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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

Baked Apple Empanadas

I absolutely love these portable apple hand-pies. I love empanadas in general. Imagine the possibilities - you could put so many different fillings into these. 

Baked Apple Empanadas
Makes 16 servings

For the Crust
  • 1 cup all purpose flour
  • 1/8 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup cold butter, cut into chunks
  • 1/8 cup ice water
  • 1/2 teaspoon vanilla
For the Filling
  • 3 cooking apples peeled, cored and diced
  • 2 tablespoons butter
  • 1 teaspoon flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons water
  • 3 tablespoons white sugar
  • 1 teaspoon cinnamon
  1. For crust; 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 come together perfectly but you can add a touch more flour or water as needed.
  3. Roll the dough into a log. Cut in half. Cut the halves in half and keep cuttinng until you get 16 equal pieces. Roll into balls and refrigerate for about 30 minutes.
  4. For filling; In a nonstick pot on medium heat, melt butter and flour until bubbly. Add sugars, spices and water and cook until thickened. Stir in apples and let cook until apples become tender. Set aside to cool.
  5. Mix 3 tablespoons sugar with cinnamon and set aside.
  6. Preheat the oven to 425F.
  7. Between 2 pieces wax paper, roll the dough balls into 3-4" rounds.
  8. Divide apple mixture among the rounds (about 1 tablespoon each). With your finger dab a little cold water around half the edge of each round and fold them over. The water is like a glue. Use a fork to push the edges together.
  9. Dip them in the cinnamon sugar on both sides then place on a parchment lined baking sheet.
  10. Bake for about 20 minutes or until golden. They're better at room temperature than they are warm (in my opinion).
  • You could likely use a store-bought puffed pastry for this. Yum!


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