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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

Chicken Noodle Soup

Chicken noodle soup is great if you feel a cold coming on, if you have a cold, or if you just need something to make you feel warm and cozy.

If you're like my mom, you'll chop your veggies smaller in the beginning and keep them in your soup. Then you'll stir in a little Maggi liquid seasoning for flavour.


Chicken Noodle Soup
Makes 6-8 servings

Ingredients
  • bones of 1 chicken
  • 2 chicken breasts or 4 drumsticks with bones
  • 1 large carrot roughly chopped
  • 1 celery stalk roughly chopped
  • 1 onion roughly chopped
  • 2 bay leaves
  • salt & pepper
  • 8-10 cups cold water
  • 1 cup dry small egg noodles or spaghetti broken into small pieces
  • 1 teaspoon corn starch
  • 1 tablespoon dried parsley
Directions
  1. In a large pot, add chicken bones, chicken breast, veggies, bay leaves salt & pepper and cover with cold water. Bring to a simmer and reduce to medium heat. Cook for about 1.5 - 2 hours or until the broth is tasty.
  2. Strain and reserve liquid. Discard veggies. Place liquid back into the pot and bring back to a simmer.
  3. Remove chicken breast meat from the bone and cut or pull into bite size pieces. Add chicken and noodles to the simmering pot and cook until noodles are tender.
  4. Once the noodles are cooked, mix corn starch with a touch of cold water and add to the pot. Add dried parsley to garnish. Serve hot.

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