Oh My It's not Lemon Pie!

Lemon Raspberry Bundt Cake

So last week I tried the Banana Bundt cake.  It was fantastic, but it got me thinking....  I have tons of pudding packets in my baking drawer for some reason or another, and pie's are good but I can't seem to get everyone to eat them before they separate or break down.  

Staring long and hard, it finally hit me, LEMON!  I love lemon, and not everyone else in the house shares my affection for the tart yellow fruit, so what better way to share a little of what I love with what everyone loves.... Raspberries!  This is a great combination that I absolutely guarantee will be a hit at your next get together! 

It may have pudding in the mix, but it is not a Lemon Pie! 

Lemon Raspberry Bundt Cake

1 box yellow cake mix (16 oz -18.5oz box)

1/3 cup (approximate) INSTANT Lemon pudding mix (from 3.4oz box)

1 cup water

1/3 cup oil

3 large eggs
1 Tbsp lemon zest

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. 

In a bowl combine cake mix, pudding mix, water, oil, zest and eggs. Mix until well blended, about 2 minutes.

Pour batter into the greased and floured bundt pan and bake for 43-45 minutes*, or until a toothpick comes out clean. Let cool about five minutes then flip out onto a cake rack.  *(be sure to adjust baking times for your altitude)

While your cake is cooling, mix up your compote.

Raspberry Compote Glaze:

2 cups Raspberries
1/4 cup water
2 Cups sugar
powdered sugar

Add all ingredients in a saucepan and bring to a boil over medium heat.  Reduce heat and simmer for 10-15 minutes.  You are looking for a syrup consistency.  Depending on your altitude, and your stove top, this may take longer than 10- 15 minutes.  Once desired consistency has been achieved, remove from heat and cool.  Sprinkle powdered sugar over the top of the cake while your compote is cooling. Pour raspberry compote over your completely cooled bundt cake.

Serves 10

Easy Zucchini with Corn and Basil

In the summer, my garden gets over-run with zucchini.  I cannot get it to stop growing for anything.  The Farmers Market loves it, my neighbors love it, and I love it. So very little goes to waste.  But sometimes you just cannot think of what else to do with it.....  that is where the internet comes in and hopefully bails you out of a zucchini rut!  This is exactly what I did.

I found this great site that had 26 recipes for summer squash and zucchini.  I went through and sparingly picked out the neutral recipes, hoping it did not offend the kids, but they loved them!  So I made more!
I think the best part of this particular recipe is that it is easy and quick.  It is light and can be modified in so many ways to accommodate larger meals, or even in quesadillas.  Yes!!  That is right!  Veggie Quesadilla's are a hit here! but that is a recipe for another day.  Easy, light and wonderful taste! What a great way to use all my food out of my garden to make this amazing side dish.

Zucchini With Corn and Basil

• 1 teaspoon olive oil
• 3 1/2 cups cubed zucchini (about 1 pound)
• 1 cup fresh whole-kernel corn (you can use frozen also)
• 1 tablespoon Basil
• 1 teaspoon fresh lime juice (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper to taste

Preperation:

Heat  olive oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender. Remove from heat, and stir in Basil and salt and pepper, to taste.

The original recipe can be found here.  Credit given where credit is due :)

Pickling Made Easy

There are people that hate the idea of a complicated preserving process — sterilizing, boiling, sealing, etc. Sometimes it can seem like you are back in high school cramming for that Chemistry test or even shopping for diamonds!  Looking for color, clarity, precise cut, etc.

I am here with good news! There is a foolproof method that will give you just as good results with less stress and hassle. Refrigerator pickles require a lot less prep and no special equipment.  I have heard that they're often crisper than traditional pickles, due to less processing. 

This recipes creates a classic garlic dill, perfect for sandwiches or late-night snacking. It can be used on just about any vegetable though.  Lets get ready to Pickle!!! 

Ingredients: 
3 lbs pickling  cucumbers
2 1/2 cups white vinegar (or apple cider vinegar)
1/2 gallon + 2 1/2 cups water
1/3 cup + 2 tbsp pickling salt*
3/4 cup white sugar
6-8 cloves of garlic
6-8 whole black peppercorn (optional)
1 1/2 tbsp mustard seed
1 small bunch fresh dill (I used 2 Tbsp dehydrated from my garden)
2 quart-sized canning jars 

*Pickling salt is the same as table salt, except it lacks iodine and anti-caking additives. These ingredients won't hurt your pickle, but will make the water cloudy and the pickle less, well, pretty. You don't have to hunt for pickling salt, just find some kosher salt (which is iodine-free) and check the ingredients to make sure it doesn't contain any additives. 

Step 1: Wash jars and lids thoroughly in hot, soapy water, and set aside.  

Step 2: Wash and dry pickling cucumbers and cut the end with the stem off . You can cut the cucumbers into halves, quarters, or leave whole.  

Step 3: Place cucumbers in a large bowl and sprinkle with 1/3 cup of salt. Cover with 1/2 gallon of water and let this sit for at least four hours (or overnight). 

Step 4: Evenly distribute mustard seeds, garlic, and dill into the jars.

 Step 5: Drain the cucumbers and pack them into the jars. 


Step 6: Combine vinegar, salt, and sugar in a small pot and bring to a boil.

Step 7: Pour this brine into the jars, leaving about 1/2 inch of head space beneath the rim. Remove air bubbles by gently poking a knife into the jar between the pickles.

Step 8: Wipe the rim dry and screw on the lid. Let the jar cool before putting in the fridge.

For optimal flavor, let these pickles sit for a week before opening. These pickles will keep for months in the refrigerator. 

For other great ideas stay tuned! Zucchini is just around the corner!