Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts

Sunday, January 31, 2016

Madeira Cake

I have this weather app on my phone which I have selected different places. I check the weather for North Carolina and Maine. Also, I check Edinburgh, Scotland since my Dad travels there a lot. I have Sidney on my phone since I know it is Summer there. Also, I check the weather in Florida. Well, I kept telling my husband how warm it was in Florida and he said lets go. My oldest daughter was visiting so it was fun. We went down for a couple of days. When we arrived home, it snowed. How different my children dress in Maine versus North Carolina. In Maine, my children had snow boots, snow pants, hats, etc. In North Carolina, they didn't even put on a thick jacket. Since they had no school for three days, we really didn't go anywhere even to the store.
Winter in NC for my Maine kids!
When my oldest daughter was here, I wanted to make her something for her birthday. She asked for strawberry shortcake. To be different, I made this Madeira Cake. We topped the cake with whip cream and strawberries. My daughter really liked the cake. I had to make conversions for this cake. The cake doesn't have any liquids besides the lemon juice which is different. The cake isn't very sweet and is crumbly. It tasted good but I prefer pound cake.
Madeira Cake
8 oz. butter, softened
1 cup sugar plus additional for sprinkling top
1 lemon
3 large eggs
1 cup self rising flour
1/2 cup all purpose flour

Directions:
  1. Preheat oven to 325 degrees F.
  2. Spray a Bundt pan or a loaf pan with nonstick spray and dust with flour. Set aside.
  3. In a large bowl, cream the butter and sugar.
  4. Zest the lemon and add to the butter mixture.
  5. Add one egg at a time to the butter mixture.
  6. Gently, mix in the flours.
  7. Add the juice of the lemon to the mixture.
  8. Add the batter to the prepared pan. Sprinkle sugar on top.
  9. Bake the cake for 45 minutes to an hour or until a toothpick inserted in the center comes out clean.
  10. Remove from oven and allow to cool on a wire rack before removing from pan.
Recipe adapted from Nigella Lawson.

One year ago................................I made White Chicken Chili.
Two years ago..............................I made Pepperoni Cheese Bread.
Three years ago............................I made Hash Brown Potatoes.
Four years ago..............................I made Baby Back Ribs.
Did you already know...............
-Madeira Cake is an English sponge cake similar to pound cake. 
-Madeira Cake's name was derived as a cake to eat with Madeira wine.
-Madeira cake has no wine in it and is traditionally flavored with lemon.

I am apologizing ahead of time for not blogging in February. I have made a commitment to a family member plus I will be watching the Superbowl-Go Broncos and baking a chocolate tart! Stay warm while I'm gone.

Friday, January 15, 2016

Angel Food Cake

Have you ever had Angel Food Cake? If so, what did you think? Well, I wasn't a big fan. I thought it seemed a little dry with no flavor. I really didn't think my husband would like it. Well, he loved it. I really loved this recipe. I would definitely make this cake again. I even had big plans to make a frosting with it but I didn't. My husband didn't care. He ate the majority of this cake. He had picked the lemon flavoring which I am glad. I wasn't sure if it would be a complicated recipe but it really was easy with a mixer. See you can have your cake and eat it too with this recipe.
Angel Food Cake
1 1/2 cups fine sugar
1/2 tsp salt
1 cup cake flour, sifted
12 egg whites at room temperature
1/3 cup warm water
1 tsp lemon extract
1 1/2 tsp cream of tartar.

Directions:
  1. Lower the racks to the lowest position in oven.
  2. Preheat oven to 350 degrees F.
  3. In a medium bowl, combine 1 cup sugar, salt, and cake flour. Set aside. 
  4. In a large bowl, whisk together the egg whites, water, lemon extract, and the cream of tarter until soft peaks form about 2 minutes.
  5. Slowly, add 1/2 cup sugar to the egg white mixture. 
  6. Continue to whisk over medium speed until medium peaks.
  7. Using a spatula, gently fold in 1/2 cup of the flour mixture. 
  8. Gently add the remaining flour mixture until incorporated.
  9. Carefully, spoon the batter into an ungreased Bundt pan.
  10. Bake for 35 minutes or until a wooden skewer inserted in the center comes out clean.
  11. Cool the cake upside down on a cooling rack for at least 1 hour before removing from the pan.
Recipe adapted from Alton Brown.

