FINALLY!! A Great Lemon Cake you can call your on taste too! just right for those lemony taste buds. I happen to find it on Barefoot contesssa Ina Garten.... thank you Girl
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners’ sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4
1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with
parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an
electric mixer fitted with the paddle attachment, until light and
fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1
at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a
bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and
vanilla. Add the flour and buttermilk mixtures alternately to the
batter, beginning and ending with the flour. Divide the batter evenly
between the pans, smooth the tops, and bake for 45 minutes to 1 hour,
until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small
saucepan and cook over low heat until the sugar dissolves. When the
cakes are done, allow to cool for 10 minutes. Remove the cakes from the
pans and set them on a rack set over a tray or sheet pan; spoon the
lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners’ sugar and the lemon juice
in a bowl, mixing with a wire whisk until smooth. Pour over the tops of
the cakes and allow the glaze to drizzle down the sides.
If you love green
peas... try this cool recipe next time when you having guest over.
always look for something difference and you never go wrong.
INGREDIENTS:
4 cups sweet green peas 1 med. onion-chopped 4 boiled eggs-peeled and diced 1 cup shredded American cheese 2 cup cooked macaroni 1/2 cup sour cream 1/4 cup mayonnaise 1/2 envelope of Hidden Valley Ranch Mix 4 tablespoon Pimento 4 Tablespoon baconbits
DIRECTIONS:
Combine
all ingredients in large mixing bowl and mix well, but lightly--don't
mash the Peas! after you refrigerate this salad for about 2 hours check
to see if it needs a little more mayonnaise. if you like add black pepper and a little sugar.
Great for those late nights snack with a cold ice tea. sometime you just need something hot and cold together.
1 8 oz pimento cheese spread
1 package smoked bacon
15-20 jalapeño peppers (depending on size)
Preheat the oven to 375.
Slice the bacon in half and slice jalapeno in half lengthwise and clean out seeds and insides completely.
Stuff the jalapeno with pimento cheese mixture and then wrap with
bacon. Bake for about 20 minutes or until bacon is browned. Serve and
enjoy!
Please try this easy sweet and tart and light crust pineapple cobbler this weekend and make a hit with the pineapple lover in your family.
I love to uses two cans Dole Pineapple Chunks because they really taste like fresh pineapple.
Cook pineapple mixture about 30 mins until pineapple or clear and done and then.....
Mix 1/2 cup water and 2 tablespoon corn starch and two tablespoon plain flour mix together until smooth and little thick.
Pour just a little cornstarch / flour water into the pineapple mixture and stirring until it start getting thick not to much because it will get thick too fast and you don't want to throw it out and start over.
If you want a juicy cobbler add less cornstarch/flour water.
I love a home made pie crust /but I love to use kroger pie crust too!
1.Bake one crust in oven until golden brown...break it up in the pineapple mixture.
