Lemon Sponge Pie!

Another recipe for pie lovers and especially those who Love Lemon!

Lemon sponge pie!

 

 This pie was my brother's favorite. 

He passed away almost 9 years ago and although I miss him everyday making this pie honors his memory. 

Hi Everyone:  Mom loved to bake this pie and said the secret to making it the very best was to make sure your egg whites were beaten to stiff peaks and to fold them in ever so lightly to the mixture and the every end before you quickly put the pie in the oven. 

Happy Baking!

3/4 cup Sugar
2 tablespoons Flour
Juice and rind of 1 lemon
2 tablespoons butter(softened)
3 eggs separated
2 cups milk (whole)
1 unbaked pie shell

Whipped cream ( 1 pint heavy whipping cream, 3 T powdered  sugar,  1 tsp. vanilla).  Beat until thickened.
Refrigerate until ready to serve.

Roll out pie shell and lay into pie plate(see picture) Put aside

Cream sugar and butter..  Add flour,egg yolks,lemon rind,and juice.  Add milk and beat slowly.

In separate bowl beat egg whites until stiff(see picture)..Fold gently into above mixture..(use large spoon or spatula) Pour immediately into unbaked pie shell.  Bake 350 degrees 35 to 40 minutes.

Note: Depending on oven it may take a little less or a little longer..Test center with butter knife..It should come out clean..Cool completely..Top with Whipped Cream..


Note:Topping this pie with some fresh whipped cream really adds to the presentation as well as some extra sweet cream flavor.  A great anytime dessert!    

It really is quite easy using refrigerated Pie crust.  (I used Pillsbury refrigerated pie crust).  A big hit!!!

Happy Baking,
 From my kitchen to yours,

6/12/11
3/23/13
8/8/15

6/5/16

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Meatloaf stuffed with mashed potatoes! Mom's recipe and my added touch!

Tonight’s repeat performance!  Using my homemade mashed potatoes and all beef approximately one pound meatloaf.

While my potatoes were cooking I sprayed with cooking spray a medium size loaf pan.

I placed one half of my meatloaf mixture in pan while flattening the meat as best I could.

To speed up dinner I put the bottom half that I had put in the pan in a 350° oven to bake while potatoes were cooking to perfection.  It took about 10 to 12 minutes.

After 12 minutes I mashed potatoes as usual with milk and butter.  Removed loaf pan from oven and placed two heaping scoops of mashed potatoes on top.  Then I topped the potatoes with the other flattened meatloaf.

Bake approximately 20 to 30 minutes until juices are clear.  Allow to set 5 to 7 minutes before slicing,

Fried onions cooked topped my meatloaf.  (I cooked them in a separate pan).

Delicious!

1/21/2023

Mom liked to put together her own food ideas and would try them out on us..

Of course I always loved food so I loved trying everything and anything she made whether it be Italian, Slovak or American.. 

 This is her meatloaf recipe and I decided to add some  left over mashed potatoes and it looked something like this when it was finished baking.

                        

Today I made Mom's  meatloaf recipe and used Bob Evans Refrigerated mashed potatoes.  It'll save some time and they are great in a pinch.  Enjoy! Happy Cooking from my kitchen to yours!


Here is her recipe:

1 lb. ground pork
1 lb. ground chuck
2 cups breadcrumbs, plain
2 tsp. salt
1 tsp. pepper
2 eggs
2 medium onions finely chopped
1 cup milk

****short cut:  1/2 container Bob Evan's regular mashed potatoes.   I used half of the container of mashed potatoes for center.

                      7/23/12

Cool for about 10 minutes before slicing!

In a large bowl mix ground meat, breadcrumbs, salt and pepper, onion.  Mix egg with milk and combine with meat.  Shape into two pieces.  Make a well in center, place mashed potatoes in center and top with the other half of meatloaf. ( see photo) Brush top

Of meatloaf with a little vegetable oil.  Bake 350 degrees 1 hour or longer until well browned.  

I topped my meatloaf with sautéed onions which I fried separately in a few tablespoons of oil.  

  If you would like to use gravy use the drippings or jarred gravy will work.

  Happy Cooking from my kitchen to yours!

 

 

Original 7/23/12

Traditional Macaroni and Cheese (with StewedTomatoes )

Updated photo 7/5/2023 ( I used seasoned small diced tomatoes drained).

Tonight’s updated Macaroni and cheese with stewed tomatoes.  1/18/2023

I added American and sharp cheddar in todays macaroni and cheese.

Baked and ready to eat.

