Lemon Poppy Seed Pound Cake

Tuesday, May 29, 2012


With all of the Cinco De Mayo recipes floating around I saw this recipe 
and was shot back to my visits to 
different county and state fairs!  I love Churros!!  
These turned out exactly like I remember them tasting at the fair...Enjoy!

Posted by Lisa

source:  www.epicurious.com 

  • 2 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1 cup plus 2 tablespoons all-purpose flour, sifted
  • 2 large eggs
  • 1 to 2 quarts vegetable oil, for frying

Make the churro dough: 

In a medium pot over moderate heat, whisk together the butter, sugar, salt, and 1 1/4 cups water. Bring to a simmer, stirring to melt the butter. Remove the pot from the heat and add the flour, stirring vigorously to fully incorporate it into the liquid.

Return the pot to moderate heat and cook the mixture, stirring constantly, until the dough is smooth and sticky, about 1 minute. Turn off the heat and remove the pot from the burner; cover with a lid or plastic wrap, and let rest for 15 minutes.

Following the 15-minute resting period, add the eggs, 1 at a time, stirring with a wooden spoon until completely incorporated after each addition. Spoon the dough into a pastry bag fitted with a 1/2-inch star tip.

Fry the churros:

Line a large baking sheet with several layers of paper towels and place the cinnamon sugar in a small shallow bowl.
In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 375°F. Working in batches (about 6 churros per batch), hold the pastry bag just above the surface of the hot oil and carefully and gently pipe 4-inch ribbons of dough directly into the oil, using a paring knife to cut the batter at the end of the star tip if necessary.

 Fry the churros, turning occasionally, until golden brown and cooked in the center, about 2 minutes per batch. Transfer as done to the paper-towel-lined baking sheet and return the oil to 375°F between batches. Toss the churros in cinnamon sugar and serve warm with the Mexican hot chocolate.

Wednesday, May 16, 2012

Strawberry Rhubarb Pie with Streusel Topping


Strawberry Rhubarb Pie with Streusel Topping

submitted by Melanie

I was at my local farmers market store and I saw that they had RHUBARB. I love rhubarb. I started to think what can I make with it. Well I looked to my left and I saw STRAWBERRIES. I knew right then I was going to make a strawberry rhubarb pie. If you have not tried this combination before, I would recommend it. I prefer streusel topping over a crust topping. So that is why I made this recipe. I used a store bought crust because I had a time crunch.

The pie is great just out of the oven or served cold. I love it cold with a dollop of cool whip ( I know some of my sisters would cringe at cool whip). Enjoy!!



  • 2-¾ cups Sliced Fresh Rhubarb, About 5-6 Medium Stalks
  • 2 cups Sliced Strawberries
  • ⅔ cups Sugar
  • 3 Tablespoons Cornstarch

  • 1 cup Flour
  • ½ cups Brown Sugar
  • ½ cups Butter (1 Stick), Cold And Cut Into Small Pieces
  • 1 Unbaked Single Pie Crust (store Bought Or Your Favorite Recipe)

Preparation Instructions

In a medium-large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture should be thick and syrupy after being stirred well.

Roll out pie crust according to recipe or package instructions and place in a 9- or 9.5-inch pie plate.

Pour the strawberry/rhubarb mixture into the crust, using a large spoon to fill evenly.

For the topping: In a small bowl, combine the flour and brown sugar. Cut the butter into pieces and using a pastry cutter or two knives, cut the butter into the flour/sugar mixture until it has the consistency of coarse crumbs.

Sprinkle the streusel topping evenly over the top of the pie.

Place the pie on a rimmed baking sheet and bake at 400 degrees for 50-55 minutes, covering the pie crust edges with foil halfway through in order to prevent over-browning.

**Watch the baking time... my oven cooks fast so the pie was done in about 35 minutes.

Let the pie cool completely before cutting into pieces. Serve with a dollop of freshly whipped cream, if desired.


Monday, May 14, 2012

Oatmeal Chocolate Chip Crispies

Submitted by Heather

I love oatmeal cookies, but have sometimes been disappointed in their floury or dense results. Thankfully that doesn't happen too often, and especially not since I found this recipe.  These cookies are crisp on the outside edges and chewy in the middle.  Perfect.  My husband and I love nuts, but the kids don't always like them in their cookies, so this recipe is actually perfect.  The nuts are chopped finely enough that the kids actually have no idea that there are even nuts inside!  So, there's a little hidden nutrition for ya.  But my husband likes nuts to make their presence known, so I throw some roughly chopped ones on top of his cookies, and everyone is happy.

Both sizes of these cookies were very well received, but the extra large ones, were, of course, preferred by all.  The large ones were made with an ice cream scoop and the smaller ones made with a disher that holds about 2 Tbsp.

Be sure to double this recipe - you won't be sorry!

