Lemon Pound Cake with Lemon Glaze

 

Oh so moist and Oh so lemony

Lemon pound cake

                     

There are PLENTY of  great things about this cake, but one of the best things about it is, it's make with a cake mix! Now I'm not a fan of cake mixes, although I do think that with a certain amount of doctoring, there is a place for them in my kitchen.

 

 

One box of Lemon cake mix

1/2 cup sugar

3/4 cup oil

1 cup sour cream

4 eggs, beaten

1 teaspoon almond extract

1 Tablespoon lemon zest (or maybe more if you feel inclined)

 

Mix all ingredients together and bake in either two loaf pans or a bundt pan. Bake at 325 for an hour, or until done. Remove from pan after about 15 minutes. Don't cut it until it's completely cool. We wouldn't want to release that steam now would we?

 

 

This cake stays moist for DAYS and you can really taste the lemon.  It's great without the glaze but why would you want to do that? Glaze it.

 

                     

                                                                                                                                                      

 

The glaze is simple. Tart enough to taste the lemon but sweet enough to belong on cake.

 

Put about 1 cup of powdered sugar in a bowl.

Add the zest of one lemon and maybe even a lime. I've done both and you can't go wrong.

Add the juice of that lemon. More or less to desired consistency.

Splash of vanilla and pinch of salt



 



Oh yes.

Here's a lovely tip, try it with ANY flavor of cake mix.

Obviously omit the Lemon with others. 

 

For pound cake.

 

Posted by Cambria

Tortellini Pasta Salad

Tortellini pasta salad

 

Beautiful, flavorful and best when made the day before.

 

This pasta salad is seriously missing nothing.  It's full of great ingredients that I almost always have on hand. It's a breeze to throw together and so convenient to be able to make the day before!

 

 

 

*Now when I made this, I did it for a huge crowd. Feel free to cut everything in half if it's just for your family.

 

Two bags of tortellini pasta

On the package, it says to boil for 6-7 minutes. I seriously boiled for maybe 2 minutes because I knew it would be sitting in the fridge overnight and would absorb liquid. Nobody likes a limp noodle. ;)

Drain pasta and immediately rinse with cool water so it quits cooking. Again, mushy pasta is gross.

 

2 cups of cubed, fresh mozzarella

1 cup halved, black olives. I'm sure green olives would be delicious also

2 cups halved grape tomatoes. (I had tomatoes from the garden so I used those instead, although grape tomatoes would probably be prettier).

1 jar of roughly chopped artichoke hearts

big handful of sliced green onions

1/2 cup grated parmesan cheese

Salt, pepper (don't skimp)

 

Place the pasta and all of the above ingredients in a large bowl.

 

Put 2 cups olive oil and about 3 HEAPING spoonful's of pesto in a mason jar. Shake it up.

You can use a store bought pesto or make your own, it's delicious both ways.

*I REALLY like basil and wanted more of that flavor then the pesto offers, plus I have oodles of it in my garden, so I rough chopped about 1/4 of a cup and added it in. Plus some to garnish, of course.

 

Toss together the Pasta mixture and the EVOO mixture.  Cover and refrigerate for at least 3 hours, or overnight if you wish.

*You may need to add a little more olive oil prior to serving it. Like I said, that Pasta will continue to absorb.

*Before serving, sprinkle with parmesan and top with sliced tomatoes if you want.

 

 

 

 



And lets bring it in for a close up

 

MMMMMMMMM!

 

Posted by Cambria

Whole Wheat Zucchini Bread Topped with Caramel Fudge

I ADORE zucchini bread.  In fact, I dare say it is my favorite sweet bread.  I have made this 3 times this month and still find myself craving it.  The bread itself is actually quite healthy, and not super sweet, which makes it yummy for a quick breakfast.  I use applesauce in place of butter or shortening and sub half of the flour for whole wheat flour.  However, if you choose to use my recipe for the creamy caramel fudge topping, this recipe is suddenly a dessert.  This is a good freezer option too, and neighbors and friends LOVE when you show up on their doorstep with this.  I KNOW ya'll have zucchini sitting on your counter top right now, so stop staring at it, and MAKE THIS.  You will LOVE it.

