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.
After you’ve made my delicious pumpkin bread and if you have any to spare turn it into French toast. I’ve made it twice this weekend and trust me it’s a fall weekend morning treat.
INGREDIENTS
4 Pieces Pumpkin Bread
4 Eggs
1/4 Cup Half & Half
1 Teaspoon Cinnamon
2 Teaspoons Sugar
1 Teaspoon Vanilla Extract
1/2 Cup Butter
Maple Syrup
In a large size heavy skillet heat 1/2 cup butter over a medium low heat. In a medium size shallow bowl mix together the eggs, half & half, cinnamon, sugar and vanilla. You will want the bowl to be shallow enough to fit all of the bread. Soak the slices of bread for about 2 minutes per piece. The butter should be hot, but not smoking. Place all four pieces into the skillet and turn the heat up to a medium heat. Cook for 5 minutes per side or until golden brown. Be careful not to brown too quickly as you want the inside to have time to cook. Remove from the skillet and transfer to a serving plate or individual plates. Serve with a pat of cold butter and warmed maple syrup. Serves 2
This soup is the PERFECT fall soup. Enough said!
INGREDIENTS
1 Cup Chopped Onions
3 Tablespoons Olive Oil
1 Tablespoon Curry Powder
4 Cups Low Sodium Chicken Broth or Vegetable Broth
2 Pounds Peeled, Seeded & Cubed Butternut Squash
1 Teaspoon Kosher Salt
1 Cup Half & Half
In a large size stockpot over a medium high heat, sauté the chopped onions in the olive oil for 2 minutes or just until they are soft. Stir in the curry powder and cook for 1 minute. Add the chicken broth (or vegetable broth), butternut squash and the kosher salt. Bring to a boil and then reduce the heat. Simmer for 20 minutes. Ladle in the squash and the liquid into either a food processor or a blender. Pulse until the mixture is a nice puree. Return the pureed squash mixture to the stockpot and cook over a medium heat for 5 minutes. Add the half and half and cook for another 5 minutes. Serve warm. Serves 8
Date & Apple Salad
Sometimes it's nice to have a "meaty" salad for lunch or dinner.
INGREDIENTS
3 Tablespoons Olive Oil
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Diced Red Onion
1 Tablespoon Dijon Mustard
1/2 Cup Pitted & Sliced Dates
1 Head Frisee Lettuce
4 Cups Spinach
1 Sliced Apple
1/2 Cup Chopped Pistachios
1 Sliced Pear
2 Sliced Radishes
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a small size bowl mix the olive oil, vinegar, onion and Dijon mustard. Set aside. Cut the frisee lettuce into bite size pieces. In a large size mixing bowl add the dates, lettuce, spinach, apples, pistachios, pears, radishes, salt and pepper. Mix the salad and then toss with the dressing. Serve immediately. Serves 4
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.
I like making this cake when I have those leftover overripe bananas. If you like the taste of banana then you’ll love this cake!
INGREDIENTS
1/2 Cup Butter
1 Cup Mashed Banana
1 Cup Buttermilk or Sour Milk
4 Eggs
2 Teaspoons Vanilla Extract
1 Teaspoon Rum
2 Cups Brown Sugar
2 1/2 Cups Unbleached Flour
1 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
Preheat your oven to 350° F. In a large size bowl mix together the first seven ingredients. Mix well. You will love the smell. Next, mix the flour, baking powder, baking soda and salt in a medium size bowl. Add the flour mixture to the sugar mixture. Stir. Grease and flour two round metal cake pans. Pour the batter into the prepared pans and bake for 30 minutes until golden brown. Remove from the oven and let cool until the cakes are completely cool. Remove from the pans and place the bottom layer onto a cake plate. Frost the top of the bottom layer of the cake with cream cheese frosting. Place the second cake on top of the frosted bottom layer. Finish by frosting the top and sides. Serves 8
**To Make Sour Milk: Mix 3/4 Cup milk and 1/4 Cup lemon juice. Let sit for about 5 minutes before using.
Cream Cheese Frosting
INGREDIENTS
1 Package Cream Cheese
1/2 Cup Butter
2 Teaspoons Vanilla Extract
2 Teaspoons Lemon Juice
2 Cups Powdered Sugar
Let the cream cheese and butter sit in a bowl at room temperature for about an hour or until softened. Then beat with a mixer. Add the lemon juice and vanilla extract. Beat until fluffy. Slowly add the powdered sugar. Keep on beating until you get a very smooth texture. Frost your cooled cake.
I don’t know a single person that can resist mashed potatoes. The olive oil and garlic are what makes these mashed potatoes so great!
INGREDIENTS
4 Pounds Quartered Red Potatoes
1/2 Cup Olive Oil
4 Garlic Cloves
2/3 Cup Heavy Whipping Cream
1/4 Cup Softened Butter
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
2/3 Cup Milk
4 Chopped Green Onions
1 Cup Grated Parmesan Cheese
Fill a large stock pot with water and place the quartered potatoes. Bring to a boil. Reduce the heat and cook for 20 minutes. Make sure that the potatoes are tender. You will now need to put the olive oil and garlic in either a food processor or blender. Process until the olive oil and garlic are well blended. When the potatoes are done you will need to drain them. DO NOT rinse the potatoes. Turn off the heat and return the potatoes to the stock pot and gradually add the cream, butter, milk, kosher salt and pepper. Mash the potatoes well. Stir in the green onions, garlic olive oil and Parmesan cheese. Transfer to a serving bowl and serve nice and hot. These potatoes do not need gravy. Serves 6