Glazed Lemon 🍋 Cake

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If heaven serves Bundt cakes THIS would be the recipe they’d use. 😇


Glazed Lemon Cake

Glazed Lemon Cake

Cook Time: 65 minutes Servings: 8

INGREDIENTS

2 sticks sweet butter, softened

2 cups sugar

3 eggs

3 cups unbleached all purpose flour, sifted

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

2 tablespooons tightly packed fresh grated lemon zest

2 tablespoons fresh lemon juice

Lemon icing:

1 pound confectioner’s sugar

8 tablespoons butter (1 stick) softened

3 tablespoons tightly packed grated lemon zest

½ cup fresh lemon juice

DIRECTIONS

Preheat oven to 325 degrees. Grease a 10 inch tube pan.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time; blending well after each addition.

Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.

Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for one hour and 5 minutes, or until cake pulls away from sides of pan and a tester insterted in the center comes out clean.

Cool cake in the pan, set on a rack for 10 monutes. Remove cake from pan and spread icing on at once, while cake is still hot.

LEMON ICING:

Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake

Bon Appétit

Strawberry Whipped Cream Cake 🍓

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It’s strawberry season and THIS is the dessert you need to make. You can substitute your own cake recipe, or even use a boxed cake mix. Just be certain to follow the baking directions for your choice.

Strawberry Whipped Cream Cake

Strawberry Cream Cake

★★★★★

Baked goods, Desserts

INGREDIENTS

1½ cups sugar

½ cup shortening

1 teaspoon vanilla

2 eggs

4 egg yolks

2¼ cups Soft as silk cake flour

2¼ teaspoons baking powder

1 teaspoon salt

1 cup milk

Sweetened Whipped cream *recipe follows

1 cup chopped strawberries

SWEETENED WHIPPED CREAM INGREDIENTS

2 cups whipping cream

¼ cup sugar

DIRECTIONS

Pre-heat oven to 350. Grease and flour 2 round pans 9 × 1 1/2”. Beat sugar and shortening until fluffy. Beat in vanilla, eggs and yolks one at a time. Mix flour, baking powder and salt. Mix in alternately with milk, beating after each addition just until blended, beginning and ending with flour mixture. Pour into pans. Bake 25 minutes or until toothpick comes out clean; cool 10 min. remove from pans; cool layers completely. Spread about 1/2 cup sweetened cream over bottom layer. Place chopped strawberries on cream; top with remaining cake layer. Frost side and top with cream. Garnish with addt’l berries. Serve immediately or refrigerate.SWEETENED CREAM: Beat 2 cups Whipping cream and 1/4 cup sugar in a chilled bowl on high speed until stiff

Love at first bite …❤️

Hard Rock Baked 🥔Potato Soup 🥣

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When I was first learning how to cook, making soup I’d WANT to eat was a goal. Glad to say I’ve accomplished a repertoire of same.

Here’s a winter time favorite. It’s filling and exceedingly rich, but just the kind of comfort food one craves on a cold winter’s day ❄️

Hard Rock Baked Potato Soup

★★★★★

Soups & Stews

Servings: 6 servings Source: Keyingredient.com

INGREDIENTS

Hard Rock Cafe Baked Potato Soup

8 slices of Bacon fried crisp, retain drippings

1 c. diced yellow onion

⅔ c. flour

6 c. chicken broth

4 c. diced peeled baked potato

2 c. heavy cream

¼ c. chopped fresh parsley

1½ t. granulated garlic

1½ t. dried basil

1½ t. Tabasco

1½ t. coarse black pepper

1 c. grated cheddar cheese

¼ c. diced green onion

DIRECTIONS

Chop bacon. Set aside. Cook onions in drippings over medium high heat ’tiltransparent. Add flour stirring to prevent lumps. Cook 3-5 minutes until mixture just begins to turn golden. Add broth (it helps if it is warm) gradually, stirring constantly with whisk ’til thickened. Reduce heat to simmer & add potatoes, cream, bacon, parsley, garlic, basil, Tabasco, & black pepper. Simmer 10 minutes. DO NOT BOIL. Add cheese & green onion. Stir ’til cheese melts. This can be made ahead up to the point of adding the cheese & onion. Reheat the soup very slowly & gently. Be careful that it does not boil. Then add the cheese & green onion. Of course if there is any leftover it reheats beautifully.

Knit Stars 4.0

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I just wanted to share with you the opportunity to expand your knitting horizons, globally, in a way that you never imagined. Knit Stars is master classes in your back pocket. Ones you own forever. Ones you can download and take at your own speed.

I have no affiliation with KS other than being an avid fan. It’s been a knitters dream come true for me.

Samples are available for viewing at their website.