One year ago...................................I made Quiche Lorraine.
Two years ago.................................I made Cookies and Creame Cookies.
Three years ago...............................I made Italian Ranch Dip.
Four years ago.................................I made Creme Brulee.
Did you already know...................
-Angel Food Cake originated in America.
-In the late 19th century, Angel Food Cake became very popular.
-Typically, the Angel Food Cake is topped with a glaze or fruit sauce.

Next week: I will be trying to make a Chocolate Souffle.

Monday, April 27, 2015

Lemon Blueberry Cheesecake Bars

Lately, I have been slacking in the cooking. When I do cook, I've been making some of our favorite meals like lasagna soup or blueberry oatmeal. It is because Spring is here and I just don't want to be home. The flowers are in bloom and it is hard to stay home. Well, this weekend was rainy or cloudy so I figured I would stay home and rest. I asked my husband what kind of dessert should I make this weekend. He elected chocolate chip cookies until I showed him the dessert I was thinking we should try. He agreed with my selection. This dessert was gone beside the piece my children wrapped for their lunch. It is a soft bar. It is creamy with a nice touch of lemon to them. I didn't wait for them to chill before serving. I guess it would have firmed a little more but my husband didn't want to wait an hour for them to cool after cooking so there was no waiting additional time. I did change the recipes topping and the crust. I really like how the dessert came out.
Lemon Blueberry Cheesecake Bars
Crust:
4 cups mini vanilla wafer cookies
3 Tbsp sugar
2 tsp lemon zest, grated
8 oz. butter, melted

Directions:
  1. Preheat oven to 325 degrees F.
  2. Line a 8x8 baking dish with parchment paper. Set aside.
  3. In a food processor, pulse the cookies, sugar, and lemon zest until the texture of sand.
  4. Add the melted butter. Pulse until combined.
  5. Remove 1 cup of the mixture and set aside.
  6. Press the remaining mixture into  baking dish. 
  7. Bake the crust for 10 minutes. Remove allow to cool.
Filling:
2 packages (8 oz.) reduced fat cream cheese, softened
2 eggs
1/2 cup sugar
1/4 cup lemon juice
1 Tbsp lemon zest
1 1/2 cup fresh blueberries

Directions:
  1. In the food processor, combine the cream cheese, eggs, 1/2 cup sugar, lemon juice,1 Tbsp lemon zest.
  2. Process until smooth. 
  3. Pour over the crust. Set  aside. 
Topping:
1 cup of the crust filling
1/4 cup sugar
1/4 cup all purpose flour
2 Tbsp butter

Directions:
  1. In a small bowl, combine the crust filling, sugar, and flour.
  2. Cut in the butter with a fork.
  3. Evenly distribute the topping over the filling mixture.
  4. Bake the bars for 35 minutes or until the top is lightly golden. The middle will still be a little jiggly.
  5. Remove from the oven and allow to cool for 1 hour.
  6. Transfer the bars to the refrigerator to allow to chill for several hours before serving.
Recipe adapted from Betty Crocker.

One year ago................................I made Cream Puffs.
Two years ago..............................I made Softies Morning Rolls.
Three years ago............................I made Double Chocolate Cookies.
Did you already know.......................
-In April, the average temperature for North Carolina is in the 60s.
-North Carolina has three geographic demographics: the coast, piedmont, and the mountains.
-Piedmont is the land at the base of a mountain.

