Poundcake with Limoncello Glaze

The poundcake in this recipe is from "Southern Living". It was called, "Ivy's Favorite Poundcake" in the magazine. All I can say is that Ivy has wonderful taste! It is delicious with nothing on it, but I love it with a lemon glaze. I substituted Limoncello for the bourbon on the original cake recipe because I wanted it to harmonize with the Limoncello in the glaze.

Ingredients:

3 C granulated sugar

1 1/2 C softened butter

1 8-oz pkg. softened cream cheese.

6 large eggs

3 C cake flour (such as Swan's Down)

1/4 t salt (kosher, if you have it)

 2 t lemon juice and 2 t Limoncello (you can substitute 4 t Brandy for a plain poundcake without Limoncello Glaze)

1 t vanilla

1/2 t almond extract (use only if you substitute Brandy for Limoncello for a plain poundcake with no Limoncello Glaze)

Directions:

Spray 3 loaf pans or one 10" tube or Bundt pan with baking spray. Set aside, do not preheat oven.  Beat sugar and softened butter with a mixer on medium high speed until mixture is light and fluffy. Beat in cream cheese until smooth. Add eggs, one at a time until just combined. Add flour, one cup at a time, beating on low speed until mixture is just combined. Beat in the rest of the ingredients until smooth. Transfer batter to pan(s) and smooth top. Turn oven on to 325 degrees and bake until a sharp knife or wooden skewer, inserted in the center, comes out clean. one hour 45 minutes to two hours. After running a knife around side of the pan to get cake out and let it cool 30 minutes until just slightly warm. Then, gently poke about 20 holes on the top of the cake with a fork or a skewer. Pour Limoncello Glaze all over cake, making sure it penetrates the holes. 

Limoncello Glaze:

2 T butter

2 C powdered sugar

2 T fresh lemon juice & 1T Limoncello (or use all lemon juice for non-alcohol drinkers)1 T lemon zest (just grate the yellow lemon skin). 

Directions: 

Melt butter in a medium-sized saucepan. Turn off heat.  Add the rest of the ingredients and combine. Heat to luke-warm and pour over the cake.  

Poppy Seed Chicken Casserole

Apparently, Poppy Seed Chicken is very well known and popular in many parts of the South. Who knew? I found this recipe at good old "All Recipes.com". It's quick to put together, is absolutely delicious and freezes well. Go ahead and use shredded Rotisserie chicken if you want to make it even easier. Kudos to Callie Wilson Wolfe who contributed it to the site.

Ingredients:

4 skinless, boneless chicken breasts (or the shredded meat from 2 Rotisserie chickens)

1 long sleeve of "Ritz" or "Club" crackers, crushed

1/2 cup of butter, melted

1 10.5 can condensed cream of chicken soup

1 8- oz. container sour cream

2 C shredded Cheddar cheese

Directions:

Preheat oven to 350 degrees. Place chicken in a greased baking dish and bake until no longer pink in the center, about 25 minutes. Shred chicken with 2 forks and set aside. Mix crackers, butter and poppy seeds in a large bowl. Set aside. Stir condensed soup and sour cream together in a medium bowl and pour 1/2 of the mixture into a greased 9-inch baking dish/ Add shredded chicken in an even layer and top with remaining soup mixture. Sprinkle shredded cheese on top of the soup and finish with a layer of crushed crackers. Bake in preheated oven until sauce is bubbly and the cheese is melted, about 25 to 30 minutes.

Note: When I double this, I use 1 can cream of mushroom soup and one can cream of chicken soup. Makes it more interesting. 

 

Easy Curried Chicken and Broccoli

This was my husband's favorite casserole when we were young and pinching pennies. It really is good!  And so simple...even your cat could make it. But of course, the cat would have to eat some. It should take under an hour to make and bake 'till done. Perfect for a school night.

Ingredients:

1 lb, Rotisserie chicken meat, torn into pieces (or bake 4 chicken breast halves ahead of time)

1/2 C mayonnaise

1 1/2 C sour cream (you can use light sour cream, but the sauce may be a bit more liquid) 

1/2 t lemon juice

1/2 t curry powder

1 1/2 t salt (preferably kosher)

1 1/4 C stale breadcrumbs (or use store-bought Panko crumbs)

1 10-oz package frozen broccoli, or two medium-size fresh broccoli heads, chopped into florets

2 T melted butter

2 C cooked white rice (if you're short of time, you can buy it pre-cooked) 

Directions: Preheat oven to 350 degrees. Combine the first five ingredients in a large bowl and 1/2 C of the breadcrumbs. Reserve the remaining crumbs. Microwave or steam broccoli until cooked. Arrange on the bottom of a greased, 9X12" baking pan. Place an even layer of chicken pieces on top of the broccoli. Pour sour cream mixture evenly over the broccoli. Sprinkle the remaining 3/4 C breadcrumbs over the top. Drizzle 2 T butter over the breadcrumbs. Bake 20-25 minutes and serve on a bed of rice.

