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A to Z Recipes Newsletter
November 2, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
Good morning to everyone. We have had some freaky weather here in Texas. The nights are very chilly but daytime brings sunny and mild conditions. On Halloween
night we had a storm that resulted in washing away all the ghosts and goblins from the doorways. Not a single trick-or-treater came calling. The wind gusts were
hurricane-like in strength (some to over 75mph!) with sheeting rain. The thunder and lightening were amazing to watch (and me and the kids did just that!). It was a
fun but scary sight for about an hour and then it left as quickly as it had come. You guessed it, my kids have lots of candy to eat. No complaints from them, lol.
We have birthday babies! November ushers in cooler temperatures and a lot of birthdays here at
A to Z Recipes. Today is a special day for Pat in
Nebraska. She has been an e-pal of mine for so many years, even before I started doing these newsletters, and I wish her the happiest of days.
Tomorrow will add another page to the life of
Patty who lived in Arizona but is now a resident of
Alaska. What a change of scenery that is! She remarked on how much she loves a2z, especially the
Crazy Corner. Even her daughters read it and get a chuckle or two. Please drop by the A to Z
Discussion Forum QT to send
Pat and Patty a personal wish. Now on to Linda's
pucker-powered issue (she believes we are real sisters who were separated at
birth and I believe it, too).
Hi from Linda in Michigan. Oatmeal, chocolate, or lemon. What is your favorite? Cake,
that is. After the oatmeal issue was printed, we got to ???Talking??? in the
Discussion Forum about the good oatmeal cake recipes we had. Then we drooled over chocolate
cake remembrances. Then three people sent in their favorite lemon cakes recipes. Well, three recipes is enough for me to start an issue for you. So I found a few
more lemon delights. They all sound good, and a little different from each other. I put my favorite in the
Publisher??™s Choice section. Can you guess why?
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Cookbooks, Recipes, Gourmet Cooking from Amazon
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LEMONS
"It is probable that the lemon is the most valuable of all fruit for preserving health."
Maud Grieve: A Modern Herbal (1931)
???Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illuminating it with their radiating membranes, and its clear, smooth surface
aquiver from the rising bitter essence.???
Rainer Maria Rilke (1875-1926)
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LEMONS
Oranges do not ripen after they are picked, but lemons do.
Lemons store best at 50 - 60 degrees F with high humidity, they will last several months. Lower temperatures cause deterioration.
4 lemons yield about 1 cup of juice.
Lemons contain 30 to 45 percent juice depending on variety, climate, maturity when harvested, and storage conditions. The extracted juice contains between 4.5
and 8.5% organic acids (mostly citric).
Use lemons in marinades, especially for chicken and fish. Sprinkle lemon juice on top of your favorite steamed vegetables, seafood, and salads. Mix salad dressing
with lemon instead of vinegar. Fresh grated lemon peels add that zest to baked goods, fruit salads, desserts, and sauces. Try replacing other fruits with lemon in
your next frozen sorbet. You might drink more water during the day if you add some lemon juice to your water bottle, or a slice to a glass of water.
Freeze lemon juice in ice cube trays for later use. Add a twist of lemon to the water in ice cube trays for added zip to beverages. Use juice on fruit or white
vegetables to help them keep their color. Remove odors, such as fish, onion, or bleach by rubbing with fresh lemon. Lemon and salt can be used to treat rust spots,
and to clean copper pots. Get the most juice out of your lemon by warming it in the microwave for 15 seconds or rolling it with your hand on the counter if it is at
room temperature. Add a few drops of lemon juice to whipping cream if it doesn't stiffen. Use lemon to replace salt in your recipes??¦.you'll have less sodium.
A to Z Recipes Handy Links for Diabetics
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Monthly Theme, Recipe Submissions
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Gifts from the Kitchen
Here's the scoop on the current theme:
Just like that famous commercial saying, nothin' says lovin' like something from the oven. With the holidays quickly approaching, do you search for ways to spread
holiday cheer by giving gifts from your kitchen? I do, too. And not just cooked items. What we're looking for in this theme is gift ideas from your kitchen, which
could include prepared mixes, gifts in a jar, etc. Brownies and cookies in a jar, baked miniature loaves of tasty holiday bread are just suggestions. Please make sure
to include the preparation methods for the recipient in your submissions. Send in your Gifts from the Kitchen ideas for sharing in our next theme issue. Please
understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules
section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Gifts from the
Kitchen
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no
later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If
the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the
remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for
posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a
lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and
location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you
wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste
the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There
will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email
addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Gifts from the Kitchen has a deadline of November 25, 2005, and will be posted on December 4, 2005.
