It’s lemon season! My source for fresh lemons has dried up, but I made these anyway with store bought lemons.
2 cups flour
1 cup butter
1/2 powdered sugar
2 cups sugar
1/3 cup lemon juice (I usually use the juice of a couple lemons)
1 tsp lemon rind (I usually use the rind of one lemon grated)
1/4 cup flour
1/4 tsp baking powder
1/4 tsp salt
1/4 cup powdered sugar (for dusting the top)
In mixing bowl, combine flour, butter and powdered sugar. Press into bottom of a greased 9×13 pan. Bake at 350 for 20 minutes.
While base is baking, beat eggs and combine with sugar, lemon juice and rind. Mix in flour, baking powder and salt. When base is removed from the oven, pour lemon mixture over base and return to the oven. Continue baking for another 25 minutes.
Dust with powdered sugar while still warm.
These are a family favorite that everyone enjoys! They certainly don’t last long around here.
I got this recipe from a friend of mine. It is a “raw” salad so it does take some prep time, but it is really good and my children like it. It makes a large amount and can be stored in the refrigerator. I did make some modifications to mine (I noted them at the bottom of this post).
TODD’S NUTTY WILD RICE PILAFBy Chef Rawboy
(Makes approximately 3 pounds)
(All amounts are dry measure)
2 cups wild rice, soaked for 2 days, then drained, changing soak water every 12 hours
1 cup sunflower seeds, soaked 12 hours, then drained
1/2 cup almonds, soaked 12 hours, then drained
1/2 cup pine nuts, soaked 4 hours, then drained
2 med. carrots, pulse-chopped small in food processor
1/2 large red pepper, pulse-chopped small in food processor
1/2 large bunch parsley, finely chopped in food processor
4 medium cloves garlic, pressed
1/4 cup extra virgin olive oil
1/3 to 1/2 cup Nama Shoyu [raw soy sauce found in health food stores], or equivalent.
~ Thoroughly mix all ingredients in a large bowl
~ Let marinate for one hour, mixing occasionally, to let flavors blend
~ For variations, substitute other herbs, veggies, nuts, or seeds.
***When I made mine, I used barley (about 1 cup) as well and soaked it for 24 hours (We couldn’t afford the pine nuts they’re like $10).
I used green pepper in addition to the red pepper, but could just use that alone and I used grapeseed oil instead of olive oil.
I also used about 1/4 cup vinegar to give it a little more “bite” as it tasted just a little bland with the soy sauce (and I didn’t use the fancy stuff they have listed here, just the regular store bought stuff).
I think when I make it next time I might add more peppers and maybe a little cilantro.
Since strawberries are coming into season, I’m excited to make strawberry bread again. I found this recipe when I was expecting our last child and was looking for something I could make when our midwife came for the homebirth. Unfortunately we ate it all before the baby was born so she had to settle for zucchini bread. 🙂
3-4 cup strawberries, diced
1 cup oil
2 cup sugar
3 cup flour
1 tsp baking soda
1 tsp salt
1 tablespoon cinnamon
Sift together flour, soda and salt (as a side note, I rarely sift anything). Beat eggs until fluffy. Add oil & sugar. Mix well. Add flour mixture, cinnamon and strawberries. Mix until well blended. Pour into 2 greased and floured pans.
Bake at 350 for 1 hour or until loaves test done.
Our family likes cinnamon, if you don’t care for it as much, you could cut down a bit.
My husband was a little skeptical of this recipe because they’re “white sauce” enchiladas, but they’re a huge hit at our house. They’re on our menu this week and I can’t wait to eat them.
1 med chicken, (I usually buy several whole chickens and roast them in the oven then de-bone and freeze for later use)
6-8 large tortillas (you’ll need a few more in my experience)
2 small cans black olives (we totally leave these out)
1 large can green chilies, chopped (I used Pueblo Chilies)
1 onion, chopped
Sour cream to taste (I usually use about 6-8oz)
1+ cup shredded cheese (I’ve used cheddar or a ched jack mix)
1 can cream of mushroom soup
1 can cream of chicken soup
Mix soup, sour cream, green chilies and milk. In a 9×13 pan spread just enough of the mixture to cover the bottom of the pan. Shred chicken (if not already done). Put equal amounts of chicken in tortillas and a little cheese and onion (and olives if using). Roll tortillas and place in pan seam side down. Pour remaining sauce over the top. Top with remaining olives, onion and cheese. Bake at 350 for 25-35 minutes or until bubbling.
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