This is one of my and mom's favorites.  It's a very traditional dish and young and old love the cheesy taste. Grandchildren love it.  (It is so much better than boxed mac and cheese for sure)!   We make it with stewed tomatoes drizzled over it. It's an optional choice.   I have made it for years and will continue to do so.

Note: You can eliminate the stewed tomatoes if you or your family doesn't care for them.

Happy Baking and Cooking from my kitchen to yours,
  


1 tsp. salt
1/2 tsp. dry mustard (optional)
2 1/2 cups milk

2 T butter

2 cups shredded American or Cheddar cheese, divided (I use both, 1 cup each)

8 oz. elbows or small shells, cooked approx. 5 minutes with salt and drained.  Do not rinse.

( do not overcook pasta). It will cook when baking)
1-15 oz. Stewed tomatoes (Del Monte) optional( I pulse mine in food processor to chop)

Preheat oven to 375. 

In a large pan add milk and butter.  Stirring constantly, bring to a boil on low to medium heat and boil 1 minute.  Remove from heat.  Stir in 1 3/4 cups cheese until melted.  Add  cooked pasta.  Pour into greased 2 qt. casserole.  Sprinkle with reserved cheese and spoon several tablespoons of stewed tomatoes on top.  

Bake uncovered 20 to 25 minutes or until lightly browned.

Prep time:  20 minutes (Makes 4 servings)  Note: I double recipe.  We love leftovers.  To freeze leftovers, cut when set 4" squares, wrap and freeze.

From my kitchen to yours,

10/14/15



3/21/13

10/14/15

 

Some of my favorite family specialties in pictures!!

My favorite food photos 

2011-2022

2011 Susan and I making cappelletti 

2017

2015

                              2016

                            2022

                                     2022 chocolate chip ricotta cake

                  

                             2022 Ricotta logs/rolls

  

Pictures speak a thousand words!  A picture recap of some of my favorite blog meals and desserts I'd like to share with you. 

Recipes listed under labels.  Enjoy!

 Happy Baking and Cooking from my kitchen to yours!

Polenta with meat sauce

Almond Biscotti

Italian stuffed peppers

Italian style macaroni and cheese

Ricotta Gnocchi

Cappelletti

Pasta Fagioli

Pineapple Ricotta Squares

Ricotta Cookies

Lasagna

Italian anise cookies (Love knots)

Ravioli

 From my kitchen to yours,

copyright 2014 I like to bake and cook

 2/13/12
3/30/14
12/14/13

Sausage Patties with Peppers and Onions

Today being Mother’s Day I am making my mom’s recipe for sausage patties.

I am substituting garlic granules for fresh garlic and I am not adding fennel.

I have made it as the recipe below numerous times but today going out on a limb with the garlic.

Check back on my Facebook group page WE LIKE TO BAKE AND COOK GROUP FOR MY OPINION ON THIS UPDATED RECIPE LATER.  M.j.

Here were the patties and peppers I made today.  Next time I would increase the paprika to 2 T.  And add red pepper to give it a little more spice. Delicious!

Enjoy!

This is Mom's recipe I just added a little bit of extras to it..

2 lbs. lean pork (ground)
2 cloves garlic minced (I soaked 2 garlic cloves in a bit of water for 10 minutes prior to using)
1  tablespoon salt( cut salt to 1 tsp. if salt restricted)
1 tablespoon pepper
1 tsp. dried parsley
1/2 tsp. fennel(not necessary but adds some flavor)
1 tsp. paprika
1 tsp red cayenne pepper (optional)

Mix and make into 8 to 12 patties..Cook slowly in 2 tsp. oil until browned..Serve alone or on a Crusty Roll with Peppers and Onions...

NOTE::: if you like heavier seasoning don’t be shy add more of those seasonings you like.

1/25/12

Seasoning a Pork Roast (Italian Porketta Sandwiches) In the oven orCrockpot? You choose

Hi everyone !

This is my updated Porketta recipe. 12/30/2023

From the first time I had a bite of this seasoned pork roast I knew it would be carried on for generations to come.

The original recipe was my watching my mother-in-law season a pork butt roast.  They may be called shoulder roast today.  She never measured amounts when she seasoned anything.

When I started blogging I knew to assure I’d have accuracy so I always make note of approximate seasonings amounts.  

FYI:  Everyone taste buds are different.  I’m a heavy garlic, salt and pepper “must have”for bringing out the best in any piece of meat, chicken or fish.

 ***I feel it a recipe such as this would be very bland with minute seasoning.

You be the judge.  You know you and your family the best.

Also another FYI!  Buy some Sweet pickle relish or make a little broccoli rabe to top your porketta.

