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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

Pickled Vegetables

My mother-in-law served these up with dinner tonight. She made them about a week ago and they are so good! If you love pickled things, you'll love these. They have a little bite to them because of the jalapenos.

She doesn't know the measurements, but she did tell me what went into this beautiful jar. I guess it's just one of those recipes that you have to eyeball and hope for the best. I would guess it's probably 1:1 for the vinegar and water.



Pickled Vegetables

Ingredients
  • cauliflower, cut into bite-size chunks
  • celery, sliced
  • carrots, cubed
  • Persian cucumbers, sliced
  • garlic cloves
  • jalapenos, seeded (or not, it's up to you) and sliced
  • cider vinegar
  • boiling water
  • salt
Directions
  1. Place all the vegetables into the jar. Mix the vinegar, water and salt and pour over the vegetables to about 1/2" from the top of the jar. Seal it and let it sit in the cupboard for at least a week. My MIL says you don't have to refrigerate these ever. I probably will though. I tend to refrigerate most things after I open them, unless the label specifically tells me not to.
  2. I suppose if you wanted to make many jars, you should go through a canning process of some sort, but I'm not an expert on that. These would make a pretty awesome Christmas gift! Hmm. Maybe I need to do some research on this canning business.

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