Glazed Lemon Pound Cake
Ingredients
Serves 4
5 tablespoons unsalted butter, softened, plus more for pan
3/4 cup plus 3 tablespoons sugar, plus more for dusting
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional)
1/4 cup milk
2 large eggs
Directions
Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.
Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice.
Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
Monday, April 26, 2010
Like everyone else who makes the mistake of getting older, I begin each day with coffee and obituaries.
Happy Geek Cinnamon Coffee Cake
Ingredients
Serves 6.
* 2 cups flour
* 3/4 cup plus 2 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup vegetable shortening
* 1 teaspoon cinnamon
* 1 large egg, beaten
* 3/4 cup milk
* 2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees.
Ingredients
Serves 6.
* 2 cups flour
* 3/4 cup plus 2 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup vegetable shortening
* 1 teaspoon cinnamon
* 1 large egg, beaten
* 3/4 cup milk
* 2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees.
Grease an 8-inch square baking pan.
In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt.
Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs.
Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside.
Stir egg and milk into remaining flour mixture.
Spoon batter into the prepared pan, and smooth the surface.
Pour melted butter over the top.
Sprinkle reserved crumb mixture evenly over the butter.
Bake the cake until a toothpick inserted in the center comes out clean, about 35 minutes.
Labels:
baking powder,
butter,
cake,
cinnamon,
coffee cake,
flour
Sunday, April 25, 2010
With devotion's visage and pious action we do sugar o'er the devil himself.
Pfeffernussen
Ingredients
Makes 3 dozen.
1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1 large egg
1/4 cup unsulfured molasses
1/2 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag.
In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.
Ingredients
Makes 3 dozen.
1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1 large egg
1/4 cup unsulfured molasses
1/2 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag.
In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.
Labels:
allspice,
cinnamon,
cloves,
cookies,
flour,
ground pepper,
light brown sugar,
molasses,
nutmeg
Monday, April 12, 2010
Life for me has been exactly what I thought it would be, a cake, which I have eaten and had too.
Easy Fruitcake
1 1/2 cup raisins
1 1/2 cup dates, diced
2 cups sugar
2 cups boiling water
5 tablespoons shortening
3 cups flour
1 teaspoon soda
2 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon salt
1 cup chopped walnuts
1 cup chopped mixed candied fruits
In large saucepan combine raisins and dates, sugar, and boiling water, shortening. Mix well. Bring to a boil, reduce heat and simmer gently, about 20 minutes. Remove and let cool.
Lightly grease 2 8x4 1/2x 2 3/4) loaf pans, line bottom with greased brown paper.
Preheat oven to 325°F
Sift dry ingredients. Add to cooled raisin mix, along with fruit and nuts. Mix until well combined. Turn into pans.
Bake 1 1/2 hour, until tester is clean. Let cool in pans on wire racks.
1 1/2 cup raisins
1 1/2 cup dates, diced
2 cups sugar
2 cups boiling water
5 tablespoons shortening
3 cups flour
1 teaspoon soda
2 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon salt
1 cup chopped walnuts
1 cup chopped mixed candied fruits
In large saucepan combine raisins and dates, sugar, and boiling water, shortening. Mix well. Bring to a boil, reduce heat and simmer gently, about 20 minutes. Remove and let cool.
Lightly grease 2 8x4 1/2x 2 3/4) loaf pans, line bottom with greased brown paper.
Preheat oven to 325°F
Sift dry ingredients. Add to cooled raisin mix, along with fruit and nuts. Mix until well combined. Turn into pans.
Bake 1 1/2 hour, until tester is clean. Let cool in pans on wire racks.
Labels:
cake flour,
candied fruits,
cinnamon,
cloves,
dates,
raisins,
walnuts
With an apple I will astonish Paris.
Apple Johnny
8 cups sliced apples
1/2 teaspoon nutmeg
1/2 cup sugar
1/4 teaspoon cinnamon
1 tablespoon lemon peel
2 teaspoons lemon juice
1/4 cup water
Toss above ingredients and put in greased 2 quart casserole.
Bake covered for one hour at 375°F.
Then turn to 450°F.
In bowl mix:
2 cups Bisquick
2 tablespoons sugar
Quickly stir in 2 tablespoons melted butter and 1/2 cup milk to the dry mix.
Drop by spoon on top edge and center. Bake until slightly browned.
8 cups sliced apples
1/2 teaspoon nutmeg
1/2 cup sugar
1/4 teaspoon cinnamon
1 tablespoon lemon peel
2 teaspoons lemon juice
1/4 cup water
Toss above ingredients and put in greased 2 quart casserole.
Bake covered for one hour at 375°F.
Then turn to 450°F.
