Cake, Desserts


1 and 1/2 cups flour
1/2 tsp salt
1 cup butter, softened in microwave
1 and 1-2/ cups sugar
2 Tbsp lemon zest divided
4 eggs
6 Tbsp lemon juice divided
1 tsp vanilla
1 and 1/2 cups powdered sugar
1 lemon, cut in very thin slices
(optional: cook lemon slices in sugar and water on stove in a frying pan)


Preheat oven to 350 degrees. Line a 9″ x 18″ pan with parchment paper. In a medium glass bowl, soften butter in microwave. Mix in sugar, salt and 1 Tbsp lemon zest. Add eggs on at at time. mix in 1 tsp vanilla and 3 Tbsp lemon juice. Mix in flour. Spread in pan, bake for about 25-30 minutes.
Bake until toothpick comes out clean. Cool in pan for 30 minutes.
Prepare glaze and lemon slices. Lay out lemon slices and spread glaze over bars. Cool an additional 30 minutes, slice and serve.


1 cup buttermilk
3/4 cup fine dry bread crumbs
1/3 cup flour
1/2 tsp cinnamon
1/8 tsp cloves
1 tsp baking soda
1/4 cup butter
1/2 cup light brown sugar
2 tbsp molasses
1 egg
1 cup raisins or currants

Pour the buttermilk over the breadcrumbs and allow them to soak. Sift flour, measure and re-sift with cinnamon, cloves and baking soda. Cream butter and sugar together. Add molasses and egg and beat until fluffy. Stir in sifted ingredients, soaked crumbs and fruit. Mix well. Put the batter in a small, greased bread pan or mold. Cover with foil. Steam 1 and a half hours. Serve with hard sauce or orange sauce.

Orange Sauce
3/4 cup sugar
2 tbsp cornstarch
1/4 tsp salt
1 and 1/3 cups water
1/3 cup orange juice
1 tsp grated orange rind
4 tsp lemon juice
1 tbsp butter

Combine sugar, corn starch and salt in glass bowl; add water and blend until smooth. Cook in microwave on high for 2 minutes, whisk with wire whisk. Heat for another 2 minutes, whisk once more. Continue until mixture thickens. Add remaining ingredients and re-heat if necessary.


Ingredients for double batch:
1.5 cup shortening (part butter or margarine, softened)

2 cups sugar

4 large eggs

2 teaspoons vanilla

5 cups (all-purpose) flour

2 teaspoons baking powder

2 teaspoons salt

Mix the shortening, sugar, eggs, and vanilla together thoroughly (best to cream the the shortening and sugar together until smooth first). Blend in the flour, baking powder, and salt. Cover and chill for at least an hour.
Heat oven to 400 degrees F and line your baking sheet(s) with parchment paper. Roll the dough to ¼ inch thickness on a lightly floured pastry mat or board. Cut out desired shapes and transfer them to your baking sheet(s). Bake 6-8 minutes or until very lightly brown.

Cake, Desserts


1 cup flour
1/2 cup sugar
1 tsp baking powder
1 tsp salt
1/2 cup buttermilk
4 tbsp butter, melted and cooled
1 large egg
1-1/2 cups heavy cream
1 cup maple syrup
Whipped cream or vanilla cream for serving



Preheat the oven to 350 degrees. In medium bowl, whisk together the flour, sugar, baking powder and salt. In small bowl, whisk together buttermilk, butter and egg. Stir the wet mixture into the dry, the batter will be thick. Heat 9” cast iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.

Bake until the cake is set, 40 to 45 minutes.

Serve with whipped cream or vanilla ice cream, if desired.

Soup, Stew and Chili, Uncategorized


1 Tbsp olive oil
1 small onion, chopped
1 tsp minced garlic
1 tsp curry powder
1 tsp cumin
1/2 tsp cardamom
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
1 15 oz can pumpkin or 2 cups roasted, pureed pumpkin
1 12 oz can evaporated milk
6 Tbsp plain greek yogurt
Parsley leaves for garnish


Add 1 Tbsp oil to large pot or dutch oven. Cook onion and garlic until soft. Stir in spices, cook one more minute to release flavor of spices. Whisk in broth and pumpkin. Bring to just a boil, reduce heat to simmer, stirring occasionally for about 15 minutes. Add milk and simmer for a few minutes. If desired, for a smoother texture, cool and puree soup, return to pan and simmer for a half hour. Serve with yogurt and parsley garnish.

Appetizers, Entertaining, Seafood and Fish


1 can refrigerator buttermilk biscuits
1 cup shredded Monterey Jack cheese
2 green onions chopped
1/2 cup mayonnaise
1/2 pound baby shrimp (1-1/2 cups or so)
1 tsp dill


Preheat oven to 350 degrees. Coat mini muffin tin with cooking spray.
Split biscuits in thirds, pressing each third in to the the muffin cups.

Mix cheese, green onion, mayo, shrimp and dill in a bowl.  Place about a tablespoon of shrimp mixture in each biscuit-filled muffin cup. Bake for 20 minutes or until the puffs are golden and bubbling.

Appetizers, Breakfast, Entertaining

Charcuterie list of ingredients:
Hard Salami
Prosciutto wrapped mozzarella or asparagus cut in bite side pieces
Boursin Herb Cheese or Brie
Cheddar and Monterey Jack Cheese Slices
Water Crackers
Seed Crackers (Mary’s Gone Crackers from Lunds & Byerlys)
Lemon Madeline Cookies (Lunds & Byerlys)
Mini Bananas
Cara Cara Orange Slices (peel orange before slicing)
Rosemary Sprigs
Pitted Olives

Other items to add:
Mini grapes
Small pickled vegetables
Small chocolate cookies or chocolate dipped pretzels
Mini Muffins
Mini Scones
Mini Popovers
Whipped Cream
Fruit or Vegetable dip

Served with Bacon Spinach and Mushroom Breakfast Strata, Orange Juice/Mimosas, Coffee

Bread and Bisquits

4 eggs
2 cups milk
2 cups flour
1 tsp salt

Preheat oven to 450 degrees. Grease deep custard cups, popover pan or muffin tin.
Beat eggs slightly with hand mixer. Add milk, flour and salt. Beat until smooth. Do not overbeat.

Fill custard cups or popover pan cups 1/2 full, muffin cups 3/4 full. Bake 10-15 minutes or longer until deep golden brown. Immediately remove from pan and serve hot.

Breakfast, Muffins & Sweet Breads

1/4 cup quick oats
1/4 cup shredded wheat cereal
1/4 cup All-bran cereal
1/4 cup water
1/4 cup shortening
3/4 cups sugar
1 egg
1 and 1/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup buttermilk

Preheat over to 375 degrees. Pour 1 cup water over quick oats, shredded wheat and All-bran cereal. Set aside. Cream sugar, shortening and eggs. In a separate bowl, combine remaining dry ingredients. Combine all ingredients together by gradually adding buttermilk, cereal mixture and flour mixture to the shortening mixture. Fill buttered muffin tins about 3/4 full. Bake for 25-30 minutes.