Self Saucing Lemon Cake

Here's a light sponge cake with tart lemon sauce for lemon lovers. It's a light and easy self-saucing dessert that's perfect for your next dinner for two!

Ingredients:

1 large egg, separated and at room temperature

1/2 cup sugar

1/3 cup milk

2 tbsps flour

2 tbsps lemon juice

1 tsp lemon zest

1/8 tsp salt

Beat egg yolk, sugar, milk, flour, lemon juice, zest and salt until smooth. Beat the egg whites until stiff peaks form, about 2 minutes, then fold into the lemon mixture.

Pour into 2 ungreased 6" ramekins. Sit the ramekins in a baking dish and pour boiling water in the dish to a 1" depth.

Bake at 325°F for 40-45 minutes or until a knife in the center comes out clean.

Dust with a little icing sugar to serve.

Makes 2 servings

Recipe from: atasteofhome.com

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Pineapple Chicken Stir-Fry

Deliciously sweet and salty chicken with pineapple, onions and bell pepper. 

Ingredients:

1 lb boneless, skinless chicken breast, cut in 1 1/2" cubes

fresh pineapple chunks, 1 or 2 cups

1 onion and 1 bell pepper, cut in squares

1/3 cup pineapple (or orange) juice

1/4 cup soya sauce

3 tsps minced garlic

2 tsps minced ginger

1/2 tsp onion powder

1 tbsp apple cider vinegar

1 tbsp brown sugar

vegetable oil

Combine the juice, soya sauce, garlic, ginger, onion powder, apple cider vinegar and brown sugar. Pour half of it over the chicken. Refrigerate to marinate for several hours or overnight.

When ready, heat 1-2 tbsps vegetable oil in a skillet and stir fry the chicken until cooked through. Add the pineapple, onion and bell pepper and cook 2-3 minutes. Pour the reserved half marinade in and heat on high to coat. 

Serves 2-3

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Double Berry Corn Muffins

Tangy cranberries and juicy blueberries bursting with flavour in a sweet corn muffin!

Ingredients:

1/2 cup butter

3/4 cup sugar

2 eggs

1 1/2 tsps vanilla

1 1/2 cups flour

1/2 cup cornmeal

2 tsps baking powder

1/4 tsp salt

3/4 cup milk

2 tsps lemon juice

1 cup blueberries

1 cup cranberries

First add lemon juice to the milk and set aside.

Then combine the butter, sugar, eggs and vanilla and beat until light and fluffy.

Mix the flour, cornmeal, baking powder and salt together.

Add half the flour mixture and half the milk/lemon juice to the creamed butter. Once combined add the rest then fold in the berries. The batter will be kind of thick.

Scoop into paper lined muffin tins and bake at 375°F for 15-20 minutes or until a cake tester comes out clean.

Makes 16 medium sized muffins

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Artisan Pizza Crust

This recipe is all about the crust! The crisp, chewy, airy crust that only comes from a pizzeria... right in your kitchen!

Ingredients:

2 cups bread or all-purpose flour

1/8 tsp dry yeast

1/2 tsp sugar

1 1/4 tsp salt

3/4 cup + 1 tbsp water, 105-110°F

Mix the dry ingredients together then stir in the water just until combined. It will be lumpy and may even have a dry patch or two, that's ok.

Cover the bowl with plastic wrap and let rise at room temperature for at least 24 hours (this one ⭣ was actually 29 hours).

The dough should then be puffed and hydrated.

If you are using a pizza stone (best for even heat and a crispy crust!) place it in the cold oven on the center rack. Preheat the oven to 525°F.

Turn the dough out of the bowl onto a well floured surface. Dust the top of the ball then cut it in half. With floured hands, take 1 half and pull and stretch it, folding over on itself 4 times. Then pull the corners underneath to form a ball. Place the ball seam side down in a floured bowl. Repeat with the other half.

Cover the bowls and leave at room temperature for about one hour. Sitting them on top of the stove while it preheats is a good spot.

Carefully place a ball of dough onto your floured counter and using your fingertips gently press out into a circle, leaving the outer edge untouched as much as possible for that bubbly, airy crust. Then take the dough and start to move and stretch it using your fists and gravity (and flour!) to shape it. If it doesn't want to stretch, let it rest 5 or 10 minutes then try again. It should stretch to about 7-8". Repeat with the second ball of dough.

Place on parchment paper and trim the paper to the edge of the dough so that it doesn't burn in the oven. Top how you like it. These were made with pizza sauce, pepperoni, red pepper, pineapple (yes pineapple!) and mozzarella with a sprinkle of red pepper flakes.

Slide a pizza peel under the parchment and place the pizzas on the pizza stone. Bake at 525°F for 10-13 minutes, then broil 8" from broiler a minute or two for that little bit of char 😋

Makes 2 servings OR make 1 - 10-12" beauty like this⭣

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Sweet and Zesty Turkey Meatballs

Use that grape jelly in the pantry for more than just PB & Js! You'd be surprised at the flavour it adds to these sweet and zesty turkey meatballs! 

