Daffodil Cake and Lemon Glaze

I love this cake for Easter.  I first made it when I was a young mother and I did it because it looked challenging! I can slice it in thin slices and it is light and lovely as its name. Top it with lemon glaze, fluffy home whipped cream and coconut, or serve it with whipped cream and berries! Basically this is kind of like two cakes intermixed to make a lovely delicate yellow and white marbled cake. this recipe is not as daunting as first appears.

Ingredients

1 Cup Sifted Cake Flour

3/4 Cup + 2 Tablespoons Granulated Sugar (14 Tablespoons)

12 Large Egg Whites (1 1/2 cups)

1  1/2 Teaspoons Cream of Tarter

1/4 Teaspoon Salt

3/4 Cup Sugar

6 Egg Yolks

1 1/2 Teaspoons Vanilla

1/2 Teaspoon Almond Extract

Directions

Heat oven to 375 degrees. In a medium bowl mix and stir together flour and 3/4 cups + 2 tablespoons sugar and set aside. 

In large mixing bowl, whip egg whites, cream of tarter, and salt until foamy. Slowly add in remaining sugar a tablespoon at a time while whipping the egg mixture til it forms stiff peaks. Set aside.

In a small bowl beat the six yolks about five minutes until the yolks are thick and lemon yellow.

Carefully fold the flavorings into the meringue mixture.

Gently sprinkle, 1/4 of the sugary flour mixture at a time, over the meringue mixture. Then gently fold until the flour mixture disappears. Be very careful not to over fold.

Carefully pour half the batter into another bowl.  Gently fold yolks into one of the batter bowls.

Alternately spoon yellow and white batter into an ungreased 10x4 inch tube pan (angel food pan). Whit a knife gently cut down through the batter to swirl or gently marble it.

Place pan on the bottom shelf of the oven to bake for about 40 minutes. The cake is done when it springs back when it is gently pressed by fingers. Invert pan on a funnel or bottle to cool. Then glaze or frost and serve.

Lemon Glaze

Ingredients
1 Cup Confectioner's Sugar
1/2 Teaspoon Grated Lemon
1 Teaspoon Lemon Juice (fresh)
About 2 Tablespoons Milk
1 Drop Yellow Food Color

Directions
Mix until smooth.

Donna's Autumn Chicken Casserole

Makes 9-12 servings.

Ingredients

2 large chicken breast, boiled with onion and celery, de-boned and cubed
1 large can cream of chicken soup
1/2 cup mayonnaise
1/2 rounded teaspoon Jamaican curry powder
2 cups chopped broccoli tops (you can substitute Broccoli Normandy Blend (broccoli, cauliflower, and carrots) )
3 tablespoon lemon juice, freshly squeezed (do not use bottled lemon juice, it makes this dish taste bitter)
1/4 - 1/2 red pepper, diced. Reserve 2 tablespoons chopped pepper to sprinkle on top before serving.
2 scallions (green onion), snipped
1/2 cup cheddar cheese, grated
1/4 cup seasoned cornbread stuffing
1/4 cup almonds, sliced, slivered, or chopped
1 package puff pastries(sheet style or individual pastries)

Directions

Combine chicken, soup, curry, mayonnaise, lemon, chopped broccoli, and red pepper; heat in large pan. While cooking up the creamy chicken mixture (with broccoli) , cook up 2 cups of rice (pre-cooked measure). Place cooked rice in the bottom of a 9×13 inch baking dish. Pour creamed chicken mixture over top of rice. Top with cheese, dry stuffing mix, and almonds. Bake 30 minutes in a 350°F oven.

Top with grated cheese, dry stuffing, almonds, snipped scallions, and 2 tablespoons chopped red pepper. Serve.

Optional
 After cooking top with 2 tablespoons chopped red pepper and 2 snipped scallions.

Substitutions
Previously roasted, cubed, and frozen Turkey can be used in place of chicken in this recipe.

Lemon Swiss Chicken

Ingredients:

7-8 Chicken Breasts, cubed ( cut into 1 1/2 inch pieces)
1 large lemon, juiced and strained
10 slices of swiss cheese
3 small cans Campbell's cream of chicken soup
1 cup melted butter
3 cups cubed stuffing

Directions:

Place cut up chicken in the bottom of a 9x13 baking dish or pan. Drizzle lemon juice, evenly, over the chicken. Arrange cheese slices evenly over chicken. DO NOT DILUTE THE SOUP. spread evenly over cheese. In a pan melt butter and combine with cubed stuffing until all butter is absorbed. Spread stuffing evenly over soup. Sprinkle with parsley. Cover with foil. Bake at 350 degrees for 45 minutes. Uncover and cook for 30 minutes to crisp the topping.

Lemon Poppyseed Pound Cake

Ingredients:

1 box lemon cake mix (any kind but chiffon)
1 small box instant vanilla pudding
4 eggs
1 cup water
1/2 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).

Directions:

Preheat oven to 350 degrees. Grease and flour the bundt pan. Combine all ingredients together and then mix two minutes. Pour into bundt pan. Bake at 350 degrees for 45-55 minutes, or until toothpick comes out clean, do not touch for doneness! Crust will be darker than a normal cake. Cool in pan 25 minutes. Invert and remove from pan, cool completely. Top with glaze or a dusting of powdered sugar.

