Italian Fresh Lemon Cake

This cake was little disappointing. The flavor and texture were good but I like the original 7 up cake I make much better. This is very similar to a pound cake in the texture. A slice of it with coffee is a good choice because it's on the drier side.

Also having to use heavy cream makes the cost go up and not everyone has heavy cream handy. So a trip to the grocery store was a must for me.

It's a good cake but not the best IMO. I'm glad I decided to make it though because I like to have something for an easy breakfast slice or to top with strawberries this weekend.

From my kitchen to yours,

M.j

• 2 cups + 1 tablespoon flour 
• 1 3/4 cups powdered sugar 
• 4 eggs (large)
• 2/3 cup whole cream or heavy whipping cream
• 7 tablespoons butter melted 
• zest of one lemon
• 1 teaspoon vanilla 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 

1. Pre-heat oven to 350° 
2.  Lightly grease and flour an 9 1/2 inch bundt cake (24 centimeter) (I'm sure a 9 inch round cake pan would work)
3. In a large bowl beat on medium speed eggs and sugar until light and fluffy,
4. Melt butter and let cool completely.
5. Grate the peel of one lemon.(zest)
6. In a medium bowl whisk together flour,baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40-45 minutes. Let cool, then dust with powdered/icing sugar. Enjoy!

Mississippi "my way" pot toast

Hello again..I just posted the photos and forgot to type the recipe.  One of those days. lol

OK here goes:

1 lb. thick round cut steak
1/2 cup ranch dressing
1/2 mild sliced peppers
1/4 stick butter

Grease your crockpot or use a liner to make this meal.

Place round steak, butter, sliced pepper rings and ranch dressing in the crockpot. Cover. Cook approximately six hours depending on thickness of roast. Mine was about two inches thick.

As soon as I put a fork in it to test it fell apart so tender it was.  Lots of dripping so all blended nicely as I did not or could not even strain the dripping. The below is the results.

Enjoy!

From my kitchen to yours,

M. j.

Peach Crisp

There is nothing any finer than a fresh fruit cobbler or crisp in the summer and fall.

I had a few peaches and nectarines for I mixed them up for this yummy Peach crisp.

Enjoy the fresh fruits that we are so lucky to have in the summer and fall months.  Here in the north we rely on the southern states for our winter and spring.

2 cup peaches or nectarines. Remove skin
1/4 cup flour
1/2 tsp. cinnamon
1/4 cup brown sugar
1/4 cup cold butter cut in pieces
pinch salt
1/2 dried oats

Mix all dry in ingredients in a bowl for the exception of the oats.  Use a pastry blender or processor to crumble all ingredients. After it is a good texture add oats and mix. 

In a 8x8 baking dish lay all peaches/nectarines. Top
 with dry mixture and press or sprinkle to top all peaches.

Bake in preheated oven 350 degrees approximately 25 minutes or until lightly browned.

Note: Double recipe or triple if you have enough peaches. I only had a few so this recipe is enough for two nice size portions.  Of course I topped with a large scoop of vanilla ice cream. Yummy!

From my kitchen to yours,

Broccoli Aglio E Olio

 Pasta with healthy broccoli was one of the Friday staples when I was growing up.  Raised Roman Catholic during our Lenten season we abstained from eating any meat on Friday's so Mom would make the below dish along with others on Friday's.  You can make it any day of the week but on Friday's it was either pasta with broccoli, homemade Italian mac and cheese with stewed tomatoes, tuna fish in pasta sauce, grilled cheese.  It our home there were many meatless dishes that I will share along the way.  Have a great day!

Family Favorites from my kitchen to yours,

Pasta with Garlic and Oil:(Aglio E Olio)

Italian for 'garlic and oil,' pertaining to pasta dressed with garlic and heated olive oil.

 You can make this recipe with cauliflower too! I have also used different shapes pasta too..Shells are excellent as well. or better yet try any type pasta you may have in your pantry!  Enjoy!  A nice veggie meal!  



When there are days I just don't know what to make for some reason pasta always tops the list..Everything seems  to go with pasta..Pasta and red sauce, pasta and roasted vegetables, Alfredo pasta, seafood and pasta, buttered pasta the list can go on and on.. So today I am making a favorite of ours,  Broccoli and pasta with olio. .I have eaten this before lots of times and I have brought it with me as a side for picnics and get together. Family and friends agree Broccoli is a nice add in to pasta and olio( Olive oil and garlic) you can't help but love. Enjoy!!!  Happy Cooking!!

Note:  You can make this dish minus the broccoli.  Saute garlic, oil slowly with parsley in olive oil..Cook pasta, drain and mix together.  Garnish with Italian cheese of choice!

1 large head broccoli or broccoli crowns ( cut in pieces)
3 garlic cloves minced
1/4 to 1/2 cup olive oil( be generous)
2 T butter optional
salt and pepper to taste
grated Pecorino Romano cheese

Cook cleaned broccoli in lightly salted water. Drain.

In the pot that your cooked your broccoli place 1/4 to 1/2 cup olive oil and butter. Once butter is melted and oil is warm, Place drained broccoli in pot add minced garlic and simmer..Take pot off stove add and some salt and black pepper if necessary to taste.

Cook 1/2 to 3/4 lb. pasta of choice according to directions.  Before draining, reserve 1/2 pasta liquid..Add pasta, grated Pecorino Romano cheese and reserved pasta water..Stir..add a little more cheese and serve..  Bon Appetite! Note:  I have eaten it right from the refrigerator..so cold is good for me too!

Happy Cooking from my kitchen to yours,

7/5/12
8/30/12 
8/29/13 
11/7/14
6/8/16

Chicken Broccoli Alfredo

No fuss no muss just good home cooking to enjoy.

When we went to the beach this summer this is one of the meals we made.  It was very easy and everyone enjoyed it. A few of our grandchildren are food fussy but this meal was eaten by everyone with great enjoyment.

When I made this meal I used 2 +lb. farfalle pasta and doubled the cream and reserved water.

1 bunch broccoli florets, cut into bite-size pieces

1 boned, skinned chicken breast half (14 oz.), cubed 

8 ounces Farfalle

3/4 to 1 cup heavy whipping cream

About 1/2 cup freshly shredded parmesan or romano cheese

  Salt and pepper

Note: I doubled the above recipe for the cream sauce because we like lots of sauce as to not have the pasta become dry.

 

1. Bring a large pot of salted water to a boil and cook broccoli.

***There are two methods for cooking chicken.  Either cook chicken in water until it is no longer pink or saute chicken in several tablespoons olive oil and a little butter and set aside.  You decide.

Cook broccoli until tender and bright green, 2 minutes. Using a slotted spoon, transfer to a colander, leaving water in pot.  Either Add chicken to pot; cook until opaque, 2 to 4 minutes or lightly saute chicken in olive oil and a little butter until slightly browned.  Cut chicken in bite size pieces as well as broccoli.

2. If using boil top method for chicken use the same pot and  boil pasta until just tender to the bite, about 10 minutes. **Reserve 1/2 to 1 cup pasta water; drain pasta.

3. In the same pot simmer cream, reserved 1/2 cup water, and 1/2 cup parmesan over medium heat, stirring often. Add broccoli, chicken, and pasta, stirring to combine. Season to taste with salt and pepper. Serve with additional  salad on the side.

We sauteed the chicken in olive oil and butter

Mixed salad

From my kitchen to yours,

7/10/14

12/1/14