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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

Cinnamon Apple and Pear Crisps

I've made these before, but I came across a recipe on Weight Watchers that prompted me to make them again. My whole family loves them! Cinnamon crisps make a great little snack.

I've also made a chewier version of Dried Apple Slices and I have a recipe for Apple Chips, which I haven't moved over from Facebook yet. I'll post it next. It's pretty similar to this one.


Cinnamon Apple and Pear Crisps
Makes 4 servings

Ingredients
  • 2 small apples, thinly sliced
  • 1 small pear, thinly sliced
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
Directions
  1. Preheat the oven to 200F and line 2 baking sheets with parchment.
  2. I used a mandolin on the thinnest setting to slice my fruit. Lay the fruit in a single layer on the baking sheets.
  3. In a small bowl, combine cinnamon and sugar. Sprinkle on top of the fruit slices and bake for 1 hour.
  4. After 1 hour, flip the slices over and continue to bake for about another hour or until crisp.

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