Lemon Cake-Pie

I love Lemon 

The Man-of-My-Dreams loves lemon.

My many children love lemon.

Thus, I make things with lemon!

We love lemon cake.

We love lemon pie.

We love lemon!

When I found this recipe for Lemon Cake-Pie in my Grandmothers recipe box,

I was intrigued. 

Is it a cake?

Is it a pie?

well... It's BOTH!

This super-easy pie bakes into a light (almost angel-food-like) cake on top of a creamy custardy crust-full-of-yummy-ness! 

Try it!

You wont regret it!

Dana's Lemon Cake Pie

Ingredients

• 1 9-inch deep dish pie crusts, I use Marie Callender's frozen. No need to defrost. No need to prebake
• 1 1/2 cups sugar
• 2 tablespoons butter, melted
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon grated lemon peel, (I usually add more)
• 6 tablespoons fresh lemon juice, (please use fresh)
• 3 eggs, separated
• 1 1/4 cups milk, I use 2%

Directions

1. Put rack on lowest position in oven.
2. Preheat oven to 375.
3. In a medium bowl, stir together melted butter and sugar.
4. Stir in flour, salt, lemon peel and lemon juice.
5. In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
6. In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.).
7. Pour filling into pie crust.
8. I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic ramekins and cook it along with the pie.
9. Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.
10. Let cool before serving. But it's good warm too!

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Shamrock Shake Re-do.

When I was a child we waited all year for the month of March.
Not because we wanted to get busy in the garden.
Not because it was time for Spring Break.
We longed for March because March is the month of the Shamrock Shake!
All McDonalds restaurants served Shamrock Shakes during the month of March.
It was green.
It was minty.
It was refreshing.
Its kinda like a Thin Mint Girl Scout cookie. except, its cold, green and you can suck it through a straw!!
Whats NOT to love???

I'm not usually a fan of mint drinks.
But I just have to have a Shamrock Shake every March!
Did you know that I have not had a Shamrock Shake in almost 10 years????
I know!! It's almost unbelievable!!
Well, it turns out that very few McDonalds in Texas carry it!
CRAZY!
This year, I was bound and determined to find one.
I called more than 45 Houston area McDonalds to no avail.
Most of the employees who answered my phone call didn't even know what a Shamrock Shake was!!

I even called the McDonalds cooperate headquarters!
I mean.. they have to know who they shipped the Shamrock Shake stuff to right?
WRONG!
They couldn't tell me!

Whats a girl to do?
Make her own Shamrock Shake thats what!!

Behold....

Dana's Shamrock Shake copy-cat!

Not too shabby, if I do say so myself!

Yum, slurp, groan!
By George!! I think I got it!!

Dana's "I don't need no stinkin McDonalds!"
Shamrock Shake
Ingredients

• 2 cups vanilla ice cream
• 1 1/4 cups milk
• 1/4 - 1/2 Teaspoon Mint extract
• 9 drops green food coloring

Optional pretty stuff

• chocolate syrup (optional glass decoration)
• whipped cream (optional topping)
• green sugar (optional decoration)

Directions

1. Blend all ingredients together until smooth and yummy.
2. drizzle some chocolate syrup around your glass.
3. Pour Shamrock Shake into the glass.
4. top with whipped cream and green sugar.
5. ENJOY!!

Happy St Patrick's Day!!

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Chewy Chocolate Cookies with Peanut Butter Chips

Chocolate and Peanut Butter.
Peanut Butter and Chocolate.
A perfect combination.
These cookies are super easy, and super yummy!


I've had this recipe forever, I'm not sure where it came from.
It is one of our favorites...
Now it can be yours too!

Enjoy!

Chewy Chocolate Cookies with Peanut Butter Chips.

makes about 54 cookies

• 1 1/4 cups butter or margarine, softened
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 cup un-sweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups peanut butter chips
  or semi-sweet chocolate chips (12 oz. pkg.)

1. Heat oven to 350°.
2. In large mixer bowl; cream butter and sugar until light and fluffy.
3. Add eggs and vanilla; beat well.
4. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.
5. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
6. Cool slightly; remove from cookie sheet. Cool completely.
7. Enjoy!
   

