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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

Addictive Apple Chips

We've always loved apple chips!


Addictive Apple Chips
Makes 4 servings

Ingredients
  • 3 apples, washed (do not peel)
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon
Directions
  1. Preheat oven to 250F and line 2 large baking sheets with foil. Place a cooling rack on each baking sheet. If you don't have cooling racks, just line your baking sheets with parchment instead. The apples will stick if you put them directly on foil.
  2. Slice the apples as thin as you can. Once you get to the middle, you can easily pick out the seeds with the tip of a knife, and continue slicing. I used a mandolin, as usual, on the thinnest setting.
  3. Place the apple slices in a single layer on the cooling racks. Don't overlap or they'll stick together.
  4. Mix sugar and cinnamon together and sprinkle on the apples. I used a fine sieve to do this and it made things easier. Turn the apples and sprinkle the other side. Remove racks of apples and shake off excess sugar from the baking sheets. Put racks back on baking sheets and place in the oven for 45 minutes.
  5. Remove both baking sheets and rotate them. I used large sheets so I used 2 racks. Switch racks as well. If using the parchment method, also flip the slices at this point. Bake another 45 minutes.
  6. If your apples are thicker than mine were, you can keep baking them. Take one out after the second 45 minute mark. It'll feel chewy but let it cool for 2 minutes and it should crisp up. If it's crispy they're ready otherwise let them keep cooking checking them every 15 minutes for crispness. Once you take the trays out of the oven, remove the apples from racks as fast as possible or they may stick.
  7. If you use sweet apples you could skip the sugar and just sprinkle with cinnamon. I might try Granny Smith sprinkled with salt next time. Yum!

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