Friday, April 25, 2014

Lemon Bars

Oh Lemon Bars, how I love you. I feel sometimes I neglect you over chocolate. I'm not sure why I always want to add lemons to my drinks instead of desserts. It seems like my husband reminds me of my love for you. Maybe it is because you are so rich and divine. Maybe it is because I always think of my Mom and oldest daughter's love for lemon desserts but I promise you I will start to make more desserts with lemons.
Lemon Bars
1 cup and 2 Tbsp all purpose flour
1 1/3 cup sugar
1/2 tsp salt
1/2 cup cold unsalted butter, cut into cubes
1 lemon
2 eggs
1/2 tsp baking powder

Directions: 
  1. Preheat oven to 350 degrees F.
  2. Spray an 8 inch square baking pan with nonstick cooking spray.
  3. Line the baking pan with parchment paper.
  4. In a medium bowl, whisk 1 cup flour, 1/3 cup sugar, 1 tsp lemon zest, and salt.
  5. Cut in the butter with a pastry blender (or forks, knives, or fingers) until the flour mixture resembles the size of peas.
  6. Press the butter mixture into the baking pan. 
  7. Bake the crust for 15 to 20 minutes or until lightly golden.
  8. Zest the remaining zest into a large bowl.
  9. Squeeze the lemon and add 3 Tbsp of lemon juice to the bowl.
  10. Add the eggs and 1 cup of sugar to the lemon juice. Whisk until foamy about 2 minutes.
  11. In a small bowl, whisk 2 Tbsp flour and the baking powder.
  12. Add the baking powder mixture to the egg mixture. Whisk until incorporated.
  13. Remove the golden crust from the oven.
  14. Carefully pour the lemony egg mixture on top of the hot crust.
  15. Return the pan to the oven and bake for 25 minutes or until the filling is set and golden.
  16. Allow the lemon bars to cool for 5 minutes.
  17. With the parchment paper, remove the bars from the pan and allow to cool completely on a wire rack before serving. 
Recipe adapted from Williams-Sonoma Sweet Treats cookbook.

*I've made lemon bars before but I think I prefer this recipe better. 
 
One year ago......................................I made Softies Morning Rolls.
Two years ago....................................I made Stove Top Chili Mac.
Did you already know.........................
-An average lemon holds 3 Tbsp of juice
-In 1493, Christopher Columbus brought lemon seeds to America.
-In 1849, the demand for lemons were high to the malnourished gold miners to help prevent scurvy. 

Monday, April 14, 2014

Lemon Cream Cookies

The chorus of the peepers has announced it is Spring. My oldest daughter has told us it has been Spring in California for awhile. She also told her coworkers that the snow doesn't melt until May. It really isn't that bad. Almost all the snow is gone. To celebrate Spring, I made some lemon cookies. I have been trying using decorating tips more which made the cookies look fancy.
Lemon Cream Cookie
2 sticks (16 oz.) unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 tsp lemon zest
1 egg
2 cups flour
1/4 tsp salt
1/2 tsp baking soda

Direction: 
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, cream the butter and powdered sugar.
  4. Add the lemon zest, vanilla extract, and the egg. Mix until incorporated.
  5. Gently, fold in the flour, salt, and baking soda. Mix until incorporated.
  6. Using the star tip, fill a pastry bag with the batter. 
  7. Pipe the batter into a circular pattern onto the baking sheet. Space about 3 inches apart.
  8. Bake the cookies for 10 minutes or until the edges are golden brown.
  9. Remove from the oven and allow to rest for five minutes before transferring to a wire rack to cool completely before filling.
Recipe by Jen of Sweet Morris. 

Lemon Cream Filling:
1/2 stick (4 oz.) unsalted butter, softened
1/4 cup margarine/vegetable spread (I used I can't believe its not butter)
2 cups powdered sugar
1 tsp lemon zest
1 tsp vanilla extract
1 Tbsp heavy cream

Directions:
  1. In a medium bowl, cream the butter and spread.
  2. Add the powdered sugar and zest. Mix well.
  3. Add the vanilla and heavy cream. Mix until well incorporated. 
One year ago................................I made Mixed Berry Lemonade.
Two years ago..............................I made Peanut Butter Cupcakes.
Did you already know.................................
-Peepers are small frogs.
-The frogs are nocturnal creatures.
-During the winter, peepers can still survive after the majority of their bodies have froze.

