Lemon cake recipe

I had a request for the recipe for the cakes shown in my previous post.  This is an old recipe, probably from 1960 or so.  Enjoy!

LEMON JELLO CAKE 

Cake:
3/4 c. oil 
3/4 c. water 
4 eggs 
1 small pkg. lemon Jello 
1 pkg. yellow cake mix 

Stir the dry Jello into the dry cake mix . Beat eggs, oil and water together. Pour liquid mix over dry mix and beat well. Grease and flour pan.  Bake in a sheet cake pan, two 8x8 pans or 6 little loaf pans as I did recently. Bake according to time and temperature on cake mix box.

Glaze: 
2 c. powdered sugar mixed with 1/4 cup of fresh lemon juice
Stir together and let stand while cake bakes.  I usually add a bit of lemon zest to the glaze at this point but that wasn't in the original recipe.

When cake is done but while still warm, poke holes all over the cake – a skewer works well for this but so does a small paring knife. Spread the liquid glaze over the warm cake. This will soak in and for the most part you won’t really see it.

Since it is so moist it keeps really well.  The cake freezes very nicely which is a bonus if you don't want a whole big cake all at once.

Tea Stands for Tuesday 11/7/22

 It is time to get the party rolling.  I'll bring food.  Today my post is all about the food.

You have seen my Nana Banana cup before.  Same cup, same coffee.

Have you seen the Land O'Lakes flavored butter?  I had that on a piece of toast earlier.  It was good, not to sweet.  I admit I could easily accomplish the same thing without the packaging.  Toast, butter, cinnamon and sugar.

Some tiimes I get so bored when grocery shopping that I would buy almost anything I haven't seen before.  Marketing people have me in their sights.  LOL! 

Never mind that stuff in the background, I will be making chicken noodle soup later.  Just lining things up.

To make up for all that foolishness I baked lemon cakes.  I used our own lemons picked from our tree this morning.  See there?  I can be thrifty,  I can get 6 small loaves out of my recipe.  They freeze really well and it is nice to have something on hand when the urge strikes.

That's me for today.  Lets all go over to Elizabeth's and bother everyone - or, er, - see what they are talking about.

Tea Stands for Tuesday - 5/25/2021

 

We had lovely weather all weekend.  Perfect for venturing out.  The family, except for the very little ones, are fully vaccinated and it is such a relief.  Masks are still being worn by most people, it is unclear just what the "where and when rules are and it isn't worth upsetting anyone so we do wear them in public.

For the first time in a year and a half, I was able to join my daughter and granddaughter for lunch.  We also wanted to visit a farmers market so we chose a restaurant that was near the market vendors.

Slow Hand BBQ.  

Hopefully you can click on the menu to enlarge it enough to read.

My daughter and I had the smoked chicken with blue cheese and bacon sliders (3 each) with cole slaw and fries.  The granddaughter had a Cobb salad.  Iced tea all around.

It felt so good to be out among people on a beautiful day.  Everyone seemed to be happy and just enjoying the world.  I know I was.

Creating this post has been fun and makes me realize how much I was really shut down (or shut up?) for the past year and a half.

I'm ready to visit  with everyone who is sharing a drink over at Elizabeth's blog.  Please join me there.

What's for dinner? Artichoke and Chicken Bake 2/4/2021

 I've been looking through some of my recipes.  A few and hand written, some came from family members, many are from pre-internet days.

I'm going to post a few.  That way I'll know where to find them and maybe my friends will find some cooking inspiration. 

This is what I made last night.

Artichoke and Chicken Bake 

1 (14 ounce) can water-packed artichoke hearts, well drained and chopped 
3/4 cup grated parmesan cheese 
3/4 cup mayonnaise 
1 dash garlic powder or 2 garlic cloves 
4 boneless skinless chicken breast halves 

Preheat oven to 375. 
Spray an 11 x 7 inch baking dish with Pam. 
Salt and pepper the chicken breast halves and place in the dish. 
In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well. 
Spread artichoke mixture over chicken breasts. 
Bake, uncovered, 30-35 minutes or until chicken juices run clear.

NOTES:

. Be sure to trim any fat off the chicken breasts
. I cut my chicken breast halves into two pieces, just easier to serve as a whole half breast is more than some folks want
. I always grate fresh parmesan cheese but imagine you can use the packaged kind. Same with the garlic, I prefer fresh to the powder.

