Lady Bird Johnson’s Famous Lemon Cake
Lady Bird Johnson was born Claudia Alta Taylor (December 22, 1912 to July 11, 2007) in Karnack, Texas. She was named for her mother’s brother Claud, but while a baby her nurse commented that she was “purty as a ladybird.” A ladybird is a brightly colored beetle. This nickname replaced her actual first name for her entire life. Her family called her Lady and her husband called her Bird, which was the name she used on her marriage license. Lady Bird Johnson was a lifelong advocate for beautifying the nation’s cities and highways. She is responsible for the Highway Beautification Act and is quoted as saying, “Where flowers bloom, so does hope.” Here is Mrs. Johnson’s recipe for her Famous Lemon Cake
INGREDIENTS
3/4 Cup Softened Butter
1 1/4 Cups Sugar
8 Egg Yolks
2 1/2 Cups Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Milk
1 Teaspoon Vanilla Extract
1 Teaspoon Grated Lemon Rind
1 Teaspoon Lemon Juice
Preheat your oven to 325° F. Cream the butter and sugar until fluffy. In a separate bowl, beat the egg yolks until light and lemon colored. Blend into the creamed mixture. Sift together the flour, baking powder and salt. Resift 3 times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. Beat the batter thoroughly after each addition. Add the vanilla extract, lemon rind and lemon juice. Beat for 2 minutes. Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean. Remove from the oven and cool completely before frosting. Serves 6
Lemon Icing
2 Cups Confectioners’ Sugar
1/4 Cup Softened Butter
Grated Rind Of 1 Lemon
2 Teaspoons Cream (Or More For Spreading Consistency)
Combine the confectioners’ sugar, butter and grated lemon rinds and beat. Add the cream until desired consistency.
Hurricane Fudge
Today is the perfect day to make fudge that is if you still have power. Since most of us are stuck inside these next couple of days while Hurricane Sandy makes her way through our communities why not try out this easy fudge recipe. Hunker down and eat fudge!
INGREDIENTS
2 Cups Sugar
2/3 Cup Evaporated Milk
12 Regular Size Marshmallows
1/2 Cup Unsalted Butter
1/8 Teaspoon Kosher Salt
8 Ounces Semisweet Chocolate Chips
1 Cup Chopped Nuts – Optional
1 Teaspoon Vanilla Extract
Prepare an 8×8 inch pan by greasing with butter. Set aside. In a large size saucepan combine the sugar, evaporated milk, marshmallows, butter and salt. Cook over a medium heat and stir constantly until the mixture is bubbly. Boil and stir for 6 minutes. Remove from the heat and stir in the chocolate chips. Stir until completely melted. Add the chopped nuts, if you are using nuts, and the vanilla. Spread into the greased pan and place in the fridge for 5 hours. Remove from the fridge and cut into squares. Makes about 2 dozen pieces of fudge.
Chocolate Cupcakes
If you’re going to a Halloween party this weekend and need to bring a dessert here is a great portable dessert that everyone will love. Even after Halloween these cupcakes are an excellent “go to” dessert for home or potlucks.
INGREDIENTS
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Kosher Salt
2 Cups Sugar
2 Cups Water
8 Tablespoons Unsalted Butter
4 Ounces Chopped Unsweetened Chocolate
1 Teaspoon Vanilla Extract
2 Large Eggs
Frosting
Preheat your oven to 350° F. In a large size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a medium size saucepan combine the sugar and water and cook over a medium high heat until the sugar and water are dissolved. Add the chocolate and butter to the sugar mixture. As soon as the chocolate melts add the vanilla and turn off the heat. Pour the mixture into a large bowl and beat on medium with a mixer for 3 minutes. Add the eggs one at a time to the mixture and beat for 30 seconds after each egg. Add the flour mixture to the chocolate mixture 1/2 cup at a time making sure to thoroughly combine. Line your cupcake pan with cupcake liners of your choice. If it is Halloween use Halloween themed liners. Pour the batter 3/4 of the way into the cupcake liners. Place the cupcake pan on the middle rack of your oven and bake for 14 minutes. Make sure not to overcook the cupcakes. Remove from the oven and cool on a wire rack for 10 minutes before removing the cupcakes from the pan. Remove the cupcakes and cool completely before frosting. Frost and decorate if you like. Makes 12
Frosting
INGREDIENTS
1/2 Cup Shortening
1/2 Cup Softened Unsalted Butter
1/2 Teaspoon Vanilla Extract
5 Cups Powdered Sugar
4 Tablespoons Half & Half or Whole Milk
In a large size bowl place the shortening and butter. Beat on medium for 1 minute with a mixer. Add the vanilla and continue to mix. Add the powdered sugar one cup at a time while beating on low. After adding the cups of sugar drizzle a bit of the half & half or whole milk. Continue alternating the powdered sugar and half & half until the texture becomes fluffy. You may not need all of the powdered sugar. Frost your cupcakes and refrigerate any leftover frosting.