Wednesday, March 5, 2014

Blueberry and lemon Breakfast Rolls

I heard a bird singing the other day so I'm sure spring will arrive soon. I am very hopefully even if the ground is still buried with lots of snow. I even warned the kids that they had better enjoy the snow because soon it will be mud season. Yes, we have mud season here in Maine. It is what happens when the snow disappears. In anticipation for the arrival of Spring, I made blueberry and lemon cinnamon rolls. They came out pretty good. My daughter loved them. My son really loved the icing. 
Blueberry and Lemon Breakfast Rolls
Rolls
2 medium russet potatoes, peeled and cubed
3 (1/4 oz.) packages of instant yeast
3/4 cup sugar
1 cup unsalted butter, melted
3 eggs
2 tsp salt
5 cups all purpose flour
4 cups bread flour

Filling
3 cups frozen blueberries
3 cups sugar
2 Tbsp lemon zest
1/4 cup all purpose flour
1 cup unsalted butter, melted

Icing
2 1/2 cups powdered sugar
1/4 cup lemon juice
1 tsp lemon zest

Directions:
Rolls:
  1. In a large pot, boil the potatoes in water until tender about 10 minutes.
  2. Remove 3 cups of the potato water and set aside.
  3. Drain the potatoes and mash. Place in a large bowl and set aside.
  4. Allow the potato water to cool to 110 degrees F.
  5. Add the yeast and 1 tsp of sugar to the cooled potato water. 
  6. Allow the yeast to sit for 5 minutes to proof.
  7. Add the yeast to the large bowl with the potatoes.
  8. Add 3/4 cup sugar, the melted butter, eggs, and salt. Whisk the mixture together.
  9. Add 3 cups of all purpose flour to the potato bowl and stir until incorporated.
  10. Add 4 cups of the bread flour and mix until incorporated. 
  11. Add the remaining all purpose flour and mix until the dough is no longer very sticky. (More flour may be needed.)
  12. Cover with greased plastic wrap and leave in a warm place until the dough doubles in size about 1 hour.
  13. Punch down the dough and recover. 
  14. Place in the refrigerator overnight.
To make the filling:
  1. In a medium bowl, gently combine the blueberries with the sugar, lemon zest, and flour. Set aside. 
  2. Grease 2 9x13 inch disposable pans with butter and nonstick cooking spray. Set aside. 
  3. Remove half of the dough from the bowl and place onto a floured surface.
  4. Roll the dough into 1/4 inch thick rectangle.
  5. Spread the melted butter over the dough.
  6. Sprinkle the blueberry filling over the top of the dough.
  7. Starting on 1 of the long side of the dough, carefully roll the dough tightly to the other side to form one long cylinder.
  8. With a sharp serrated knife, cut the roll into 2 inch slices.
  9. Place the slices with the cut side down into the greased pan. Leave about an inch apart between each slice. 
  10. Allow the rolls to rise for an hour in a warm place until puffy.
  11. Preheat oven to 375 degrees F.
  12. bake the rolls for 20 minutes or until light brown.
  13. Remove the rolls from the oven. Set aside.
To make the icing:
  1. In a small bowl, combine the powdered sugar, lemon juice, and lemon zest. 
  2. Spread the icing on top of the rolls while warm.
  3. Serve immediately or once cooled. 
Recipe adapted from The Pastry Queen Cookbook.

One year ago..............................I made Chicken Cutlets.
Two years ago............................I made Tiramisu.
Did you already know..................
-The Spring Equinox is also called the Vernal Equinox.
-At Spring, the Earth's axis is tilted towards the sun.
-The Number of hours of light and darkness occurs before the Spring Equinox.

