Lemon Sugar Cookies
INGREDIENTS
1 Cup Softened Butter
1 Cup Sugar
1 Cup Confectioners’ Sugar
1 Cup Vegetable Oil
2 Eggs
1 Teaspoon Lemon Extract
4 ½ Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Cream of Tartar
Additional Sugar
In a large bowl, cream together the butter, sugars and oil. Beat in the eggs and extract. Combine the flour, baking soda and cream of tartar. Stir into the creamed mixture. The dough will be stiff. Roll the dough into 1 inch balls and place 2 inches apart on parchment lined baking sheet. Press the dough ball with the bottom of a glass that has been dipped in water and then in sugar. Bake at 350° F for 10 minutes or until the edges are lightly browned. Makes about 11 dozen cookies.
Julia’s Popovers
INGREDIENTS
¼ Teaspoon Salt
1 Cup Sifted Flour
1 Cup Milk
2 Eggs
1 Tablespoon Melted Butter
Extra Butter For Muffin Wells
Put 1/3 teaspoon butter in each muffin well. Heat the muffin tin in the oven for 5 minutes while you are mixing the batter. Sift the flour and salt into a medium sized bowl. In a separate medium sized bowl beat the eggs with a rotary beater. Now add the milk, butter and flour while beating on low. Mix only enough to make a smooth batter. Do not over mix. Fill the hot muffin wells 1/3rd full of the mixture. Bake in a preheated 450° F oven for 15 minutes. After 15 minutes turn the oven down to 350° F and bake for another 30 minutes or until brown and popped. Makes 12
Brown Sugar Glazed Carrots
INGREDIENTS
1 Pound Peeled Baby Carrots
1 Tablespoon Butter
1 Tablespoon Packed Brown Sugar
Dash of Salt
Fresh Ground Black Pepper
In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 10 minutes. Drain and remove carrots from the pan. In the same saucepan combine butter, brown sugar and salt. Cook and stir over medium heat until combined. Add carrots and cook, while stirring, for 2 minutes or until glazed. Season to taste with pepper. Serves 4
If you don’t have baby carrots you may use medium sized carrots – halved lengthwise and cut into 2 inch pieces.
Almond Pound Cake
INGREDIENTS
1 Teaspoon Plus ¾ Cup Softened Butter – Divided
2 Teaspoons Confectioners’ Sugar
1 Cup Slivered Almonds
1 Cup Sugar
2 Eggs
1/3 Cup Sour Cream
1 Tablespoon Grated Lemon Peel
1 Cup Unbleached Flour
1 Teaspoon Baking Powder
¼ Cup Lemon Juice
Grease the bottom and sides of a 9 inch round baking pan or a loaf pan with 1 teaspoon butter. Sprinkle with confectioners’ sugar and set aside. Place the almonds and sugar in a food processor. Cover and process until finely ground.
In a small bowl, cream the remaining butter and beat in almond mixture until combined. Add the eggs one at a time. Beat well after each addition. Stir in the sour cream and lemon peel. Combine the flour and baking powder. Add the flour mixture to the butter mixture alternating with the lemon juice. Pour into the prepared pan of your choice. Bake in a preheated 350° F oven for 40 to 45 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. Sprinkle cake with confectioners’ sugar. Serves 6
Deviled Eggs
Deviled eggs or eggs mimosa originated in ancient Rome. They are still popular across Europe. In France they are called oeuf mimosa; in Romania, oua umplute (stuffed eggs); in Belgium, The Netherlands and Germany, they are usually filled with caviar and served in a remoulade sauce and are known as “Russian Eggs.” In the United States Deviled Eggs are so popular that there are special dishes and carrying trays designed specifically for them.
INGREDIENTS
For 12 Deviled Eggs
6 Large Hard Boiled Eggs
3 Tablespoons Mayonnaise
1 Teaspoon Djon Mustard
1 Teaspoon Malt Vinegar
Salt & Pepper to Taste
Paprika
Boil eggs on high heat for about 15 minutes. Promptly chill eggs so that the yolks stay bright yellow. Chill for about an hour. Remove eggs from their shells and halve lengthwise with a sharp knife. CAREFULLY remove the yolks (like they are little babies) and place in a medium bowl. Mash the yolks with a fork and add mayonnaise, mustard, vinegar, salt & pepper. Carefully spoon the yolk mixture back into the egg white halves and garnish with a light dusting of paprika. Store in the refrigerator. *Note…be careful when using the salt on the deviled eggs as it is easy to over salt.
Easy Easter Ham
INGREDIENTS
1 Whole Bone in Ham
12 Ounces of Pineapple Juice
2 Cups Packed Brown Sugar
1 Cup Water
½ Teaspoon Ground Cloves
Place the ham in a large roasting pan. In a saucepan bring pineapple juice, brown sugar, water and ground cloves. Bring to a boil. Pour mixture over the ham and bake uncovered in a preheated oven at 350° F for 2 to 2 ½ hours. Baste occasionally. Cover the ham with a foil tent if the ham is getting too brown. Remove from the oven and let cool a bit before carving and serving. Serves approximately 12 depending on how large of a ham you purchase.