Note: This really doesn't freeze well. The breadcrumbs get mooshy.

Winning Apricot Bars

This recipe is a crowd-pleaser!  Apparently, it has won many blue ribbons at state fairs and cookie competitions. So, here it is--so easy, so good. Originally published in "Taste of Home.com" magazine. Makes 1 1/2 dozen bars, give or take. No calories, of course! (just kidding)

Ingredients:

3/4 cup softened butter

1 C sugar

1 large egg (room temperature)

1/2 t vanilla

2 C all-purpose flour

1/4 t baking powder

1 1/3 C shredded coconut

1/2 C walnuts or pecans, chopped

1 jar 10-12 oz. apricot preserves

Directions:

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In small bowl, whisk together flour and baking powder. Fold in coconut and nuts. Press 2/3 of dough on the bottom of a greased 9X13" baking pan. Spread dough with preserves and then crumble remaining dough evenly over the preserves. In small globs. Bake 30-35 minutes or until golden brown. Cool completely and cut into bars. 

 

Ham and Cheese Croissant Casserole

 This breakfast casserole is as delectable as it is easy. And so different compared to quiche. Serve it at your next brunch, you can even freeze any leftovers. From my new favorite magazine, Southern Living. Serves 10. 

Ingredients:

10 deli smoked ham slices (1/4 inches thick)

10 mini-croissants

10 (1/2 oz) Swiss cheese slices

6 large eggs

2 C heavy whipping cream

2 t. Dijon mustard 

Thyme sprigs or chopped Italian Parsley for garnish (optional)

Directions:

1) Microwave ham slices between paper towels on a microwaveable plate on High for 45 seconds. Blot with paper towels to remove excess moisture.

2) Split croissants open with a serrated knife. Put the croissants on a 13X9" pan that's been sprayed with cooking spray. Put pieces if Swiss cheese on top of the ham, fold in two and stuff into the croissants.

3) Whisk together eggs, cream and Dijon mustard. Pour mixture slowly over stuffed croissants. Avoid touching the croissant tops. Cover with plastic wrap, and refrigerate 8 hours or overnight.

4) Preheat oven to 350 degrees. Take dish from refrigerator and take off the plastic. Bake until it's golden brown and a knife inserted came out clean, about 40-45 minutes. Cover with foil the last ten minutes so that the tops of the croissants don't burn. Garnish and serve.

Ginger-Chip Cookies

 

My daughter, Lauren, loves these. Because she loves ginger. Ginger root, ginger ale, gingerbread, ginger candy, candied ginger, ginger ANYTHING! I had them first at a cookie exchange long ago when Lauren was about 4. Now, I like ginger, but I don't adore ginger. I have pretty traditional tastes. So, I sort of eyed them suspiciously at first, "hmmmm". Ginger with chocolate? I took a bite anyway. Boom! I was hooked. Sometimes deliciousness is found in unexpected places... 

 Ingredients: 

 3/4 C butter 

1 C sugar 

1 egg 

3 T dark molasses 

2 C flour 

2 t baking soda 

1 t cinnamon 

1 t ginger 

1/4 t cloves 

1/4 t salt 

1 C semi-sweet pieces

Directions:

Preheat oven to 375 degrees. Cream butter and sugar, add rest of ingredients and blend until smooth dough forms--using medium to low speed on mixer. Stir in chocolate chips and shape into 1-inch balls. Roll in sugar. Place on greased cookie sheet and bake at 375 for 10-12 minutes until cookies are browned and firm.

Uncle Bill's Cookies

This is another incredible recipe from the Shelby family who lived near to us when I was growing up. I think it was Julie who made these for us once. It is a white frosted gingerbread cookie that was famous for being made by Sally Shelby's brother Bill. It is a 'cozy' cookie--perfect for fall weather with a mug of steaming cider. You can also make them into Halloween or Harvest cookies by coloring the icing with orange (or a mixture of red and yellow) food coloring. Use candy corn or harvest-colored sprinkles to decorate the tops. 

 Ingredients:

 2 C sugar 

1 C shortening 

1 C molasses 

2 eggs 

1 C sour milk (put 1 t. lemon juice or white vinegar in a cup of milk to make it sour) 

1 T ginger 

1 T cinnamon 

1 t salt 4 t soda

 2 t cream of tartar

 5 C flour

 Directions:

 Cream sugar/shortenings. Add wet ingredients. Mix and add dry stuff. 

Drop from a spoon on greased and floured cookie sheets. Bake in a 350-degree oven for 10-12 minutes. Powdered Sugar Icing: 4 C powdered sugar (sifted) 2 T soft butter 1 t vanilla Add enough milk to the above until it becomes a thin spreading consistency. Spread on cookies, leaving a margin at the sides after they are cool. Let them harden before eating.