Here's what I did:

In my Kitchenaid, I mix 6 eggs, 4 c. sugar, 1 can applesauce, 2 TB vanilla, 2 tsp baking powder, 2 tsp baking soda, 2 tsp salt, 1 tsp cinnamon and 2 tsp nutmeg.  Mix until well combined.  Next add 4 cups grated peeled zucchini, 3 cups white flour, 3 cups wheat flour.  Don't over-mix at this point.  Pour batter into 3 sprayed/greased loaf pans and bake at 325 for about 55 minutes. 

While the bread is cooling, you can get started on the caramel fudge frosting.  In a sauce pan, over medium high heat add 1 1/2 sticks of butter, 1 1/ 2 cups of brown sugar and 1/3 cup of milk.  Stir with a wisk until it begins to boil.  Remove from heat and add 1 tablespoon of vanilla and powdered sugar.  Beat by hand VERY briskly until it thickens and becomes fudge-like, but still pour-able.  Poor over your loaves.  Cool and slice.  MMMMMM.  Loaves do not need to be completely cooled in order to frost, but let them cool for 20 minutes or so.

Note: another yummy variation is to add 1/2 bag of mini chocolate chips and forego the frosting.

 Posted by Tiffany :)

Fresh Peach Pie

This is the best summer time dessert!  It is a family recipe that has been passed down multiple generations.  I hope I don't get in trouble for putting it on the internet for the world to see! :)

Ingredients:
Pie crust
8 peaches
1/4 lemon juice
1 can sweetened condensed milk
heavy whipping cream
powdered sugar
vanilla

You can make your own pie crust or do it the lazy way like me and just buy it.  But buy the larger ones.  You'll need about 8 peaches.  Maybe a little more, little less. Just depends on the size.  Skin the peaches and slice into the pie crust.  Should be about level or just below top of the pie pan.  In a separate bowl, mix sweetened condensed milk and lemon juice together.  Pour mixture over peaches.  
Then top with whip cream.  You could buy it but homemade is still easy and sooo much better.  I don't ever measure when I make it but this is what I do...
Pour some heavy whipping cream into a bowl. 
Beat on high speed until thick.  
About 1 tsp vanilla and stir in powdered sugar until delicious.  Spread over peaches and condensed milk mixture.  
Place in the fridge for about 30 minutes. You can eat right away but chilling it helps in to stay together better.  This will for sure satisfy your sweet tooth!

Sara

Pudding Cookies

My Go-To cookie recipe!

- 2 1/4 cup flour
- 1 tsp baking soda
- 1 cup butter or margarine
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 3.4 oz package INSTANT pudding mix (it's the small box).  I usually use vanilla but you can do any flavor. Chocolate and butterscotch with white/butterscotch chips are delicious as well!
- 1 tsp vanilla
- 2 eggs
- chocolate chips

Mix sugars, eggs, butter, vanilla, baking soda, and pudding together.  Mix in flour then stir in chocolate chips.  Bake at 375 for 8-10 minutes.  Makes about 2 dozen.  They stay soft for days!

Sara

Mushroom Risotto

Risotto

Is it hard to make?  

Pshhh.  

No.

"It takes a little bit of practice to begin with."

"There's a certain amount of concentration involved."

"Risottos are very sensitive to timing."

"Risotto is notoriously difficult to get right."

Whatever.

Do you have a spoon and if so, do you know how to stir?? If you answered yes, you too can make a beautiful, creamy risotto.

It's a whole different way of cooking short-grained rice.  By adding the liquid little by little, it makes it's own creamy sauce.  You add a little flavor and cheese and it's a savory sensation indeed!

Goes great with any grilled meat,  really good with pork or chicken, or is a yummy main dish all on it's own.

Mushroom Risotto

1 lb. mushrooms, thinly sliced (I used Portabello, Crimini, and white)
Olive oil
6 cups chicken broth
2 shallots, minced
1 1/2 cups Arborio rice
1/4 cup butter
1/2 cup grated Parmesan cheese

In a large heavy pot, heat a drizzle of olive oil.  Add mushrooms and saute until soft, about 5 minutes.  Remove and set aside.