Raspberry Kolaches
INGREDIENTS
8 Ounces of Raspberries
19 Tablespoons Plus 1 Teaspoon Sugar
½ Teaspoon Fresh Lemon Juice
¼ Cup Water
1 ¼ Ounce Package Active Dry Yeast
4 Tablespoons Softened Butter
2 Tablespoons Melted Butter
½ Teaspoon Kocher Salt
1 Egg Yolk
3 ½ Cups Flour
¾ Cup Milk
½ Cup Heated Water
Combine berries, 12 tablespoons sugar, fresh squeezed lemon juice and ¼ Cup Water in a medium pan over medium-high heat. Cook for 8 to 10 minutes or until thick. Remove from heat and mash berries until they are chunky. Let the berries cool.
In a small bowl, stir the yeast, 1 teaspoon sugar, and ½ cup heated (115°) water, Let stand until the yeast mixture is foamy. In a large bowl, beat the softened butter and 3 tablespoons sugar. Add the salt and egg yolk and beat until smooth. Add the yeast mixture, 3 ¼ Cups flour and milk to form dough. In the bowl knead the dough to form a ball. Cover the bowl with a tea towel and set aside in a warm place for about an hour to let rise. To make the crumb topping, combine the remaining sugar, 1 teaspoon melted butter and the remaining flour in a bowl. Set aside.
Preheat the oven to 375° F. Divide the dough into 16 balls. Arrange on a parchment lined baking sheet. Brush with the remaining melted butter and cover with plastic wrap. Let rise for 30 minutes. Using the back of a spoon, make an indentation in each ball. Spoon 1 tablespoon of the raspberry filling into each kolache. Sprinkle with the crumb topping and bake for 30 to 35 minutes or until golden. Makes 16
Butter Sponge Cake
Serve this Butter Sponge Cake with a good quality Darjeeling tea.
INGREDIENTS
¾ Cup Softened Unsalted Butter
¾ Cup Sugar
3 Large Eggs
1 ½ Cups Unbleached Flour
1 Teaspoon Vanilla Extract
1 ½ Teaspoons Baking Powder
Raspberry Jam
Confectioners’ Sugar For Dusting
Preheat the oven to 350° F. Butter and flour an 8 inch round cake pan. In a medium sized bowl cream the butter and sugar, using an electric mixer, until light and fluffy. Add the eggs one at a time, adding 1 tablespoon of flour with each egg, and beating after each addition until well combined. Stir in the vanilla. Sift the remaining flour and the baking powder into a medium sized bowl. Stir the dry ingredients into the butter mixture until blended. Pour the batter into the prepared pan, spreading it evenly. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 5 minutes. Invert the cake onto the wire rack and let it cool completely. Using a serrated knife, cut the cake horizontally into two layers. Spread the raspberry jam over the bottom layer, and then top with the remaining layer. Place a doily over the cake and sift a dusting of confectioners’ sugar over the top. Remove the doily and serve. Serves 6
Zucchini Bread
INGREDIENTS
1 ½ Cups Unbleached Flour
¾ Cups Sugar
2 ¼ Teaspoons Baking Powder
½ Teaspoon Cinnamon
½ Teaspoon Salt
1/3 Cup Olive Oil
2 Large Eggs
1 ½ Cups Shredded Zucchini
1 Teaspoon Vanilla
Preheat oven to 350° F. Grease an 8 ½ x 4 ½ inch metal loaf pan. In a large bowl mix together flour, sugar, baking powder, cinnamon and salt. In a medium bowl mix together oil, eggs and zucchini. Stir wet mixture into flour mixture just until flour is moistened. Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until toothpick comes out clean. Remove from oven and cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack. Makes 1 loaf – Approximately 12 slices
Key Lime Pie
INGREDIENTS
Crust
1 ¼ Cups Graham Cracker Crumbs
2 Tablespoons Sugar
6 Tablespoons Melted Butter
Filling
14 Ounces Sweetened Condensed Milk
5 Egg Yolks
½ Plus 2 Tablespoons Fresh Key Lime Juice
You May Use Bottled Key Lime Juice, But Fresh Is Always Better
TOPPING
¾ Cup Chilled Heavy Whipping Cream
Preheat oven to 350° F. Stir together graham cracker crumbs, sugar and butter in a medium size bowl until combined well. Press mixture evenly onto bottom on a 9 inch glass pie plate. Bake crust in the middle of the oven for about 10 minutes. Remove from the oven and cool in the pie plate on a wire rack. Leave the oven on.
Whisk together condensed milk and egg yolks in a large bowl until combined well. Add the lime juice and whisk until combined well. The mixture will be slightly thickened. Pour filling into the crust and bake in the middle of the oven for about 15 minutes. Remove from the oven and cool pie completely on a wire rack. The filling will set as it cools. Cover and chill for about 8 hours.
Just before serving, beat the whipping cream in a chilled bowl with an electric mixer until stiff peaks form. Serve pie topped with the whipping cream. Serves 6