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Up-Side Down Lemon Meringue Pie (Lemon Clouds)

Oh Dear.....
Here we go...
I'm gonna try to tell you about this recipe without drooling on my keyboard, drool just isn't good for electronics.


Wanna make something different than you've ever made before?
Wanna eat something lemony?
Wanna make something impressive?
Wanna eat something that is so rich it'll curl your toes?

A delightfully rich and Lemon filling nestled inside a melt-in-your-mouth crisp meringue shell.


Up-Side Down Lemon Meringue Pie (Lemon Clouds)
serves 8

Ingredients

Meringue Crust/Shell
4 egg whites (room temperature)
1 cup sugar
1/4 teaspoon cream of tartar

Lemon Filling
5 egg yolks
1/2 cup sugar
4 Tablespoons lemon juice
zest of 1 lemon
1 cup heavy whipping cream

Directions

meringue shell

1. Beat 4 eggs whites.
2. add cream of tartar. continue beating.
3. gradually add sugar 2 tablespoons at a time until 1 cup has been added.
4. Continue beating until you have fluffy stiff peaks.
5. Spread meringue into the bottom and up the sides of a 9 inch GREASED pie pan. (or use a greased cookie sheet and make individual sized "clouds" smoothing them bowl shape)
6. Bake at 275 degrees f for 1 hour. allow to cool in the oven with the door slightly ajar.

Lemon filling

1. whip 5 egg yolks with a fork or whisk until well combined.
2. stir in 1/2 cup sugar and 4 Tablespoons lemon juice.
3. pour into a small sauce pan, cool over low heat, stirring constantly until thickened (your looking for a nice kinda thick pancake consistency)
4. cool completely.
5. once your custard is cool.... Whip one cup heavy cream until stiff peaks form.
6. fold the cooled custard mixture and lemon zest into the whipped cream.
7. Pour into meringue shell/clouds
   
8. chill thoroughly, garnish with whipped cream dollops and lemon zest.
9. Enjoy!!
   

This is a VERY rich dessert....
Small slices and/or clouds are the way to go.

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Sweets

I'm finally getting around to making all the Craving Comfort recipes searchable :)
Here is page #1... SWEETS!! enjoy!

Extreme Lemon Cake

Banana Cake with Cream Cheese Icing.

Best Pineapple Up-Side Down Cake.

Root Beer Cookies

Dana's Rich Strawberry Jam

Glazed Lemon Cakes

Snickerdoodle Scones

Shamrock Shake

Better than Grandma's Oatmeal-Raisin Cookies

Creme Brulee

Fudge Crinkles

Rainbow Cake

Creamsicle in a Glass

Stained Glass Cookies/Candy

Chocolate Covered Cherry Cookies!!

Forgotten Kiss Cookies

Raspberry Balls

Hollywood Squares

Dana's Homemade Marshmallows

Creamy Hot Cocoa Master Mix

Perfectly Easy Caramel

Yummy Cheerios Bars

Lemon Bars

NO Roll Pie Crust

Blueberry Cobbler

Crazy-Easy Peanut Butter Cookies

Iced Latte

S'more Brownies

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Extreme Lemon Cake.

MmmmMMMmm Lemon.
Dont'cha just love lemon?

I love lemon.
Especially in the summer time.


This Lemon cake is for serious lemon-lovers only!
It is lemon on top of lemon, glazed in lemon.

Extreme Lemon Cake

Ingredients

• 1 (18 ounce) box Duncan Hines (or your favorite) lemon cake mix
• 1 small box instant lemon pudding
• 4 large eggs
• 1 cup sour cream
• 3 teaspoons lemon extract (optional)
• juice of 1 lemon
• zest of 1 lemon,
• 1/2 cup vegetable oil

Glaze

• 2 cups powdered sugar
• zest of one lemon
• fresh lemon juice

Directions

1. Preheat oven as directed on the cake mix box.
2. Mix all ingredients together.
3. Beat on medium speed for 2 minutes.
4. Pour into buttered pan (I use a bunt pan).
5. Bake for the time specified on the cake mix box.