If you should join, I’ll see you on their FB group (5k strong & counting) where members support our craft and nurture each other.

www.knitstars.com

The BEST way to cook fresh corn is also the EASIEST🌽

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We’ve got one more week to buy farm stand FRESH corn 🌽 and then it’s out of season until next year.

Here’s my favorite way to prepare it,

1) trim both ends

2) remove about half of the husk

3) store covered in the fridge (grocery sack it came in is okay…) until you’re ready to cook

4) microwave for 4 minutes (hard vegetable setting on my microwave)

5) CAREFULLY remove from microwave – it’s HOT

6) once cool enough to handle, the husks along with the silks, slide right off – practically in one piece?!!

Notes: can also be thrown on the grill

Banana 🍌 Bundt Cake

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Amazingly enough, this cake recipe was just one ingredient less, than the banana bread recipe that I loved from Martha Stewart.

𝕋𝕠𝕕𝕒𝕪 𝕔𝕒𝕝𝕝𝕖𝕕 𝕗𝕠𝕣 ℂ𝔸𝕂𝔼 …

                      

Banana Bundt Cake

★★★★★

Baked goods, Cakes

Cook Time: 50 minutesServings: 12 servings Source: Keyingredient.com

INGREDIENTS

⅓ cup butter or margarine, softened

1¼ cup sugar

2 eggs

1 teaspoon pure vanilla

3 medium ripe bananas, mashed

2 cups flour

1¼ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sour cream

¾ chopped walnuts (or pecans)

DIRECTIONS

In a mixing bowl, cream together butter and sugar. Add eggs, 1 at a time until well blended. Stir in vanilla and bananas.

In a seperate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in nuts.

Pour into a greased and floured 10” bundt pan. Bake in a preheated 350 degrees for 50 minutes or tests done with toothpick.

Cool, then dust with powdered sugar before serving.

Vegetable Stock (made in Pressure Cooker)

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It’s getting to be the time of year when we crave soup. That means stocking the freezer with rich, flavorful, homemade stock.

This recipe is from Martha Stewart & I used this vegetable stock for her Minestrone Soup (post to follow).

Definitely a keeper!

Vegetable Stock (Pressure Cooker)

★★★★★

INSTAPOT/Pressure Cooking, Soups & Stews, Vegetable

Source: Martha Stewart’s Pressure Cooker book

Servings: 3 quarts

INGREDIENTS

3 quarts water

1/2 pound cremini mushrooms, trimmed and sliced

1 leek (green parts only), rinsed well

2 large carrots, trimmed and halved

1 large turnip, peeled and quartered

1 large celery stalk, halved

1 medium onion, quartered

1 bunch fresh flat leaf parsely

4 thyme sprigs

3 dried bay leaves

1 tablespoon tomato paste

1 teaspoon black peppercorns

1 1/2 teaspoons coarse salt

DIRECTIONS

1) Place all ingredients in a 6 to 8 quart pressure cooker.

2) Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.

3) Strain stock through a fine mesh seive set over a large bowl (discard solids). Let stock cool completely, uncovered. (Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months).

Today was a Chili and Yeasted Cornbread kinda day…

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It’s been dreary & rainy for nearly a solid week. Needed comfort food. The chili is mild the way my family likes it, and the yeasted cornbread is a real treat.

Yeasted Cornbread

★★★★★

Baked goods, Bread Machine, BREAD MAKER, Breads

Prep Time: 5 min Cook Time: 3 hr Servings: 12 Source: Bread in Half the time Cookbook

INGREDIENTS

3 1/2 cups bread flour

1/2 cup cornmeal

1 teaspoon salt

3 tablespoons white sugar

3 tablespoons shortening

1 cup milk

1/8 cup water

1 egg

2 1/2 teaspoons active dry yeast

DIRECTIONS

1. Place the ingredients in the bread machine pan in the order suggested by the manufacturer.

2. Select the Basic or White Bread setting, and start the machine. Transfer the bread from the pan to a rack to cool. Wrap in foil to store.

NOTES

2 tablespoons = 1/8 cup

NUTRITION

Nutrition Amount Per Serving (12 total) Calories 222 cal 11% Fat 4.9 g 8% Carbs 37.3 g 12% Protein 6.7 g 13% Cholesterol 19 mg 6% Sodium 211 mg 8% Based on a 2,000 calorie diet

Chili Con Carne

★★★★★

Soups & Stews

Servings: 6-8 servings Source: Keyingredient.com

INGREDIENTS

4 tablespoons shortening or oil

½ cup onions — chopped medium

1 clove garlic — chopped fine

1 slice bacon — chopped fine

½ cup green peppers — diced medium

1 pound ground beef

2 cups canned tomatoes

6 ounces tomato paste

2 teaspoons sugar

2 teaspoons salt

2 tablespoons chili powder(or less) — diluted in 2T warm water

2 cups kidney beans — drained

garnish with shredded cheddar cheese & finely chopped red onions – optional**

DIRECTIONS

Heat shortening or oil. Add onions, garlic, bacon and green peppers and saute until golden brown. Then add ground beef and stir until meat is lightly browned.

