Saturday, December 22, 2012

Easy Fresh Cranberry Apple Tart

Fresh Cranberry Apple Tart


2 cups fresh cranberries
2 med gala apples, peeled and chopped
1 c. raw almonds, chopped
1 1/4 c. brown sugar
2 T. all-purpose flour
1/2 T. cinnamon
1/4 t. nutmeg
3 T. orange juice
2 egg whites, beaten
1 uncooked pie crust


Preheat the oven to 425.  In a medium sized bowl mix all ingredients together.  Pour into an unbaked pie shell.  Bake uncovered for 35-40 minutes.  Until crust is golden and you see the juices bubbling.  Let it cool and serve with vanilla ice cream.  Merry Christmas!

Tuesday, November 20, 2012

Grown-up Cranberry Sauce

This is such an easy recipe.  Just 4 ingredients and less than 10 minutes and you have a fantastic grown-up fresh cranberry sauce.


1 1/2 cups fresh cranberries
1/2 cup raw sugar
1 cup water
1/4 cup triple sec
orange rind (optional)

Combine all ingredients in a medium sauce pan over med-high heat.  Bring to a boil and reduce heat to medium low. You will literally hear the cranberries starting to pop...this is how you know you are almost done.  Stir it often and even press your spoon down on the cranberries to mash them up a bit.  Once liquid starts to thicken (about 5-7 minutes) remove from heat, place in a bowl and refrigerate for 2 hours.  Sauce will thicken as it cools.  Best the next day, but you can eat it after it cools.

Happy Thanksgiving and Merry Christmas!

Recipe by: Tracy

Wednesday, October 10, 2012

Butternut Bread Pudding with Bourbon Caramel Sauce


1 c. half-and-half or whole milk
3 eggs
1 t. vanilla
3 c. butternut squash, peeled and cut into 3/4inch cubes
1/4 c. brown sugar
1 1/2 t. cinnamon
1/4 t. nutmeg
pinch all-spice
2 1/2 c. stale bread
2 small apples, cored (leave the peel) 1 cut into bit sized pieces, 1 sliced
1/3 c. dried cranberries (plus more to top
2 T. fresh mint

Bourbon Caramel Sauce

3/4 c. packed brown sugar
1/2 c. whipping cream
1/2 c. butter (1 stick)
2 T. light-colored corn syrup
1 t. vanilla
1/2 t. salt

Granola Topping:

Here is the link to my recipe: The Best Granola

For the Bread Pudding:

Preheat oven to 350 degrees.  Spray your baking dish, I used a 11x9.  It is best to make your caramel sauce first so it has time to cool a bit before you add it to the egg mixture.  Set aside to cool once made.

In a medium bowl whisk together the milk, eggs and vanilla.  Add in 3/4 c. of the bourbon caramel sauce.  Whisk to combine and set aside.

In a large bowl toss the squash, brown sugar, the spices, bread, apples and cranberries.  Make sure you get it all nice and coated.  Evenly spread the squash mixture into the prepared baking dish.  Slowly pour the egg mixture over the top evenly.  Let it sit for about 5 (or more) minutes to let the bread absorb all the creamy goodness.

Sprinkle the top of the bread pudding with 1/4 to 1/2 cup of the granola.  This is totally optional.  I just had some on hand and thought it would be a good addition to the dish.  I really liked the crunch that it provided the creamy dish.  But again, if you do not have it laying around you can omit this.

Bake the bread pudding for 1 hour or until top is browned and bubbling.  Remove from the oven and let it cool for about 10 minutes.

Top it with the fresh mint, sliced apples, a few more cranberries and drizzle some bourbon caramel sauce on top.  TIP:  Leave some extra sauce to drizzle on each individual serving.  We found that this was the BEST way to really taste the sauce.  SOOO GOOD!

For the Bourbon Sauce:

In a heavy sauce pan combine brown sugar, cream and butter.  Melt over medium-high heat until boiling.  Turn down the heat and let it cook for about 3 to 5 minutes.  Stirring frequently.  You want it to thicken.  Remove from heat and stir in the salt, vanilla and bourbon.  Set aside to cool.

Recipe Adapted from Better Homes and Gardens Magazine

Tuesday, October 9, 2012

Big Mama's Chili


1 lb. round steak, cubed
1 can chili beans
1 can kidney beans
1 can stewed tomatoes
1 onion, chopped
1 t. marjoram
3 t. paprika
1 t. cumin
Salt to taste
3 T. chili powder


Combine all ingredients in a crock-pot and cook on low all day.