Over medium heat, add another drizzle of olive oil to the pot, stir in the shallots.  Cook 1 minute.  Add rice, stir to coat with oil and toast until its a pale golden color.  

Heat broth, add 1/2 cup of broth to rice.  Stir and cook until absorbed.  Continue adding broth 1/2 cup at a time, stirring occasionally (contrary to popular belief, you really don't have to stir constantly) until the liquid is all absorbed and the rice is al dente.  Should take around 15-20 minutes.

Remove from heat, stir in mushrooms, butter and Parmesan.  Season with salt and pepper.  Serve on a heated plate or shallow bowl.


Tip:  Don't sub long grain rice.  It's not starchy enough to make a creamy sauce.  

Tip 2:  The broth is a guestimate.  Totally a 'see how it goes' thingy. You may need more or it may be all ready before you add the remainder of it.  Just test for doneness every now and then.

Tip 3:  If you really want to creamy it up even more, add a little cream or half and half at the end.

Tip 4:  Try adding a little truffle oil at the end - it will make it better than ever (not that this really needs any improvment!).


Can I just give a shout-out to shallots??  They are so flavorful!  Kind of like a mild onion with a hint of garlic but not in-your-face burn.  You can always use just onion and/or garlic but these really make it perfectly flavorful.

Enjoy!  

You know you will.

Posted by Rona

Roasted Pork Tenderloin with Cherry Chutney

Oh pork tenderloin... 

you are so tender and lovable.

But let's face it, a tad bit boring on your own.

Enter Cherry Chutney...

...a match made in heaven.

Roasted Pork Tenderloin with Cherry Chutney

So perfect together.  

A marriage of flavors that will knock your socks off.  

Assuming you have socks on, of course. 

This recipe is just like the perfect marriage...

you have two completely different people

 that have enough in common (such as they both have onion) to blend well, 

and are good alone, 

but together they bring out the best in each other.

Go ahead and grab a tissue. 

Roasted Pork Tenderloin

1 1/2 lb. pork tenderloin (Note:  Not the same as pork loin, which is also good, but you're after the most tender cut here, which is the TENDERLOIN)

Pat dry with paper towels, and season well with salt, pepper, onion powder, and paprika.  I mixed the seasonings together and then patted on, gave it a good Swedish massage. 

Tip:  If you want perfectly round medallions, tie that bad boy up with some baker's twine.  I did not.  Hence the oval shape of these slices.  

Place in a roasting pan.  Roast uncovered at 375 degrees for about 20 minutes, then turn up the heat to 425 degrees and roast for another 10-15 minutes.  If you're nervous, test with a meat thermometer.  But honestly, it's hard to screw up this. Nowadays, it's good to have pink pork.  I won't lie, I'm still a little hexed by that modern notion.  I do mine a super pale pink so it's still juicy, but doesn't leave you explaining to others that's it's really safe and tasty to eat. 

Remove from oven, cover with foil and let rest for 10 minutes.  Slice thinly, plate up and top with Cherry Chutney. 

Cherry Chutney 
 I realize this recipe seems like you're haphazardly cleaning out the spice cupboard, but trust me... it is enchantingly delicious. Plus you know you want to say Chutney.

Starts off looking like a disaster...

But as it simmers away, the smell of this spicy Chutney is mysteriously enticing.  

It took me to a medieval castle with candles flickering, a big rustic wooden table piled with fruit and crusty bread, and roasted turkey legs being ravished by hairy woodsmen that probably smelled like sweat and leather.

OK, back to reality.  Here's how to make it:

Cherry Chutney
2 cups dried tart cherries 
1 1/2 cups brown sugar
2 T. dried minced onion
2 cups water
3/4 cup red wine vinegar (Although any milder vinegar would work)
1/4 cup raspberry balsamic vinegar (If you don't have this, just use all red wine vinegar)
1 T minced fresh ginger (can I get a 'hell ya' for those tubes of fresh minced herbs)
1/2 t. cumin (just trust me)
1/2 t. ground cinnamon
4 whole cloves
grated rind from one lemon
1 shake of red pepper flakes

Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat to medium and cook, uncovered, until thick (about 45 minutes to an hour), stirring occasionally.  If you can find them, discard the cloves.  Serve warm or at room temperature.  