Add tomatoes, paste, sugar , salt and chili powder diluted with water.

Cover saucepan and bring to a quick boil. Lower heat and simmer slowly for 30 minutes. Then add drained red kidney beans and simmer an additional 15 minutes. Serve piping hot with a garnish of cheddar cheese & finely chopped red onions.

Per Serving (excluding unknown items): 475 Calories; 21g Fat (39.8% calories from fat); 28g Protein; 44g Carbohydrate; 17g Dietary Fiber; 65mg Cholesterol; 913mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.

Perfect Garlic Bread 🥖

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Perfect Garlic Bread

INGREDIENTS

1 large (about 12 ounces), not-too-firm seeded baguette

8 tablespoons (115 grams or 4 ounces) unsalted or salted butter (if salted, skip the salt below), cut into chunks

4 medium cloves garlic, minced

Pinches of red pepper flakes, to taste

1/2 teaspoon coarse or kosher salt

1/2 teaspoon dried oregano (optional)

1/3 to 1/2 cup finely grated parmesan or aged pecorino cheese (optional)

1 tablespoon finely chopped parsley

1 tablespoon minced chives (optional)

DIRECTIONS

Heat your oven’s broiler. Line a large baking sheet with foil to limit the mess you make. Cut baguette lengthwise and arrange pieces cut side up in pan. Put butter, garlic, pepper flakes and salt in a small saucepan and melt over medium-high heat, stirring, until garlic is sizzling in the butter (but not browning). Remove from heat and stir in oregano, if using. Spoon evenly over bread. Sprinkle bread with parmesan, if using, and broil — keeping a close watch on it and turning it as needed for even coloring — for 2 to 3 minutes. Seriously, watch it like a hawk. Nothing’s sadder than under- or over-cooked garlic bread.

Remove from oven, sprinkle with parsley and chives, if using, and cut into segments. We keep extras in foil in the fridge and rewarm them in the oven, but you know it’s always best on the first day.

Sent from Paprika Recipe Manager

Source Smittenkitchen.com

Crispy Frizzled Artichokes

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INGREDIENTS

Baby or large artichokes, as many as you wish to prep and eat

1 to 2 lemons, halved (1 should be fine for smaller amounts)

Olive oil

Coarse salt

Chopped flat-leaf parsley (for garnish, optional)

DIRECTIONS

Prepare artichokes: Snap back toughest and unevenly sized outer leaves, peeling and plucking until you get to the paler yellowish leaves that are all the full length of the artichoke. Be careful of thorns; almost every leaf ends in one. If they’re particularly bothersome, you can lop off the bottom third of the artichoke at this point. (We will otherwise do it next.) For baby artichokes, cut off bottom 1/3 of leaves. For full-sized artichokes, cut off bottom 2/3 of leaves (more than you see in my photos), leaving only the top parts attached to the stem and heart. Rub all cut sides with lemon.

Use a knife to pare down rough spots where leaves met the heart. Use a vegetable peeler to remove the outermost layer of the stem and “neck” of the artichoke. With tiny artichokes, the stems are sometimes too small or in bad shape to be used, in which case, feel free to trim them off. Rub exposed sides with lemon.

Halve baby artichokes lengthwise through the stem; for full-sized artichokes, quarter them through the stem. Rub cut sides with lemon.

Heat oven or grill: Heat oven to 400 degrees, a gas grill to its highest setting or a charcoal grill to a very high temperature.

Par-boil artichokes: Bring a pot of salted water to a boil. Add trimmed artichokes and the halved lemon you’ve been using to prevent browning. Boil them for 5 minutes (for baby artichokes) or 10 to 15 minutes (for full-sized artichokes), until a knife point inserted into the neck of the artichoke pierces easily to the center. Drain artichokes well; discard lemon half.

If roasting artichokes: Drizzle roasting pan with olive oil, spread drained artichokes in a single layer, drizzle with a little additional olive oil and shower with coarse salt. Roast baby artichokes for 15 minutes, then flip, and roast for another 10 to 15 minutes, until crisp and browned. Roast full-sized artichokes for 20 to 25 minutes, then flip, and roast for another 15 to 20, also until crisp and browned.

If grilling artichokes: In a large bowl, toss drained artichokes with a glug or so of olive oil, enough that they all glisten. Season with salt. If the grill grates are close enough together, I use tongs to arrange the artichokes in one layer. If not, you might need to use a vegetable tray to keep the artichokes from falling through. Grill until artichokes are crisp and brown.

To serve: Shower with additional lemon juice (from second half of lemon), any extra salt (if needed) and parsley. Eat soon, or someone else will.

Source: smittenkitchen.com