Each brings out a different element to this  particular roast.  I serve either one as a side when making sandwiches.  Both delicious!  One sweet,  one savory.

Recipe for broccoli rabe:

• 1 bunch broccoli rabe
• 1 tablespoon olive oil, more for drizzling
• 2 garlic cloves, sliced
• ¼ teaspoon red pepper flakes
• Sea salt and freshly ground black pepper
• Lemon wedge, for squeezing optional 

Clean and cook rabe in boiling lightly salted water.  Do not over cook. Drain and season while  simmering.  Tasty!

Enjoy!  

Great mini porketta sandwiches.  Holiday, Game day or anyday! Yummy!

2/23/12

Another of my Dad's Favorite's and yes again we can thank my mother-in-law for her original recipe.  When Mom would make her version it would always be served as a side with pasta.  Great family recipe!  The illustration is how mom would season her pork butt roast.  She is the one who taught me to make the slit down the center for easy seasoning.

I first learned how to season a pork roast from my mother in law.!!  She would make this recipe for all special occasions; whether it was a graduation, shower or the holidays. 

This well seasoned piece of pork added so much to our traditional Italian meal..  She would cook it covered in the oven with a little water and when it was cooked thoroughly she would shred it and pile it high on a fresh crusty roll.  (They had a bread bakery 3 houses down from theirs).  How lucky they were?  Fresh bread and rolls all the time.  When my mom would make this roast she mostly served it with her pasta and any leftovers we'd make sandwiches and add some sweet relish on top.  One great yummy sandwich!.  I make it both ways.  This seasoned pork is great either way!  Try it this holiday!!  They'll keep asking for it I am sure.

Here are some easy steps to making a porketta:

 
 This recipe of my mother-in-laws has been around for ages and quite honestly it has gotten the most reviews and every time I re-post someone new grabs onto it and shares.  It is wonderful and makes the most tender,tasty and handy grab and go sandwiches.  Here goes:

Buy a 3#+or so Pork Loin or Pork Butt(I like the loin) it is a little leaner but my mom and mother in law used the Butt piece.

1. Lean Pork butt or loin approx. 3 or more lbs.
2. Approximately 3 T or more dried Dill weed
3. 1 tsp. Per lb. salt
4. Approximately 1T or more pepper( depends on how much spice you enjoy)
5. About 4 cloves garlic
6. 1/4 cup canola or olive oil


***On a large piece of  wax paper place 3+ or more tsp. salt , 3+ or more tsp. pepper and 3 +or more tsp. dried dill weed.(you'll find it in the spice section).  We like heavy seasoning so I add a bit more to my roast.


Note:  the plus is in reference to the size of your roast.

Mix all seasonings together on a large piece of wax paper. Place Pork Roast in center.  Make a slit in the center of the roast about 1/4 in down.  Place in each slit one clove (4) total garlic in slits.  Roll Pork Roast all over the seasoning making sure to cover the whole roast with the seasoning.  (You may have some left on wax paper and that is OK).  Place 1/4 cup canola or vegetable oil in roasting pan and add seasoned roast. Sear on all sides. 

After roast is seared well place roast  in roasting pan with approximately 1 cup water and cover. Place in center of oven and bake covered approximately 3 hours or until when inserting a fork the roast pulls apart. 

Remove from oven allow to cool slightly. Add some water to pan and scrape all sides and bottom. Shred or cut porketta in slices.Top roast with drippings, slice and serve with pasta or shred for sandwiches.


Try it in your Crockpot: Sear your roast first on both sides in a little vegetable oil. Then in your crockpot place roast fat side up with approximately 1 cup water.  Add seasoned roast. Secure.   Set dial to low and cook approximately 5 to 6 hours.  If you want it to be done quicker set crockpot to high and it should be done approximately two hours earlier. Test roast with a fork. If it pulls apart or slices easily it is done.  When done remove, let cool slightly and roast should pull apart. There should be plenty of liquid but add a little water if necessary (to pan and scrap drippings and add to shredded pork).  It will keep the pork moist and add all those yummy flavors to your pork).

  **Most times if I have a chance I wrap the roast in clear plastic wrap the night before I am going to bake to help seal in the flavors into the pork. It's almost like an overnight marinade.

Oven Method:  Bake covered 350 degrees for about 2 1/2 to 3 hours or until roast pulls apart with fork. Check periodically to see if a little water may be needed.  Shred for sandwiches or use as a side with Spaghetti..  A true Italian delicacy.  Bon Appetite!

Happy Cooking from my kitchen to yours,

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Easy to season

Basic ingredients.


All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.