In bowl mix:
2 cups Bisquick
2 tablespoons sugar
Quickly stir in 2 tablespoons melted butter and 1/2 cup milk to the dry mix.
Drop by spoon on top edge and center. Bake until slightly browned.
Labels:
apples,
cinnamon,
lemon juice,
lemon peel,
nutmeg,
sugar,
water
Find me a man who's interesting enough to have dinner with and I'll be happy.
Oven Barbecued Burgers
2 pounds ground turkey (or ground chuck)
1 teaspoon chili powder
1 teaspoon celery seed
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup Worcestershire sauce
1 cup ketchup
2 cups water
1 clove garlic, minced
Make thick burgers, fry. When done, put in shallow pan.
Put all ingredients in saucepan, heat all until bubbling.
Pour boiled sauce over burgers, cover. Bake at 250°F. for 20-30 minutes.
2 pounds ground turkey (or ground chuck)
1 teaspoon chili powder
1 teaspoon celery seed
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup Worcestershire sauce
1 cup ketchup
2 cups water
1 clove garlic, minced
Make thick burgers, fry. When done, put in shallow pan.
Put all ingredients in saucepan, heat all until bubbling.
Pour boiled sauce over burgers, cover. Bake at 250°F. for 20-30 minutes.
Labels:
brown sugar,
burgers,
celery seed,
chili powder,
ground turkey,
ketchup
Candy is dandy but liquor is quicker.
M & M Cookies
1 cup shortening
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla
2 eggs
2 1/4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup M & M candies
Blend shortening and sugars.
Beat in vanilla and eggs.
Sift remaining dry ingredients together.
Add to the sugar and egg mixture. Mix well.
Stir in 1/2 cup candies and save rest for decor.
Drop from teaspoon onto ungreased cookie sheet. Decorate with the rest of the candy.
Bake at 375°F for 10-12 minutes.
1 cup shortening
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla
2 eggs
2 1/4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup M & M candies
Blend shortening and sugars.
Beat in vanilla and eggs.
Sift remaining dry ingredients together.
Add to the sugar and egg mixture. Mix well.
Stir in 1/2 cup candies and save rest for decor.
Drop from teaspoon onto ungreased cookie sheet. Decorate with the rest of the candy.
Bake at 375°F for 10-12 minutes.
Labels:
brown sugar,
cake flour,
candy,
cookies,
vanilla
One may live without bread, not without roses.
French Garlic Bread
1 pinch parsley
2-3 cloves garlic
1 bottle Kraft “Old English” cheese spread
1 cube butter
1 1/2 cups mayonnaise
1 pinch oregano
1 loaf sourdough french bread
Mix in blender all the above (except for the bread).
Split bread across, spread mixed ingredients on each side.
Bake at 400°F. for 20 minutes.
Broil open faced for one minutes.
Try not to eat it all at once.
(I got this recipe from someone in Junior Year English when we all had a demonstration speech assignment and *someone* made this, and I finally found the recipe at my mom's house - Yippee!!!)
1 pinch parsley
2-3 cloves garlic
1 bottle Kraft “Old English” cheese spread
1 cube butter
1 1/2 cups mayonnaise
1 pinch oregano
1 loaf sourdough french bread
Mix in blender all the above (except for the bread).
Split bread across, spread mixed ingredients on each side.
Bake at 400°F. for 20 minutes.
Broil open faced for one minutes.
Try not to eat it all at once.
(I got this recipe from someone in Junior Year English when we all had a demonstration speech assignment and *someone* made this, and I finally found the recipe at my mom's house - Yippee!!!)
Labels:
butter,
cheese spread,
french bread,
mayonnaise,
oregano,
parsley
Look, just tell me where that lemon came from and I'll shut up and go away.
Lemon Nut Bread
1 cup butter
1 cup sugar
4 eggs
1 cup milk
3 cups flour, sifted
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped nuts
grated rind of 2 lemons
Topping:
1 cup sugar
juice of two lemons
Cream butter and sugar, add eggs, one at a time, beating well after each. Add dry ingredients, alternating with milk.
Add lemon rind and nuts.
Bake in greased 5x9” pan at 350°F for 1 hour 20-25 minutes.
Cool for 30 minutes
Pour combined juice and sugar over bread.
1 cup butter
1 cup sugar
4 eggs
1 cup milk
3 cups flour, sifted
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped nuts
grated rind of 2 lemons
Topping:
1 cup sugar
juice of two lemons
Cream butter and sugar, add eggs, one at a time, beating well after each. Add dry ingredients, alternating with milk.
Add lemon rind and nuts.
Bake in greased 5x9” pan at 350°F for 1 hour 20-25 minutes.
Cool for 30 minutes
Pour combined juice and sugar over bread.
