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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

Cranberry Hootycreeks - Cookies in a Jar

This is a fabulous cookie in a jar recipe! It makes a wonderful gift for teachers or to take with you when visiting someone during the holidays.

Our schools and daycare are all nut free, so instead of using pecans, I used a layer of semi sweet chocolate chips instead. But you can use pecans at home.

Cranberry Hootycreeks - Cookies in a Jar
Adapted from

  • 5/8 cup (= 10 tablespoons) all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup packed brown sugar
  • 1/3 cup white sugar
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped pecans (or 1/2 cup semi sweet chocolate chips)
To make this, the recipient will need additional ingredients
  • 1/2 cup butter, soft
  • 1 egg
  • 1 teaspoon vanilla
  1. Layer the dry ingredients in a 1 litre jar in the order listed. Decorate the jar if you like and attach a tag with the following directions.
    • Preheat the oven to 350F. Line a cookie sheet with parchment paper.
    • In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.
    • Add the jar of ingredients, and mix with a wooden spoon until well combined.
    • Drop using a small cookie scoop, onto the prepared baking sheet.
    • Bake for 8 to 10 minutes, or just until edges start to brown. They should look slightly under-cooked but they will be perfect once they cool. Transfer to wire racks to cool.
An alternate method to make these at home (without putting the ingredients in a jar of course)
  1. Beat sugars and butter until well combined.
  2. Add egg and vanilla and beat again until fluffy.
  3. Combine dry ingredients, cranberries, chocolate chips and nuts and add to the butter mixture. Mix well.
  4. Use a small cookie scoop or drop by the heaping teaspoon full onto parchment lined cookie sheets.
  5. Bake until the edges start to brown. Remove them when they still look a bit under-cooked so they stay chewy once they're cool.
  • You can use any combination of dried fruit, chocolate chips and nuts that you like.
  • These cookies freeze well.


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