Spiced Lemon Cake

Ingredients

  • 1/2 cup unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups flour, plus more for pan
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 tablespoon finely grated lemon zest
  • 6 tablespoons fresh lemon juice (2 lemons)
  • 3/4 teaspoon cardamon (optional)
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 cups confectioners sugar

Instructions

  1. Preheat oven to 375 degrees.  Butter and flour 8-inch round cake pan.  Sift together flour, backing powder, baking soda, and salt.
  2. Beat butter, granulated sugar, zest, and cardamon with mixer on medium-high speed until pale and fluffy.  Add eggs, 1 at a times, beating well after each addition.  Beat in 3 tablespoons lemon juice.  Reduce speed to medium-low, beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour.  Pour batter into cake pan.
  3. Bake until a toothpick inserted into the center comes out clean, about 30 minutes.  Turn out onto a wire rack.  Let cool, top side up.  Whisk confectioners’ sugar with remaining 3 tablespoons lemon juice until smooth; our over cooled cake.

Source:  Martha Stewart

Chili

Ingredients

  • 1 pound hamburger
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 3 cans kidney beans, drained (add 1/2 of one can of water to replace the liquid)
  • 2 cans stewed tomatoes, chopped
  • 2 cans(15 ounces) cans tomato sauce
  • 1 teaspoon salt
  • 1 heaping tablespoon chili powder
  • Optional: jalapeno juice or tabasco sauce to spice up
  • Grated sharp cheddar cheese

Instructions

  1. In a pot, brown hamburger with onions and green pepper.
  2. Add the rest of the ingredients and simmer for 45 minutes.

Source:  Monique Garcia

Corn Bread (Sweet)

Ingredients

  • 2 cups Bisquick
  • 6 tablespoons corn meal
  • 1 cup sugar
  • 1 cup milk
  • 2 eggs
  • 1/2 cup butter, melted

Instructions

  1. In a bowl combine Bisquick, corn meal, and sugar.
  2. Add milk, eggs, and butter.  Lightly combine.
  3. Pour in buttered 9 x 13.
  4. Bake 350 degrees for 35-40 minutes.  Serves 8-10.

Source:  Kathy Plowman

Tomato Soup

Ingredients:

  • 4 tablespoons unsalted butter
  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 6 garlic cloves, minced
  • 2 cans (35 ounces each) plum tomatoes, with their juices
  • 8 large fresh basil leaves, slivered
  • Pinch of sugar
  • Salt and freshly ground pepper, to taste
  • 4 cups chicken broth
  • 1/4 teaspoon allspice
  • 1 cup heavy cream
  • Parmesan cheese, grated

Directions:

  1. Melt butter in a large soup pot.  Add onions, carrots, and garlic.  Cook over medium heat until the vegetables have wilted, about 10 minutes.
  2. Add the tomatoes and their juices, basil, sugar, salt and pepper.  Cook for 5 minutes.  Then add stock and allspice, and slowly bring to a boil.  Reduce heat, and partially cover, and simmer for 50 minutes.
  3. Puree the soup in batches in a blender or a food processor.  Return it to the pot and add the cream, adjust the seasonings and heat through.  Serve with parmesan cheese 8 to 10 portions.

Source:  The New Basics Cookbook, pg. 99,100.

Almond Butter Crunch

Ingredients:

  • 1 cup sugar
  • 1 cup butter
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 3/4 cups chopped toasted almonds
  • 1/2 cup semisweet chocolate chips

Directions:

  1. Butter square 9″ pan.  Heat sugar, butter, water and corn syrup to boiling in heavy 2-quart saucepan over medium heat, stirring constantly.  Cook, stirring constantly, to 290 degrees, 12 to 15 minutes.  Mixture will be light brown and thickened.  Remove from heat.
  2. Spread almonds in bottom of 9″ pan.  Spread hot mixture evenly on top.  Sprinkle chocolate chips evenly over hot candy.  Cover until chocolate is softened, 1 to 2 minutes; carefully spread over candy.  Let stand at room temperature until chocolate is firm, about 3 hours.  Can speed up process in freezer.
  3. Loosen candy from sides of pan.  Remove from pan.  Break candy into pieces with knife.  Cover and refrigerate any remaining candy.

Source:  Betty Crocker’s Cookbook

Note- I made this and think the toffee was a bit too thick, I am going to try a little bigger pan next time.  I also only cooked it to 250 degrees, it was thick, but still light in color.  After cooling it was chewy.  I might try using 1/2 milk chocolate and 1/2 semi-sweet chips next time, doubling it to a cup total chocolate.

Lentil Chili

INGREDIENTS:

  • 1 pound lean ground beef or turkey (optional)
  • 1/2 cup chopped yellow or white onion
  • 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
  • 28-ounce can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained
  • 1 medium green bell pepper, cored, seeded and small diced
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • All the chili toppings your heart desires

Directions:

  1. INSTANT POT: Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
  2. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes (if you are impatient, you can quick release right away, but liquid may sputter through the valve). After 10 minutes, quick release the remaining pressure.
  3. Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
  4. STOVETOP: In a 5- or 6-quart pot over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
  5. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes until the lentils are tender, stirring occasionally and moderating heat so the chili doesn’t burn on the bottom.
  6. Add additional broth, if desired, to thin out the chili. Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
  7. SLOW COOKER: In a 10- or 12-inch skillet over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
  8. Add the ground meat to the insert of a 6-quart or larger slow cooker. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper.
  9. Cover the slow cooker and cook on low for 6-8 hours. Stir the chili, and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

Source:  https://www.melskitchencafe.com/vegetarian-lentil-chili-instant-pot/

Kettle Corn

Ingredients:

  • 1/4 cup oil
  • 1/3 cup sugar
  • 1/2 cup Mushroom popcorn
  • Salt

Directions:

  1. Turn on electric popcorn popper.
  2. Drizzle oil onto popper, then sprinkle sugar, followed by the popcorn.
  3. Put on lid and pop until almost all of the kernels are popped.
  4. Unplug popper and turn upside down.  Remove base.
  5. Add salt to taste, stir.  (I add 10 grinds from my salt grinder)

Source:  Patty Hartley

Note:   I order Mushroom Popcorn from Amazon.

https://www.amazon.com/gp/product/B00QZBAN64/ref=oh_aui_search_detailpage?ie=UTF8&th=1

I bought the popcorn maker also from Amazon.

https://www.amazon.com/gp/product/B00004RC6R/ref=oh_aui_search_detailpage?ie=UTF8&psc=1