Please use this email link to submit a recipe for theme recipes: Gifts from the
Kitchen
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go.
Use coupon code ???AtoZ??? to take advantage of this special offer. Visit Zilch at
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F-R-E-E SHIPPING ON ALL ORDERS !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
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Please send your request using this link. Tell us some basic
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You may include anything else you would like to share such as:
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
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Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
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You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there.
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Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May
2005.
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Shared by Ann, FL
I couldn??™t find any lemon cake jokes, so here are a few that I have had in my files for awhile.
A man and a little boy entered a barbershop together. After the man received the full treatment - shave, shampoo, manicure, haircut, etc. - he placed the boy in the
chair.
"I'm goin' to buy a green tie to wear for the parade," he said. "I'll be back in a few minutes."
When the boy's haircut was completed and the man still hadn't returned, the barber said, "Looks like your daddy's forgotten all about you."
"That wasn't my daddy," said the boy. "He just walked up, took me by the hand and said, 'Come on, son, we're gonna get a free haircut!
When my brother said, "Amen" after grace one night, one of his children asked what "amen" meant. Before he or his wife could answer, their five-year-old
responded, "It means 'send'".
Two nuns were shopping in a food store and happened to be passing the beer and liquor section. One asks the other if she would like a beer. The other nun
answered that would be good, but that she would be queasy about purchasing it. The first nun said that she would handle it and picked up a six pack and took it to
the cashier.
The cashier had a surprised look and the first nun said, "This is for washing our hair."
The cashier without blinking an eye, reached under the counter and put a package of pretzels in the bag with the beer saying, "Here, don't forget the curlers".
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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LEMON JELL-O CAKE
This recipe was posted in the Discussion Form by Julie, TX, who kindly allowed me to print it here.
1 box lemon cake mix
1 small box lemon Jell-O
4 eggs
1/2 cup vegetable oil
l good size lemon
Combine cake mix and dry Jell-O and mix well. Add eggs one at a time, beating after each addition. Into the 1/2 cup oil, squeeze the juice of the lemon and finish
filling with water to make 1 cup liquid. Add liquid to mix. Beat 1 to 2 minutes. Pour into greased 9 x 13 pan. Bake 350 degrees for 35 to 40 minutes.
Have icing ready. When done (right from the oven) punch holes with a fork all over the cake, letting the fork go to the bottom of pan. Spread icing over cake, letting
icing soak into the cake.
Icing: (glaze) 1 box powdered sugar, juice of 1-1/2 lemon (water if necessary to right consistency).
LEMON POUND CAKE
Donna, from Texas, searched her house high and low for this recipe.
1 Box Yellow Cake Mix
1 Pkg. Lemon Jell-O, Small
1 Cup Apricot Nectar
1/2 Cup Oil
4 Eggs
2 Tbsp. Lemon Extract
Mix together with mixer until well blended. Pour into a greased and floured tube pan and bake at 325
degrees for 40-45 minutes.
ICING:
1 Cup Confectioner's Sugar
Juice of one lemon
Mix well and glaze while cake is hot.
CREAMY LEMON CHEESECAKE
Shared by Barbara, Chula Vista, CA from the Discussion Forum QT
1 package Duncan Hines Pudding Lemon cake mix
3 eggs, divided
1/3 cup oil
16 ounces cream cheese, softened
8 ounces Dairy sour cream
1/2 cup sugar
Measure 1 cup dry cake mix; set aside. Combine remaining mix with 1 egg and 1/3 cup oil. Press in the bottom of a 9 x 13 inch pan. Bake at 350 F. for 10 minutes.
Meanwhile, combine reserved mix, 2 eggs, cream cheese and sour cream. Beat at low speed for 2 minutes. Spread over crust. Bake at 350 F. about 35 minutes
longer.
Cool. Serve with whipped cream.
LEMON PILLOW CAKE
Hal, from Ohio, kindly sent this in to the Discussion Forum QT for us to use.
1 (18.25 ounce) box white cake mix
1 can lemon pie filling
Mix cake as directed on box and pour batter into a 9 x 13-inch pan. Place spoonfuls of lemon pie filling over the batter. Bake as directed on the box. Let cool
completely.
Frosting
1 can ready-to-spread lemon flavored frosting
1 container Cool Whip
Mix frosting and Cool Whip together and spread on cake. Store in the refrigerator.
LEMON CAKE
Source: Bob Allison??™s Ask Your Neighbor.
Linda??™s Note: This is a radio program in the Detroit area that lasted for many years. I have a few of their recipe books. Good old fashioned home-cooked dishes. I
feel an issue in the making. Check out his website at: http://www.askyourneighbor.com/info.htm.
