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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

Creamy Mushroom Sauce (from scratch)

Here's a recipe for a mushroom cream sauce from scratch (no canned soup here).

I like making this sauce whenever I’m making breaded chicken or pork chops. I coat the meat with egg, breadcrumbs, and fry it lightly in a bit of oil or butter. This is not really diet food, but my family likes it every now and then.

This made enough to top for 4 servings of pasta. I didn’t measure the finished recipe though.

Creamy Mushroom Sauce
Makes 4 servings

  • 1 tablespoon butter
  • 1 small onion, thinly sliced or diced
  • 4oz button mushrooms, sliced
  • 1 heaping tablespoon all purpose flour
  • ½ teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups 2% milk (or more)
  • 1/3 cup fresh grated Parmesan cheese
  1. If you’re frying up some chicken or pork chops then use the same pan. The crusty bits on the bottom from the meat will be tasty in your sauce. Don’t clean the pan! If you’re just making the sauce, your pan will start off clean (obviously). Either way, add the butter to the pan over medium high heat.
  2. Fry the onions and mushrooms in the butter until they get soft and the onions start to brown slightly. If the pan seems a bit dry at this point, add a little butter.
  3. Stir the flour, pepper and nutmeg into the mushroom mixture, then, pour the milk in. Scrape the bottom of the pan with a wooden spoon. Once it starts bubbling, keep stirring until it thickens. You can add more milk if it’s too thick for your liking.
  4. Once it’s thick, stir in the cheese. If you stir in the cheese before it thickens it looks almost curdled, so make sure the sauce has thickened first.
  5. I buy the cheese in chunks and grate it myself, or our deli grates it and you can buy it in containers already grated. Of course there’s the canned stuff in the spaghetti sauce aisle, but the flavour is not the same. I’m not even sure it’ll melt into the sauce the same way? Is it even real cheese? Hmm...
  6. If there are leftovers, store the pasta and the sauce separately  Heat both and mix before serving. If you mix it and then refrigerate it won't be very creamy.


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