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!
1 cup butter
2 cups sugar
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
Its starting to get cold out now…fall is here and winter will not be far behind!!
Normally then I like having something warm to drink at all times but I prefer to have a little coffee with my cream and sugar. Black coffee is just not my thing I’m afraid. I can appreciate it, I always have. And I love cooking with it, especially when making frosting for cake! But I just can’t stomach black coffee. Alternatively I have a big thing for tea and hot cocoa. So over time I have adapted and picked up recipes for my favorite cold weather drinks – Chai, Hot Chocolate and Mocha Coffee. I’ve even given these recipes (pre-made, of course!) as gifts at Christmas time.
I adore funnel cakes. Its a carnival weakness of mine…but they are so simple to make that I need to remind myself frequently not to buy them! This is a Heloise recipe.
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
Seriously this cake is as easy as a boxed cake but completely from scratch. And its so rich you only need one piece. Really you do!!
This recipe comes to me via my paternal grandmother. She is not sure how long she has had it, 1950s at least. It resembles recipes available as early as the 20s so I’m honestly not sure about it. But it is a no fail cake and definitely the kind of thing where people ask for the recipe!