Caramel Apples
Really, it wouldn’t be Halloween without caramel apples!
INGREDIENTS
6 Small Apples
6 Popsicle Sticks
14 Ounces Unwrapped Caramels
2 Tablespoons Half & Half
2 Cups Chopped Toasted Nuts (Peanuts, Pecans or Walnuts) – Optional
It is best to use tart apples for these caramel apples. Wash and dry the apples. Remove the stems and insert a popsicle stick into the stem end of each apple. Butter a baking sheet. Place the apples on the baking sheet. In a medium size saucepan combine the caramels and the half & half. Cook and stir over a medium low heat until the caramels are completely melted. Stir constantly. Turn off the heat. You will now need to work quickly. Dip each apple into the hot caramel mixture. Turn to coat. If the caramel mixture becomes too thick to easily coat the apples then heat again over a low heat. If you have opted for finishing them off with nuts then place the chopped nuts into a small bowl and dip the wet caramel apple into the nuts. Place on the buttered baking sheet and let stand until set. Serve the same day. Makes 6
Lemon Cake With Nutella Cream Cheese Frosting
What can I say? This cake is delicious!
INGREDIENTS
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt
1/2 Cup Butter
1 1/4 Cups Sugar
3 Eggs
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 Teaspoons Lemon Extract
Preheat your oven to 350° F. Grease and flour a Bundt cake pan and set aside. In a large size bowl, combine the flour, salt, sugar and baking powder. Add the milk, butter, eggs and vanilla and lemon extract. Beat on a low speed with an electric mixer until combined. Beat for another minute on medium speed, but don’t over beat. Place in the oven and bake for 35 minutes until done. When you insert a wooden toothpick near the center is should come out clean. When done remove from the oven and cool in the pan, on a wire rack, for 20 minutes. Loosen the sides of the cake and invert onto a cake plate. Cool for 20 to 30 minutes. Frost with Nutella Cream Cheese Frosting. Serves 8
Nutella Cream Cheese Frosting
INGREDIENTS
1 Cup Nutella Spread
8 Ounces Cream Cheese
1/2 Cup Butter
1/2 Cup Powdered Sugar
Let the cream cheese, Nutella and butter sit in a bowl at room temperature for about an hour or until softened. Beat with a mixer. Add the vanilla extract. Beat until fluffy. Slowly add the powdered sugar. Keep on beating until you get a very smooth texture. Frost your cooled cake.
Butterscotch Oatmeal Blondies
I have always been in love with butterscotch. These Butterscotch Oatmeal Blondies are super easy to make and won’t last long in your household.
INGREDIENTS
1 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
3 Large Eggs
2 Teaspoons Vanilla Extract
3 Cups Old-Fashioned Oats
1 2/3 Cups Butterscotch Chips
Preheat your oven to 350° F. In a medium size bowl combine the flour, baking soda, salt and cinnamon. Set aside. In a large size bowl beat the eggs for 1 minute. Add the softened butter, the sugars and the vanilla. Beat for another minute. Slowly add the flour mixture and beat for 30 seconds. Add the oats and butterscotch chips and mix until just combined. Line a 13 x 9 oblong pan with parchment paper or prepare the pan by greasing it. I like using parchment paper though. Pour the batter into the pan and bake for 45 minutes or until done. Remove from the oven and let cool completely before cutting into squares. Makes about 2 dozen bars.
Banana Pumpkin Pie Cupcakes
If you want a cupcake that will please a crowd then look no further. These cupcakes are great as a snack or for dessert.