Labels:
baking powder,
brown sugar,
butter,
cake flour,
eggs,
lemon bread,
lemon rind,
milk
Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.
Mock Apple Pie
Pastry for 2 crusts 9” pie
1 stack pack Ritz crackers
2 cups water
2 cups sugar
2 teaspoon cream of tartar
2 tablespoon lemon juice
rind of one lemon, grated
butter and cinnamon
Roll out bottom crust and place in pie plate. Break crackers coarsely into it.
Combine water, sugar and cream of tartar in saucepan. Boil gently for 15 minutes. Add lemon juice and rind. Cool.
Pour syrup over the crackers, dot generously with butter, sprinkle with cinnamon. Cover with top crust.
Trim and flute edge.
Cut slits in the top.
Bake 30-35 minutes at 425°F. Serve warm.
Pastry for 2 crusts 9” pie
1 stack pack Ritz crackers
2 cups water
2 cups sugar
2 teaspoon cream of tartar
2 tablespoon lemon juice
rind of one lemon, grated
butter and cinnamon
Roll out bottom crust and place in pie plate. Break crackers coarsely into it.
Combine water, sugar and cream of tartar in saucepan. Boil gently for 15 minutes. Add lemon juice and rind. Cool.
Pour syrup over the crackers, dot generously with butter, sprinkle with cinnamon. Cover with top crust.
Trim and flute edge.
Cut slits in the top.
Bake 30-35 minutes at 425°F. Serve warm.
Labels:
apple pie,
cinnamon,
lemon juice,
mock apple pie,
pie,
ritz crackers
Saturday, April 10, 2010
Vulgarity is the garlic in the salad of life.
Chicken Caesar Sandwiches
4 boneless skinless chicken breast halves (4 ounces each)
1/3 cup mayonnaise
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons minced fresh parsley
1/4 cup Caesar salad dressing
4 hard rolls, split
4 romaine leaves
1 medium tomato, sliced
Flatten chicken to 1/4 inch thickness; spread mayonnaise over both sides.
Combine bread crumbs, Parmesan cheese and parsley; sprinkle over chicken.
Place in greased 11x7 pan, bake, uncovered, at 375°F. for 25-30 minutes or until juices run clear.
Spread salad dressing over cut sides of rolls.
Place romaine on roll bottoms; top with chicken, tomato and roll tops.
4 boneless skinless chicken breast halves (4 ounces each)
1/3 cup mayonnaise
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons minced fresh parsley
1/4 cup Caesar salad dressing
4 hard rolls, split
4 romaine leaves
1 medium tomato, sliced
Flatten chicken to 1/4 inch thickness; spread mayonnaise over both sides.
Combine bread crumbs, Parmesan cheese and parsley; sprinkle over chicken.
Place in greased 11x7 pan, bake, uncovered, at 375°F. for 25-30 minutes or until juices run clear.
Spread salad dressing over cut sides of rolls.
Place romaine on roll bottoms; top with chicken, tomato and roll tops.
Labels:
bread crumbs,
caesar,
chicken breast,
parmesan,
romaine,
salad,
sandwich
Work is the meat of life, pleasure the dessert.
Cranberry Peach Cobbler
1/2 cup butter, melted
2 cans (29 ounces each) sliced peaches
1 package (15.6 ounces) cranberry quick bread mix
1 egg
2 tablespoons grated orange peel, divided
1/3 cup dried cranberries
1/3 cup sugar
Pour butter into a 13 / 9 / 2 baking dish. Drain peaches, reserving 1 cup juice. Pat peaches dry and set aside.
In a large bowl, combine the quick bread mix, egg 1 tablespoon orange peel and reserved peach juice.
Drop batter by tablespoonfuls over butter, spreading slightly. Arrange peaches over the top, sprinkle with cranberries.
Combine sugar and remaining orange peel; sprinkle over peaches.
Bake at 375°F. for 45-50 minutes or until golden brown. Serve warm.
1/2 cup butter, melted
2 cans (29 ounces each) sliced peaches
1 package (15.6 ounces) cranberry quick bread mix
1 egg
2 tablespoons grated orange peel, divided
1/3 cup dried cranberries
1/3 cup sugar
Pour butter into a 13 / 9 / 2 baking dish. Drain peaches, reserving 1 cup juice. Pat peaches dry and set aside.
In a large bowl, combine the quick bread mix, egg 1 tablespoon orange peel and reserved peach juice.
Drop batter by tablespoonfuls over butter, spreading slightly. Arrange peaches over the top, sprinkle with cranberries.
Combine sugar and remaining orange peel; sprinkle over peaches.
Bake at 375°F. for 45-50 minutes or until golden brown. Serve warm.
Labels:
butter,
cranberry,
orange peel,
peaches,
sugar
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