1/2 cup Shortening (Crisco)
1/2 cup butter
1 cup Packed Brown Sugar
1 cup Sugar
2 whole Eggs
1 teaspoon Vanilla
1-1/2 cup All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
3 cups Quick Oats
1/2 cup Finely Chopped Pecans
1/2 cup roughly chopped Pecans (optional)

In a large mixing bowl, cream shortening with both sugars until well combined.

In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.

In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.

Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds.
When you are ready to bake them place them on a cookie sheet and bake at 350 degrees for 10 minutes until they are golden brown. If you make the larger cookies (with the ice cream scoop) bake for a few minutes longer - around 12-14 minutes.

Source: adapted slightly from thepioneerwoman.com

Friday, May 11, 2012

Citrus and Soy Marinated Pork Tenderloin

This is a delicious and really simple meal.  In fact, it's perfect for company, because you do a lot of the work the day before so that you can concentrate on side dishes on the actual day of cooking.  You just need a little forethought to start it marinating the day before.

Don't worry about it being a little pink in the middle.  It's not like chicken - it doesn't have to be cooked until all the pink is gone.  You really don't want to overcook it, or it will be tough, so having an instant-read thermometer is really beneficial here.

I have actually never tried grilling this as the directions say, because our grill is an embarrassment.  Dead spots, hot spots, rust - you name it!  Father's Day is coming up and I think I know exactly what Daddy is getting.  I have great results making this in the oven, so give it a try either way.

My kids love this meal.  Even the picky eater! And the friends who have tried this meal have all really enjoyed it too.  I love it because it's quick, easy and healthy.

Citrus and Soy-Marinated Grilled Pork Tenderloin
*Serves 6
2-3 pounds pork tenderloin
3/4 cup olive oil
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons red wine vinegar
1 teaspoon dried parsley flakes
2 cloves garlic, finely minced
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours.
Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove from the grill, tent with foil, and allow to rest 10 minutes before slicing and serving.
If you're not able to grill, you can cook it in the oven easily.  Preheat the oven to 450 degrees (yes, you read that right).  Place tenderloin in a shallow roasting pan (I use a glass or metal 9x13 inch pan), add a little of the marinade in the bottom and cook uncovered until the roast reaches 155-160 degrees in the thickest part.  This could take 20-30 minutes depending on the thickness of the roast.

If you'd like to use the marinade as a sauce, just make sure to boil it for a couple of minutes before you use it. Or you can reserve some of the marinade before you put the meat in it, and then heat it up before serving. Just don't mix those directions up!  If the marinade touched the meat, then you have to boil it.
Recipe Source: adapted slightly from melskitchencafe.com

Tuesday, May 8, 2012

Anglefood pineapple cup cake

Such a simple recipe!  If the pineapple scares you , don't let it.  The cake is just moist and light and you can't necessarily tell it is from the crushed pineapple.  A great spring/summer dessert!
(one tip though...I would recommend putting the pineapple into a food processor.  The little chunks of pineapple were too much for my husband and the kids...but they liked the parts that didn't have chunks in it)

Source:  My friend Karen ...she got it from a friend...you know how it goes!

1 angelfood box mix
1 can crushed pineapple

*Pour the mix into a bowl, empty the can of crushed pineapple in and stir until all is moistened.  Bake as directed.

Top with a light butter cream frosting or cool whip for an even lighter dessert.

Friday, May 4, 2012

Key Lime Pie

I saw a show highlighting Key Lime Pie and thought it sounded so good for Easter!  I bought all the ingredients but didn't have time to make it for the holiday, but tackled it last night.  Let me give you a tip...do not use a fork and your hands to juice an entire bag of limes.  Spring for the juicer or the little gadget.  ugh.  But, beyond that, I brought it to work today and it was well received!  
I thought it was really good too, a bit tart for me, but very refreshing.  
I am assured by my co-workers that it is NOT too tart. : )

Submitted by Lisa

Source:  Food Network.com courtesy of Joe's Stone Crab Restaurant

Graham Cracker Crust:

1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar

3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought

1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar
For the graham cracker crust:

Preheat the oven to 350 degrees F.

Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling:

Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping:

Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Tuesday, May 1, 2012

Biscuit Salsa Bake

This is a recipe that is similar to something I had many, many years ago at a Pampered Chef party.  I like it because it is quick and easy and most of all the kids like it.

Ingredient list:

2 rolls of refrigerator biscuits (the kind you peel off the wrapper and whack on the counter to open)
2 cups salsa of your choice
1 lb. hamburger browned
1 1/2 cups cheddar cheese


1.  Brown the beef
2.  Open the biscuits and cut them all into 1/4's , put into a bowl

3.  Pour the salsa over the cut up biscuits and stir to mix.

4.  Add in the ground beef and cheese and mix .  At this point if you feel you want to add more salsa, go ahead.  Adding more will make the end result more moist.

5.  Spread into a 9x13 pan and bake at 350 for 30 to 40 minutes.  Check the center of the pan to make sure it is done.  Don't worry about the edges getting more brown than the rest...that is the best part!