Serve with Fritos and Cheddar Cheese.

Posted by Debi

Saturday, October 6, 2012

Sweet Peppers, Spinach and Bacon Pasta with Alfredo Sauce

Difficulty: Easy
Total Time: 45 minutes to an hour (depending on how many kid interruptions you have)
Serves: 6 to 8


1 lb pasta, cooked and drained
8 oz bacon, cooked (bacon fat reserved)
2 cups mini sweet peppers, seeded and sliced (roughly 20 peppers, it's up to you really)
1 medium onion, chopped
2 cloves garlic, minced
2 T. olive oil
salt and pepper to taste

Alfredo Sauce
2 T. butter
3/4 c. heavy cream (you could use milk, but if you are going to do alfredo you might as well do it right!)
3/4 c. grated parmesan cheese
1 t. garlic powder
salt and pepper to taste


Cook pasta according to package directions, drain and set aside.

In a large pan cut up the bacon in small pieces and cook until crispy.  Remove the bacon from the pan leaving the remaining bacon fat in the pan.  Add the peppers and onions to the bacon fat and sauté until soft (I know, totally not healthy, but we are going for taste over health in this recipe).  Add the garlic and cook for 1 more minute.  Add the spinach, it will be overflowing but it WILL cook down.  Drizzle the olive oil over the spinach and season with salt and pepper.  Let it cook down over low heat, stirring occasionally so it doesn't burn.

In the meantime, make your alfredo sauce.  If you have never attempted making your own alfredo sauce you are in for a treat!  In my opinion it is way better than any canned alfredo sauce.  Watch out Olive Garden! :)  Get a small sauce pan and put the heat on medium and melt the butter.  Slowly whisk in the heavy cream and heat for 5 minutes, stirring often, you do not want it to boil so watch it.  Once it is good and heated through add your cheese and whisk, whisk, whisk.  Keep it moving so it doesn't burn.  Once all the cheese is good and melted add your seasoning.  You want it to be a little on the "over seasoned" side.  It will balance out when you add it to your pasta.

And that is it my friends.  Mix everything together and serve it immediately.  Bon Appetite!

Recipe by: Tracy

Wednesday, October 3, 2012

Baked Pumpkin Donuts

This has to be the best baked donut I've ever tasted. I found the recipe on Pinterest via the King Arthur Flour website. I give it 5 stars!

Place the following in a mixing bowl:
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
Beat everything together until smooth.
Add 1 3/4 cups + 2 tablespoons (8 ounces) King Arthur Unbleached All-Purpose Flour, stirring just until smooth.
BTW, this is a great place to try King Arthur Unbleached Self-Rising Flour. Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour.
As I mentioned earlier, if you don’t have doughnut pans, you can bake these in a couple of standard muffin tins; they just won’t be doughnuts.
Fill the wells of the doughnut pans about 3/4 full, using a scant 1/4 cup of batter in each well; a tablespoon cookie scoop helps with this task.
If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).
Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re using self-rising flour, bake for the longer amount of time.
If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar. Or better yet, pumpkin-spice sugar, made by combining the aforementioned pumpkin pie spice (or substitute) with granulated or extra-fine sugar.
If you’ve made muffins, sprinkle their tops heavily with the spiced sugar of your choice.
Posted by Debi

Tuesday, October 2, 2012

Bacon Wrapped Pork Tenderloin with a Balsamic Red Wine Reduction and Rosemary Portobello Mushrooms

Difficulty: Medium
Total Time: 8 hours
Cook Time: 1 hour
Serves: 6 (4 adults and 2 children)


1 1/2lb pork tenderloin
1/2 t. kosher salt
1/4 t. black pepper
6 to 8 slices of bacon (depending on how thick you want it wrapped)
1 T. butter
3 T. grapeseed oil or olive oil
1 clove garlic, minced
1 large onion, diced
8 oz baby portobello mushrooms, washed and sliced
1/4 c. raw honey
1/4 c. dry red wine (I used a 2 buck chuck bottle from Trader Joe's)
3 T. balsamic vinegar
1 T. maple syrup
2 sprigs of fresh rosemary


It is best to start this dish and let it marinade as long as possible.  I would imagine you could even do the first steps the day before and let it marinade overnight.  I made mine around 11:00am and let it marinade for 6 1/2 hours.  I would give it a minimum of 2 hours marinading if you forget to make it ahead.