1 3/4 c. cake flour
1 T. baking powder
1 t. salt
1/2 c. white sugar
1/2 c. vegetable oil
yolks from 6 extra large eggs or 8 small
3/4 c. water
1 T. lemon zest
6 egg whites
1/2 t. cream of tartar
3/4 c. white sugar
1 c. heavy whipping cream
2 1/2 c. lemon pie filling
8 slices lemon, seeded
Preheat oven to 350?°. In a large bowl, combine flour, baking powder, salt and 1/2 c. sugar. Add oil, egg yolks, water and lemon zest. Beat with an electric mixer on
medium till smooth. In a small bowl, beat egg whites and cream of tartar til soft peaks form. Gradually add 3/4 c. sugar and beat until very stiff and shiny peaks
form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn into an ungreased (10 inch) tube pan. Bake at 350?°
for 60 minutes or until a toothpick inserted in the center comes out clean (carefully check around 50 minutes). Invert cake and cool completely in pan. When cool,
loosen edges and shake pan to remove cake.
FILLING:
Beat cream to stiff peaks. Fold in lemon filling. Chill til stiff.
TO ASSEMBLE:
Slice cake horizontally (away from you) into 3 equal layers. Fill layers with 1/3 c. of filling. Spread remaining filling on top layer. Decorate with lemon slices.
CORNMEAL LEMON CAKE
Source: Home Plate Episode HPL223 with Chef Marvin Woods
Makes one 10-inch bundt cake
1-1/4 cups (2 1/2 sticks) unsalted butter, room temperature, plus more for pan
1-1/2 cups sugar
Zest of 1 lemon, grated
Juice of 1 lemon
3-1/2 cups almond flour
2 teaspoons pure vanilla extract
1/2 cup vegetable oil
5 large eggs, room temperature, slightly beaten
2/3 cup coarse cornmeal
1/2 cup cake flour, sifted, plus more for pan
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 pint sour cream, for serving
2 tablespoons confectioners' sugar
1. Heat oven to 325?°F
2. Butter and flour a 10-inch bundt pan, set aside
3. Using the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium high speed until light and fluffy
4. Reduce speed to medium, add the lemon zest and juice, almond flour, vanilla, oil, and eggs, mixing until incorporated
5. Reduce to low speed, add the corn meal, cake flour, baking powder, and salt, mixing until just combined
6. Pour into prepared pan
7. Bake until a cake tester inserted into the center comes out clean, about 25 to 30 minutes
8. Allow to cool 20 minutes, invert on to wire rack and cool completely
9. Place sour cream and confectioners' sugar in a medium bowl, whisk to combine
10.Slice cake and serve with a dollop of sour cream
LEMON CHEESE BUNDT CAKE
(from Swan's Down Cake Flour)
2 sticks margarine, softened
1 stick butter, softened
1 8oz. package cream cheese, softened
6 eggs
3 cups cake flour, sifted
3 cups granulated sugar
1/8 tsp. vanilla extract
1/8 tsp. lemon extract
Cream together margarine, butter and cream cheese in a *large* bowl. Add 2 eggs, 1 cup flour and 1 cup sugar; mix well. Repeat until all eggs, flour and sugar have
been added. Add extracts and mix well. Place batter in a greased, floured bundt pan. Bake at 300F - 325F for 1 hour and 15 minutes, or until a toothpick inserted in
the center comes out clean.
LEMON CAKE
Source: Emerils.com
4 cups reduced fat biscuit baking mix
1 cup sugar
1 cup 1% low fat milk
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 teaspoon lemon extract
8 ounces egg substitute or 4 eggs
1 tablespoon sugar
Preheat the oven to 350?°F.
When you find you need a cake fast, this is it. You can easily transform this into an orange cake by substituting orange extract and zest of orange.
Sift the biscuit mix in a large bowl. Add the sugar and mix well. Combine the liquid ingredients, then add to the biscuit mixture. Mix until well blended. Spray a
large Bundt pan with nonstick spray. Sprinkle with 1 tablespoon of sugar, pour the batter on top of sugar. Bake for 40 minutes, or use 2 smaller bunt pan and bake
for 30 minutes.
Makes 16 servings
FROZEN LEMON CAKE
Source: Inn at Harbor Hill Marina Website
Ingredients
4 eggs, separated
1 pint heavy or whipping cream
1 cup sugar
2 to 3 lemons
2 packages lady fingers
6 Tablespoons or more lemon juice
Lemon rind
Beat egg yolks, sugar, lemon rind, and juice. (Use rind from 2 lemons, then squeeze for 6 Tablespoons juice.) Beat egg whites and fold into mixture. Beat cream;
fold into mixture. Line a 10-inch springform pan with ladyfingers on both bottom and sides. Pour mixture into pan and freeze. When serving, slice and top with
strawberries.
