Hummingbird Bundt Cake

.From pineapple to cream cheese, Hummingbird Bundt Cake has the same ingredients as the original popular layer cake but simplified by baking in a Bundt pan.

CAKE BATTER

1 1/2 cups chopped pecans

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 large eggs, lightly beaten

1 3/4 cups mashed ripe bananas (about 4 large)

1 (8-oz.) can crushed pineapple (do not drain)

3/4 cup canola oil

1 1/2 teaspoons vanilla extract

GLAZE

4 ounces cream cheese, cubed and softened

2 cups sifted powdered sugar

1 teaspoon vanilla extract

1 to 2 Tbsp. milk

1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.

3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Southern Living FEBRUARY 2012

Yum

Tomato Sandwiches & Summer Sauce Recipe

 

The classic tomato sandwich is perfect for serving crowds at afternoon teas or parties, just like grandma's but better and more favorable. Serve on a 3 tier serving platter for a nice look. I personally think it goes perfectly with your favorite creamy cup of soup for a quick and simple lunch or dinner.

6 tablespoons cream cheese, softened

2 1/2 teaspoons Summer Sauce

3/4 teaspoon black pepper

3/4 teaspoon kosher salt, divided

12 thin white bread slices, toasted

1 large tomato, cut into 6 slices

1 medium-size red onion, thinly sliced (about 1 1/2 cups)

Stir together cream cheese, Summer Sauce, pepper, and 1/2 teaspoon of the salt in a small bowl until combined. Spread cream cheese mixture on 1 side of toasted bread slices. Place 1 tomato slice and about 1/4 cup onion slices on each of 6 bread slices. Sprinkle evenly with remaining 1/4 teaspoon salt. Cover with remaining 6 bread slices. Cut sandwiches in half; serve immediately.

Summer Sauce Recipe

2 cups packed fresh basil leaves

3/4 cup extra-virgin olive oil

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup loosely packed fresh mint leaves

1 tablespoon lemon zest, plus 2 tsp. fresh lemon juice (from 1 lemon)

1 teaspoon kosher salt

1 garlic clove

Process all ingredients in a food processor or blender until smooth. Add additional salt or lemon juice, if desired. Cover and chill until ready to use. Use within 2 days.

A Southern Living Recipe Here

Yum

I hope you enjoy this Southern Living Recipe

Strawberry Dream Cake

Fluffy whipped frosting made with marscapone cheese, sugar, whipping cream, and vanilla and almond extracts. Love the presentation of cake slices with upright strawberries between the layers. 

CAKE LAYERS

Shortening

Flour for pans

1 cup (8 oz.) salted butter, softened

2 cups granulated sugar

4 large eggs, separated

3 cups (about 12 oz.) all-purpose flour

1 tablespoon baking powder

1/4 teaspoon table salt

1 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 (16-oz.) containers fresh strawberries

DREAMY WHIPPED FROSTING

1 (8-oz.) container mascarpone cheese, softened

2/3 cup granulated sugar, divided

2 cups heavy whipping cream

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1. Make the Cake Layers: Preheat oven to 350°F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the egg yolks, 1 at a time, beating just until blended after each addition.

2. Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.

3. Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.

4. Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.

5. Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.

6. Make the Dreamy Whipped Frosting: Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.

7. Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.

8. Spoon about 1 1/2 cups frosting into a ziplock plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.

9. Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.

A Southern Living Recipe

Yum

Strawberry Whipped Sensation

Strawberries, creamy sweetened condensed milk mixed with whip topping and Oreo's! Refreshing Spring or Summer dessert.

4 cups fresh strawberries, divided

1 can (14 oz.) sweetened condensed milk

1/4 cup lemon juice

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

8 OREO Cookies, finely chopped

1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in a large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan. 

MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.

INVERT dessert onto the plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

         Found this @ Kraft. A refreshing summer dessert.

Yum

Resurrection Rolls

 

Looking for a fun and memorable way to tell your kids the story of Jesus' burial and resurrection? We've got you covered.