Heat a large skillet over med-high heat.  Melt butter and oil in pan and get it good and hot.  The combination of butter and oil gets hotter than just one of them alone.  I prefer it this way, although you do not have to do it this way.   

Generously rub pork tenderloins with salt and pepper.  Wrap them in bacon.  You could use tooth picks to hold it on, I did not and it turned out just fine.  Place the pork in the heated pan and sear on all sides until the bacon is nice and brown, about 10 or so minutes.  

While your pork is searing put together the marinade.  Whisk together 1 T. oil, honey, red wine, balsamic vinegar and maple syrup.  Set aside.

Take the pork off the heat and place them in a deep baking dish and set aside.  

Turn the heat down and in the same pan sauté the diced onions, cook until soft. Make sure to scrape up all that browned goodness at the bottom of the pan...yum! Add garlic, mushrooms and rosemary.  Cook for addition 2 to 3 minutes, until the mushroom are slightly soft.  Add the marinade you whisked together and bring to a boil.  Once boiling turn down the heat and let it cook for 2 to 3 minutes. Pour sauce over your pork tenderloins, cover and put in the refrigerator.  

Bast the loin every hour.

Take your meat out about 30 minutes before you bake it to bring down the temperature.  Preheat the oven to 350 degrees.  Cook your tenderloin for 45 minutes, basting it every 15 minutes.  Basting gives you a nice tender meat.  Cook until internal temperature reaches 145 degrees, no more and no less. It might take more or less time depending on how thick your cut of meat is and the pounds.  Start checking the temperature at 45 minutes and adjust accordingly.  

Let it rest for 5 minutes before cutting.  Serve over a bed of jasmine rice and roasted asparagus.  Enjoy!

Recipe by: Tracy

Friday, September 28, 2012

Chopped Salad Party - New York Style

Recipe from Ree Drummond - The Pioneer Wife

I made a salad last Friday that was inspired by some scrumptious and enjoyable salad bar experiences I’ve had during recent trips to New York City…where my older daughter and I happen to be visiting this week.
Here’s how the New York salad bars go, and maybe I need to get out more, but I just think it’s miraculous: There are different selections of greens, then basically any and every salad topping you can think of: kidney beans, avocado, mushrooms, olives, tomatoes, etc. Like, at least fifty toppings.
Then the guy/gal behind the counter says “What greens do you want?” And you tell them the greens you want. And they grab some of those greens with tongs and throw them into a clean stainless bowl.
Then you basically go up and down the rows of toppings, shouting out all the goodness you want them to add into the bowl, which is everything if you’re me.
Then the guy says “What kind of dressing do you want?” And you tell him “blue cheese” if you’re me, and he plops some of that into the bowl.
Then he tosses it like nuts, then he asks you one final—and very important—question:
“Do you want it chopped?”
And you say yes. A thousand times yes.
Posted by Debi

Sunday, September 23, 2012

Homemade Organic Chicken Stock

The best thing about this recipe is it is a freebee :)  I always make a batch of chicken stock after cooking a whole chicken in my slow cooker.  Recently Publix had their whole organic chickens for only $1.99 a pound which is a steal when you consider not only do you get meat, but you get a whole bunch of chicken stock!

3 to 4 lb organic chicken (cooked and then meat removed)
1 large organic onion, roughly chopped
2 to 3 organic stalks of celery, leave the leaves on, roughly chopped
3 to 4 organic carrots, peeled and roughly chopped
12 cups of water

After you have cooked your favorite chicken recipe, I will post mine later, take all the meat off of the chicken and throw all the bones and skin leftovers back into the slow cooker.  Put all the other ingredients in the slow cooker and put on low.  I cooked mine overnight after we ate dinner.  Cook for 8 to 10 hours.  In the morning you strain the stock into a large pot or bowl.  And that is it!  I poured mine into large mouth mason jars.  They hold 3 cups each.

This enhances any soup or dish that calls for stock.  It is so much richer than any store bought brand!

*you can freeze these easily in the mason jars.  Just make sure you do not fill them to the top with liquid, leave some room for expanding or else you will have a mess in your freezer.
*you can add salt if you prefer, but I think it is salty enough from the juices of the spiced chicken.