Tea Stands for Tuesday - 9/8/2020

I'm so happy to be able to join Elizabeth and friends for Tuesday Tea.

I drink my coffee first thing in the morning and hope.  CA is experiencing a record breaking heat wave.  Wild fires are happening all up and down the state so we have smokey skies.  That is on top of the underlying pandemic and the fact that many things are closed.  I was thinking about this because Labor Day in the U.S. signals the end of summer and is often a time for picnics and bar-b-cues.  Since I couldn't attend either of those, I was thinking of recipes I might of used in the past.  Then I stumbled on this......

Here is a little trivia about a condiment in regular use today: Tomato-based ketchup quickly caught on in the U.S. during the first few decades of the 19th century. At first, it was made and locally sold by farmers, but by 1837 at least one company was producing and distributing it on a national scale. The H. J. Heinz Company, a name that's synonymous with ketchup for most people today, was a relative latecomer to the game and didn't produce a tomato-based ketchup until 1876. They originally referred to their product as catsup, but switched to ketchup in the 1880's to stand out. Eventually, ketchup became the standard spelling in the industry and among consumers, though you can still find catsup strongholds sprinkled across the U.S. (via @mentalfloss.com.)

I didn't know Heinz has been around that long. I'm apparently in the minority as I say catsup. How about you?

Tea Stands for Tuesday 7/21/2020

We were once again at the river last week.  We are still SIP, we go out the door of one house and in the door at the other.  We get gas and groceries ahead of time during early morning hours when crowds are thin.

https://www.antiquefarmhouse.com/country-rooster-teapot.

I really like this rooster teapot.   In truth it looks more like a watering can to me but they say it is a teapot and there is a teacup there under the spout.

Our Granny Smith apple trees are producing lots of apples this year.  I brought these back with us.  I'll be making apple pie and some apple butter.  I will be busy!  I told a neighbor there to pick some and pass them around.  I don't want any to go to waste.

I'm going to pour myself a cup of tea and then I'm off to visit the tea party at Elizabeth's.  I'm happy I have internet again so I can do that.  

Tea Stands for Tuesday - 9/8/2020

These days are a struggle even with my early morning cup of coffee.  California is suffering in a record breaking heat wave.  There are wild  fires everywhere leaving the air smokey.  The the underlying pandemic continues and has so many things shut down.  One can only wonder what is next.

If it were the usual Labor Day we might be going on a picnic or joining family and friends for a bar-be-cue.  I was thinking about that and then thinking of a recipe.  An important part of many recipes for this occasion is.....

Tomato-based ketchup quickly caught on in the U.S. during the first few decades of the 19th century. At first, it was made and locally sold by farmers, but by 1837 at least one company was producing and distributing it on a national scale. The H. J. Heinz Company, a name that's synonymous with ketchup for most people today, was a relative latecomer to the game and didn't produce a tomato-based ketchup until 1876. They originally referred to their product as catsup, but switched to ketchup in the 1880's to stand out. Eventually, ketchup became the standard spelling in the industry and among consumers, though you can still find catsup strongholds sprinkled across the U.S.  (via @mentalfloss.com.)  

Which word do you use?  I'm old fashioned I guess as I say catsup.  
Now that you've had a dose of trivia for today, hop on over to Elizabeth's blog to see what the artistic, sane and sensible folks have to say.  

Nearly two weeks in....

Nearly two weeks of "house arrest" here in our area.  Things were going fairly well but....  

We are out of garlic!!!

I was worried about the virus but what about the vampires?

Sunday Breakfast

Good morning on this glorious Sunday morning.    Are you ready for breakfast?

Tea Stands for Tuesday - 2/4/2020

We've been at the house by the river.  Our citrus trees there are putting out lots of fruit.  Many people don't realize that around the end of January/first of February is the best time to pick oranges here in NoCA.

Our own organic oranges

I use a microplane to zest the oranges before I cut them in half and used an old fashioned juicer to make my orange juice.

While I get my drink ready why don't you visit the tea party at Elizabeth's place?

Today's bake

Up early this morning so decided to bake cranberry walnut muffins  for breakfast.

I know many of you are getting things ready for tomorrow's big day.  We'll be with family so I don't have a whole lot to do.  It is kind of nice after years of cooking the turkey and hosting the party.  I'll miss the leftovers though.  How about you?  Doing it all?  Going out? 

elotes chidos - (food)

Have you tried this?  Oh so good.  Here's a picture and description from the East Bay Express news.

