Lemon Yogurt Cake is a moist, delicious cake that can be served on its own or served with fresh berries. I must admit I messed up the recipe and it still turned out great. The recipe read in such a way that I thought the 1/3 cup lemon juice was added to the cake batter. Yikes! I quickly added another 2/3 cup flour to the batter and crossed my fingers. It turned out just fine and added more intense lemon flavor to the cake. I poked holes in the lemon cake (much like my Rum Cake) to assure that the lemon juice/sugar mixture penetrated the cake. I liked the result but that’s the reason for the holes in the cake. I added the glaze and had to take a taste! So, so good. I froze half of the bread and it was good as fresh when I pulled it out of the freezer.
Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided (reserve 1/3 cup for step 3)
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice (reserve for step 3)
For the glaze:
1 cup confectioner’s sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
These Berry Oatmeal Breakfast Bars are great for breakfast on-the-go or for a snack. The bars are free of refined sugar and gluten. The original blueberry recipe from Iowa Girl Eats is delicious (of course everything she makes is!). My second batch was made with blueberries and raspberries…Yum! I may try to substitute applesauce for the bananas on a future batch for family members that don’t like the taste of bananas.
Wouldn’t these be great to freeze and have on hand especially for busy Moms once the kids are back to school?
BERRY BREAKFAST OATMEAL BARS
2.5 cups certified gluten-free old fashioned oats, divided (I actually just used the food processor on all of the oats)
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup milk
1/2 cup mashed banana (about 2 small or 1 large banana)
1/4 cup honey
1/4 cup coconut oil, melted
1 teaspoon vanilla
1 heaping cup of berries
Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
Add 1 cup old fashioned oats to food processor or blender and process until oats have turned into flour (Note: I blended the entire 2.5 cups). Set aside. Alternatively you can use a scant cup of oat flour.
Add milk, mashed banana, honey, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1.5 cups oats, oat flour, cinnamon, baking powder, and salt then stir to combine. Fold in the berries then pour batter into greased baking pan.
Bake for 35-40 minutes or until the edges are golden brown and the center has set. Cool before slicing into bars and store in the refrigerator. Alternatively, you can individually wrap the bars in Saran Wrap and freeze.
Guests were coming for lunch on Saturday…what to make for dessert…
The Ghiradelli White Chocolate chips were calling my name. Normally one thinks of White Chocolate with Macadamia nuts but why not pecans. I baked these yummy cookies from the Ghiradelli recipe with delicious pecans. They are slightly addictive so the remaining cookies are in the freezer for a quick dessert another time.
WHITE CHOCOLATE PECAN COOKIES
Yield: 5 dozen cookies
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup brown sugar, packed
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
3 cups unsifted flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups (11 oz. bag) white chocolate chips
1 1/2 cups pecans, chopped
Preheat the oven to 350°F.
Cream the butter and sugars until fluffy.
Add the vanilla and eggs, one at a time, and beat well.
Blend in the flour, baking soda and salt.
Stir in the white chips and nuts.
Drop by teaspoon onto ungreased cookie sheets (or lined with parchment). Bake for 10-12 minutes.
Adapted from Ghirardelli Macadamia White Chip Cookies recipe on the back of the Ghirardelli Classic White Chips package
Fall is in the air and the apples are fantastic. What a perfect time to make fresh applesauce just like Mom used to make. I’m honored that this tradition continues as older daughter, Megan, made this year as well.
A trip to the Farmer’s Market for fresh apples and a little time and you’re ready to go.
I’m fortunate enough to still have the vintage colander sieve with wooden pestle my Mother used for many years, making quick work of making ultra-smooth applesauce. I have even cooked the apples with the skin on (and sometimes with the seeds) knowing that the colander/sieve will strain out the skin and seeds.
8 apples (Granny Smith’s work well–but use what you have)
1 cup cold water
1 teaspoon cinnamon
sugar to taste (or none if you prefer)
Wash the apples under cold water. Peel and core each apple and cut into smaller pieces. Put apples, water, and sugar in saucepan.
Cook over medium heat. When the water begins to boil, turn down heat to medium low to simmer and add cinnamon. Cover with lid and lower heat again to keep from sticking. Stir often while cooking about 40 minutes. Add more water if needed.
Use a vintage sieve and pestle, potato masher (or food processor) to mash apples into smooth, thick sauce.
Serve warm or chill in refrigerator. Freezes well.
