Lemonade Bundt Cake

I got this recipe from Auntie Lauralee's blog and thought it looked insanely good, especially since I love lemon cake. Her description of the cake read "Intense sweetness paired with powerful sourness, and the smells and feelings of summer".

Lemonade Bundt Cake

1 small box lemon flavored Jell-O
3/4 cup hot water
1 (18 oz.) box lemon cake mix
4 eggs
1/2 cup vegetable oil
1 (6oz.) can frozen lemonade concentrate
1/2 cup sugar

Preheat oven to 325* F. Grease and flour 12-cup bundt pan. Set aside.
Combine Jell-o mix with hot water. Thoroughly combine cake mix, eggs and oil. Add the Jell-O mixture. Beat for 3 minutes (very important!).
Pour into prepared bundt pan. Bake in preheated oven 50-55 minutes until a toothpick comes clean. Cool for 15 minutes in the pan. Combine lemonade concentrate with sugar. After cake has cooled 15, gently loosen it from the sides of the pan. Pour two-thirds of the lemonade mixture over the cake in the pan, allowing it to run down the sides. Wait 10 minutes and invert cake onto a serving platter. Pour remaining lemonade mixture over top of the cake. Let cool completely. Slice and serve. Store leftovers in the fridge.

English Cream Scones

I made these once for a church dinner, and I was inundated with numerous requests for the recipe afterwards. They are delicious with a bit of honey butter spread on top.

English Cream Scones

2 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
2 TBSP. sugar
1/4 cup butter
2 eggs
1/3 cup cream (or milk)
1 egg white
2 TBSP. sugar for topping

Preheat oven to 450* F. Sift together flour, baking powder, salt and sugar. Cut in butter until mixture is coarse like oatmeal. Beat eggs until light and stir in cream. Make a well in the center of flour. Add liquid slowly to the center of the well. When all liquid has been added, stir dough vigorously until it comes freely from sides of bowl. On a lightly floured surface. Pat the dough out to a 3/4-inch thickness in a large circle. Cut dough into wedges. Place wedges onto greased cookie sheet. Brush the top of the wedges with egg white, then sprinkle sugar over top. Bake @ 450* F for 12-15 minutes.

**Variation**- Stir in 1/2 cup raisins or 1/2 cup currants with the dry ingredients and increase the sugar to 4 TBSP. for a different twist.

Baked Potato Salad

This is my favorite recipe for potato salad, I love the slightly different twist on a traditional picnic favorite.

Baked Potato Salad
5 lbs. red potatoes, scrubbed and cubed
1/4 cup olive oil
2 (.7 oz.) envelopes dry Italian salad dressing mix
4 hard cooked eggs, shelled and chopped
1/2 lb. bacon cooked and crumbled
1 1/2 cups light mayonnaise
1 TBSP. vinegar
1 TBSP. lemon juice
1 tsp salt
1/4 tsp. garlic powder
1 TBSP minced dried onion

Toss potatoes with oil and dressing mix. Place into a large greased roaster pan or into two greased 13x9 pans. Bake @ 400* F, uncovered, for 45 minutes, stirring the potatoes once during baking, until potatoes are tender. Cool potatoes completely. Transfer potatoes to a large bowl. Add the eggs and bacon and mix well. Combine the remaining ingredients in a small bowl and mix well. Pour over potato mixture and stir gently to coat. Cover and chill at least 1 hour.
Makes about 12-14 servings.

Buttermilk Syrup

This syrup is delicious, and is incredible served over slices of German Pancake, regular pancakes, waffles and French toast. Yum!

Buttermilk Syrup

1 1/2 cups sugar
3/4 cup buttermilk**
1/2 cup butter or margarine
2 TBSP. light corn syrup
1 tsp. baking soda
2 tsp. vanilla extract

In a large saucepan, combine the sugar, buttermilk, butter, corn syrup and baking soda and brinbg to a boil. Boil for 7 minutes, Remove from heat. Stir in vanilla. Serve warm over slices of German Pancake (recipe below) or over pancakes, waffles, or French Toast.
Makes 2 cups syrup

**an easy buttermilk substitute- pour 2 1/4 tsp. vinegar or lemon juice into measuring cup and add enough milk to it to measure 3/4 cup. Let sit for a minute or so, then use just like you would buttermilk.

German Pancake

I came across this recipe years ago in a magazine and it has long been a favorite. I love how easy it is to throw together and pop into the oven.