Lemon glaze:

Blend on cup sifted powdered sugar with 1 tablespoon plus 1 teaspoon milk or lemon juice, and 1 teaspoon vegetable oil. Add more sugar to thicken, more liquid to thin. Spoon over cooled cake.

Sizes of pans:

Tube / Bundt 45-55 minutes
Two 8" layers 32-37 minutes
Two 9" layers 30-35 minutes
13x9 oblong 40-45 minutes

High Altitude Adjustments:

1 box lemon cake mix (any kind but chiffon)
1 small box instant lemon pudding
4 eggs
1 1/2 cup water
1/4 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).

Bake at 375 degrees,
Tube/Bundt 45-60 minutes
Three 8 " layers 25-32
9" and 9x13 use times shown above.

Betty Goff's Lemon Poppyseed Bread

1 January 1980, my father-in-law, Robert Davis Goff, married Elizabeth Jane Bassford. Elizabeth preferred being called Betty. This was Betty's contribution to the family cookbook. We served this for the Princess Academy Open House.

Ingredients:

1 box lemon cake mix (any kind but chiffon)
1 small box instant vanilla pudding
4 eggs
1 cup water
1/2 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).

Directions:

Mix all ingredients together and then mix four minutes. Pour into three small, well greased, bread pans. Bake at 325 degrees for 40 minutes.

Donna's Lemon Cheese Cake Bars

Ingredients:

1 Pkg. Betty Crocker Super Moist Lemon cake mix
1/3 Cup Softened Butter
1 Egg
1- 8 oz. Pkg. Cream cheese, softened
1 Cup Powder sugar
2 teaspoons Grated Lemon peel
2 Tablespoons Lemon Juice
3 Eggs

Directions:

Blend cake mix, softened butter and 1 egg.
Press in un-greased 13 x 9 pan.
Beat cream cheese until smooth.
Gradually blend in powder sugar.
Stir in lemon peel and lemon juice until smooth.
Reserve ½ cup of this mixture and refrigerate it.
Beat 2 eggs into remaining cream cheese mixture.
Spread over cake mixture.
Bake until set, at 350° for about 25 minutes.
Cool completely.
Spread chilled cream cheese mixture on cooled cake.
Refrigerate until firm.
Cut into bars.
Serve.
Enjoy!

Grandma Flaugh’s Sour Cream Sugar Cookies

When I was a young child, we would drive from Fort Wayne to Decatur, Indiana, to visit my mother's family. My grandmother, Mary "Effie" Flaugh always had a large tin filled with sugar cookies and another with chocolate chip cookies, waiting for us. We would keep them in the freezer. At night she would bring out the frozen cookies and we would each have a few cookies and milk. When it was time to leave, she would give us the tins of cookies to take with us. When we came back, we would return the tins, and we would be given another set of tins when we left. For years I looked for a sugar cookie like my grandmother made. When I was in college I got the recipe from grandma.

This recipe makes light, cake like sugar cookies with a very delicate lemon flavor. I usually double the recipe.

Ingredients:

2 cups granulated sugar plus extra sugar to sprinkle on cookies
4 eggs
1 cup sour cream
3 cups flour
1 teaspoon lemon extract
1 teaspoon vanilla
1 teaspoon baking soda
1 cup Crisco shortening
Direction:

Preheat oven to 400°

Cream: sugar, eggs, and Crisco till fluffy. Add the rest and whip till fluffy. Spoon onto cookie sheet w/ teaspoon. Sprinkle extra sugar on cookies before baking. Bake for 7 minutes.

Pink Lemonade Pie

Crust

Ingredients:

14 graham crackers
½ cup sugar
1 tablespoon flour
¾ teaspoon cinnamon
½ cup butter (one stick)

Directions:

Crunch the graham crackers and mix the crust ingredients. Set aside 1/2 cup of the crust mixture, then press the remaining amount into a 9 x 13 pan. Cook at 300? for 5 minutes, then cool.

Filling

Ingredients:

1/2 gallon vanilla ice cream
6 oz pink lemonade concentrate

Directions:

Mix the Ice cream and Pink Lemonade concentrate together and spread over crust. Sprinkle the 1/3 cup crust mixture over the top and chill in freezer for a few hours.


Enjoy!!!

Lemon Pepper Seasoning Mix

makes 2 cups

Ingredients:

1 cup ground black pepper
1/3 cup lemon peel
3 tablespoons coriander seeds
1/4 cup dried minced onion
1/4 cup dried thyme leaves

Directions:

Stir ingredients together and store in an airtight container.

Honey Rosemary Citrus Chicken

Ingredients:

Chicken, whole or cut up
1/4 cup honey
Lemon, lime, or orange
Rosemary

Directions:

Place cut up rinsed chicken in a lidded baking dish. If you do not have a lidded baking dish you can line a dish with foil then when chicken is prepared for oven, top with foil and seal edges. Pat chicken dry with paper towels. Pour honey in a liquid measuring cup. Squeeze the juice of a lemon, lime, or orange into the honey; stirring until thin and runny. Pour over chicken. Sprinkle top of chicken with Rosemary. Place in a covered baking dish, a soaked clay baking dish with a lid or seal in foil. Bake at 350 for 1 ½ hours.