Tag Archives: filling

Lazy Summer Lemon Blues Cake

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This one is a bit time consuming but worth every minute!

1 Duncan Hines Lemon cake mix

4 eggs

3/4 cup half & half

1 stick melted butter

2/3 cup sour cream

1 4oz box instant lemon pudding

2 1/2 cups fresh or frozen blueberries

Combine cake mix and dry pudding mix add eggs and beat til smooth

add half & half, butter,sour cream and mix well, batter will be very thick.

Gently fold in blueberries.

Pour into two round cake pans.  Bake at 350 degrees  for  40 – 50 min.

Cool in pans,  wrap in plastic and place in freezer til ready to frost.

 

SUMMERTIME LEMON CURD

2t Lemon Zest

2/3 cup fresh squeezed lemon juice

1cup granulated sugar

4T softened butter

2 whole eggs and 4 egg yolks

Use a double boiler.

Whisk together eggs and yolks, sugar and lemon juice.

Put butter in but do not stir

place on top of double boiler and let butter melt, stirring occasionally.

Once butter is melted stir continously about 15 min. until thickened.

Remove from heat and gently stir in lemon zest. Refrigerate at least

3 hours before using.

 

SUNNY LEMON BUTTERCREAM

1 cup softened butter

1/2 cup lemon zest

1/4 c fresh squeezed lemon juice

5 c powdered sugar

1/2 t vanilla extract

2T sweetened condensed milk

3T french vanilla coffee creamer (liquid)

 

put all ingredients in medium bowl and beat til smooth

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Pipe some frosting around the top rim of the first layer so you have a type of barrier that will keep the lemon filling from oozing out the sides of the cake. (See above pic.)

Fill the middle with the Summertime Lemon Curd and place the top cake layer in place.

Carefully frost the sides and top with the Sunny Lemon Buttercream and garnish with a few blueberries.  Keep leftovers in refrigerator (if you have any!)

 

 

 

 

 

 

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Homemade Ham and Bean Soup

                                                                 Nothing better on a cold winter day! Easy to make, and with cornbread, Yum!

I make mine in a crock pot.  This is so easy, takes no time at all, the crock does the work for you!  Start by rinsing 1 lb. bag of great northern beans and 1/2 a 1 lb bag of pinto beans.  1 pkg dry onion soup mix.  1 ham bone with plenty of meat left on it…… now you can use ham or ham hocks, whatever you prefer.  I usually use the ham bone with lots of meat.  Of course the bone gets removed before serving…..

Put all ingredients in crock pot and add water to top of crock pot.  Cook overnight or for 5 or 6 hours, on high heat.  In the morning, or after beans are nice and tender, reduce heat to low and continue cooking til ready to serve.  Watch them and add water if necessary.  I never have to.  I like them a little thick and less soupy.

The pintos and the soup bone, give this soup a very full bodied flavor.

Now add your favorite cornbread and mmmmmmmm!!!!!