Tag Archives: salt

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: Easy & Quick Lemon Thyme Chicken

Typically I don’t buy fresh herbs as they go bad before I get to use them, and they usually aren’t cheap. But I got lucky and found a nice selection of some on clearance at the local gourmet grocery store (thank you Christmas!) so I decided to use them up in some creative ways. This was delicious and really had a nice depth to it from the herbs.

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2 tbsp olive oil
1 lemon, juiced
3 cloves of minced garlic
1 sprig fresh tarragon, or about 1 tsp dried, chopped fine
2 sprigs fresh thyme or about 1 tbsp dried, chopped fine
1/2 tsp salt
1/4 tsp black pepper
2 chicken legs & thighs

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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: 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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Vintage Recipe: Cheese Cakes

This is from the 1906 edition of the Boston Cooking School Cookbook. Yup another one. It intrigued me.

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Original recipe as it reads in the book:

1 cup sweet milk
1 cup sour milk
1 cup sugar
Yolks 4 eggs
Juice and grated rind one lemon
1/4 cup almonds, blanched and chopped
1/4 teaspoon salt

Scald sweet and sour milk, strain through cheesecloth. To curd add sugar, yolks of eggs slightly beaten, lemon and salt. Line patty pans with paste, fill with mixture, and sprinkle with chopped almonds. Bake until mixture is firm to the touch.

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