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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

Mashed Potatoes with Cheddar and Gravy

Tonight I had a request for gravy from my 6 year old. I guess she REALLY likes the Club House gravy mixes!

So, I made some pork chops, which you can see in my post from Saturday for Club House Gluten-Free ‘Stuffin Muffin & Gravy / Pork Chops with Brown Gravy, and mashed potatoes. I used the Club House chicken gravy this time, because that's what she picked. But go ahead and use the gluten-free turkey mix instead.



Mashed Potatoes with Cheddar and Gravy
Makes 6 servings

Ingredients
  • 6 medium yellow potatoes, scrubbed (I like the skin on)
  • pinch of salt
  • 1/4 cup butter
  • 1/3 cup 2% milk
  • 1 teaspoon dried dill
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated sharp cheddar (or 1 cup if your middle name is Cheese Monster)
  • 1 packet Club House Gravy Mix (chicken or gluten-free turkey)
  • 1 teaspoon dried parsley
Directions
  1. Cut the potatoes in chunks and boil them in a large pot of salted water until they're very tender. It'll depend on how big your chunks are, but somewhere around 15 minutes should do it. I tried one while it was still hot. That was a mistake. 
  2. Turn off the stove and drain the potatoes. Now, place the pot back on the same burner (mine was still hot) and add the butter. Mash it up until the butter is all melted, then add the milk, dill, salt and pepper. Do this over the warm burner so the milk heats up a little. Mash away until it's as smooth as you like it.
  3. Stir in the cheese with a wooden spoon. Put the lid on to keep them warm while you make your gravy.
  4. Now, in a small pot, make your gravy according to package directions, and add the dried parsley. I like the little green flecks on top of my potatoes. It looks pretty. It's possible I added too much water to the mix (and that's why you shouldn't be lazy and guess), but nobody seemed to notice. Serve over your mashed potatoes. If you've got a gravy loving family like mine, you might need to make 2 packets.

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