Lemon Cake

It’s buttery yet lemony, and nearly every granule of sugar has been countered by fresh lemon taste. It keeps well, travels wells and if you make it in pound cake form, you even have an extra that you should feel in no way obliged to share.

Lemon Cake

Adapted from ‘Barefoot Contessa Parties!’WOW!!! so much love favor you will enjoy like the sun shine.

Yield: 2 loaf cakes (or one bundt)

2 sticks unsalted butter, at room temperature

2 1/2 cups sugar

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice

3/4 cup buttermilk, at room temperature

1 teaspoon vanilla extract

2 cups confectioners’ sugar, sifted.

1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

Blackberries Cobbler

 Black berries are so good just eating by themselves.... but even better in a pie or a juicy cobbler

Let's make a easy cobbler

Ingredients:

6 to 8 cups fresh or frozen blackberries

1 1/2 cups granulated sugar and 1 stick melted butter

Add to the mixture and stir well

1/4 cup corn starch 

2 tablespoons fresh-squeezed lemon juice

1 to 2 tablespoons blackberry liqueur, optional



Adding sugar mixture and blend together and pour in a baking dish

Roll out your pie crust to fix your baking dish....1 box ready made pie crust

Lay on top and brush the crust with egg yolks and bake at 350 until golden brown

If you don't like the seeds just cover the berries with water, boil the berries about 10 mins  on  medium heat.

Take out some of the berries as much at you want. keep the juice and pour the sugar mixture into it then berries juice and pour in a baking dish and cover with crust. you may need a little more corn starch for thickness.( about 1 tablespoon more).

Deep Fried Chicken

2 lbs cut-up chicken

Seasoning Raw Chicken

1 1/2 teaspoons salt

1 1/4 teaspoons black pepper

Dipping mixture;

2 eggs beaten

1/3 cup water

1 cup hot sauce

Dredging Flour Mixture:

2 cups self-rising flour

1 teaspoon black pepper

1/4 teaspoon salt

Directions:

For seasoning mixture:

Rinse and pat dry chicken pieces with a paper towel.
In a small bowl, combine 1 1/2 teaspoon salt and 1 1/4 teaspoon black pepper sprinkle chicken on both sides set a side for 10 mins.{ REMEMBER YOU CAN ADD YOUR FAVORITE SPICE AND SEASONING}

For dipping mixture:

in a medium-sized bowl, beat the eggs with the water.

Add hot sauce and whisk together well.

Pour this mixture into a large plastic zip-top bag and add seasoned chicken and squish around to coat thoroughly and refrigerator over night.

After 24 hour let chicken drip on a rack.

Heat cooking oil in a large deep pot to 350°F making sure the chicken is cover with oil.( the secret  of deep fried chicken don't turn it over).

One piece at a time, roll chicken in flour mixture and drop into hot oil.

Don't crowd chicken pieces

Fry chicken until brown and crisp.

Drain on paper toweling.

Dark meat will take about 14 minutes, white meat about 10 minutes.

Remember smaller pieces cook faster than the larger ones.

You can check if it done by piercing to the bone in the thickest part with a fork.

If the juices run clear, it is done.

Spicy Beef Bones

Now, I am not a shame saying I can tear up me some good ole neck bones with lots of favor and very tender to the eat. I can pick them up and just love on them until they are all gone from the pot.

Neck bones are a great meat, and the cost is low and can go a long way. If you find them on sale , stock up on them. You can fix them so many ways.


1 large package of beef neck bones or beef

1 medium onion, chopped

1 T seasoning salt and black pepper

Spices ( you can use what you like these are your bones)

    1 teaspoon cayenne pepper

    1 piece cinnamon

    3 dried ancho chillies

    4-5 dried Thai chillies

    3-4 bay leaves

    1 teaspoon (tsp) cumin

    2 mace florets

    1/4 tsp grated nutmeg

    1/4 tsp asafoetida powder

Clean neckbones, removing excess fat, veins and pulpy material. Wash, rinse and place in large pot. Add ingredients and cover with water, adding additional water until neckbones are tender. Let boil down until water is just about boiled out. These neckbones will cause your fingers to be sticky when eating, but you will lick them because it tastes so good.