Posts filed under ‘recipes’

Lemonade Cake

So this isn’t winter food. It would be *great* for a summer dessert. But I made it last week anyway.

This is the recipe on the back of the Betty Crocker lemon cake box…

Lemonade Party Cake

1 box lemon cake mix

water, vegetable oil, and eggs called for on cake mix box

1/2 can (12 oz. size) frozen lemonade concentrate, thawed (3/4 C.)

3/4 C. powdered sugar

1 container fluffy white frosting

yellow colored sugar, if desired

1. Set out the lemonade concentrate to thaw. (OK, the box doesn’t say this, but I forgot to do it.)

2. Preheat oven to 350. Make cake as directed; cool 15 minutes.

3. Stir together lemonade concentrate and powdered sugar. (Here’s where I went wrong. Well, not really. I mean, I did this. Only I used the entire can of lemonade concentrate because I apparently missed the detail of only needing half the can. It was super lemony and really moist, so I’m sticking with a full can from here on out.) Poke top of warm cake every 1/2 inch with long-tined fork (a regular dinner fork worked fine for me), wiping occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate 2 hours or until chilled.

4. Spread frosting over top of cake. (Seriously, that fluffy stuff is the BEST.) Sprinkle with sugar. Store loosely covered in refrigerator.

Edit: My parents thought it was a little too lemony, so I’m going to try it with the half a can the recipe calls for next time.


October 5, 2009 at 9:39 pm Leave a comment

Winter Food

The weather is officially blech today, so I started thinking about fixing some ‘winter food’ for dinner this week…things I haven’t made since last winter.

First up this week: Chicken & Wild Rice Chowder

2 C. sliced carrots

½ C. chopped onion

½ C. chopped celery

2 T. butter

3 T. all-purpose flour

2 cans (14 ½ oz. each) chicken broth

2 2/3 C. cubed cooked chicken breast

1 pkg.  long grain and wild rice (I use Uncle Ben’s)

¼ C. half and half (can use fat-free)

1/8 t. pepper

Prepare the rice according to package directions.

In a large saucepan, sauté the carrots, onion, and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cooked chicken, rice, half and half, and pepper; heat through.

Yield: 4 servings

I’ve been known to bake fresh bread, but this week I’ll be serving it with biscuits. I got a bag of those Pillsbury Grands in the freezer section…that way I don’t have to make an entire container of them.

September 29, 2009 at 1:08 am Leave a comment


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