Luscious Lemon Pound Cake!

 

This is a delicious lemon pound cake that is made really easy by using a cake mix.   Now, some cakes are better made from scratch and most of the true classics really need to be made from scratch.  However, every now and then, a truly wonderful cake starts with boxed cake mix  and this is one of those cakes.  I have made lemon pound cakes from scratch and to be honest they weren't  a bit better than this one.  Here is what you will need for this cake: 

 

 

1 (18.25 oz.) lemon cake mix (be sure it's the full size  and not one of the reduced size ones)

1 (3.5 oz.) box of lemon gelatin

4 eggs

1 cup lemon-lime flavored soda (I used Sprite)

1/2 cup vegetable oil

1 Tbs. lemon zest

 

Glaze

1 cup powdered sugar

1-2  Tbs. fresh lemon juice

 

Preheat oven to 350 degrees.

 

Mix the cake mix and the rest of the cake ingredients.  Do not over mix. 

 

Spray a tube pan or a Bundt pan well with nonstick baking spray.  Pour cake into pan and place in oven.  Bake for approximately 42-45 minutes.   Remove from oven and allow to cook for about 20 minutes.  Run a sharp knife around the edge to loosen and then turn out onto a cake plate. 

 

Allow to cool.  Mix 1 cup powdered sugar and 1 - 2 Tbs. lemon juice to make a glaze.  Drizzle over the top of the cake, allowing some to drip down the sides.

 

That's it and you have this "Luscious Lemon Pound Cake"!  Wasn't that easy?



Blueberry Cream Cheese Bars!

 

 



 I saw this recipe in the barbeque issue of this month's Taste of the South magazine.  It caught my attention because it had two of my favorite things in it...blueberries and cream cheese and I had both in my refrigerator.   It turned out to be a good recipe also and I only modified it  little tweak here and there.   Here is what you will need: 

1  1/4 cups plus 2 tablespoons flour, divided
1 cup quick cooking oats
1 3/4 cups sugar, divided
3/4 cup butter, melted
2  (8 oz.) pkgs. cream cheese, softened
4 large eggs
1 Tbs. fresh lemon juice
1 tsp. vanilla
2 cups fresh blueberries
powdered sugar for garnish

Preheat oven to 375.

Spray a 9"x13" baking dish with nonstick baking spray with flour or butter and flour it.

In a mixing bowl, combine the 1  1/4 cups flour, melted butter,  3/4 cup sugar and oats. 

Lightly press this mixture in the bottom of the baking dish.   Bake for 15 minutes.  Remove and allow to cool.   Reduce the heat to 325 degrees.

While the crust is cooling prepare the filling.   In a mixing bowl beat the cream cheese and sugar together with an electric mixer.   Add in the 1 Tbs. flour, the eggs, vanilla and the lemon juice and blend just until mixed together.  

Sprinkle the blueberries evenly over the crust. 

Pour the cream cheese filling over all.   Bake for 35 to 40 minutes or until a knife inserted 1 inch from the center comes out clean or the center is firm to touch.   Remove and allow to cool for 2 hours.  Chill in the refrigerator for about 3 hours.  Remove and cut in squares.  Garnish by sprinkling each square with powdered sugar. 



White Chocolate Banana Cream Pie!

 

 

There is a popular restaurant in our area that serves a delicious white chocolate banana cream pie.  The problem is that I am usually too full by the time I finish dinner to ever order dessert, so I decided that I would recreate that pie.   This is my version and it comes pretty dang close to theirs.   The other great thing is that I made the whole pie for what one piece of the restaurant version costs.  This recipe has a few steps to it, but it's not really hard to make so don't let that deter you.  Here is what you will need:

 

Graham Cracker Crust

1/2 cup butter, melted

2 cups graham cracker crumbs

1/2 cup sugar

You can use a prepared graham cracker crust (one that has two extra servings is best)

 

1/3 cup half and half

2 Tbs. butter

6 oz. white baking chocolate  (you will need 2  (4 oz.)  bars for this pie total)

3 - 4 bananas, sliced

1   1/2 cups half and half

3/4 cup sugar

3 Tbs. cornstarch

3 egg yolks

1 tsp. vanilla

1 Tbs. butter

8 oz. frozen whipped topping, thawed

white chocolate curls for garnish

 

Prepare the crust by mixing the melted butter with the sugar and graham cracker crumbs.  Press in a deep pie dish on the bottom and up the sides.  Refrigerate for about 15 minutes  If you buy a prepared graham cracker crust, the larger one that has two extra servings works best.   This is a large pie.   Keebler makes the larger crust. 

