Lemon Sponge Pudding

Image by stu_spivack via Flickr

I simply love the zesty taste of lemon when added to anything. And, in that line of thinking, here's a wonderful way to get the lemon-fresh taste without the lemon-like sour face. Lemon Sponge Pudding.

INGREDIENTS:
1 1/4 cups whole milk
3 large eggs, yolks and whites separated
1 tablespoon of grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons of unsalted butter or margarine, softened
1 cup of sugar
1/2 cup of flour
As a garnish for this dish I would recommend raspberries but it is your choice of course.

PREPARATION:
Heat your oven to 325 degrees. You'll need eight 4-ounce ramekins or custard cups and a roasting pan large enough to hold them.

In a medium saucepan, heat milk just until it is simmering. Remove from heat. In a medium bowl, whisk yolks to blend then gradually whisk in hot milk. Whisk in lemon zest and juice and then add butter until it melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.

In another medium-sized bowl, beat egg whites with electric mixer until stiff peaks form when the beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.

Ladle into ramekins. If the mixture in the bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.

Place the ramekins into your roasting pan. Carefully add very hot tap water to pan to come about halfway up the sides of the ramekins.

Bake for 25 minutes or until puddings are firm to the touch and very light golden brown. Remove from the water and place on a rack to cool. Let them cool about 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.

To serve your lemon sponge pudding, run a knife along the edges of the ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over the top. Garnish with your raspberries.

You're going to love this!
Steve and Kim

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Old Fashion Fig Newton Bars

Image via Wikipedia

I love figs. They're full of nutrients that are difficult to get anywhere else and most of all they are delicious. Try this easy recipe for making your own fig-newton bars. I think you love them.

Ingredients
FOR DOUGH:
3 cups all-purpose flour
1/2 cup sugar
1/2 tsp. salt
3/4 tsp. baking powder
3/8 tsp. baking soda
1/2 tsp. cinnamon
12 tbsp. (1 1/2 sticks) unsalted butter at room temperature, cut into pieces
4 eggs, divided
FOR FILLING:
2 cups figs, chopped (can use dried)
1 cup orange juice
1 cup apple juice
1/2 tsp. ground cinnamon
4 tbsp. sugar
1 tsp. orange peel, or zest of 1 orange

Directions
FOR DOUGH:
Combine the dry ingredients in a lg. bowl. Using a pastry blender, cut in butter pieces until the dough is sandy loooking.
Whisk 3 eggs together and add to the dough. Mix to combine. Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.
FOR FILLING:
Combine all the filling ingredients in a saucepan or skillet and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Stir during cooking.
Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake.
Note* : for an easier version, sub the filling with 2 cups of fig preserves.
When ready to bake, heat the oven to 375F. Make an egg wash by whisking the remaining egg with 2 tsp. of water.
Divide the dough into 3 equal parts. On a lightly floured surface roll out each portion of dough into a rectangle, about 1/8 inch thick. Work with 1 portion of dough at a time. Cut the dough lengthwise into strips, at least 2 1/2 inches wide.
Paint around the edges of each strip with egg wash. Spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling.
Place the tubes, seam side down, on the greased (or lined with parchment paper) cookie sheet. Press down lightly to flatten. Repeat with remaining dough and filling.
Brush the newtons with the egg wash and bake until light golden brown, about 15 minutes.
Let cool, then cut with a sharp knife into 1-inch pieces.

Native American Fry Bread

Image by shoseph via Flickr

This chewy griddle bread has been made the same way for hundreds of years. We're hoping that by preparing this and enjoying it you'll be convinced to pass it along to future generations.

INGREDIENTS:
3 cups of all-purpose flour, plus more as needed
1 tablespoon of baking powder
1 teaspoon of salt
1 1/4 cups of milk
Vegetable oil

PREPARATION:
In a large bowl, stir together the flour, baking powder and salt until combined. Add the milk and stir with a wooden spoon until a dough forms. Knead the dough for about 2 minutes, or until smooth and elastic, adding more flour if necessary. Wrap the dough in plastic wrap and allow to rest for 20 minutes.

Divide the dough into 12 equal-sized balls. Using your hands, press the dough balls flat to a thickness of about 1/4 inch. Poke a large hole in each with your finger. (They will look like doughnuts.)

Pour vegetable oil into a nonstick frying pan to a depth of about 1/8 inch and heat it over medium heat. Fry the bread rounds, turning once, until golden and puffy, about 1 minute per side. Transfer to a paper-towel-lined plate to drain.

Serve this delicious treat warm.

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Mama Joyce's Country Gravy

This is probably the best gravy for pouring over your morning biscuits that I've ever had. Thanks to Mama Joyce for this special treat!

INGREDIENTS:

1 pound of sausage (Bob Evans Mild or Spicy)

1 stick of margarin

5 tablespoons of flour

4 cups milk

2 teaspoons of ground sage

1/4 teaspoon basil

1/2 teaspoon salt

Just a "Smidge" of ground red pepper

1/8 teaspoon black pepper

Biscuits of your choice. (We like the Grands-style)

PREPARATION:

Brown and crumble the sausage. Remove from the pan.

In the pan add 1 stick of butter and brown it for 2-3 minutes being careful not to burn it.

Remove from the heat and slowly stir in the flour while whisking. Add the remaining ingredients also while whisking.

There you have it. It's delicious and we're sure you'll never make it any other way.

Good Morning Sunshine!

Steve and Kim