Wednesday, August 28, 2013

Lemon Bars

Oh, how I love lemons. My Mom loves lemons. My daughters love lemons. However, lemons aren't my husbands first pick. So, I asked him if he had any suggestions for a dessert that I should make. I was totally taken off guard when he suggested lemon bars. Did I ask him if I heard him right? Did I ask him to repeat his suggestion? Oh no, I didn't since I was afraid he would change his mind. Good pick husband of mine, good pick!
Lemon Bars
cookie layer:
3/4 cup unsalted butter, softened
1 1/2 cups all purpose flour
1/3 cup sugar
1/8 tsp salt
1 tsp lemon zest
topping layer:
3 eggs
1 egg white
1/3 cup all purpose flour
2 cups sugar
3/4 cups freshly squeezed lemon juice
1 tsp lemon zest

Directions:
  1. Preheat the oven to 325 degrees F.
  2. In a medium bowl, combine the butter, flour, sugar, salt, and lemon zest.
  3. Press the cookie layer mixture into a 8x8 baking pan.
  4. Bake the cookie layer for about 20 minutes or until it is just turning golden brown.
  5. To make the topping, whisk the 3 eggs and the egg white in a medium bowl.
  6. Add the flour and sugar to the eggs and mix.
  7. Add the lemon juice and lemon zest to the egg mixture and stir.
  8. Pour over the cookie layer.
  9. Bake the lemon bars for about 30 minutes or until the topping is firm.
  10. Allow the lemon bars to chill before cutting.
Recipe adapted from Martha Stewart's favorite cookie recipes.

One year ago..........................I made American Beauty Cake.
Did you already know............
-Lemon trees produce fruit all year long.
-Lemons turn from green to yellow due to the weather and not ripeness.
-The juice of one lemon is a third of a day's supply of Vitamin C.

Wednesday, May 1, 2013

Guacamole

It is amazing how something so simple like guacamole can have so many variations. My son came home from school and told me how they served guacamole at lunch. My son loved it then my youngest daughter told me how much she loved it. I told them I would make it soon. Then I went to work and my friend was telling me how she had made guacamole. I asked for the recipe that she used. I knew the school recipe was different from the one my friend used so I adapted her recipe to be similar to the school one from my children's description. My children told me it tasted just like the one they had a school. I will admit they do love it. I had them help me make it so they can make it anytime.
Guacamole
1 ripe avocado
1 Tbsp lemon juice
1 tsp salt
1/8 tsp pepper
  1. In a bowl, mash the avocado until smooth.
  2. Add the lemon juice with the salt and pepper to the dish. Mix well.
  3. Serve immediately.
Recipe adapted from Allrecipes.

One year ago.....................I made Coconut Cream Cheese Pinwheels.
Did you already know.......
-Avocados are a fruit.
-Another name for avocados are alligator pears.
-The average avocado tree can produce about 150 avocados a year.

Wednesday, April 10, 2013

Lemon Cookies

We were eating dinner telling my oldest daughter about my niece. My niece was about to take a bite of her pizza when my husband told her that his name was on the pizza. She had told him it wasn't. Then he replied that it was on the bottom of the pizza. We actually thought she wouldn't fall for it when we saw her slyly lift the piece up and look. My oldest daughter thought it was funny and so did my son. My oldest daughter told him that he shouldn't be laughing. He said why. So, she said because gullible is written on the ceiling. He didn't fall for it this time but he has before. He probably went back later and looked. 
I will admit these cookies are tart but good. If you like lemons, you will really like these cookies.

Lemon Cookies
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 lemons, zest and juiced (about 2 Tbsp zest and 1/2 cup juice)
3/4 cup unsalted butter, softened
1 tsp vanilla extract
Powdered sugar

Directions:
  1. In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
  2. In a large bowl, combine the sugar, lemon zest, and butter.
  3. Cream the sugar until fluffy. 
  4. Add the vanilla and lemon juice. Mix well.
  5. Slowly, add the flour mixture to the butter mixture. 
  6. On a piece of plastic wrap, form a disk and wrap well.
  7. Allow the dough to chill in the refrigerator for one hour. 
  8. Preheat oven to 325 degrees F.
  9. Roll the chilled dough on parchment paper to 1/8 inch thick. 
  10. Cut the dough into desired shape.
  11. Place the dough onto a parchment lined baking sheet.
  12. Space the dough about 1 inch apart.
  13. Bake the cookies for 6 minutes and then rotate the baking sheet.
  14. Bake the cookies for another 6 minutes or until cooked through.
  15. Allow the cookies to sit on the baking sheet for at least 1 minute before transferring to a wire rack.
  16. Once the cookies have completely cooled. dust the cookies with powdered sugar.
Recipe adapted from Martha Stewart's Cookies.

