need constant attention during its 18 minute cooking
time. You'll just need to check on the pan every few minutes, give the
rice a stir to keep it from sticking, and add more stock.

When the rice has cooked for 15 minutes, add 1/2 the dissolved saffron. Continue to
stir and when there is no more liquid in the pot, add the remaining
saffron. Proceed with adding the broth. After approximately 18 minutes,
when the rice is tender but still firm, add the reserved broth. The rice
is done when it is tender, but firm to the bite. Turn off the heat and
immediately add the remaining 1 tablespoon butter and the parmesan
cheese, stirring vigorously to combine with the rice. Add salt and
pepper to taste.


NOTE: To test the risotto for proper consistency, spoon a little into a
bowl and shake it lightly from side to side. The risotto should spread
out very gently of its own accord. If the rice just stands still, it's too dry, so
add a little more stock. If a puddle of liquid forms around the rice,
you've added too much stock. Spoon some liquid off, or just let the
risotto sit for a few more seconds off the heat to absorb the excess stock.

Transfer risotto to warmed serving plates and serve immediately
with additional freshly grated parmesan cheese on the side. Makes 4 servings.

Seared Lamb Chops with Cracked Pepper and Rosemary

I'm going to be perfectly honest with you.  I am NOT a lamb chop kinda gal so I use pork chops with this recipe :)

Seared Lamb Chops with Cracked Pepper and Rosemary


2 to 3 tablespoons coarsely crushed black pepper
6 to 8 small loin lamb chops
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 cup beef broth
1/4 cup lemon juice
2 tablespoons butter
1 tablespoon freshly chopped rosemary leaves


Place pepper on plate and press each chop firmly into pepper and press
in with your hands. In a heavy frying pan over medium-high heat, add
olive oil and heat. Add peppered lamb chops and sear on both sides.
Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease
the pan). Add beef stock and lemon juice; continue to cook until the
chops reach the desired doneness, approximately 2 to 3 minutes for
medium rare. Remove lamb chops to a platter and keep warm in a 200
degree oven.


Continue to cook the sauce, scraping any pieces of meat off the bottom
of the pan and stirring them into the sauce. Let the liquid boil until
liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter
and fresh rosemary. Remove lamb chops from the oven. Add any lamb juices to the
sauce. Spoon sauce over chops and serve. Makes 3 to 4 servings.

Poppy Seed Cake

Poppy Seed Cake



Nothing like making a little change to the traditional pound cake.


Cake:

3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. Salt
3 sticks (12 oz.) butter, softened room temperature
1 1/2 cups granulated sugar
5 eggs
2 tsp. vanilla extract
1/2 cup poppy seeds
1 cup sour cream

Glaze:

2/3 cup sifted confectioners sugar
About 1 tablespoon lemon juice

Directions:

Preheat oven to 350 degrees. Bake 50 to 55 minutes. Butter and flour a Bundt pa or 10-inch tube pan.


In a medium bowl, stir together the flour, baking powder, and salt. Set this aside. In a large bowl cream butter and sugar until and fluffy. Beat in the eggs, one at a time, beating well after each addition; then beat in the vanilla. Beat in the poppy sees. Alternating between the two, gradually add the dry ingredients and the sour cream, beating well after each addition. Spread the batter evenly in the prepared pan. Rap the pan once or twice on the counter to remove any air pockets. Now bake until the top of the cake when lightly touch springs back, and a toothpick when inserted in the centre of the cake comes out clean and dry. Let the cake cool in the pan for about 10 minutes, then turn it out of the pan onto a cool rack to cool completely.


Meanwhile, make the glaze: In a small bowl, stir together the confectioners' sugar and 1 tablespoon of lemon juice until smooth. Add up to 1 teaspoon more lemon juice, if necessary, to make it pourable. Place the cake on a serving dish, round-side up, and drizzle the glaze over the top of the cake.

Spring Has Sprung

Tomorrow is Ostara (the first day of Spring).  It's time to open our doors & windows, hang out the windchimes & pastel-colored lights, plant colorful flowers, and enjoy the great outdoors.  Along with that, it's always fun to enterain friends with some yummy Spring recipes!

The next few posts are going to be some of my favorite Ostara recipes.  I'll be preparing some (if not all of these) in the next few days :)

Soft Pretzels with Queso Poblano Sauce & Mustard Sauce

I know I already shared a recipe this evening but I just found this one on the Food Network website and just HAD to share it right away!!!

Soft Pretzels with Queso Poblano Sauce and Mustard Sauce

Creamed Pearl Onions & Peas

I grew up on Creamed Peas but my mom never put pearl onions in them.  This sounds amazing!!!

