Anything made with Lemon is a big hit with my dad. Here’s a recipe for a Lemon Chiffon Cake
- 2 cups cake flour
- 1 tbsp baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 tbsp finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup milk
- 6 large egg whites
- 3/4 cup lemon glaze (Read below for recipe)
- Shredded lemon zest to decorate
- Preheat the oven to 325 degree Fahrenheit. Butter and flour a 10-inch Bundt or tube pan. Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. Add the oil, lemon zest and juice and milk.
- Beat the egg whites in a large bowl with an electric mixer at high speed until stiff peaks form. Use a large rubber spatula to fold them into the batter. Spoon the batter into the prepared pan.
- Bake for 55-65 minutes or until springy to the touch and a toothpick inserted into the center of the cake comes out clean. Turn out onto a rack and let cool completely. Turn top side up and drizzle with the glaze. Decorate with the lemon zest.
Lemon Glaze Recipe:
- 2 cups icing sugar
- 4-5 tbsp fresh lemon juice
- 1 1/2 tsp finely grated lemon zest
- Place the icing sugar in a medium bowl. Beat in 4 tbsp lemon juice and zest until smooth, adding the additional tablespoon of lemon juice as needed to make a good spreading consistency.
Mmmmm. That good artichoke dip that people bring to parties. Ever wonder how to make some yourself? Here’s a quick recipe:
- 1 (6 oz.) jar marinated artichoke hearts
- 2 Tbs. green chilies, diced
- 1/4 cup mayonnaise
- 1 cup cheddar cheese, shredded
Drain the artichokes, reserve the marinade. Chop the artichokes. Combine artichokes, chilies, mayonnaise and cheese in a small crock pot. Cover and heat until the cheese is melted. Stir to mix ingredients, then blend in 1 Tbs of reserved marinade.
Here’s a great taquito recipe. Don’t tell my Dad but it’s kinda healthy too. 🙂
Makes about 12 taquitos.
- 2 cups pico de gallo
- 1/2 cup cooked, finely chopped chicken
- 1/2 cup no salt added canned corn or frozen corn, thawed
- 1/4 cup chopped green onion
- 1/4 cup chopped green bell pepper
- 1/2 cup shredded Cheddar cheese, Monterey Jack cheese or queso fresco
- 12 corn tortillas
- 2 teaspoons vegetable oil
- Heat oven to 425º F. In a medium bowl, combine 1 cup pico de gallo, chicken corn, green onion, bell pepper, and cheese.
- Soften tortillas on the stovetop or in the microwave oven, and spoon a heaping tablespoon of filling onto the center of each tortilla. Roll up tightly and secure each with a toothpick.
- Place rolled tortillas seam side down on a baking sheet and brush each lightly with oil. Bake for 10-15 minutes or until crisp and lightly brown.
- Place 3 taquitos on each plate and serve with remaining pico de gallo. (Serve with guacamole for added flavor.)
You can also keep some in the freezer. You can heat and eat for a quick snack or side dish!
There’s nothing better than a nice cool glass of lemonade on a hot day. Well, if you are in the mood for cake, you can have your cake and your lemonade too!
First, bake your favorite lemon cake. (from a mix or from scratch)
Then, combine a cup of thawed lemonade concentrate with a cup of powdered sugar. Drizzle this evenly over your cake. (Poke holes in your warm cake with a fork before drizzling)
Put the cake in the fridge until it’s cold and then frost with a container of lemon frosting.
Clam Chowder is a favorite in our house. Make sure to have some Tabasco Sauce available for people like my Dad who likes things HOT!
- 3 slices bacon, cut up
- 2 (6.5 oz.) cans minced clams
- 3 medium potatoes, peeled and diced
- 1 cup onion, chopped
- 1 carrot, shredded
- 1 (10.75) can cream of mushroom soup
- 1/4 tsp. pepper
- 2 (12 oz.) can evaporated milk
In a skillet, cook the bacon and drain. Drain the clams, reserving the liquid and add water to the liquid equal to 1 1/2 cups. Cover the clams and chill. In a crock-pot, combine reserved clam liquid, potatoes, onion and carrot. Stir in the cream of mushroom soup and the pepper. Cover, cook on Low for 9-11 hours or on High for 4-5 hours. When the cook time is finished, add the evaporated milk and cook on High for 1 hour.
For those of you who like ceviche, this is a great healthy dish that is great for lunch or to start off a meal.
- 1/2 pound cooked small bay shrimp
- 1 cup diced cucumber
- 1/2 cup diced avocado
- 1/2 cup chopped tomatoes
- 1/4 cup minced red onion
- 1/4 cup frozen corn, thawed
- 3 Tablespoons fresh lime juice
- 3 Tablespoons prepared taco sauce
- 1 serrano chili, seeds removed and finely chopped
- Combine all ingredients in a small bowl and stir well
- Spoon into 4 small dishes and garnish with cilantro
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As a descendant of the King Family, family recipes are always fun. Here’s a great recipe for Pumpkin Pancakes out of our King Family Cookbook.
Makes 5 dozen small 2″ pancakes
1/2 cup solid packed pumpkin
1 cup milk
2 Tbsp. sugar
1 3/4 cup Bisquick
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 cup salad oil
1/2 tsp. cinnamon
Beat eggs in a small bowl on high speed for 5 minutes, or until thick and lemon colored. Add oil and pumpkin. Mix. Sift and stir in remaining ingredients. Pour batter onto hot, ungreased griddle. Serve with hot Apple Cider Syrup.
Apple Cider Syrup:
1 cup sugar
2 Tbsp. cornstarch
1/2 tsp. pumpkin pie spice
2 cups apple cider or juice
2 Tbsp. lemon juice
1/4 cup butter
Mix sugar, cornstarch, and spice in saucepan. Stir in cider and lemon juice. Cook, stirring, until thickens and boils for 1 min. Remove from heat and blend in butter.
My Dad went to New Orleans a few years back and tried Jambalaya for the first time. He loved it. Here’s a great recipe for Shrimp Jambalaya:
- 12 oz. boneless, skinless chicken breast
- 8 oz. smoked sausage of your choice
- 8 oz. smoked ham, diced
- 1 green pepper, chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic minced
- 1 14oz can whole tomatoes
- 1/3 cup tomato paste
- 1 cup chicken broth
- 1 Tbs dried parsley
- 1 1/2 tsp. dried basil leaves
- 1/2 tsp. dried oregano leaves
- 1 1/2 tsp. prepared hot sauce
- 1 1/2 tsp. cayenne pepper
- 1 tsp. black pepper
- salt to taste
- 1 lb. fresh shrimp, shelled & cleaned
- 4 cups cooked rice
Cut the chicken into bite-sized pieces. Add all the remaining ingredients, except the shrimp and rice to Crock Pot. Cover; cook on Low for 8-10 hours or on High for 3-4 hours Add the shrimp during the last 30 minutes of cooking. Pour the Shrimp Jambalaya over the rice when ready to serve.
Here’s a quick and basic Chicken Salad Recipe. Great to satisfy that craving for a Chicken Salad Sandwich.
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1/2 teaspoon ground black pepper
- 4 cups chopped, cooked chicken meat
- 1 cup blanched slivered almonds
- 2 stalks celery, chopped
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.