One year ago.......................I made Asparagus.
Did you already know.........
-Lemons are native to Asia.
-A lemon tree can produce over 500 pounds of lemons in a year. 
-The majority of the commercial lemons produced in the U.S. are from California.
I would rather look at the cookies than the ceiling.

Tuesday, May 15, 2012

Lemon Tassies

I hope everyone had a nice weekend. We saw my husband's Mom and my Mom this past weekend. We are fortunate because we do see both Moms frequently. I wanted to make my Mom and my husband's Mom a special treat. I knew they liked lemon desserts so I decided to make Lemon Tassies cookies.
Sometimes when I make a lemon dessert, they are too sweet or too sour. I think these were the right combination. The other nice thing about these cookies are they transport easily. I even stacked them and it didn't affect the filling. Next time, I may use the left over egg whites to make meringue to top the cookies. This recipe will make about 12 medium size cookies or 24 mini cookies. I actually made 18 cookies.
Lemon Tassies
Crust:
2 cups all purpose flour
10 Tbsp cold unsalted butter, cut into cubes
1/4 cup and 2 Tbsp sugar
2 egg yolks
1/2 tsp vanilla extract
2 tsp lemon zest, finely grated
1/2 tsp salt
cooking spray
Filling (recipe below)

Directions:
  1. Preheat oven to 350 degrees F.
  2. Coat 1 muffin tins with cooking spray.
  3. In a food processor, process the flour and butter until fine crumbs.
  4. Add the sugar, egg yolks, vanilla, lemon zest, and salt.
  5. Process until just combined and sandy in texture. Do not over process.
  6. With the dough, form 12 balls.
  7. Place each ball into the muffin tin and press the dough into the tin to make a cup.
  8. Bake the crusts for about 8 minutes and then rotate the pan.
  9. Bake the crust for another 8 minutes or until lightly browned all over.
  10. Remove the crusts from the muffin tins and allow to cool onto a wire rack.
Filling:
8 oz. cream cheese, room temperature
1/2 cup sugar
1 egg
3 Tbsp lemon zest, finely grated
1 Tbsp fresh lemon juice
1/2 tsp vanilla extract

Directions:
  1. Beat the cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla extract together until smooth.
  2. Fill each cooled crust with the cream cheese filling.
  3. Place the cookies onto a cookie sheet.
  4. Bake the cookies for 6 minutes and rotate the pan.
  5. Bake the cookies for another 6 minutes or until the edges of the filling begin to color.
  6. Transfer the cookies onto a wire rack to cool completely.
Recipe adapted from Martha Stewart's Cookies.
Did you already know....
-Tassies are little cups with a filling.
-Tassies should be bite size.
-Other fillings for a tassie are pecan, peanut butter, caramel, etc.

Sunday, February 26, 2012

PQ: Pound Cake Rum or No Rum?

Rum or no rum? Rum or no rum? Dilemma's of life! This weeks Project Pastry Queen was the Totally Rummy Pound Cake picked by Shawnda. I just couldn't decide if I wanted to go with Rum. Why? It isn't because we don't like rum in this household. (If you shy around alcohol, you need to be absent from my husband's birthday bashes.) Since it was my son's birthday weekend, (yes weekend since it was a sleepover), I figured I would make a twist.
I decided to substitute the rum with lemons and blueberries. A lot of snow has melted and I am crossing my fingers for Spring. I really do try to ignore that groundhog especially when he predicts 6/8/12 more weeks of winter-remember I live in Maine.
I thought maybe one loaf pan would be enough. I was wrong. Since I had a lot of batter left over, I did a lot of mini loafs. Another great thing about mini loafs size is they are easier to ship to family members.

