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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Beef Stew


Beef Stew
Makes 8 servings

Ingredients
  • 1 1/2lbs stewing beef, cubed
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 10 small potatoes, cut in half
  • 1 cup baby carrots
  • 1 cup mushrooms, cut in quarters
  • 5 cloves garlic
  • 1/2 tsp each dried rosemary & thyme
  • 1 tsp dried oregano
  • salt & pepper
  • 1/2 cup water
  • 1 heaping tablespoon flour
Directions
  1. Season the flour with a few pinches of salt and pepper, then toss the meat cubes in it. Shake off the extra flour and fry in olive oil in a nonstick pot or dutch oven over medium high heat until brown on all sides. Do this in batches of 3 or 4 so the pot doesn't cool down too much or the meat will boil instead of brown.
  2. Once the meat is browned, add the onion and fry for a few minutes until golden.
  3. Add all other ingredients and add enough water to cover the meat. Bring to a simmer on high heat then reduce to medium low and simmer about 1 1/2 hours until the meat is tender.
  4. Take 1/2 cup of water and stir in 1 tablespoon of flour until there are no lumps. Add to simmering stew and cook until thickened. If you like your stew thicker, add more flour.

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