Complete with sugar, cinnamon, marshmallows, and hot-from-the-oven crescent rolls, this recipe is an instant crowd pleaser. Why the name Resurrection Rolls, you ask? Well, before going into the oven, each crescent roll is stuffed with a large marshmallow. Throughout the baking process, it disappears! Sound familiar? The fluffy treat vanishing from the bread symbolizes the way Jesus vanished from the tomb. However, while Christ paid for the sins of humanity and ascended into heaven, the marshmallow simply leaves a sugary finish on the cinnamon-infused crescent roll. It's enough to excite even the pickiest kids! ~ Southern Living

16 large marshmallows

1/2 cup butter, melted

1/4 cup sugar

2 tablespoons cinnamon

2 (8-oz.) cans crescent roll dough

Combine sugar and cinnamon in a small bowl.

Unroll crescent roll dough, and separate each roll along perforations.

Roll marshmallows in melted butter, and then in cinnamon-sugar mixture. Place one coated marshmallow in the middle of an unrolled crescent dough segment, and roll the marshmallow until completely covered by the dough, pushing in sides as you go. Pinch seams on either end to seal each roll.

Place rolls on a jellyroll pan, and bake at 350˚ for about 12 minutes.

Immediately after removing rolls from the oven, brush with remaining melted butter and then sprinkle with remaining cinnamon-sugar mixture. Serve warm.

By Southern Living Editors

Yum

Breakfast Egg Casserole

Perfect for a holiday breakfast or serving a small crowd. Combinations are endless. You pick the cheese, meat, and veggies.

1 loaf white bread, crumbled into 12 x 8 baking dish

Combine

1 can of Cream of Mushroom Soup

2 cups shredded Cheddar Cheese

1 lb. cooked bacon (crumbled) or ham, or sausage

1 dozen eggs

1 soup can of milk

Pour over bread. Leave in the refrigerator overnight. Bake at 350 for 45-60 minutes.

This recipe is a hit! This recipe was given to Linda by a friend and co-worker, Donna Nelson. The first time I was introduced to this recipe was by sweet friend Debbie Hoffmeir. It smelled heavenly. :)

Yum

Collard-Artichoke-and-Mushroom Strata

A strata is essentially a cross between a bread pudding and a casserole; there are many sweet stratas but it's the savory stratas that steal our hearts. The prep work can be done the day before or let sit for an hour before baking to soak up all the goodness. This can be a main dish or served as a side dish. I'm planning on making it for Easter Brunch.

1 (12-oz.) rustic baguette, cut into 1-inch cubes (about 8 cups)

3 tablespoons unsalted butter, plus more for greasing baking dish

1 up chopped sweet onion (from 1 small onion)

1 (8-oz.) pkg. sliced fresh button mushrooms

6 cups chopped stemmed collard greens (from 1 [11-oz.] bunch)

1 teaspoon kosher salt, divided

1 teaspoon black pepper, divided

2 cups coarsely chopped thawed frozen artichoke hearts (about 8 oz.)

8 large eggs

2 cups half-and-half

1 (5.2-oz.) container garlic-and-herb spreadable cheese (such as Boursin)

8 ounces Swiss cheese, shredded (about 2 cups), divided

Preheat oven to 375°F. Arrange bread pieces in a single layer on a large rimmed baking sheet. Bake 10 minutes. Turn off oven; let bread stand in oven until crisp and dry on the outside and chewy on the inside, 5 minutes.

Meanwhile, melt butter in a large skillet over medium. Add onion and mushrooms. Cook, stirring occasionally, until onion is slightly softened, about 4 minutes. Add collards and ½ teaspoon each of the salt and pepper. Cover and cook, stirring occasionally, until collards are wilted, about 5 minutes. Stir in artichoke hearts; cover and cook 3 minutes. Uncover; let cool slightly, about 5 minutes.

Whisk eggs in a large bowl until lightly beaten. Add half-and-half, spreadable cheese, 1 cup of the Swiss cheese, and remaining ½ teaspoon each salt and pepper. Whisk until well blended. Add toasted bread and collard mixture; toss well to combine. Spoon into a 13- x 9-inch baking dish greased with butter. Sprinkle evenly with remaining 1 cup Swiss cheese. Cover with aluminum foil; chill at least 7 hours or up to 12 hours.

Preheat oven to 350°F. Let the casserole stand at room temperature 30 minutes. Uncover; bake until cheese is browned in spots and filling is set, about 45 minutes. Let stand 5 minutes before serving.

A Southern Living Recipe By Ann Taylor Pittman

Photo CREDIT: GREG DUPREE; FOOD STYLING: TORIE COX; PROP STYLING: GINNY BRANCH

Yum

Easy Blueberry Tart

I'm a big fan of blueberries. This is so easy and so good for you. Thank you Pillsbury. Fresh blueberries, pie crust so simple. Top it with ice cream or whipped cream.

1 lb fresh blueberries

1 Pillsbury™ refrigerated pie crust, softened as directed on box

ice cream or whipped cream, if desired

Heat the oven to 425°F. Rinse blueberries; spread on tea towel or paper towels and pat to dry.

Unroll pie crust in ungreased 11-inch tart pan; press gently against bottom and side. Add blueberries to pan; spread evenly.

Bake 30 minutes or until crust edge is golden brown. Remove from oven to cooling rack; cool 3 to 5 minutes before cutting into wedges. Serve with ice cream.

Blueberry pie filling can be used instead of the fresh blueberries. Spoon the filling over the crust and bake 30 minutes in the preheated oven.

For a twist on this simple blueberry tart, you can either mix the berries with the grated peel from 1/2 lemon or with 1/2 teaspoon ground cinnamon.

Pillsbury

Yum

Strawberry Shortcake Sheet Cake

 

Just stir and scoop is about what it takes to make this elegant Strawberry Shortcake Sheet Cake.

Strawberries are in both the tender biscuit and the topping. 

2 pounds fresh strawberries

2 ¼ cups soft wheat self-rising flour (such as White Lily Enriched Bleached Self-Rising Flour)

1 cup all-purpose flour, plus more for dusting

½ teaspoon kosher salt

¾ cup granulated sugar, divided

¼ cup cold unsalted butter, cut into ¼-inch cubes

1 cup whole buttermilk

2 teaspoons grated lemon zest (from 1 lemon)

1 ⅔ cups heavy whipping cream, divided

1 tablespoon vanilla extract, divided

1 ¼ tablespoons unsalted butter, melted

2 tablespoons sanding sugar

1 (8-oz.) container mascarpone cheese

¼ cup powdered sugar

Hull 1 pound of the fresh strawberries,

 and cut in half lengthwise; set aside. Hull and chop strawberries from remaining 1 pound berries to measure 1 cup; set aside. (Reserve remaining whole berries for another use.)

Preheat oven to 400°F. Coat a 13- x 9-inch rimmed baking sheet with cooking spray. 

Whisk together self-rising flour, all-purpose flour, salt, and ½ cup of the granulated sugar in a large bowl. Cut cold butter cubes into flour mixture until butter pieces are evenly coated and pea size. Gently fold in buttermilk, lemon zest, ⅔ cup of the whipping cream, and 1 teaspoon of the vanilla until mixture just comes together but is still lumpy. Gently fold in reserved chopped strawberries.

Using a ¼-cup measuring cup dusted with all-purpose flour to prevent sticking, 

scoop slightly rounded dough mounds onto prepared baking sheet in 3 rows of 6 side-by-side mounds, continuing to flour scoop after each mound to prevent sticking. Brush dough mounds evenly with melted butter, and sprinkle with sanding sugar. Bake in preheated oven until golden brown, 28 to 32 minutes. Transfer baking sheet with shortcake to a wire rack, and cool 10 minutes. Transfer shortcake to wire rack; cool completely, about 1 hour.

Meanwhile, stir together halved strawberries

 and remaining ¼ cup granulated sugar in a medium bowl, and let stand until berries start to release their juices, 10 to 15 minutes.


Gently stir together mascarpone cheese, powdered sugar, and remaining 2 teaspoons vanilla in a separate medium bowl until just combined. Pour remaining 1 cup whipping cream into a separate large bowl, and beat with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream into mascarpone mixture until just combined.

Spread whipped cream-mascarpone mixture over top of cooled shortcake, 

leaving edges exposed. Top with strawberry mixture and any accumulated juices. Slice evenly into 12 pieces, and serve immediately.

Mascarpone (a spreadable Italian cheese that's sold in tubs in the dairy aisle) makes the whipped cream rich and tangy. If you don't have any on hand, you can substitute crème fraiche. While we love this recipe with strawberries, you can really use any berry in this dish. This dessert is best made and enjoyed day-of.

