When I was a kid one of my favorite desserts Grandma made was Lemon Pound Cake.
Still today, it is one of my all-time favorite cakes and I enjoy making it for my family. Every time I make it, it makes me think of Grandma.
1 package yellow cake mix
1 package dry instant lemon pudding mix
3/4 cup water
1/3 cup oil
Beat eggs until thick and lemon colored. Add cake mix, pudding mix, water and oil; beat 8 minutes at medium speed with an electric mixer. Lightly spray a 10-inch Bundt pan with vegetable oil. Pour batter into pan. Bake at 350 degrees about 50 minutes or until cake tests done. Remove from pan and set on cooling rack with wax paper under rack. Using a fork, pierce holes in the top of the cake. Drizzle with lemon glaze and spread over sides of cake.
Heat 1/3 cup lemon juice with 2 cups of powdered sugar. Bring to a boil and cook for one minute.
Fruit and Cream
2-3 cups fresh melon, cut into bite-sized pieces
3 cups fresh peaches, cut into chunks
1 11-ounce can mandarin oranges, drained
2 bananas, sliced
1 medium apple, chopped
1 3- to 4-ounce package instant vanilla pudding
1 1/2 cups milk
1/3 cup frozen orange juice concentrate
3/4 cup sour cream
In a large bowl combine the fruits; set aside. In small mixing bowl, beat pudding mix, milk and orange juice for about 2 minutes. Add sour cream and mix well. Spoon over fruit and lightly toss to coat. Cover and refrigerate 2 hours.
Parmesan Creamed Chicken
1/4 cup milk
1/4 cup bread crumbs
1 pound boneless chicken breast halves
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
3 tablespoons red pepper, chopped fine or 1 4-ounce jar sliced pimentos, drained
1/2 cup fresh grated Parmesan cheese
1/4 cup fresh basil, minced
1/8 teaspoon ground black pepper
Place milk and bread crumbs in separate shallow bowls. Dip chicken in the milk, then coat with the bread crumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm. Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and red pepper or pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
GARY'S TIP: To clean the blender easily, fill the container halfway with hot water and a drop or two of dish detergent. Cover and blend; rinse and dry.
FOOD FOR THOUGHT: If you are losing your leisure, look out! You are losing your soul. -- Logan Pearsall Smith
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