Advertisements

Uncategorized

Lemon Buttermilk Pound Cake

My daughter, Carrie, called me from college one night at 11:30 pm asking what could she make with buttermilk. I told her “Nothing, throw it away!”, hung up the phone and went back to sleep. Later I asked her what she did with it–she made her favorite pound cake. Enjoy!

Print

Lemon Buttermilk Pound Cake

From According To Taste, Lufkin Service League, 1985, page 218
Course Dessert
Cuisine American
Keyword buttermilk, lemon, pound cake

Equipment

  • tube pan
  • electric mixer

Ingredients

  • 1/2 cup butter softened
  • 1 cup shortening
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 tablespoon lemon extract
  • 1 teaspoon butter flavoring
  • 1 tablespoon boiling water
  • 31/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup finely chopped pecans opt.
  • Glaze:
  • Juice of 2 lemons
  • 1/2 cup sugar
  • 1/2 teaspoon lemon extract

Instructions

  • Cream together the butter, shortening and sugar. Add the eggs one at a time, mixing well after each. Add the flavorings and water to the batter. Sift the flour and baking soda together and add add to the batter alternately with the buttermilk. Add optional pecans. Blend well. Pour into a greased and floured tube pan. Bake for 1 hour 15 minutes. While still hot, brush with glaze.
  • Glaze: In a saucepan, over medium heat bring the lemon juice and sugar to a boil until the sugar dissolves. Remove from heat and add lemon extract.

This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

    Advertisements

    Oven Roasted Okra

    This recipe was served at a party and I was amazed at its simplicity. It was easy to eat as a finger food and was not slimy as okra can be. I immediately started serving it as a side- it is lower in calorie and so much easier than frying it. With the bounty of okra, it is a great time to try this recipe. Enjoy!

    Print

    Oven Roasted Okra

    Course Party Food, Side Dish
    Cuisine American
    Keyword okra

    Equipment

    • sheet pan

    Ingredients

    • 1 pound fresh okra
    • 2 tablespoons olive oil
    • season salt to taste

    Instructions

    • Preheat oven to 400, place okra on cookie sheet and drizzle with a couple of tablespoons of olive oil. Sprinkle with season salt and oven roast until tips are turning brown but tender crisp.

    Notes

    This was served at a party as an appetizer but also great as a side. Enjoy!

    This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

      Sandwich Spreads

      When we served sandwich trays at Stevens Catering, we never put out mayonnaise or mustard for spreads. Mayo Spread and Mustard Mayo Sauce made sandwiches so much better than those with plain mayonnaise and mustard. We often served them in hollowed out cabbages placed in the center of a tray with rolls of ham and turkey placed around the edge of the cabbages and garnished with cherry tomatoes. Enjoy!

      Print

      Mayo Spread

      Course Spread
      Cuisine American
      Keyword mayonnaise

      Equipment

      • small mixing bowl

      Ingredients

      • 1 cup mayonnaise
      • 2/3 cup sour cream
      • 4 teaspoons Dijon mustard
      • 1/2 teaspoon Worcestershire sauce
      • 1/4 teaspoon garlic powder
      • salt and pepper to taste

      Instructions

      • Mix all ingredients in bowl. Cover and chill until serving.
      Print

      Mustard Mayo Sauce

      Equipment

      • small mixing bowl

      Ingredients

      • 2 cups mayonnaise
      • 1/2 cup Dijon mustard
      • 1/4 cup green peppercorn mustard
      • 2 teaspoon dry mustard
      • 2 tablespoons parsley chopped fine
      • 1 pinch cayenne pepper
      • 2 lemons (juice only)

      Instructions

      • Mix all ingredients in small bowl. Cover and chill until serving.

        Bolognese Penne Pasta

        Bolognese is another name for a meat sauce with milk or cream. This recipe develops flavor by reducing the milk and wine while leaving all the flavor. If you turn the heat up and stir constantly, it does not take long and well worth the flavor imparted. I have included two types of pasta; one using regular penne pasta and another low calorie option of pasta made with zucchini and a Veggetti. Topping with Parmesan cheese packs a lot of flavor in one tablespoon. Both are delicious and nice to have as options when trying to reduce calories. Enjoy!

        Bolognese over Pasta
        Print

        Bolognese Meat Sauce

        Course Main Course
        Cuisine Italian
        Keyword heavy cream, meat sauce, pasta
        Servings 4
        Author Sarah Stevens

        Equipment

        • Veggetti for making squash pasta

        Ingredients

        • 1 small yellow onion chopped
        • 1 lb. lean ground beef
        • Black pepper ground fresh from mill
        • ½ tsp red pepper flakes
        • 1 cup skim milk
        • ½ cup red wine
        • 28 oz can crushed tomatoes
        • Salt to taste
        • 1 T pesto or Italian Seasonings to taste
        • 1 packet of Truvia Sweetner or 1 T sugar
        • Cooked Zucchini Pasta or regular cooked spaghetti
        • Grated Parmesan Cheese

        Instructions

        • Brown beef and onion on high in heavy bottom pot. Stir until brown and meat begins to stick and brown on sides of pot. Add pepper, red pepper and a pinch of salt.
        • Add the milk and let it simmer until it has evaporated completely. Stir frequently.
        • Add the wine and simmer until evaporated. Stir frequently. Add the tomatoes and stir well. Add pesto and sweetener and salt to taste. When the sauce begins to bubble, turn down heat and simmer for at least 30 minutes or up to 3 hours to develop flavor. Add ½ cup water if necessary to prevent sticking.
        • Serve over Penne Pasta or Zucchini Pasta made with a Veggeti and topped with Parmesan Cheese

        Zucchini Pasta

        • Make zucchini pasta with Veggetti using one zucchini per person.
        • Place in pasta bowl and microwave for one minute or until desired doneness.
        • Serve Bolognese Sauce over zucchini.

        Notes

        Notes: Milk protects from acidic bite of tomatoes.
        Evaporating the wine retains the flavor but not the alcohol. Can substitute cooking wine but be sure to reduce salt.

        This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

          Taco Soup

          My dear friend, Bootsie, gave me this recipe. There are many Taco Soup recipes, but this one does not have the preservatives of packaged taco seasoning. The recipe calls for several canned ingredients making it fast and easy, but the fresh onions, bell pepper and seasonings give this recipe its fresh flavor. Enjoy!

          Print

          Taco Soup

          Course Main Course
          Cuisine Mexican
          Keyword cherry tomatoes, corn meal, ground beef, Ranch Beans, Veg-All
          Author Bootsie Eakin

          Ingredients

          • 2 to 3 pounds ground beef
          • 1 large onion chopped
          • 1 large green pepper chopped
          • 3 tablespoons chili powder
          • salt and pepper to taste
          • 1 14 oz. Can cream style corn
          • 1 14 oz. Can Ranch Style Beans
          • 1 28 oz. Can tomatoes
          • 2 14 oz. Can Veg-All Mixed Vegetables

          Instructions

          • Brown ground beef, onion and pepper. Add remaining ingredients and simmer until ready to serve. (If in a pinch, you can serve immediately, but it is best to simmer 1 hour.)
            1 2 8
            %d bloggers like this: