Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
This is my mother’s recipe, and if I’m not mistaken, was also my grandmother’s and great-grandmother’s. Very simple, and requires NO BAKING and NO EGGS. 🙂
Ingredients:
1 small can sweetened condensed milk
1/2 cup lemon juice
1 graham cracker crust
1 small tub whipped cream (optional)Instructions:
In a mixing bowl, combine sweetened condensed milk and lemon juice. Pour mixture into pie crust and refrigerate for at least 2 hours.
Top with whipped cream if desired.
This recipe is one of my daughter’s favorites, and is a great (and easy!) way to break up the monotony of every day dishes — not to mention introducing new types of food to your family. 🙂
Ingredients:
1/3 cup peanut butter (shown with creamy, use chunky if desired)
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon minced garlic
1 teaspoon chili powder
dash cayenne pepper (optional)
2 cups uncooked pasta
2 boneless chicken breasts
Directions:
Take two cups of your favorite pasta and cook according to package instructions. I made mine with thin spaghetti. While that’s cooking, chop the chicken breasts into bite size pieces and cook until meat is no longer pink in the middle and the juices run clear.
To mix up the sauce, combine the peanut butter, water, soy sauce, lemon juice, honey, garlic, chili powder, and cayenne pepper (optional) in a medium sized bowl. I found it easiest to mix with a small wire whisk to combine the peanut butter and wet ingredients first, then use a rubber spatula to scrape the sides of the bowl and fold in dry ingredients.
When the chicken is done, toss in with peanut butter mixture until well mixed. Drain pasta, toss in olive oil (if desired).
Serve in a bowl with pasta topped by chicken and peanut butter mixture.
Suggestions:
I think next time I may make this with chunky peanut butter to add a bit of texture to the sauce. My daughter suggested topping with cashews — which I would have done if I had any. 😉
I ran across a similar recipe earlier tonight that added crushed pineapple (drained), so I’ll keep that in mind for future alterations to this recipe! 🙂
Recipe Source: Home Cooking by Laurie Colwin, care of Marisa McClellan of Slashfood.com
Directions: (all parenthetical notes belong to Colwin)
1. Cream one stick of sweet butter with 1/2 cup of light or dark brown sugar. Beat until fluffy and add 1/2 cup of molasses.
2. Beat in two eggs.
3. Add 1 1/2 cups of flour, 1/2 teaspoon of baking soda and one very generous tablespoon of ground ginger (this can be adjusted to taste, but I like it very gingery). Add one teaspoon of cinnamon, 1/4 teaspoon of ground cloves and 1/4 teaspoon of ground allspice.
4. Add two teaspoons of lemon brandy. If you don’t have any, use plain vanilla extract. Lemon extract will not do. Then add 1/2 cup of buttermilk (or milk with a little yogurt beaten into it) and turn batter into a buttered tin.
5. Bake at 350 degrees for between twenty and thirty minutes (check after twenty minutes have passed). Test with a broom straw and cool on a rack.
Marisa’s notes:
I used a fairly shallow 9 inch round cake pan and had a mess all over my oven. I think next time, I will use a deeper, square 9 x 9 pan. Also, in my oven, which runs fairly true to temperature, this cake took nearly an hour to bake. I don’t know if that had something to do with my choice in baking vessel, but don’t be discouraged if it takes far longer than her instructions indicate.
Recipe Source: FitSugar.com
Ingredients:
1 can of garbanzo beans (chick peas)
2 cloves of garlic, minced (you can always use more)
1 – 2 tbsp tahini (it’s made out of ground up sesame seeds)
Juice from 1/3 of a lemon
2 tbsp olive oil
Salt and pepper to taste
Directions:
Place all of the ingredients in a blender for a few minutes, or until the mixture is creamy and smooth.
Serve in a bowl with fresh vegetables and sliced pita bread. Or even better, try it with homemade pita chips. This would also be a great snack to have while watching the Super Bowl.
Fit’s Tips:
This is a basic recipe, so play around with it – add your own special ingredients like grated carrots or artichoke hearts.
Recipe Source: Gert Meyers, by way of Cookie at The Cook Shack Gab & Grub
Marinated Chicken for grillin’ or BBQin’…
This makes a lovely marinade with a slightly sweet yet tangy flavor, ideal for grilled or barbecued chicken. It’s my own recipe, loosely based on a book-recipe, now long lost…
Marinade:
Mix together using a spoon or blender:
juice of a small lemon
4 tbsp of runny honey
1 tbsp of toasted sesame oil (or equivalent)
3 tbsp of vegetable oil (peanut or sunflower)
3 tbsp of light soy sauce
1 tsp of balsamic vinegar (optional)
a few drops of Tabasco(TM)
some finely, freshly ground black pepper
a small pinch of ground cayenne pepper
a small pinch of fenugreek or ginger powder
Marinating:
It’s often believed that increasing the time of marinating to overnight improves the result but in my view that’s not entirely true. A marinade can only penetrate the meat almost no more than skin-deep and so it’s my experience that a couple of hours (even shorter) works quite well. For an instant marinade, I recommend adding a little cornflower to the marinade, which will make it more clingy: then you can simply brush your meat with the mix, minutes prior to cooking.
Cooking:
Use skinless pieces of chicken: chunks or strips of breast meat for instance, although turkey would also work well. You can be fancy and create skewers with some yellow or orange pepper, some red onion and some cherry tomatoes or even pineapple pieces, for a great presentation and a bit of Wow!-factor…
Alternatively, simply marinate the strips or chunks together with the pepper etc, then cook and serve on a preheated serving dish. Tuck in!
I suggest cooking these on low heat barbecue (make sure it’s cooked through and through) or a ribbed skillet (I usually put a good dollop of salt on my skillet, which acts as an anti-adhesive ).
Happy eating!
Recipe Source: Jen at thebarmybaker.blogspot.com, (adapted from Chocolate American Style by Lora Brody)
Makes: 9 large pies, 18 smaller ones
Cake Ingredients:
2 cups all-purpose flour (5 ounces..I used the weight measurement instead of volume for this one)
3/4 cup unsweetened natural cocoa powder
1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup whole milk (I used buttermilk instead of the whole milk and lemon juice cause I love the moisture buttermilk brings to the party)
1 Tbsp lemon juice
2 tsp vanilla extract (or a little more if you like, I used 3 tsp or 1Tbsp of it)
1 stick unsalted butter, at room temperature
1 cup dark brown sugar, packed
1 large egg
Cake Directions:
Heat oven to 350F. Prepare two sheet pans by lining them with parchment paper.
Sift together the flour, cocoa powder, salt, baking powder and baking soda into a medium bowl, set aside.
Mix the milk, lemon juice and vanilla together and set aside (the mixture will thicken and curdle while it sits).
Cream together the brown sugar, butter and egg until light and fluffy. Turn the mixer down to low and begin to add the flour and milk mixtures alternately. Starting with 1/3 of the flour adding 1/2 of the milk, 1/3 of the flour, the rest of the milk and then the rest of the flour mixture. Mix until just blended.
Measure the batter out with a 1/4 cup (if you want 9 large pies) or about 2 tbsp each for smaller pies. Drop this batter onto the prepared sheet pans leaving about 2 inches between the cakes. Tap the sheets gently on a counter before baking to remove a bit of the air.
Bake the cakes for 12-15 minutes (shorter time is needed for the smaller cakes, I’d say 8 to 12 minutes) until they are firm to the touch. Remove from the oven and cool on the sheet pans.
Filling Ingredients:
1 stick unsalted butter, room temperature
1/2 cup powdered sugar
2 cups marshmallow cream or fluff ( I tried this with marshmallow cream, but it did not work out for me. I ordered the fluff and it really did make a difference….maybe it was just to warm here that one day for cream..)
2 tsp vanilla extract (or vanilla bean paste if you have it on hand to add little beautiful vanilla specs to the filling)
Filling Directions:
Place everything but the vanilla in a mixing bowl. Using an electric mixer, beat everything until it is blended, then stir in the vanilla.
Spread half the little cakes with this mixture, then top with the other half of the cakes.
Jen’s Notes:
The Whoopie Pies may be wrapped individually in plastic wrap and stored at room temperature for up to a week. I love to make these for road trips or picnics, they would be perfect for the Fourth of July. Next time anyone asks you where the best place to make whoopie is, you can smile and reply “in the kitchen, of course!”.
Whooooooopie! Happy Baking.
Recipe Source: slashfood.com
Ingredients:
2 English (hothouse) cucumbers
1/2 cup fresh lemon juice
2 1/2 cups spring or filtered water
1 Simple Syrup or agave syrup
Directions:
Finely grate cucumbers into a fine-mesh sieve set over a bowl. Drain the cucumber for 1 hour and collect the juices. Press on the cucumber pulp to extract any additional juice. Add lemon juice, water and syrup, if using, to the cucumber juice. Serve chilled or over ice.
Recipe Source: Patty Silva
Ingredients:
1 (3 ounce) package lemon flavored gelatin
3/4 cup boiling water
1 (18.25 ounce) package lemon cake mix
3/4 cup vegetable oil
4 eggs
1 (6 ounce) can frozen lemonade concentrate, thawed
3/4 cup white sugar
Cake Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
Dissolve lemon gelatin the boiling water. Set aside.
Combine cake mix, vegetable oil, and eggs. Mix well and add gelatin mixture then beat for 5 minutes. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour. While cake is still warm and in the pan, puncture cake with the tines of a fork. Then pour lemonade glaze over cake. Let cake cool completely before removing from pan.
Lemonade Glaze Directions:
Combine the thawed frozen lemonade with the white sugar and mix thoroughly.
Recipe Source: aol.com
Ingredients:
1 (12 fluid ounce) can frozen lemonade concentrate, thawed
4 1/2 cups water
1 (10 ounce) package frozen strawberries, partially thawed
Directions:
In a large pitcher, mix together lemonade concentrate and water. Stir in strawberries.
Recipe Source: Michelle Smith / New Castle, KY
Ingredients:
6 tablespoons butter or margarine
6 tablespoons flour
3 teaspoons curry powder (or to taste)
1 1/2 teaspoon salt
1/4 teaspoon ground ginger
1 1/2 teaspoon sugar
1/2 cup chopped onion
2 cups chicken broth
2 cups milk
4 cups shredded or cubed cooked chicken
1 teaspoon lemon juice
6 to 8 cups cooked white rice
Directions:
Melt butter over low heat in heavy saucepan. Blend in flour, curry powder, salt, ginger, sugar and onion. Cook until onions are translucent.
Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook for 1 minute. Reduce heat to simmer; add cooked chicken and lemon juice. Heat through and serve over cooked rice.
Note: Fresh chicken broth is best, but canned or broth made from bouillon is good also. This dish is also great served over mashed potatoes or egg noodles instead of rice.
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