Tag Archives: lemon juice

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: Honey Glazed Carrots

I had a bunch of leftover carrots from Christmas dinner (bought way too many) so I was playing around with a little of this and a little of that and came up with this recipe. Its not bad, sweet, but a nice compliment to something savory.

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approximately 2 cups baby carrots
2 tbsp butter
2 tbsp honey
1 tbsp brown sugar
1 tsp lemon juice
1/4 tsp nutmeg
pinch of salt

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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: 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: Peach Crisp

My mother buys a big “crate” (ok, cardboard box now) of peaches every year from Colorado when the season arrives. Well it arrived last week apparently. I am the lucky daughter that gets to mooch off her peaches and not have to buy my own! 😀 As such I had about a dozen peaches and was trying to figure out what to do with them, a couple of eaten ones later I stumbled on this recipe (by M&Mers on RecipeZaar). Its amazing as is. Really. I didn’t do much to it except change the amounts to suit my taste buds and preferences. I like crunch and I like sweet. If using canned or ripe peaches you may want to back down on the honey and/or the sugar as they tend to be sweeter than not quite ripe fresh ones.

And since I do like more crunch and less peach when eating, I opted for the flatter baking dish…and it made more than enough “crunch” for the top for me. If you choose to use a smaller baking pan you might want to cut the recipe in half for just the right amount of topping.

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8 or 9 peaches, peeled and sliced
1 tbsp lemon juice
1/3 cup honey
1 cup flour
1 cup oatmeal
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter

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