Creamed Pearl Onions & Peas Recipe


INGREDIENTS

1 bag (1 lb) frozen pearl onions
1 bag (16- to 20-oz) frozen peas
3 Tbsp butter
1/4 cup sliced scallions
3 Tbsp flour
2 cups milk
2 Tbsp Dijon mustard
1/4 tsp salt
1/8 tsp ground cayenne

PREPARATION


1. Place onions and peas in large glass bowl, cover with plastic wrap and microwave on high 12 minutes, stirring halfway, until cooked.

2. Meanwhile, melt butter in medium saucepan over medium-low heat; add scallions and sauté 2 minutes. Whisk in flour until blended; let bubble 2 minutes, stirring often.

3. Whisk in milk, mustard, salt and cayenne. Increase heat to medium and cook, stirring, 2 minutes or until thickened and bubbly. Stir in peas and pearl onions. Cook 5 minutes or until hot.

Planning Tip: Can be prepared up to a day ahead. Reheat in a medium saucepan over low heat, stirring gently, or reheat in microwave.

Granola Discovery!!!

I have discovered the best granola in the world!!! The brand is Back to Nature.  All of their flavors are quite yummy but one stands out about the rest...Sunflower & Pumpkin Seed.  You must try it with a cup of vanilla yogurt!  Go see for yourself :)

Kahlua Tiramisu with Amaretto Ice Cream

Can you tell I'm on a diet? :)

Kahlua Tiramisu with Amaretto Ice Cream
Servings: Makes 14 to 16 servings

Ingredients

2 teaspoons unflavored gelatin
1/2 cup Marsala
6 large egg yolks
3/4 cup sugar
2 8-ounce containers mascarpone cheese
3/4 cup whipping cream
1 cup hot water
1/4 cup Kahlúa or other coffee liqueur
4 teaspoons instant espresso powder
26 (about) Champagne biscuits (4-inch-long ladyfinger-like biscuits) from two 3.5-ounce packages
2 tablespoons unsweetened cocoa powder
Amaretto Ice Cream

Directions

Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.

Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend.. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight.. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.

Family

I had the most fun feeding & entertaining my family last night.  Well, actually, THEY did the majority of entertaining.  Whenever my three girls get together in the same room, you're guaranteed to need a box a tissues because you're going to laugh yourself into tears! 
Veronica requested my Creamy Grits & Shrimp.  Along with that, I made cole slaw & baked beans.  I also baked some boneless, pork ribs in case anyone wanted something different (of course, Jay did...he doesn't eat seafood). 
Everyone seemed to be more than happy with all the work & love I had put into the meal.  Afterwards, we all crashed on the fluffy couches in Mom's living room and watched "Malcolm in the Middle" :)  All in all, it was a PERFECT night.

Cole Slaw with Pecans

The recipes I've shared so far have all been taken from other websites, magazines, family members, and friends.  This recipe, however, is mine...all mine!!!

Cole Slaw with Pecans

Ingredients

1 head napa or savoy cabbage, shredded
4 carrots, shredded
1 cup pecans, chopped
3/4 cup of Sweet Vidalia Onion salad dressing
Sea salt & freshly ground pepper

Combine the cabbage, carrots, and pecans in a large bowl. Mix well with your hands.  Add salad dressing, mix well.  Season with salt & pepper.

This goes great served with Creamy Grits & Shrimp and baked beans :)

A little lemon secret

Next time you squeeze a lemon, try holding the sliced side against the palm of your hand.   This insures that you keep the seeds in the lemon and not in your food :)

Turkey Steaks with Spinach, Pears & Bleu Cheese

So, I found this amazing sounding recipe on the Better Homes & Gardens website this morning.  I can't wait to try it.  However, if you get to it before I do, please let me know how it tastes :)

Turkey Steaks with Spinach, Pears & Bleu Cheese

Ingredients



2 turkey breast tenderloins (1 to 1-1/4 lb.)
1 tsp. dried sage, crushed
Salt and freshly ground black pepper
2 Tbsp. butter
1 6-oz. pkg. fresh baby spinach
1 large pear, cored and thinly sliced
1/4 cup crumbled blue cheese

Directions


1. Horizontally split tenderloins to make four 1/2-inch-thick steaks. Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if turkey browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.

2. Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.

3. Serve steaks with spinach and pears. Top with blue cheese. Serves 4.

Spring Ahead

Don't forget to Spring Ahead tonight :)

Irish Stew with Mint Sour Cream

IRISH STEW with MINT SOUR CREAM

12 ounces lean, boneless lamb, cut into 1-inch cubes
2 cups beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
3 medium potatoes, peeled and cut into 1-inch chunks
2 medium onions, cut into wedges
1-1/2 cups sliced carrots
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 cup cold beer or water
2 tablespoons all-purpose flour
1/3 cup dairy sour cream
2 teaspoons snipped fresh mint

directions

In a large saucepan or Dutch oven combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf.

In a small bowl stir beer or water into flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

To serve, stir together the sour cream and mint. Dollop each serving with sour cream mixture. Makes 4 servings.

Make-Ahead Tip: Combine sour cream and mint; cover and chill up to 24 hours.