Blueberry Lemon Pound Cake
1 1/4 cup sliced almonds, toasted lightly (optional)

1 cup unsalted butter, room temperature
2 1/2 cups sugar
5 large eggs
3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup sour cream
1 Tbsp vanilla extract
1/2 tsp almond extract
1/4 cup lemon juice
1 cup fresh blueberries

Directions:
  1. Preheat oven to 350 degrees F.
  2. Grease bread pans with cooking spray.
  3. Arrange the toasted almonds on the bottom of the bread pans.
  4. In a mixer with the paddle attachment, beat the butter on medium-high speed until fluffy about 1 minute.
  5. After scrapping down the sides, add the sugar. Beat for 2 minutes on medium-high speed until incorporated.
  6. Scrap down the sides of the bowl again and then add 1 egg at a time until mixture is fluffy about 1 to 2 minutes.
  7. In another bowl, combine the flour, baking powder, and salt.
  8. Add 1/3 of the flour mixture and alternate with the sour cream until all the flour and sour cream is incorporated on medium-low speed.
  9. Stir in the vanilla extract, almond extract, and the lemon juice. Mix well. 
  10. Gently fold in 2/3 cups of the blueberries. 
  11. Spoon the batter evenly into the pans about 2/3 full. Top the batter with the remaining blueberries.
  12. Bake the pound cakes for about 1 hour and 20 minutes for the large loaf pan and about 30 minutes for the mini loaf pans. If the top is browning too quickly before the loafs are completely cooked through, cover the cakes with parchment paper. The pound cakes are done when the cake springs back when touched lightly.
  13. Allow to cool for at least 15 minutes before removing from the pan.
Recipe adapted from The Pastry Queen Cookbook.
Please check out the other Project Pastry Queen members posting of the Totally Rummy Pound Cake or if desired a glaze for the pound cake. Then you will have to decide rum or no rum in the glaze. Enjoy!
Almond crust
Did you already know.............
-In 1934, Myers's Rum was introduced in the US. 
-(Prohibition ended in 1933 for any curious minds.)
-Myers's Rum is made with pure Jamaican molasses.
-Myers's Rum is matured for about four years in oak barrels.

Wednesday, February 8, 2012

Cream Cheese Lemon Hearts

Valentine's Day is less than a week away. My youngest daughter has already completed all of her Valentine cards to her classmates and have brought them into school. I was the same way when I was her age.I always liked to give Valentine cards to everyone. I would even make one for my Mom.
I still really like to give Valentine's Day gifts. My husband leaves for work really early so I leave his box of chocolates in his cars so he will be "surprised"! Since I do this every year, I'm not sure he is really surprised anymore but he humors me. (It is also a good reminder for him about the day.) Guess what? He has never forgotten to give me something for Valentine's Day. 
I also give the children a small box of chocolate before school. On a normal day, the rule is no treats before 10:00 am. Valentine's Day is different so I allow one piece before school but only after they have eaten their breakfast.
My husband picked this recipe. The recipe is suppose to be bows but I just omitted the bottom part of the bow. I will give you a warning that the dough is thick so they are hard to pipe. I did make some as circles and some I just rolled into balls and flatten a little. These cookies are really good with a hint of lemon.

Cream Cheese Lemon Cookies
3 cups all purpose flour, sifted
1 tsp baking powder
1 tsp salt
1 cup unsalted butter, room temperature
3 oz. cream cheese, room temperature
1 cup sugar
1 large egg
1 Tbsp lemon zest, finely grated
2 Tbsp fresh lemon juice
powder sugar for sprinkling

Directions:
  1. Sift together flour, baking powder, and salt into a medium bowl.
  2. Cream the butter and cream cheese together in a medium bowl. 
  3. Add the sugar and continue to cream.
  4. Add the egg, lemon juice, and lemon zest. Mix well.
  5. Slowly, add the dry ingredients.
  6. Preheat oven to 375 degrees F.
  7. Add a small amount of dough to a piping bag. 
  8. Pipe the dough using a large finely ribbed French tip (like Ateco #865).
  9. Bake the cookies for about 12 minutes or until golden brown.
  10. Let cool and dust with the powder sugar.
  11. Cookies will store for up to 3 days in an air tight container at room temperature.
Recipe adapted from Martha Stewart's Cookies. 
Did you already know...........
-One legend about St. Valentine is there was a Bishop Valentine in Roman times who would perform secret marriages. He was later executed on Feb. 14th by the Emperor.
-On Feb. 15th, the Romans celebrated the Feast of Lupercalia (a fertility festival) to honor the Roman God Faunas.