Glaze

1. mix powdered sugar and lemon zest in a small bowl.
2. add lemon juice, one Teaspoon at a time, stirring well after each addition.
3. continue adding lemon juice a LITTLE at a time until it is the consistency of a thick cake batter.
4. Drizzle glaze over the top of cooled cake allowing it to run down the sides.
5. ENJOY!!
6. Try not to lick the plate.
7. Enjoy some more.
8. Die a thousand lemony deaths.
   

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Banana Cake with Cream Cheese Icing

This cake is wake up in the middle of the night thinking about it good...
Sneak a piece in the closet good...
Make funny involuntary moaning noises while eating it good!
Hide the last piece from your very own children good!!!!!

When I found this recipe on Recipezaar, I thought it looked yummy.
Then when I saw it has almost 500 five-star ratings, I knew I had to try it!

The method is kinda kooky.
The cooking temp is strange.
The ingredients are super-simple.
This cake is impossibly moist.

And.. it is one of the BESTEST cakes I've ever made!

Follow the directions, even though they make ya say. "huh?"
You'll be glad you did!

Oh! and it's best the next day!
So, make it early!

Even those who hate banana bread will love this simple cake!
It's NOT the same thing!


Banana Cake with Cream Cheese Icing.
SERVES 16 , 1 9x13 pan or 1 bunt.

Ingredients

• 1 1/2 cups bananas, mashed, ripe
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk

Frosting

• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups icing (or powdered) sugar

Garnish (optional)

• chopped walnuts

Directions

1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake. in preheated 275 F. degree oven.
10. Check it in about one hour, Bake until a toothpick inserted in center comes out clean. (it took my bunt 1 hour and 15 min)
    
11. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
12. For the frosting, cream the butter and cream cheese until smooth.
13. Beat in 1 teaspoon vanilla.
14. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
15. Spread on cooled cake.
16. Sprinkle chopped walnuts over top of the frosting, if desired.
17. ENJOY!
    

**Tip** I like my cream cheese icing better than this recipe, so next time, I'll use mine.
It's wonderful served chilled or room temperature!

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Best Pineapple Up-Side Down Cake!

I remember my mom making Pineapple Up-Side down Cake.
I loved it!
I loved the super-sweet and moist topping with it's embedded fruit.
I loved the tender cake.
I loved everything about it!


I have tried many recipes for this classic cake.
None were as perfect as this one.

I kinda feel bad,because it's so easy and it starts with a boxed cake mix!
Try it!
I bet you'll agree, It's the Best I've ever had...
And by far, the easiest!

Best Pineapple Up-Side Down Cake.
SERVES 12

• 1/2 cup butter, melted
• 1 cup packed dark brown sugar
• 1 (20 ounce) can sliced pineapple
• 6-8 maraschino cherries, cut in half lengthwise
• 1 (18 ounce) package Duncan Hines Supreme pineapple cake mix
• 1 (5 ounce) box vanilla instant pudding mix
• 1 cup pineapple juice (use the juice from the canned pineapple w/ a little water added)
• 1/2 cup canola or veg oil
• 4 large eggs

1. Preheat oven to 325 degrees Fahrenheit.
2. Pour butter in a 9x13 pan .
3. Sprinkle brown sugar evenly over butter in pan.
4. Drain canned pineapple into a measuring cup.
5. Place pineapple slices evenly in pan, covering the bottom of pan.
6. Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
7. Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
8. Beat on medium speed for 2 minutes.
9. Pour batter into pan.
10. Bake for 45 to 55 minutes, or until a toothpick comes out clean.
11. Cool 5 minutes , run a knife around the edges of the cake, and turn cake out onto a serving platter, pineapple side up.

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Root Beer Cookies!

I just got the Taste of Home cookie cookbook.
It's filled with 499 cookie and bar recipes!!

I've let each of the kids drool over each page and pick a cookie they would like to help me bake.
Worker #3 picked Root Beer cookies!
Watch for more cookies soon!