INGREDIENTS
1/2 Cup Softened Butter
1 Cup Sugar
2 Eggs
3 Medium Mashed Ripe Bananas
1/4 Cup Buttermilk or Sour Milk
3 Teaspoons Vanilla Extract
2 Teaspoons Pumpkin Pie Spice
2 Cups Cake Flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/8 Teaspoon Kosher Salt
Frosting:
2 Cup Confectioners’ Sugar
1/2 Cup Softened Butter
2 Teaspoons Vanilla Extract
3 Tablespoons Milk
Preheat your oven to 350° F. In a large size bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time. Beat well after each egg is added. Add the mashed bananas, buttermilk, vanilla and pumpkin pie spice. Beat well. In a medium size bowl combine the cake flour, baking powder, baking soda and kosher salt. Gradually add the flour mixture to the wet mixture. Mix well. Pour the batter into paper lined muffin cups two thirds full. Bake for 20 minutes until done. Remove from the oven and cool for 10 minutes on a wire rack. Remove from the muffin cups and let cool completely on wire racks. For the frosting: In a large size bowl, beat the confectioners’ sugar and butter until fluffy. Beat in the vanilla and the milk. Pipe the frosting over the cupcakes. Makes 1 1/2 dozen
Double Dutch Brownies
Melted chocolate and chocolate chips make these Double Dutch Brownies doubly delicious. They are a real treat!
INGREDIENTS
1 1/2 Cups Sugar
2/3 Cups Butter
1/4 Cup Water
4 Cups Semisweet Chocolate Chips – Divided
4 Eggs
3 Teaspoons Vanilla Extract
1 1/2 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Chocolate Frosting (Optional)
Preheat your oven to 325° F. In a large size heavy saucepan combine the sugar, butter and water. Bring to a boil and stir constantly. Remove from the heat and stir in 2 cups of chocolate chips. Cook until the chocolate chips have melted. Set aside. In a large size bowl mix together the eggs and vanilla extract. Slowly pour the melted chocolate mixture into the egg mixture. In another large size bowl combine the flour, baking soda and salt. Slowly add the flour mixture to the chocolate mixture. Add the remaining chocolate chips. Grease a 13×9 inch baking pan or line it with parchment paper. Pour the batter into the prepared pan and bake for 35 minutes. Remove from the oven and let cool completely on a wire rack. When cooled either frost with chocolate frosting or just cut into squares. YUM!! Makes 3 dozen
Pumpkin Bread
Fall is pumpkin time and baking it into bread is a great way to cook with it. My pumpkin bread is moist and delicious. Feel free to leave out the raisins or walnuts if you want.
INGREDIENTS
1 Cup Dark Brown Sugar
1/4 Cup Sugar
1 Cup Canned Pumpkin
1/2 Cup Vegetable Oil
3 Eggs
2 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Cup Milk
1 Cup Raisins (Optional)
1 Cup Chopped Walnuts (Optional)
Preheat your oven to 350° F. Grease two 9×5 inch loaf pans. In a large size mixing bowl combine the sugars, oil and eggs. Beat until smooth. Stir in the pumpkin, milk, ginger, nutmeg and cinnamon. In a medium size bowl combine the flour, salt and baking soda. Add the wet ingredients to the dry ingredients. Stir in the raisins and nuts. Pour into the greased loaf pans and bake for 1 hour and 15 minutes. When done remove from the oven and cool on a wire rack. Remove from the pans by turn the pans over. Slice when completely cool. Makes 2 loaves.
Homemade Biscuit Mix
There is no need to buy premade store bought biscuit mix. Save money and make your own. Besides you’ll be able to pronounce all of the ingredients!
INGREDIENTS
10 Cups Unbleached Flour
1/3 Cup Baking Powder
1/4 Cup Sugar
4 Teaspoons Kosher Salt
2 Cups Shortening – I Like Using Olive Oil
In a large size mixing bowl stir together the flour, baking powder, sugar and salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Store in a covered airtight container for up to 6 weeks at room temperature or you can keep it in the fridge. Makes 12 1/2cups.
Pancakes
To make pancakes from your homemade biscuit mix: 2 cups mix, 2 beaten eggs and 1 cup milk. Makes 10 pancakes.
Biscuits
To make biscuits from your homemade biscuit mix: Preheat oven to 450° F. 2 cups mix, 1/2 cup milk. Stir slightly on a lightly floured surface. Knead the dough 12 strokes. Roll to 1/2 inches thick. Cut dough with a biscuit cutter. Bake for 10 to 12 minutes. Makes 10 biscuits.
Muffins
To make muffins from you homemade biscuit mix: Preheat oven to 400° F. 3 cups mix, 3 tablespoons sugar, 1 beaten egg and 1 cup milk. Stir just to moist. Fill greased muffin pans. Bake for 20 to 25 minutes. Makes 12 muffins.
