Saturday, March 18, 2017

Lemon Cake with Whiskey Glaze

It  is back. Hubby made this a week ago and it was a hit!
Well now it he made it again.  You know something is good when you quickly recreate the recipe in a short period of time. 

This cake has a light lemon flavor, moist and easy to make.  The glaze has wonderful flavor with the Whiskey added.  My 89 year old mother loved it!   


1/2 cup (1 stick) salted butter, plus more for the pan
3 cups all-purpose flour, plus more for the pan 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
1/2 cup vegetable shortening 
2 cups granulated sugar 
4 large eggs 
1 teaspoon vanilla extract 
1 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice 
1 cup buttermilk, well shaken 
Reba's Royal Glaze, recipe follows
Reba's Royal Glaze:
2 cups confectioners' sugar
1 tablespoon Canadian whisky 
1 teaspoon finely grated lime zest plus 2 tablespoons lime juice 
1/2 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice 


Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Sift the flour together with the baking powder, baking soda and salt in a bowl. Set aside. 

In a large mixing bowl with an electric mixer, beat the butter and shortening together until creamy, about 2 minutes. Add the granulated sugar and beat 5 minutes more. 

Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla and lemon zest and juice.

Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Scrape the sides of the mixing bowl and beat only until well blended. Pour into the prepared pan and bake a toothpick comes out clean, about 1 hour 10 minutes. Let cool slightly, then turn the cake out of the pan while it is still warm onto a wire rack. Let cool completely.

Drizzle with Whiskey Glaze before serving.

Whiskey Glaze:
Mix together the confectioners' sugar, whisky, lime zest and juice and lemon zest and juice in a bowl. The glaze should be thick, yet pourable. Serve immediately.

Thursday, March 9, 2017

Dueling Gnocchi

A couple of weeks ago we made this dish with some homemade sausage from a class we took at a local Italian market .  This was requested  by our son following his ACL surgery.  The recipe is from a few years ago, but always a favorite. How can you not take request for dinner when some has just had surgery, and knows he has a long road to recovery. His basketball season was cut short and there will be no spring baseball.

Butter and Sage Sauce (or Thyme)

1 16 oz package of Gnocchi
1/2 cup butter
9 fresh sage leaves, torn into pieces or 2 Tbsp. dried
4 Tbsp Parmesan Cheese

Heat butter and sage in saucepan over low heat 5 to 7 minutes.  Prepare Gnocchi and add to butter sauce, coating well. (We heated the Gnocchi up in frying pan with olive oil, but you can cook to package directions)  Sprinkle with Parmesan Cheese and enjoy immediately.

*  Note that this is called dueling gnocchi because we made two batches of sauce - one with Sage and one with Thyme leaves.  Our son loves them both!

Penne and Smoked Sausage

This recipe appeared in a flyer we received from the realtor we used 18 years ago when we bought our house. It was a pretty easy fix on a weeknight that was quite tasty.  The red pepper flakes gives this a kick.  And the pasta and sausage is a kid pleaser. Need a quick and filling recipe?  Then give this a try.  


1 Tbsp olive oil
1 lb smoked sausage (pork or turkey sausage), sliced into 1 inch pieces
½ cup diced onion (about 1 medium onion)
1Tbsp. minced garlic
2 cups low-sodium chicken broth
1 (10 oz) can diced tomatoes
½ cup  milk
8 oz  dry penne pasta
½ tsp salt
½ tsp pepper
1/4 tsp red pepper flakes
2 cups pepper jack cheese, shredded
½ cup thinly sliced green onions


Heat olive oil in a large skillet over medium  heat until just smoking. Brown sausage & onions.  Add garlic, salt, pepper and continue cooking for 30 seconds. 

Add broth, tomatoes, milk, red pepper and penne to the skillet. Bring to a boil, cover & reduce heat to low. Simmer until pasta is tender & liquid is absorbed, about 15 minutes.

Remove skillet from heat and sprinkle on cheese. Cover  for 3 to 5 minutes until cheese melts.  Top with scallions and serve.