"When they discover the center of the universe, a lot of people
will be disappointed to discover they are not it."
-- Bernard Bailey
-- Bernard Bailey
"Procrastination is the art of keeping up with yesterday."
-- Don Marquis
-- Don Marquis
Sunday, January 8, 2012
Even a crazy world can be funny . . .
My husband ran across some article or report that said a Canadian Anglican 'priestess' had given communion to a dog. I share it with a priest friend and his reply was: "Let's 'paws' and consider this . . ."
An over blessing of lemons . . .
Citrus is ripening at a rapid pace and everyone is trying to find homes for their excess crop. We have a lemon and an orange tree plus an abundance of extra lemons from the branches that hang over into our yard from the neighbor. I was gifted with two, huge bags of lemons, yesterday, and am trying to plan the best way to use them so as not to waste any of the bounty.
My first line of defense in saving the lemons from loss is going to be my favorite dessert - the Lemon Pudding Cake! There are so many recipes around with so many tweaks and enhancements. I just like one that is sweet with the tart lemon taking charge.
Lemon Pudding Cake
3/4 cup granulated sugar
1/4 teaspoon salt
4 tablespoons melted butter
1/4 cup all-purpose flour
3 teaspoons freshly grated lemon zest
1 teaspoon freshly grated orange zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 1/2 cups milk
3 eggs - separated
Preheat over to 350 degrees. Grease or vegetable oil spray an 8-inch square or round pan. Have a pan larger than the greased pan ready. Bring to a boil a kettle of water and have it ready.
In a bowl, combine sugar, salt,a nd melted butter. Whisk in the flour. Stir in the lemon zest, lemon juice, and extracts. Thoroughly combine the milk and egg yolks and add to lemon mixture.
In a large mixing bowl, beat the egg whites until stiff peaks form. Fold 1/3 of the whites into the batter and then fold in the remaining whites until no egg white is visable. Pour into prepared pan.
Place the large pan in the oven. Set the pan with the batter into this pan and carefully pour enough of the boiling water to come halfway up the sides of the cake-filled pan, be careful not to get water into the batter. Bake for approximate 30-40 minutes or until top is golden. Can be served warm or cold.
My first line of defense in saving the lemons from loss is going to be my favorite dessert - the Lemon Pudding Cake! There are so many recipes around with so many tweaks and enhancements. I just like one that is sweet with the tart lemon taking charge.
Lemon Pudding Cake
3/4 cup granulated sugar
1/4 teaspoon salt
4 tablespoons melted butter
1/4 cup all-purpose flour
3 teaspoons freshly grated lemon zest
1 teaspoon freshly grated orange zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 1/2 cups milk
3 eggs - separated
Preheat over to 350 degrees. Grease or vegetable oil spray an 8-inch square or round pan. Have a pan larger than the greased pan ready. Bring to a boil a kettle of water and have it ready.
In a bowl, combine sugar, salt,a nd melted butter. Whisk in the flour. Stir in the lemon zest, lemon juice, and extracts. Thoroughly combine the milk and egg yolks and add to lemon mixture.
In a large mixing bowl, beat the egg whites until stiff peaks form. Fold 1/3 of the whites into the batter and then fold in the remaining whites until no egg white is visable. Pour into prepared pan.
Place the large pan in the oven. Set the pan with the batter into this pan and carefully pour enough of the boiling water to come halfway up the sides of the cake-filled pan, be careful not to get water into the batter. Bake for approximate 30-40 minutes or until top is golden. Can be served warm or cold.
When you put it that way . . .
Familiarity
with evil breeds not contempt but acceptance.
- Roy Hattersley
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