 

In a saucepan melt the butter with 1/3 cup half and half and 6 oz. of white chocolate.  Stir until smooth.  You can also do this in the microwave for about 1 -2 minutes.   Pour the smooth mixture in the crust and chill for 30 minutes. 

 

Make the custard while the white chocolate layer chills.  Place the 1  1/2 cups half and half in a saucepan over medium heat.  Mix the cornstarch and the sugar.  Stir into the half and half.  Add the egg yolks.  Cook and stir until the mixture starts to thicken.  Remove from heat and stir in the vanilla and butter.   Pour into a bowl and refrigerate for 20 minutes. 

 

Layer the sliced bananas over the white chocolate layer of the pie and pour the cooled custard over it. 

 

Make chocolate curls out of the chocolate you have left over.  I use a vegetable peeler to do this. It curls best if it's slightly warmed up, but not much.  You can just hold it in your hand for a minute and that is plenty.  

 

 

Spread the whipped topping over the pie and finish with the chocolate curls.  Refrigerate for at least 4 hours before serving, overnight is even better.   

 

 

 

 

 





Strawberry Lemonade!

 

 

This takes homemade lemonade and kicks it up a notch with fresh picked strawberries or at least strawberries you picked up fresh from your grocery or farmer's market.    As much as I love good lemonade, I might like this even better.   It's perfect for a beverage choice at your summer cookouts or other various events...bridal and baby showers, graduation parties, church events, family reunions, pool parties, even a country themed wedding.   It's so pretty and fresh tasting, it won't last long.  This recipe makes 1/2 gallon, but you can easily double it for a larger crowd.    Here is what you will need:

 

 

6-8 lemons or enough to produce 1 cup lemon juice (depending on their size and juiciness)

1  1/2 cups water

1  1/2 cups sugar  (If you like your lemonade a little less sweet reduce the sugar to 1 cup)

2 cups fresh strawberries, hulled and divided

1 lemon, cut in thin slices

 

 

Place the water and sugar in a heavy saucepan and bring to a boil to make a simple syrup.  Boil for about 1 minute.  Mash or puree 1 cup of the strawberries and add them to the simple syrup.   Remove from heat and allow to cool a little while you juice the lemons.

 

Juice the lemons, removing seeds and pulp.  Add lemon juice and simple syrup to a 2 quart pitcher and blend.  Add water and ice to fill and stir.

 

Lightly score one whole lemon you have reserved for garnish.  Don't cut deep, just light cuts in the skin.  Then slice in nice thin slices.    Add the slices to the pitcher of lemonade and stir.   Cutting the outer skin a little releases more of the oils and flavor of the lemon.   

 

Slice the other cup of strawberries and add them to the pitcher.

  

Allow the lemonade to sit for about 30 minutes before serving for the best flavor and to chill.

 

If you have leftover strawberry lemonade you want to save (you probably won't), remove the lemon slices, cover and refrigerate.   The lemon slices, if left in for very long will make the leftover lemonade slightly bitter.

 

 

 





Old Fashioned Lemon Icebox Pie!

 

 

There is nothing better to me when the weather gets warm than cool, lemony treats.  Lemon desserts are just some of my favorites.  I have had a lot of requests for an "Old Fashioned Lemon Icebox Pie" recipe.   Now, sometimes I am not sure everyone is thinking of the same thing when we talk about lemon icebox pie.  There seems to be some confusion about lemon pie, even among some food sites.  Lemon Icebox pie is not the same thing as Lemon Meringue Pie.   Lemon Meringue Pie has a custard that is cooked before you pour it in the prebaked shell and it is topped with, well, meringue.  This is Lemon Meringue Pie:

 

 

Lemon Meringue Pie!