Note:  Leftover chutney can be stored in an airtight container in the fridge for up to 2 weeks.


Posted by: Rona

Pumpkin Smoothies

After a week of eating like Sumo wrestlers in training with my daughter and her family here, and feeling like cankles were being enhanced, we switched up the pumpkin to something healthy.

It was YUM.

 Thick and rich, with just the right amount of spice.

It was better than an ice cold Diet Coke.

Well, almost.

Full of good things and so satisfying.

Pumpkin Smoothie

1 cup pumpkin puree
1 frozen banana
1 t. pumpkin pie spice
1/4 cup Greek yogurt
dash vanilla
1-2 cups almond milk
2 T chia seeds
sweetener - Splenda or honey if desired

Instructions (pay attention here)...  Blend until smooth.

Enjoy :-)


Posted by: Rona

Melon Ball Cocktail

As much as I love love love FALL, 

I find that I have to breathe into a bag if I think too hard about the short melon season. 

When we lived hundreds of miles from civilization, we would drive through Green River to get school clothes and I would bring a huge knife and some spoons.  We'd stop and load up the trunk with melons, cut several in half, scoop out the guts, and dig in. 

 We were juicy messes.  We were in heaven.  

Why isn't this melon ball cocktail in balls you ask?

Well, I can't find my baller. 

Not that baller.

It was probably used as a weapon.

A juicy, ripe melon is so sweet and luscious.  It really doesn't need any dressing up. But when you want to bump it up a notch, here's a great recipe.  The lime rind is the perfect compliment to melons, especially honeydew.  And the rum flavoring adds a touch of warm butteryness to offset all that tart.  
  

Enjoy this fresh fruit cocktail.  It's a good one.



Melon Ball Cocktail
2/3 cup sugar
1/2 cup water
1 t. grated lime rind (get the rind BEFORE you squeeze the juice)
1/2 t. Rum extract
6 T fresh lime juice

1 honeydew, balled
1 cantaloupe, balled
1/2 watermelon, balled
1 cup blueberries


Bring sugar and water to a boil, simmer for a few minutes.  Add lime rind.  Cool and add, lime juice and rum extract.  Chill a few hours.

Note: Any fruit works, I subbed strawberries for the watermelon, but the honeydew works especially well with the lime and rum. 


So what do you do with the melon scraps after the balls are made?

A) Get a spoon and a towel and sit down to Duck Dynasty.
B) Put in a Ziploc bag in the freezer for smoothies, mixed with Greek yogurt and frozen banana.
C) Blend up, add to some lemonade.
D) All of the above


Posted by: Rona

Pumpkin Cake (or Cupcakes) with Cream Cheese Frosting

Dagnabbit.

I broke my own rule 

(#544 - don't make pumpkin stuff before September)

but it rained...

and was all chilly like outside...

I caved like a fat kid in a candy store. 

Pumpkin Cupcakes with Cream Cheese Frosting

So it just felt right.

I bumped my old recipe for this one when my beautiful daughter-in-law brought it to Sunday dinner one lovely fall day.  

It got devoured with great fervor.

 (She obviously runs hers off)

  

And they stay moist for days... say you stash them in random places throughout the house for later.

  

A little finger dippin' before the whole face goes in.

Pumpkin Cream Cheese Cake (or cupcakes)

4 eggs
1 2/3 cup sugar
1 cup oil
1 16 oz. can pumpkin (not pumpkin pie filling)

2 cups flour
1 t. salt
1 t. soda
2 t. baking powder
1 t. cinnamon
1/2 t. nutmeg

Mix together the eggs, sugar, oil, and pumpkin.  Sift together the dry ingredients and carefully mix into the wet.  Pour mixture into a greased large sheet pan - like the cookie sheet with sides one.  Bake at 350 degrees for 20-25 minutes.

If making cupcakes, bake about 18 minutes.  Makes about 32.

Cool and frost with cream cheese frosting and grate whole nutmeg on the top for garnish.

Cream Cheese Frosting
2 -8 oz. packages cream cheese
1 cup butter, room temperature
1 -2 lb. bag powdered sugar
1 T. vanilla

Beat until smooth and creamy.   Makes enough to generously frost the cupcakes.  

Posted by: Rona