German Pancake

6 eggs
1 cup milk
1 cup flour
1/2 tsp. salt
2 TBSP. butter or margarine, melted

Place egg, milk, flour and salt into a blender. Cover and process until smooth. Pour the butter into an ungreased 13x9-inch baking dish. Pour the batter into the pan. Bake @ 400* F for 20 minutes, until puffed. Cut into squares and serve topped with Buttermilk Syrup (recipe above) or dust each slice with powdered sugar.
Makes about 8 servings.

Baked Potato Soup

Whenever I make baked potatoes for supper, I purposely make a ton of extras just so I can make this soup the next night, it's a hearty and filling favorite at our house.

Baked Potato Soup

1/4 cup butter or margarine
1 onion, chopped
1/4 cup flour
2 qts. skim milk
1 qt. chicken broth
2 tsp. salt
1/2 tsp. garlic powder
8-10 baked potatoes, cubed and diced
1 lb. bacon, cooked, and crumbled
3 cups shredded cheddar cheese
1 cup sour cream or fat free plain yogurt

In a large dutch oven melt the butter over medium high heat. Add the onion and saute until translucent. Whisk in the flour until smooth. Add the milk, broth, salt, and garlic powder. Bring to a boil and cook until thickened, stirring constantly. Add the diced baked potatoes. Reduce the heat to simmer and let cook for 10-15 minutes, stirring every few minutes. Mix in the bacon, cheese and sour cream, stirring until all of the cheese is melted.
Makes about 10-12 servings.

Oatmeal Pie

My Grandma Charmbury gave me this recipe years ago, telling me that is tastes a lot like pecan pie, but without the nuts. It's delicious, and every time I make it I think of her.

Oatmeal Pie
4 eggs
2 cups sugar
1 1/2 cups rolled oats
1 cup coconut
1 cup milk
1/2 cup butter
1 1/2 cups dark corn syrup
pinch of salt
1 tsp. vanilla extract
2 9-inch unbaked pie shells

Preheat oven to 350* F. In a large bowl, combine the first nine ingredients, whisking together to mix well. Pour mixture into the two unbaked pie shells, dividing evenly between them. Bake @ 350* F for 1 hour. Cool completely.
Makes 2 9-inch pies.

Mammy's Microwave Caramel Popcorn

My Mom made this all of the time when we were growing up, and it was always delicious!

Mammy's Microwave Caramel Popcorn

2 gallons popped popcorn (about 1 cup unpopped)
1 large paper grocery bag
1/2 cup butter
2 cups packed brown sugar
1/2 cup light corn syrup
1 TBSP. water
pinch baking soda

Place popped corn in the paper grocery bag. In a medium saucepan, melt the butter. Add the brown sugar, corn syrup, and water and stir to mix. Cook over medium heat, stirring constantly, and bring to a hard boil. Remove from heat and add the pinch of baking soda. Stir to mix. Pour over top of the popped popcorn in the bag. Mix well, stirring to coat all of the popcorn, with a large rubber spatula or long wooden spoon. Close and fold over the top of the paper bag and place in the microwave. Cook on HIGH for 1 1/2 - 2 minutes in 30 second increments, stirring well in between each one. Serve warm and enjoy.
Makes about 2 gallons.

Grandma Lila's Treat Mix

I love this treat mix, it's totally addictive and a snap to throw together.

Grandma Lila's Treat Mix

1 large box Rice Chex or Corn Chex cereal
1 large can mixed nuts of cashews
1 1/2 cups cups coconut
1 1/2 cups light corn syrup
1 1/2 cups sugar
3/4 cup butter or margarine
1/8 tsp. baking soda

In a large bowl combine the cereal, nuts and coconut and stir to mix. Set aside. I a large saucepan, combine the corn syrup, sugar and butter and bring to a boil. Boil for 3 minutes. Remove from heat and add the baking soda, stirring to mix well. Pour the hot mixture over the cereal mixture and stir until all pieces are well coated. Spread out on waxed paper to cool.

Coconut Cake Supreme

I love this cake, especially since it's so easy and can be made ahead of time and chilled until ready to serve.

Coconut Cake Supreme

1 (18 1/4 oz.) yellow cake mix
2 cups sour cream or plain yogurt
2 cups sugar
1 1/2 cups flaked coconut
1 (8 oz.) carton Cool Whip, thawed

Prepare and bake cake according to package directions in two 9-inch round cake pans. Cool in pans 10 minutes before removing to wire rack to cool completely. For filling, combine sour cream and sugar. Mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. To assemble, split cake into two horizontal layers. Place one layer on serving platter; cover with a third of the filling. Repeat layers. Fold reserved filling into thawed Cool Whip. Frost the cake with this mixture. Refrigerate for at least 4 hours before serving.
Makes about 10-12 servings.