Skip to main content

Featured

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

Apple Pie

Here's a fabulous recipe for apple pie! Don't ask me where I got this recipe because I can't remember. But it's a keeper!


Apple Pie
Makes 1 big pie

Ingredients
For the Crust
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup cold butter (margarine or shortening)
  • 1/4 cup ice water
  • 1/2 teaspoon vanilla
For the Filling
  • 1/2 cup butter
  • 2 tablespoons flour
  • 1/4 cup water
  • 1/2 cup each white and brown sugar
  • 1 tablespoon cinnamon
  • 8 cooking apples, peeled, cored and cut in bite size pieces
  • 1 tablespoon lemon juice
Directions
Crust
  1. Mix flour, salt and sugar in a bowl. Cut in butter with 2 knives (I just use my hands) until crumbly.
  2. Mix vanilla with ice water and add to the bowl. Work the mixture into a ball. It should be perfect but add a
  3. touch more flour or water as needed.
  4. Cut in half and shape into 2 rounds. Between 2 pieces of wax paper, roll the rounds large enough to fit into your 9" pie plate. Line the pie plate with one of the rounds and trim off the excess. Place it into the fridge along with the other round while you prepare the apple filling.
Filling
  1. Peel, core and chop apples then toss in lemon juice. The lemon water trick may add too much extra moisture so don't do it for this recipe. You're cooking the apples anyway.
  2. In a nonstick pot, melt butter and flour and cook until it bubbles and becomes a paste. Add water, sugars and cinnamon and stir. Cook for another 2 minutes until it thickens. Remove about 3 tablespoons of the mix and set aside. Stir the apples into the remaining mix.
  3. Preheat oven to 425F.
  4. Remove crust from the fridge and mound the apple mixture into the plate. Yes it's a big mound but it's okay. Take your second round of dough and cut a hole in the middle. Place the top round over the apples then pinch both layers with your fingers or even a fork will make a nice design. Brush the top with the reserved sugar syrup.
  5. Bake for 15 minutes then reduce the heat to 350F and cook for another 35 minutes.
  6. Cool before serving.
Tips:
  • Make sure you put some foil under your pie because it WILL bubble over. That's a promise. And if you want to save time, buy a ready made pie crust.

Comments

  1. Mhmm this apple pie looks delicious!

    ReplyDelete
  2. It's always handy to know an apple pie that cooks. This will be great for Thanksgiving! Yum!

    ReplyDelete
  3. Interesting touch with the vanilla in the pie dough. I have used lots of other things, including parmesan cheese and black pepper for a savory, but never vanilla.

    Have a Happy Thanksgoving ;-)

    ReplyDelete
  4. Just waiting for the big group to arrive, I am ready for the day. Your pie sounds wonderful, My dau made a crumb top Apple pie and I did a peanut butter I am going to eat dessert first. So much food arriving. Have a wonderful day and a happy thanksgiving to you Andi

    ReplyDelete

Post a Comment

Popular Posts