A Southern Living Recipe Here

Photo Credit Johnny Autry: Food and Prop Styling Charlotte L Autry

Yum

Aunt May's Butter Cookies

These are also known as Grandma Claire's cookies. She made them famous for us. We have learned that you should use good butter for this recipe. Sometimes some of the store brands have ruined the recipe.

Cream 1 lb. butter (very soft)

1 1/2 cup sugar

2 eggs

2 teaspoons of vanilla

Sift 5 cups of flour

1 teaspoon Baking Powder

1/2 teaspoon salt

Preheat oven to 375°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Beat in eggs and extracts. Gradually beat flour and baking powder into creamed mixture.

Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely.

If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

Picture Credit Taste of Home

Yum

Carrot Cake

Carrot cake with homemade cream cheese frosting — a classic crowd-pleaser!

Unsalted butter, for the pan

12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan

12 ounces grated carrots, medium grate, approximately 6 medium

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

10 ounces sugar, approximately 1 1/3 cups

2 ounces dark brown sugar, approximately 1/4 cup firmly packed

3 large eggs

6 ounces plain yogurt

6 ounces vegetable oil

Cream Cheese Frosting, recipe follows

Alton Brown Recipe

See Here for Video & Directions

Cream Cheese Frosting:

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

Yum

Fruit Pops

Nothing like fresh icy cold homemade fruit pops! Endless combinations. 

1/2 cup sugar

1 bag frozen mangos

Juice of 1/2 lime

1 bag frozen strawberries

Juice of 1/2 lemon

Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.

Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.

Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.

Repeat with another layer of mango and strawberry. Freeze until solid.

Ree Drummond Recipe

Yum

Lemon Tiramisu

 

A delicious creation of lemony cream cheese flavor that captures the airy creaminess of the classic Italian dessert, tiramisu. You will wow them.

1 (8-oz.) container mascarpone cheese

1 (8-oz.) package cream cheese, softened

1 (3.4-oz.) package lemon instant pudding mix

1 cup whole milk

1 1/2 teaspoon lemon extract

2 tablespoons grated lemon zest, plus 2/3 cup fresh juice (from 4 large lemons), divided

1/4 cup granulated sugar

24 ladyfinger biscotti (from 1 [7-oz.] package, such as Alessi)

Beat mascarpone, cream cheese, and pudding mix with a stand mixer fitted with a paddle attachment on medium speed until fluffy, about 2 minutes. Beat in milk and lemon extract on low speed until combined, about 1 minute. Increase speed to medium-high, and beat until mixture is smooth, light, and fluffy, 2 to 3 minutes.

Combine lemon juice and sugar in a medium-size microwavable bowl; microwave on HIGH 20 seconds. Whisk until sugar has dissolved. Dip 8 ladyfingers in lemon juice mixture, and arrange in a single layer in an 8-inch square baking dish. Spread one-third of pudding mixture evenly over ladyfingers in baking dish, and smooth with a spatula. Repeat layering process 2 times to yield 3 layers until all ladyfingers and pudding mixture have been used.

Smooth top layer of pudding mixture with a spatula, and sprinkle evenly with lemon zest. Cover and refrigerate at least 2 hours or up to 24 hours before serving. Let stand at room temperature for 30 minutes before serving.

A Southern Living Recipe

Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Heather Chadduck

Yum

Italian Sub Salad

I love Italian subs. All the goodness without the bread.

3 cups bread cubes

2 tablespoons extra-virgin olive oil

2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar

3/4 cup fresh basil leaves, torn

1/2 cup sliced pitted Cerignola olives (black and green)

1/2 cup chopped jarred Peppadew peppers

1 large head romaine lettuce, shredded

2 ounces sliced mortadella, cut into thin strips

2 ounces sliced prosciutto, cut into thin strips

1 ounce sliced capicola, cut into thin strips

1 ounce sliced Genoa salami or hot soppressata, cut into thin strips

1 2-ounce piece aged provolone, shaved with a vegetable peeler

Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes. Let cool.

Meanwhile, toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and the remaining 1 tablespoon olive oil. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.

Add the croutons to the salad and toss. Divide among bowls.

Photograph by Con Poulos

 I found this recipe on Food Network.

Yum

Crash Hot Potatoes

Crispy potatoes, olive oil, Kosher salt & black pepper with rosemary or your choice of herb. Looking at this picture I can just taste these now.