La Santa Torta - food truck at various locations in Oakland

The elotes chidos, which translates to "cool corn," consists of a cup of hot, freshly steamed corn kernels topped with Flamin' Hot Cheetos, a drizzle of mayonnaise, a sprinkling of cotija cheese, lime juice, Tajín, and Tapatío. The combination of corn and Hot Cheetos created a fun contrast of textures, while the mayo and cheese helped tie everything together.

Sapphire Grapes

I know I'm easily amused but ...  I did a double take in the produce shop and a big smile broke out on my face.

Sapphire Grapes

I bought a bag of grapes and when I got them home DH had quite a laugh as well.  They certainly taste like grapes, in fact they taste like very good grapes.  Maybe we are the last folks around who hadn't had them.

We really need to get out more.

Aztec Fast Food (recipe)

I posted this recipe years ago on my old blog.  I just recently made it and we enjoyed it so much I thought I would post it again.

1 large can (29 oz.) hominy
1/3 C smooth peanut butter
½ tsp garlic salt
Cayenne
2 cups finely shredded cabbage
1 ripe avocado, pitted peeled and sliced
About 1 cup thin sliced red radish
Lemon wedges
Salt.

Drain hominy and pour 1/3 Cup of the liquid in a 2 - 3 quart pan. Add peanut butter and garlic salt. Stir until smooth. Add hominy and cayenne to taste (a bit hot). Stir often, uncovered, over medium heat until hominy is hot. Divide cabbage equally amount 4 wide salad bowls. Spoon hominy mixture onto cabbage and top with avocado and radishes. Season to taste with lemon and salt.

Makes 4 servings

From: Sunset Magazine – many, many years ago.

Tea Stands for Tuesday 3/5/19

Hello friends.  It is wonderful to check in with you every Tuesday.  I can't thank out hostess Elizabeth enough.  Be sure to visit her blog.  

Tuesday is the one day of the week I try to get a blog post together.  I used to be a pretty regular blogger but life changes.  I hope to get back to it sometime soon. 

Here you see my glass of water and breakfast.  Well, half the plate was for me and half for DH.  I usually have yogurt and fruit but this morning I was in the mood to cook.

photo from Vogue Knitting magazine

I have spent quite a bit of time knitting this winter.  I'm making the shawl pictured here.  Vogue pattern, Rowan Kidsilk Haze yarn

The patterned part is called a mosaic slip stitch.  Can you see those tiny lengths of yarn?  Like knitting cobwebs.

I'll be visiting everyone soon and knitting in the meanwhile.

Tea Stands for Tuesday 1/22/19

Good Morning on this Tuesday.  I'm waiting for my coffee to brew and my English muffin to toast.  Nothing quite like lemon curd made from your own lemons for breakfast.

MICROWAVE LEMON CURD (makes about a cup)

Zest of one lemon
6 Tablespoons sugar
3 eggs
1/4 cup lemon juice
1/2 cup butter

Combine lemon zest, juice, butter and sugar in a micro-safe glass bowl of at least 4 cup capacity. Cover bowl with plastic wrap turned back to allow steam to escape. Microwave on high for 4 minutes.

Meanwhile beat eggs in a small bowl with a wire whisk. Gradually beat in about 1/2 of the hot lemon mixture. Pour this egg/lemon mixture back in the microwave bowl with the remaining hot mix, beating with a wire whisk to make it smooth. Microwave uncovered for 1 minute 30 seconds.

Remove bowl from microwave and whisk mixture until smooth. It should be thick enough to coat a spoon. If not thick enough, microwave 1 minute longer (I never had to do this). Whisk until smooth.

Put lemon curd in a one cup container and refrigerate. Keeps one month.

You can see all the citrus we picked from our river property in my yesterday's blog post.  I'm now going to the Altered Book Lover blog to see what my friends have been up to.  Please join us.  It is a great group.

Hello!

We've been at the River House for the past week with no wifi.  I've missed checking on my friends so will be doing that today

We have quite a few citrus trees there and this is the time of year most of the fruit ripens.  We brought home lots of lemons and oranges.  I have a number of recipes that use lemons.  Lemon tarts, lemon pie, lemon cake, lemon curd and so forth.  I don't have many that use oranges though

Do you have a favorite recipe that uses citrus fruit to share with me?

Tea Stands for Tuesday 10/30/18

Good morning.  As we gather for tea at Elizabeth's this morning, I so wish it could be in person.  Do you ever feel that way?  