They are soft and tender.
Full of Root Beer flavor.
A nice cookie!
Root Beer Cookies
6 doz cookies

1 cup butter, softened
2 cups brown sugar, packed (I used dark brown)
2 eggs
1 cup buttermilk
3/4 teaspoon root beer concentrate or extract (I used 1 teaspoon concentrate) If My tiny country grocery store had this, I bet yours does too! in the spice isle, right beside the other extracts.
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans. (I was out of nuts so I left em out)

Frosting (I doubled this)
3 1/2 cups powdered sugar
3/4 cup butter, softened
2 tablespoons water
1 1/2 teaspoons root beer concentrate or extract

1. cream butter and brown sugar together until fluffy. Add eggs, one at a time, beating well after each. Beat in Buttermilk & root beer concentrate. Combine flour, baking soda and salt; gradually add to creamed mixture, stir in nuts.
2. Drop by rounded tablespoons 3" apart on ungreased cookie sheet.
3. Bake at 375 degrees f. for 10-12 minutes or until lightly browned. remove to wire racks to cool.
4. in a mixing bowl, combine frosting ingredients together, beat until smooth.
5. Frost cooled cookies.
6. Enjoy!
   

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Jam Making 101 (EASY Rich Strawberry Jam)

There are few flavors that scream "SUMMER" like the flavor of a fresh-picked, juicy, sweet Strawberry!
When the strawberries are ripe, we eat them until we are about ready to burst, then it's time to make Strawberry Jam.

Wouldn't you love to have the summertime fresh strawberry taste next winter?
This is the way to do it!
Once you taste your own homemade strawberry jam, you'll never want store-bought again!

I understand that canning seems intimidating if you've never done it before.
I promise... this will be easy!!

Once you try it, you'll wonder why on Earth you waited so long!

If you've never canned anything before, there are some supplies you'll need.
A beginners canning kit is a great start, but you don't have to one or anything fancy.

This wonderful Strawberry Jam only has 3 ingredients!Berries ready to become jam.

You will need-

• canning jars with two-piece lids (lid and tightening ring)
• A deep, large pot, (a deep stock pot works well) deep enough to submerge your filled jars in water and cover them by at least 2 inches of water.
• a jar lifter or sturdy long kitchen tongs (to lift hot jars out of the waterbath.)
• a med- large heavy pot for cooking your jam.
  
• a small sauce pan to heat your flat lids.
  
• Ladle
• kitchen towels.
• timer (to keep track of processing times)

This recipe looks really long...
Thats only because this is Jam Making 101...
I have explained (and probably OVER explained) just about anything I can think of!

Dana's Rich Strawberry Jam
(Makes 8-9 half-pint jelly jars)

Ingredients-

• 6-7 cups sugar (depending on the sweetness of your berries)
• 5 cups prepared strawberries.
• 1 box (1.75 oz) powdered pectin. (you can find this in just about any grocery store Ball, & Sure-Jell are two great brands)
• 1/3 - 1/2 Tablespoons butter *optional*
  

Directions-

1. Wash your jars and lids, the dishwasher works fine for the jars and rings.. BUT to NOT wash your flat lids in the dishwasher... the rubber lined ring is heat activated. Just wash the flat lids well and set aside in a small sauce pan.
   
2. Fill your large, deep pot with water, making sure it's deep enough to cover your jars, heat over high heat to a strong simmer/boil.
3. Place the flat lids into a small sauce pan and cover with water, set on stove over med-low heat, this heat will activate the rubber ring, you want them hot but do NOT boil them!
   
4. Prepare your strawberries, wash and remove stems. Use only great berries! cut out any soft spots. dice or mash berries. measuring exactly 5 cups of prepared fruit.
5. Measure your sugar. If your berries are really sweet, measure 6 cups, if they are not as sweet, measure 7 cups in a bowl and set aside.
6. IN a med-large pot, heat berries and the entire contents of your box of pectin over high heat until it comes to a hard boil , stirring to prevent sticking.
7. Add your sugar and butter, and quickly return to a bard rolling boil (that does NOT stop when you stir)
   
8. Boil for exactly ONE Minute, stirring constantly, remove from heat. (skim off any foam that has formed on the top if desired)
   