12 whole New Potatoes (or Other Small Round Potatoes)

3 Tablespoons Olive Oil

Kosher Salt To Taste

Black Pepper To Taste

Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Posted by Pioneer Woman on March 1 2013

Yum

Tex-Mex Deviled Eggs

Perfect for any party or side dish that doesn't mind a little heat added to the great flavor. Green onions, cilantro, jalapeno, and some chili powder gives these Tex-Mex Deviled Eggs the flavor.

6 hard-cooked eggs, peeled 

1 tablespoon diced green onions 

1 tablespoon chopped fresh cilantro 

1 small serrano or jalapeño pepper, seeded and finely chopped 

1/4 cup mayonnaise 

1 teaspoon yellow mustard 

1/2 teaspoon salt 

1/4 cup (1 oz.) shredded Cheddar cheese 

Chili powder

Cut eggs in half crosswise; carefully remove yolks, and place them in a small bowl.

Mash egg yolks; stir in green onions and next 5 ingredients.

Spoon yolk mixture into egg white halves; sprinkle with Cheddar cheese and desired amount of chili powder. Serve immediately, or cover and chill until ready to serve.

By SOUTHERN LIVING

March 2018

Yum

Other winning Deviled Egg Recipes To Try

Spinach-and-Three-Herb Pesto Served on Eggs

Smoky Pimiento Cheese Deviled Eggs

Triple Pickle Deviled Eggs

Deviled Eggs with Assorted Toppings

Strawberry-Lemon Shortbread Bars

Strawberry, Lemon & Shortbread what's not to love.

2 cups all-purpose flour

1/2 cup powdered sugar

3/4 teaspoon lemon zest, divided

3/4 cup cold butter

2 (8-oz.) packages cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 tablespoon fresh lemon juice

1 cup strawberry preserves

Garnishes: sweetened whipped cream, fresh strawberry slices

1. Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.

2. Bake at 350° for 20 to 22 minutes or until lightly browned.

3. Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.

4. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars; garnish, if desired.

Note: Refrigerate leftovers. Store them in an airtight container for up to 2 days.

Recipe Credit

Southern Living

APRIL 2011

Yum

Strawberry Country Cake

Sour cream, lemon zest, orange zest makes this cake scream spring.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2 cups sugar

4 extra-large eggs, at room temperature

3/4 cup sour cream, at room temperature

1/2 teaspoon grated lemon zest

1/2 teaspoon grated orange zest

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon kosher salt

1 teaspoon baking soda

For the filling for each cake:

1 cup (1/2 pint) heavy cream, chilled

3 tablespoons sugar

1/2 teaspoon pure vanilla extract

1 pint fresh strawberries, hulled and sliced

Preheat the oven to 350 degrees F.

Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.

Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.

To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

Ina Garten Recipe Found HERE

Yum

Frozen Citrus Pie

Looking for a refreshing dessert, this is it. Lemony, creamy, easy.

1 can (6 oz.) lemonade frozen concentrate

1 pint vanilla ice cream, softened

3 1/2 cups thawed whipped topping

1 Graham cracker crust (or make your own)

Yellow food coloring, if desired

Place concentrate in large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping, and add food coloring, whipping until smooth. Freeze, if necessary until mixture will mound. Spoon into pie crust. Freeze until firm at least 4 hours.

You can use any frozen citrus concentrate.

I've had this recipe in my recipe file for over 25 years. I never marked where I found it.

This lovely photo is from Taste of Home

Yum

Blog Parties

Easter Egg Decorating

Hey friends it's time for egg decorating.

As I search for new ideas I thought I'd share what I have found.

Lovely, Vintage, Elegant are the words that come to mind looking these beauties from

Rose Garden Malevik. 

Tattooed Easter Eggs by Boulder Locavore Blog

Different sizes and colors to accent your home. By Ximplah Update. This site gives so many wonderful ideas.

Speckled Eggs in a nest. Very vintage. By Shelterness

Wood Speckled Robins Eggs by Just a Little Creativity Blog

Wrap it with a pretty bow. Pinterest

Lots of ideas here. By Good Housekeeping

Sometimes Simple White is pretty too. Pinterest

Have a beautiful Easter.

Items for sale