Mighty Leaf Tea

Chamomile Citrus

Sorry for the rather blurry picture.  Most of you know I get my coffee at Peets but did you know I also like their tea selection?  On my last visit I brought home their Chamomile Citrus tea in the loose leaf version.  That's what I'm having this morning.  You can also get their tea in teabags of course.  

Butternut Squash and Kale

This was dinner last night.  I don't watch much television but I do like a few of the cooking shows.  The recipe for this comes from The Pioneer Woman Cooks show.  Easy and tastes like Autumn. Are there any other fans of her show out there?  It probably isn't available outside the U.S. but I'm not sure.

Hope everyone who celebrates is ready for a Happy and Safe Halloween tomorrow.

Ciinco de Mayo

This is another repost from my old blog.  I was looking for this recipe and remembered it was on my blog.  I thought I would share it again.  Happy Cinco de Mayo everyone.



Today is Cinco de Mayo.  The holiday originated in Mexico but has evolved into a celebration of Mexican culture and heritage by much of the large Mexican-American community here in the Bay Area and other areas.

the glass and the paper mache clown are from trips to Mexico

The following recipe did not come from the book shown. It is one I clipped from the local newspaper some years ago

ENCHILADAS SUIZAS VERY RAPIDO

Serves 4

About 2 cups shredded roasted chicken
1 ½ cups basic tomatillo salsa (see recipe below)
8 corn tortillas softened on griddle or steamed (see note)
½ cup heavy cream
1 cup shredded Monterey Jack cheese

Moisten chicken with ½ C. of salsa. Spoon about ¼ cup of the chicken mix into each tortilla. Roll up tortillas and place seam side down in a greased baking dish. Pour remaining salsa over enchiladas, then drizzle on the cream. Sprinkle cheese over the top. Broil until bubbly and golden brown around the edges. 

Note: Keep softened tortillas warm by wrapping them in foil, cold tortillas do not roll well.

BASIC TOMATILLO SALSA OR SALSA VERDE (GREEN SAUCE) **

12 small to medium tomatillos (about a pound) husked and rinsed well.
½ tablespoon cooking oil
¼ cup chopped white onion
2 garlic cloves
3 serrano chiles cut in half
¼ to ½ cup chicken broth
¼ cup chopped cilantro
2 teaspoons white wine vinegar
½ to 1 teaspoon salt

Place tomatillos on a rimmed baking sheet, broil on med-high heat for about 4 minutes. Turn the tomatillos around a bit and broil another 4 minutes.

Heat oil in small skillet. Add onions, sauté until limp. Push them aside, add garlic and chiles. Sauté until onions are golden brown around the edges. About 5 minutes.

Combine onion mix and tomatillos in a processor and roughly puree. Add ¼ cup broth and the cilantro. Puree. Add more broth if you would like a thinner sauce. Add vinegar and salt to taste.

Yields about 1 ½ cups sauce

Recipe from the S.F. Chronicle

**NOTE: If you truly want to be "rapido" there are some good versions of Salsa Verde on the supermarket shelves. Not as good as homemade but sure quicker.

Using lemons for lemon curd

We have lemons.  Oh boy do we have lemons.  A prolific tree by the Bay and another one on the property by the River.

I made some lemon curd.  The recipe makes about a cup.  I haven't tried doubling it so not sure that would work.  It is so easy I just make a cup as we use it or if I want to give some away.

I don't normally the microwave for much except reheating but I've used the recipe for years and it is always successful. 

MICROWAVE LEMON CURD (makes about a cup)

Zest of one lemon
6 Tablespoons sugar
3 eggs
1/4 cup lemon juice
1/2 cup butter

Combine lemon zest, juice, butter and sugar in a micro-safe glass bowl of at least 4 cup capacity. Cover bowl with plastic wrap turned back to allow steam to escape. Microwave on high for 4 minutes.

Meanwhile beat eggs in a small bowl with a wire whisk. Gradually beat in about 1/2 of the hot lemon mixture. Pour this egg/lemon mixture back in the microwave bowl with the remaining hot mix, beating with a wire whisk to make it smooth. Microwave uncovered for 1 minute 30 seconds.

Remove bowl from microwave and whisk mixture until smooth. It should be thick enough to coat a spoon. If not thick enough, microwave 1 minute longer (I've never had to do this). 
Whisk until smooth

Put lemon curd in a one cup container and refrigerate. Keeps one month.