LADY BIRD JOHNSON'S FAMOUS LEMON CAKE
Shared by Maggie, TX
Ingredients:
3/4 cup butter or margarine (at room temperature)
1 1/4 cup granulated sugar
8 egg yolks
2 1/2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 teaspoon lemon juice
Lemon Icing:
2 cups confectioners' sugar
1/4 cup butter or margarine (at room temperature)
1 lemon, Grated rind only
1 lemon, juiced
2 teaspoons cream (or more, until spreading consistency)
Yellow food coloring, if desired
Directions:
Cream butter and sugar until fluffy. In a separate bowl, beat egg yolks until light and lemon-colored; blend into creamed mixture. Sift together flour, baking
powder and salt; resift 3 times. Add sifted ingredients to creamed mixture in thirds, alternating with milk. Beat the batter thoroughly after each addition.
Add vanilla extract, lemon rind and lemon juice; beat 2 minutes. Bake in greased 10-inch Bundt pan in preheated oven at 325 degrees F for 1 hour or until cake
tester inserted in center comes out clean. You can also can use three 9-inch round cake pans and bake at 350 degrees F for 25 minutes. Double the frosting recipe
for a layer cake.
Lemon Icing
Combine ingredients and beat, adding cream until desired consistency.
Help make us NUMBER ONE !
LIGHT LEMON CAKE
Source: Marathon County Cooperative Extension
1 package (18-1/4 oz.) light yellow cake mix
1 package (3.4 oz.) instant lemon pudding mix
1 3/4 cups water
3 egg whites
3/4 cup cold skim milk
1/2 teaspoon lemon extract
1 package (1 oz.) instant sugar-free vanilla pudding mix
1 carton (8 oz.) frozen light whipped topping, thawed
In a mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 9x13 cake pan coated with nonstick
cooking spray. Bake at 350?° for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool. In a mixing bowl, combine milk, extract and
vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the
refrigerator.
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A to Z Recipes Handy Links for Diabetics
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GREAT-GRAMMA??™S LEMON CAKE
If cooking for two: wrap and freeze one cake to enjoy later
A "Golden Oldie" recipe from Glenda Stokes, Florence, SC. This is one of my favorites copied from my mother's old cookbook.
Reminisce J/A '93
1 c Butter; softened (no subs!)
3 c sugar
5 Eggs; separated
1 tb Lemon peel; finely shredded
3 tb Lemon juice
4 c All-purpose flour
1/2 ts baking soda
1 c milk
Confectioner's sugar
In a mixing bowl, cream butter; gradually add sugar, beating well. In a small mixing bowl, beat egg yolks until thick and lemon-colored. Add to
creamed mixture and mix well. Stir in lemon peel and juice. Combine flour and baking soda; add alternately with milk, stirring well after each
addition. Beat egg whites until stiff; fold into batter. Pour into two well-greased 9x5x3 inch loaf pans. Bake at 350 degrees for 65-70 minutes or until cakes test
done. Cool on wire rack for 10 minutes.
Remove from pans.
Makes 24 servings.
Help make us NUMBER ONE !
(You knew I had to sneak in chocolate somehow!)
CHOCOLATE LEMON CAKE
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
3/4 cup butter or margarine, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
2 (10 to 12-ounces each) jars lemon curd
CHOCOLATE FROSTING (recipe follows)
Sweetened whipped cream (optional)
Heat oven to 350?°F. Grease sides of two 9-inch round cake pans; line bottoms with wax paper.
Stir together flour; cocoa and baking soda; set aside. Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition.
Beat in vanilla. Add flour mixture alternately with buttermilk, beating until combined. Pour batter into prepared pans.
Bake 23 to 28 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Prepare
CHOCOLATE FROSTING.
Place 1 cake layer on serving plate. Spoon lemon curd into bowl; stir until smooth. Spread about 3/4 cup curd over top of layer; place remaining cake layer on top.
Spread frosting on sides, making a rim about 1/4-inch high above top of cake. Spread remaining curd on top of cake. Garnish with whipped cream, if desired. Cover;
refrigerate leftover cake.
Makes 12 servings.
CHOCOLATE FROSTING:
1 1/2 cups powdered sugar
1/3 cup HERSHEY??™S Cocoa
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk
Combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined. Add milk, 1 tablespoon at a time, beating to desired consistency. Makes about
1 1/4 cups frosting.
Source: The Hershey Company
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