 

Lemon Icebox Pie comes in two varieties nowadays.  The no bake version that is made with sweetened condensed milk, whipped cream, lemon juice, and sometimes cream cheese.  It is a more frozen type of pie and while it's really tasty, it's not really what is the old fashioned type.   The old fashioned pie has egg yolks in it and it's just really creamy and has just the right lemony zest to it.  Some recipes do not bake the pie after it's filled, but I know from past experience that so many of you have issues with raw eggs that this recipe does bake the filling.  It also does not have a meringue topping, but is topped with whipped cream. 

 

Here is what you will need for this "Old Fashioned Lemon Meringue Pie":

 

1 graham cracker pie shell ( you can used the premade one or make your own)

1 (14 oz.) can of sweetened condensed milk (like Eagle Brand)

3/4 cup fresh squeezed lemon juice (5-6 lemons juiced, depending on the size and juiciness)

zest of 1 of the lemons

4 egg yolks

1 tsp. vanilla

pinch of salt

 

Preheat oven to 350 degrees.

 

 

 

Whisk the sweetened condensed milk and the lemon juice together.  In a separate bowl whisk the lemon zest and the egg yolks together until light yellow.  You can save the whites of the eggs for another use.  Actually they freeze well and can even be thawed and brought to room temp to make meringue for another dessert on another day.

 

Add the yolks to the lemon juice and milk mixture.   Add in the vanilla and pinch of salt. 

 

 Pour into the graham cracker crust and bake for 15 minutes in the 350 degree oven.  Remove and allow to cool completely on the counter.  Cover the pie loosely, not allowing plastic wrap to touch the top of the pie, if you happen to use plastic wrap to cover it.  Refrigerate for 3-4 hours before serving.  This pie will keep for several days in the fridge (3-4) or you can even freeze it.  Just be sure to thaw it before serving for the best results.

 

Serve with a dollop of whipped cream on top! 







Grilled Pineapple Pork Chops!

 

  

We love to grill out in the warmer months of the year.  Actually, we grill out some all year round.  It is much more enjoyable in warm, sunny weather than it is in 30 and 40 degree weather in January  though.   I love a good grilled steak, but to be honest, a grilled pork chop, when it's done right can just about rival a steak. Some folks tell me they just can't grill pork that isn't dry and a little on the tough side.  There are few tips on grilling pork chops that will make them much better.

 

First of all, you have to have chops that are thick enough.  You cannot grill tiny little skinny pork chops and have them stay moist and tender.  So if you have some chops like that, use them for breading and frying or oven fry them.  For grilling chops, you need a pork chop that is at least 3/4 inch thick and an inch thick is even better.  

 

 Now, there are two ways to get chops like that.  You can buy them  cut that way from your meat department, you might have to ask the butcher to cut some for you if there aren't any on the shelf.   The bone in cut that are cut thick are wonderful, but you will pay a pretty penny for them.  They are a specialty cut and they are not cheap.    A more economical way to get good grilling chops, is to buy a pork loin, preferably when it's on sale and cut your own.   You can then adjust the thickness.  If you are lucky enough to shop at a store that still has a full service meat department with a butcher, you can ask them to cut the pork loin to your specifications also.  Most of the time I just don't have time to wait for them.   I cut mine 1 inch thick to start, there will  be a little shrinkage after they are grilled.  

 

The second secret to a good grilled chop is a marinade and giving them time to sit and soak in that marinade.  The best marinades are the ones you mix up yourself and that contain some acidic fruit juices for tenderizing.   The marinade for these has pineapple juice and lime juice which contain enzymes that act as a very natural meat tenderizer.  You need to give them a soak in this delicious concoction for at least 1 hour, but no more than 2 hours.   I think after two hours, the meat starts to break down too much and it changes the texture.   This is so simple, but it will result in the best grilled chops you have ever eaten.   Here is what you need:

 

6-8 thick pork chops (3/4" - 1")

20 oz. can pineapple slices (drained, juice reserved for marinade, you can use fresh pineapple if available)

juice of one lime

1/4 cup soy sauce

3 Tbs. Worcestershire sauce

1 Tbs. minced garlic

1/4 cup brown sugar

pinch of cayenne pepper (optional)

seasoned salt

black pepper

 

In a gallon size Ziploc bag or a large bowl with a tight fitting lid mix the pineapple juice, lime juice, soy sauce, Worcestershire sauce, garlic, brown sugar, and cayenne pepper.  Place the pork chops in the marinade and coat well with it.  If you are using the Ziploc bag, place it in a baking dish or on a large platter and refrigerate for at least 1 hour, turning the bag over at least once during this time to be sure each side gets a good soak.  