When I was a little girl, my Mother and I would visit our elderly Norwegian friends, the Butlers, and feast on amazing home-baked goods. Anna would make Norwegian Kringla (pictured above), Lefse (potato flatbread), and other delights. I loved everything, but my favorite was Kringla. My Mother learned to make it and the recipe below is well over 100 years old. It quickly became a Christmas tradition and I’ve made it for my family. This year is no different. The slightly sweet dough with the slight anise taste is truly a delight. Kringla paired with a hot cup of coffee or hot chocolate is heavenly.
Think I’ll head to the kitchen for a hot chocolate and a Kringla….YUM!
I usually double the recipe and freeze several to enjoy long after the holidays are gone.
1 egg 1 cup sugar 1/4 teaspoon Anise Extract 2 tablespoons melted butter 1/2 cup buttermilk 1 cup sour cream 1 teaspoon baking soda 1 teaspoon baking powder 4 cups flour
Beat egg and sugar together. Add anise extract, melted butter, buttermilk and 1/2 of sour cream.
Mix 1/2 teaspoon baking soda with remainder of sour cream and let sit for about 5 minutes.
Mix together flour, baking powder and remaining 1/2 teaspoon baking soda.
Mix together flour mixture alternately adding egg mixture and sour cream mixture.
Dough will be very stiff and you will need to finish mixing with your hands.
Chill dough overnight. Remove 1-2 cups of dough at a time so the dough remains chilled. Take a small piece of dough (size of a small walnut) and roll into a ball and then into a pencil shape. Shape the dough into a pretzel shape and place on a greased cookie sheet.
Bake at 425 degrees for 5 minutes on the bottom rack of the oven and then on top rack of oven for 2-3 minutes. Bottom of Kringla should be golden brown–tops may not be brown. (I have found that every oven is different. Mine tends to run hot so I decrease the amount of time on the bottom shelf to 3 minutes.)
Cool and store in airtight container. Great warm with butter and a cup of coffee or hot chocolate.
My mother made a very mild, traditional Midwestern tomato chile. As a child, I was not fond of the chili because of the perceived HUGE tomatoes chunks my mother would add from her stash of home-canned tomatoes. How I long for her homemade red chile now.
In my late 20s, I moved to Arizona and then settled in Colorado and was introduced to green chile. Trust me, in Iowa, the spiciest thing you would come across was a pickled pepper! Green chile sounded like red chile gone bad until I tasted it. Oh my gosh, it was a spoonful of heaven upon any burrito, relleno, or enchilada that came my way.
I love the smell of fresh roasted chiles at the Farmer’s Markets in the fall. I can peel and eat them fresh and warm and if any are remaining, I use them in green chile or freeze them (after peeling and seeding) for future use.
One of my favorite green chili recipes is:
3 tablespoons vegetable oil
2 pounds lean pork, cubed
1 medium onion, cut into large chunks
2 cloves garlic, minced
salt and pepper
28 ounce can whole peeled tomatoes
8-10 Anaheim chiles, roasted, peeled, seeded and chopped
2 cups water
1 1/2 tablespoons flour
1/3 cup water
flour tortillas, warmed
Heat oil in large stockpot. Add pork, onion, garlic, salt and pepper. Saute until pork is browned.
Drain juice from tomatoes into stockpot. Chop tomatoes and add to pork with chiles and 2 cups water. Stir well and simmer covered for 45 minutes.
Whisk together flour and 1/3 cup water until smooth. Add to chile mixture and stir constantly until well blended and slightly thickened.
Cover and simmer for 15 minutes. Serve with warm tortillas or freeze.
Enjoy a nice bowl of chile with a warm tortilla or use it as a sauce for enchiladas, burritos or chile rellenos.
My Mother grew up in the depression and had a knack for making the most out of everything. Every year, she would make a large pot of Turkey Vegetable Soup after the big day. The aroma of the soup allowed us to relive Thanksgiving Day all over again. I love to add caraway seed (if you are Czech…it’s a true passion). Yum!
TURKEY VEGETABLE SOUP
1 Turkey Carcass (leftover from holiday meal)
Diced Red or Green Peppers
Bits of leftover dressing
(Whatever you feel like throwing in the pot!)
Pinch of oregano, parley, thyme, dill, caraway seed
Salt & pepper to taste
Remove carcass/meat/skin from broth. Strain broth. Return bits of turkey to the broth. Chill overnight.
Skim fat from broth. Bring broth to slight boil.
Add vegetables, herbs, and seasoning. Simmer until vegetables are tender.
The soup freezes so well and provides you with a taste of Thanksgiving long into the winter.
Do you have a favorite turkey soup that is tradition in your family?