Tag Archives: flour

Recipe: Southern Lemon Cake

I recently read “Under the Tuscan Sun” by Frances Mayes. A rather excellent book I must say. Lots of food and recipes and Italy in general. I was deeply enthralled from page 1.

I have since discovered that she does sell the oil produced in her Italian home (though I don’t know if its exclusively her olive trees at work for the oil if you read the page). And only $285 including shipping for a CASE (12 bottles in 500 ml size – $23.75 a bottle) of olive oil. Not too bad really. And its a cold press olive oil too. Hard for me to resist. Really it is. And since the deadline is Dec 10 I still have time for this year’s harvest. Hmmm.

Anyway I digress. In her book she had a recipe that I knew I had to make as soon as I read it. I just changed it a bit to suit me since I really rather dislike lemon zest. But my love of lemon is too much. This was an awesome cake. In her book Mayes suggested serving with pears, cherries or strawberries. Any and all of those would have been delicious but it was very good on its own!

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1 cup butter
2 cups sugar
3 eggs
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1/4 cup lemon juice

Glaze – 1/4 cup butter (I used real butter for this)
1 1/2 cups powdered sugar
3 tablespoons lemon juice

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Recipe: Sugar Cookies

This is not a soft sugar cookie. I can’t stand those. Sugar cookies are meant to be cut and frosted and sprinkled with even more sugar (or my personal favorite EDIBLE GLITTER!). As such they need to be crisp and slightly stiff. These are your perfect cookie right here!

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1 1/2 cups butter
2 1/2 cups white sugar
2 eggs
2 tsp vanilla
2 tsp baking powder
1 tsp salt
5 cups flour

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Recipe: Raspberry Lemon Crumble Bars

Remember, oh about a month ago, when I bought all those raspberries? Probably not. But I sure do as they were taking up MEGA amounts of room in my one tiny freezer. “Were” is the key word as they have now been sacrificed to the greater good…these yummy crumble bars to begin with. This would be a very simple recipe to use with pretty much any fruit, especially the berries. I might have to try a couple alternatives as the different fruits come in season.

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3 cups all-purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter (make sure its cold!)
1 egg

3 tbsp lemon juice
3 cups raspberries (mine were frozen solid & it worked just fine)
2/3 cup sugar
2 tbsp cornstarch

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Recipe: Iced Pumpkin Oatmeal Cookies

I fell in love with this recipe from Simply Recipes and this recipe from Williams-Sonoma. I couldn’t decide which to make (and my hips certainly don’t need both) so I combined them…the base is the Williams-Sonoma recipe definitely, but I don’t like raisins with my pumpkin and I hate nuts entirely (yeah, yeah except peanut butter). Thus we have this amazing cookie…and with all Penzeys Spices (ya know the freshest, best spices – and vanilla – on the planet)…OMG! Yep. Make these. NOW!

You can fiddle with the spices a bit and see what you like…this turns out to be my preference for it. I am a chai drinker so I always have cardamom on hand, but you can totally leave it out and they still taste great.

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3/4 cup butter (I prefer to bake with margarine, gives it a better texture)
3/4 cup brown sugar (I use dark on everything…gives it a nice kick)
3/4 cup white sugar
3/4 cup pumpkin puree (half a 15 oz can or so)
1 egg
2 tsp vanilla
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 tsp baking soda
3/4 tsp ginger
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp ground cloves
1/8 tsp ground cardamom
2 1/4 cups flour
1 1/2 cups quick or old-fashioned oatmeal
1/2 cup raisins (if you really wanted to)

3 oz cream cheese
1 1/2 tbsp butter (I did use real butter for this!)
1 1/2 cups powdered sugar
1 tsp vanilla

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Recipe: Pumpkin Bread

I adore pumpkin bread! I just love it! Around this time of year I usually make it 2 or 3 times a week – as other than cooking time it takes all of 10 minutes (or less!) to prepare. I prefer to use my own pumpkin puree but this year it looks like that isn’t going to happen as pie pumpkins in this neck of the woods are SO expensive compared to canned. I’m a little saddened but let me show you a trick my grandmother taught me…

Buy more canned pumpkin then you think you will need within the next year and put it on your shelves and forget about it. Next year at this time repeat the procedure but cook with the pumpkin you bought last year. What happens is the pumpkin slowly ages in the can (but it doesn’t expire) giving it a rich, wonderful flavor – just like homemade pumpkin puree. I swear by it! My grandmother did it all of her life (she was born in 1923) and I have since done this as well. All I ever get are compliments asking if I use homemade puree. Try it before you think I’m looney. 🙂

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1 cup pumpkin puree
1/2 cup vegetable oil (I use only canola as its good for the heart)
2 eggs
1/3 cup white sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
pinch of ground ginger
1 2/3 cups flour
1/4 cup chopped walnuts, pecans, raisins, or chocolate chips (optional – I hate nuts and don’t like add ins so I don’t add these)

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Recipe: Super Citrus Chicken

I adapted this recipe from one by my wonderful co-worker Jamie! She says super A LOT so hence the name. But its so easy. I mean like incredibly easy. Its going to be really good in the middle of winter when I’m missing summer.

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1/4 cup lime juice
1/4 cup lemon juice
2 boneless, skinless chicken breasts
1/4 cup flour
2 tbsp coconut flakes, unsweetened if you can
3/4 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
2 tbsp brown sugar
An orange, cut into slices

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Recipe: Spicy Chicken Fingers

This is a very nice crunchy, hot and spicy, chicken finger recipe. Honestly I don’t know where the original core of this recipe came from, I can’t remember, but I’ve changed things over the years to suit my tastes. Not to mention that each time I make it I may be in the mood for hotter (or milder) than normal so I add (or subtract)  the spice accordingly. I’ve been known to add a little garlic powder, crushed red pepper, cinnamon or even curry, depending on my mood. This is a fun recipe to experiment with.

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This is a three bowl dipping and coating recipe so start by taking out those 3 bowls.

In the first bowl combine 2 eggs and 1 cup milk.

In the second dump 2 cups of flour.

Now in the third combine

2 cups crushed corn flakes
2 tsp cayenne pepper
1 tsp cumin
1 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp chili powder

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