 

Prepare your grill for grilling and oil or spray the grates with nonstick spray.  Grill this pork on medium low heat.   They are thick and do better with lower heat to be sure they get done on the inside.  As I have said before, I know eating pink on the inside pork is the frou-frou, she- she thing to do these days, but not at my house.  I do not serve pork any way except done.  I don't care what those chefs on the Food Network say about it.  I am not sure they have ever met an actual pig or a pig farmer....I have.   It matters. 

 

  Place the chops on the grill and pour the marinade over them after you place them on the grates.   It all cooks off, pretty much, but it gives them a nice glaze.  Sprinkle each one with some seasoned salt and black pepper.   Grill until nice and brown on each side and not pink in the middle.  Another grilling tip...don't poke and jab at the meat while it grills and turn it with a spatula instead of a meat fork.  Every time you stick a fork in it, you are allowing the juices to escape which dries it out.  With pork, this lean, you need all of that juiciness.   When the chops are done. place on a platter, cover with foil and allow to rest while you finish the rest of your meal. 

 

Now there are two different things you can do with the pineapple slices.  You can place them on the grill and just grill them on each side until you get grill marks and serve a pineapple ring on each of the pork chops or you can make a sort of pineapple chutney for dipping the pork in which is what I did.   Here is what you need:

 

pineapple rings, diced fine or pulse in the food processor

1 Tbs. butter

1 tsp. garlic minced

1 Tbs. lime juice

1/4 cup brown sugar

 2 Tbs. soy sauce

1 Tbs. Worcestershire sauce

red pepper flakes to taste

2 Tbs. fresh cilantro, chopped

 

Saute pineapple and garlic in butter.  Add lime juice, soy sauce, Worcestershire sauce, red pepper flakes, brown sugar and cilantro.  Simmer until just cooked down.  Serve alongside the pork.  This is good warm or cold.

These are great served with a wild rice pilaf or the Twice Baked Potato Casserole or The Country Hash Brown Casserole!

 





Jefferson Davis Pie!

 

This is one of those pies that is pretty much made only in the South and even in the South, more than likely in just a few states or regions of the South.   We make it in Kentucky, probably because this is where Jefferson Davis was born in Christian County, KY and there is a state park and monument named for him there.  His family moved to Louisiana and then Mississippi when he was around 12 years old, but he later returned to Lexington, KY to attend college.  Jefferson Davis is best known as the president of the Confederate states during the civil war.   This version of the pie  is very close to the one they serve at the famous Boone Tavern  in Berea, KY and is supposed the be the recipe passed down in the Jefferson Davis family.  It's also sometimes called Kentucky Pie.   

 

 I find this pie to be similar to a Chess Pie, but to me it's not quite as rich.   It's best served with a dollop of whipped cream.  Here is what you will need:

 

1 deep dish pie shell, unbaked

1 cup white granulated sugar

1 cup brown sugar

1 Tbs. flour

1/4 tsp. nutmeg

1/4 tsp. cinnamon

1 cup heavy cream

4 eggs, slightly beaten

1/2 cup butter (1 stick), melted

1 Tbs. lemon juice

1 tsp. lemon zest

pinch of salt

1 tsp. vanilla

 

Preheat oven to 400 degrees.

 

Mix the sugars, flour, nutmeg and cinnamon. 

Add cream and mix.

 

 

Add eggs and mix.

 

Add butter, lemon juice, lemon zest, salt and vanilla and mix.

 

 

Place the pie shell on a cookie sheet.  This helps the pie cook evenly and it catches any spill overs.  Pour the mixture into the shell and carefully place in the oven.  Bake at 400 for 10 minutes.   Reduce heat to 350 and bake for approximately 40 -45 minutes.  It will puff up some, but will fall back down when it cools.  Cool and serve with whipped cream... bourbon whipped cream is especially good! 

 

Bourbon Whipped Cream

 

1 cup heavy whipping cream

3 Tbs. white sugar

1 Tbs. good Kentucky Bourbon

 

Whip cream and sugar until peaks form and then fold in bourbon.  Serve immediately.

 





Jefferson Davis Pie with Bourbon Whipped Cream!