9. Quickly ladle the hot jam into clean jars, fill to leave 1/2 inch head space (half-inch from the top of the jar)
10. wipe the lip of the jar so it is clean of any drips or spills.
11. place a hot flat lid on the jar, and screw on a jar lid ring, fingertip tight. Continue filling your jars, working quickly so the jam cools as little as possible.
12. Using your jar lifter or tongs place your filled jars into the large pot of simmering water. being careful NOT to let them fall over.
13. Make sure the water is covering your jars by at least 1 inch!
14. Return to a simmer and process for 10 minutes.
15. Remove the jars from the water bath and set in a draft-free area to cool.
16. as the jars cool you'll hear them "POP" this is the lids sealing! (great sound!!)
    
17. when the jam is completely cool, press in the center of each lid. It should NOT move! If it moves or doesn't feel solid, your jar didn't seal and this jam should be kept in the refrigerator and eaten first.
18. Your sealed jams will last well over a year in your pantry!
19. The jam will thicken over the first 24-48 hours, so don't worry if it is a little soft the first day.
    
20. ENJOY!!!

***Jam Making Tips***

• The butter in this recipe helps limit the foaming in homemade jam. It's optional.
  
• Use great quality fruits at their peak of freshness!
• if your jars are hopping around too much or tipping over in your waterbath, try placing a hand-towel in the bottom of the pot to cushion them,
  
• One of the secrets to getting jam to set is the speed. Once you add your sugar you want to bring it back to a full boil ,for your one minute boil, as fast as possible... work with high heat and never walk away!
  
• You can re-use jars and rings over and over, but always buy new flat lids.
  
• Lots of people skip the water bath. They use the inversion method.
• ((**the USDA recommends NOT using the inversion method, it can lead to inferior and misleading seals**))
  

Inversion Method

• after filling your jars with the hot jam, and putting the lids/rings on, turn the jar upside down. The heat from the jam should seal the lids.
  
• After 5minutes, flip the jars back over sitting upright.
  
• When cool, check for seals. Any that didn't seal must be processed with a new lid in a water bath OR the jam must be refrigerated.
  

Jam making is NOT hard!
Go Forth and Make Jam baby!!

Have questions?
Feel free to ask!!

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Pucker Up!! (Glazed Lemon Cakes)

It's spring!
One of my favorite spring or summer tastes is citrus.
Lemon is my favorite!
Fresh lemonade, Lemon Meringue pie, and of course
Glazed Lemon Cakes.

These lemon cakes are the perfect combination of sweet and tart.
They are closer in texture to a pound cake than a light and airy cupcake.
The fresh lemon juice and zest in the glaze takes it over the top!

Glazed Lemon Cakes
Makes 12 'regular' or 6 'Large' size muffins.

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk (or 1/2 cup plain low-fat yogurt)
• 1 teaspoon vanilla extract
• 1 lemon, zest and juice (I usually use 1 & 1/2 lemons)
• 1 cup sugar
• 2 large eggs

Glaze

• 1 1/2 cups confectioners' sugar
• 2 1/2 tablespoons lemon juice
• zest of 1/2 a lemon (optional)

Directions

1. Preheat oven to 350 degrees. Butter and flour muffin tin.
   
2. In a medium bowl, whisk the flour with the baking powder and salt.
   
3. In a small bowl, whisk together the buttermilk (or yogurt) vanilla, lemon zest, and lemon juice. Set aside.
   
4. With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition.
   
5. With the mixer on low speed, add the four mixture in three batches, alternating with two additions of the yogurt mixture.
   
6. Divide batter evenly into muffin tins. (12 regular or 6 large)
   
7. Bake until the toothpick inserted in the center of a cake comes clean, 15 - 20 minutes . Cool for 10 minutes in tin, then cool completely on a wire rack.
   
8. In a small bowl, stir confectioners' sugar with the remaining 2 1/2 tablespoons lemon juice until smooth (add more lemon juice if needed). Pour over the cakes, or dunk em!, spreading to the edges with a small knife. Let stand for 30 minutes before serving to allow the glaze to set.
   
9. Enjoy!!!

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