Skip to comments.FReeper Weekly Recipe Thread (June 2, 2012)
Posted on 06/02/2012 3:38:41 PM PDT by libertarian27
Welcome to the 26th installment of the FReeper Weekly Recipe Thread for 2012.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or six- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
LEMON CAKE PUDDING
One of my favorite desserts from childhood. The texture of this dessert is what interested us as kids (and still does) - cake on top and a lemon pudding, almost a ‘sauce’, on the bottom. How the cake/sauce separation happens is a mystery to me because when you mix it all up and pour it in the baking dish, everything looks like a thick lemon soup. This would be a nice treat for company - light and lemony, plus it looks like a lot of work, but it’s really not.
Sift together into a mixing bowl:
1/4 cup sifted all-purpose flour
1 cup sugar
1/4 tsp. salt
1-1/2 tsp. grated lemon rind (1 lemon)
1/4 cup lemon juice
2 eggs yolks, well beaten
1 cup milk
2 egg whites, stiffly beaten
Pour into a 1 quart casserole (6-1/2 “) or 6 custard cups.
Set in pan of water (1” deep).
Bake at 350 degrees for 50 minutes.
Serve warm or cold (refreshing in warm weather), with or without whipped cream.
* We have always used an old Corningware 1-3/4 qt. baking dish & the LCP fills it up - I can’t imagine using something smaller.
* The LCP comes out of the oven with the cake top puffed up and looking great ..... and then it falls. This is disappointing, but perfectly normal.
* Variations on this recipe (substitutes for the lemon):
-Pineapple - follow recipe exactly except use 1/2 cup milk, only 1 tbsp. lemon juice, and add 1/4 cup drained crushed pineapple and 1/4 cup pineapple juice.
That looks really good. Appreciate the variations as well.
I’ll take a guess and say that the whites folded in make the cake part light and the egg yolks being heavy cause the lemon to sink, and that this is how the layers develop.
Now, the corning ware. I have a 3 piece set. Probably the typical set. I think the largest and the mid sized ones probably hold the same, its just that one is deeper, and the other is larger but more shallow. How deep is the one you use?
It is 3 inches deep - I would have guessed more, but actually measured & that’s what it comes out to.
Thanks. Would you guess about 8 in square?
It is 7 inches square at the top & about 5-1/2 at the bottom. It’s a 1-3/4 qt. pot.
Are we going to have any more recipe threads? I found a great recipe for Iowa Ham Balls that I want to contribute.
Yes, I’m going to shift this to a Monthly (I should have gave a heads up before)
Getting a new one up tomorrow for July
Post recipe here or on tomorrow’s thread - it will get recorded for the online cookbook for 2012
(Love to see that Ham Balls recipe - I have one too-from a chef on the NASCAR Cup circuit that cooks for many of the drivers-—around here somewhere....:>)
Okay. Here it is:
Iowa Ham Balls
3-1/2 pounds ground ham
1-1/2 pounds ground beef
3 eggs, beaten
2 cups milk
3 cups graham cracker crumbs
2 cans (10-3/4 ounces each) tomato soup, undiluted
3/4 cup vinegar
2-1/2 cups packed brown sugar
1 teaspoon prepared mustard
In a large bowl, combine first five ingredients. Using a 1/3 cup measure, shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325° for 1 hour, basting frequently with sauce. Yield: about 15 servings.
Recap of June’s Recipe Thread:
Cakes _ Post#` 51 _ Lemon Cake Pudding
Frosting/Icing _ Post#` 10 _ Marshmallow Frosting
Frosting/Icing _ Post#` 16 _ 7-Minute Marshmallow Frosting
Frosting/Icing _ Post#` 28 _ Italian Meringue Buttercream
Ham _ Post#` 58 _ Iowa Ham Balls
Pie _ Post#` 7 _ Lemon Meringue Pie
Pie _ Post#` 31 _ Pie Crust
Poultry _ Post#` 3 _ Chicken Satay Stir Fry with Jasmine Rice
Poultry _ Post#` 26 _ Chicken Fried Chicken
Sausage _ Post#` 7 _ Kielbasa and Cabbage Casserole
Vegetables _ Post#` 4 _ Crispy Kale Chips
Vegetables _ Post#` 6 _ Chinese-style Fried Green Beans
Vegetables _ Post#` 17 _ Refrigerator Pickled Vegetables
July 2012 Link
Thank you for these! I always enjoy reading the recipes and I appreciate your hard work.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.