Ingredients:

l lb ground turkey or chicken

1/4 cup shredded onion

1/4 cup + 2 tbsps bread crumbs

1/2 tsp dry thyme

1/4 tsp garlic powder

1/4 tsp salt

1/8 tsp pepper

1 egg

Sauce:

1/2 cup sweet chili sauce

1/2 cup grape jelly

2 medium bell peppers, cut in 1" squares

3/4 cup pineapple chunks, fresh or canned

1/4 cup pineapple juice (or orange juice)

Combine the turkey or chicken, onion, bread crumbs, thyme, garlic powder, salt, pepper and egg. Form into 1 1/2" balls and place on a baking sheet. Cook in a 375°F oven for 25-30 minutes.

In a large saucepan bring the sweet chili sauce, grape jelly and juice to a boil on medium heat. Add the peppers and pineapple chunks, reduce heat and simmer 5 minutes.

Add the meatballs to the sauce and simmer together for another 5 minutes.

Makes 12 meatballs

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Cadbury Mini Egg Cookies

Make these up if you have some leftover mini eggs from Easter (I know... leftover chocolate, weird!) 

Ingredients:

1 3/4 cups flour

1 1/2 tsps cornstarch

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup + 2 tbsps butter, at room temperature

1/2 cup + 3 tbsps brown sugar

1/2 cup sugar

1 1/2 tsp vanilla extract

1 egg

1/2 cup chocolate chips

1/2 cup Cadbury mini eggs (plus more to stick on top)

 

Combine the flour, cornstarch, baking powder, baking soda and salt and set aside.

In a large mixer bowl, cream the butter, brown sugar and sugar together. Add the vanilla and egg and beat until smooth and light coloured. Start incorporating the dry ingredients, adding in 3 additions until combined, then fold in the chocolate chips and eggies.

Take heaping tablespoonfuls and roll into balls. Place on a lined baking sheet, press gently down a little and add a few mini eggs on top.

Bake at 360°F for 12-14 minutes.

As you can see they spread quite a bit so don't overcrowd the pan.

Cool for a few minutes before placing on a rack to cool completely.

Then store in an airtight container.

Makes 22 large cookies 

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Asian Corn on the Cob

Not going to lie, cutting the corn into rounds was not easy! If you want you can substitute 1/2 cup kernel corn for every cob, it just won't be as cute!

Ingredients:

3 ears of corn, cut in 1 1/2" rounds

1 tbsp vegetable oil

2 tsps minced garlic

1/2 tsp minced ginger

2 green onions, sliced

1 tbsp soya sauce

1 tsp sesame oil

1/2 tsp rice vinegar

1/2 tsp red pepper flakes

Heat oil to medium high in a large skillet. Add the corn and turn to brown lightly. Add the garlic, ginger and green onion and continue cooking for a minute or two. Add the soya, sesame oil, rice vinegar and red pepper flakes and cook an additional 3 minutes.

Garnish with more sliced green onions

Makes 3-4 servings.

Served here with Rice Vermicelli and Shrimp.

Here's the recipe:

https://hotandcoldrunningmom.blogspot.com/2023/04/rice-vermicelli-and-shrimp.html

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Rice Vermicelli and Shrimp

Who doesn't love a good stir-fry? Toss in some springy, chewy rice vermicelli with lightly seasoned shrimp and supper is ready in a flash!

Ingredients:

8 oz (300 g) rice vermicelli

2 tbsps vegetable oil

2 tsps fresh minced ginger

3 tsps minced garlic

2 cups bagged coleslaw, shredded cabbage or bean sprouts

1/2 yellow bell pepper, sliced

1/2 red bell pepper, sliced

1 tbsp soya sauce

1 tbsp oyster sauce

11 oz ( 320 g) shrimp (I used size 51/60)

1/2 tsp 5 spice powder

1/2 tsp Old Bay seasoning

green onion and sesame seeds to garnish

Toss the shrimp with the 5 spice powder and Old Bay and set aside. Prepare the rice vermicelli as directed on package then rinse and toss with a little oil. These ones just needed some boiling water to soak in for a few minutes, so easy!

Heat wok or skillet to medium and add 2 tbsps vegetable oil. Cook the shrimp, garlic and ginger until the shrimp are pink. Add the cabbage and peppers and stir fry for 2-3 minutes.

Add the noodles to the wok along with the soya and oyster sauce. Toss together to heat the noodles through.

Garnish with sliced green onions and sesame seeds.

Makes 3 servings

And if you're interested in the corn you see in the picture, check out this recipe 🠇

https://hotandcoldrunningmom.blogspot.com/2023/04/asian-corn-on-cob.html

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