Monday, December 12, 2011

Spiced Cranberry Punch

Are you having any holiday parties? If you are having a party and need to volunteer to bring something, how about a punch? All you have to do is purchase the items and assemble it at the party. It can not be any easier plus it will give you more time to shop, cook, or sleep. 
I like assembling punch for a party. Children are so cute because they want to pour their own with the ladle. Usually, the children do a very good job. I leave extra napkins by the punch bowl just in case they are needed. The recipe calls for cloves. I liked it and cloves are not my favorite spice. If the party are adults only, you could spike the punch.
Spiced Cranberry Punch
 1 lemon
2 cups 100% cranberry juice, chilled
1 cup cold water
1 cup sugar
1/4 tsp ground cloves
1 (12 oz) can of ginger ale, chilled

Directions:

Slice the lemon in half. Squeeze half of the lemons in a pitcher and slice the other half to garnish the punch.
Combine all the remaining ingredients into the pitcher and mix. 
Garnish with the lemon slices. (orange slices work well too.)

Recipe adapted from Domino Sugar website. .
I used lemon and orange slices
Did you already know..........
-Since 400 B.C., the Chinese have been using cloves.
-There is a written reference about a Chinese emperor. The Chinese emperor wanted his subjects to sweeten their breath with cloves before approaching him.
-Cloves are the unopened and immature flower bud of a clove tree belonging to the plant family Myrtaceae.
-Cloves are native to Indonesia.

Tuesday, November 15, 2011

Cranberry-Cream Cheese Bundt Cake

At work, my coworker suggested we should have little get-together and celebrate with the honored food for the month. Of course, it is a nice break and fun to see what others have made for this celebration. 
I have previously made a Bundt cake and will be bring it into work since it was requested by my friend. However, my husband doesn't think it is very nice of me to tease him with the promise of a cake and not make him something. So, I have to make something for home.
When I saw this cake, I knew it would be prefect to make for home. My husband agrees! I also had helpers making this cake.
Cranberry-Cream Cheese Bundt Cake 2 sticks unsalted butter, softened
8 oz. cream cheese
2 1/2 cups sugar
3 eggs
1 lemon
1/4 tsp almond extract
1 tsp vanilla extract
2 1/2 cups cake flour
1 tsp salt
2 1/2 cups fresh cranberries
1 Tbsp flour
whipped cream (optional for topping)

Directions:
  1. Preheat oven to 350 degrees and grease the Bundt pan with cooking spray.
  2. In a small bowl, carefully cover the cranberries with the 1 Tbsp flour. Set aside.
  3. Cream the butter with the cream cheese in a bowl.
  4. Add the sugar to the butter and cream.
  5. One at the time, add the eggs.
  6. Add the zest of the lemon and then the juice.
  7. Mix in the almond and vanilla extract.
  8. Add the cake flour and salt. Mix well.
  9. Carefully, fold in the flour covered cranberries.
  10. Add the batter to the Bundt pan.
  11. Cook for 60 minutes or until done. *
  12. Let cool for about 10 minutes before removing from pan.

Recipe adapted from Confections of a Foodie Bride.

*I had to cover my cake around 45 minutes because the bottom was becoming dark. However, I'm thinking it is my pan.
I will post a how to make whip cream tomorrow if you would like to know how. 
Did you already know....................
-The Bundt pan evolved because of the European kugelhopf molds.
-In 1950, Nordic ware invent the aluminum Bundt pan because owner H. David Dalquist was approached by a group of Minneapolis women asking him to make the pan for them.
-In 1966, Bundt cakes become very popular after one is featured in the Pillsbury cookoff and wins 2nd place.