The Best Granola

There is nothing better than eating granola.  I love it as cereal, in yogurt or just grabbing by the handfuls.  The only depressing thing about it is the price, it is ridiculously EXPENSIVE!  So I have searched for the perfect homemade granola and I am happy to say, I have found it.  Actually, I didn't find it, my sister-in-law shared it with me.  And I am so happy to say this is my "it" recipe for granola.  It is cheap "ish", super easy to make and it makes a ton (16 cups to be exact).  Trust me, this is a recipe everyone should try.  You really cannot mess this one up.  Plus, there is plenty of room for creativity, which I love.  Enjoy!

10 cups old fashioned rolled oats
3/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups raw sliced or roughly chopped almonds *TIP: I usually stock up when Publix does B1G1 free on Blue Diamond Almonds.  I get them natural, not roasted or salted.  Makes it only $3.36  for 12 oz!
1/2 cup pumpkin seeds 
1/4 cup flax seeds
1 cup shredded unsweetened coconut (I like to add a little extra!)
1/2 t. kosher salt
3 T. cinnamon
1/2 t. nutmeg
3/4 cup grapeseed oil (you can use canola or coconut or even extra virgin olive oil!)
1 cup maple syrup
1/4 cup brown sugar
1 1/2 T. vanilla extract
1 1/2 t. almond extract (I didn't have this so I just added extra vanilla)

  • Preheat oven to 250.  Position racks to the top and bottom position.  Line 2 baking sheets with parchment paper.
  • Combine oats, all the seeds, the almonds, coconut and the spices in a large bowl.  Mix it up really good.  In a separate bowl whisk the oil, syrup, brown sugar and vanilla/almond extract together until well combined.  Pour this mixture over the oats and stir until everything is coated.
  • Spread out the granola onto your 2 baking sheets and place in the oven.  Set the timer for 30 minutes. Switch pans from top to bottom/ bottom to top and stir the granola around.  Do this 30 times for a total of 90 minutes.  
  • At the end of the 90 minutes your granola is technically "done".   However, you can leave it in the turned off oven for up to 6 hours for added crisp.  You will notice this granola is not clumpy like most store bought brands...but don't let that discourage is still SO TASTY.  
*You can store it in an airtight container for 3 weeks or in the freezer for 6 months.  
*Add dried fruits to it once it has baked for added flavor and personalization
*Have fun with the seeds and nuts!  The sky is the limit to what you could add :)

Recipe adapted from: The Homemade Pantry
My changes are in italics

Wednesday, September 12, 2012

Carrabba's Herb Mix (for dipping bread)


1 t. rosemary
1 t. Italian parsley, minced
1 t. fresh basil, minced
1 clove garlic, minced
1 t. dry oregano
1/2 t. crushed red pepper
1/2 t. kosher salt
1/2 t. black pepper


Combine all ingredients in a shallow dish and mix together using the back of a spoon.

Take one teaspoon of paste and place in dipping bowl. Pour Borges 100% Extra Virgin Olive Oil, First Cold Pressed over herb paste.

Serve with fresh, hot bread.

Posted by Debi Walter

Saturday, August 4, 2012

Southwestern Quinoa and Bean Salad

Sorry, I did not get a picture.  Life has been rather busy around here with a newborn, 2 toddlers and several of out-of-town guests.  Next time I make it I will try and remember to snap a picture before we eat it all!

2 cans black beans, washed and drained
2 cans white beans, washed and drained
2 cans whole kernel corn, washed and drained
2-3 green onions chopped
2 sm. red pepper, chopped
1 bunch cilantro, chopped

Mix all ingredients in a large bowl and set aside.

1/2 c. apple cider vinegar
2 heaping teaspoons of cumin
3/4 c. olive oil
2 cloves of garlic, minced
salt and pepper to taste

Put all ingredients in a container with a lid and shake vigorously until well incorporated.  Pour over the salad mixture and stir to combine.

1 med. red onion, diced
3 cloves of garlic, minced
1 1/2 cups of uncooked quinoa
3 cups chicken stock
1 T. olive oil
pinch of salt

In a medium pot sauté the onion in the olive.  Cooked until onion is soft.  Add the garlic and sauté for 1 more minute.  Add quinoa, chicken stock and pinch of salt and bring to a boil.  Reduce heat to low and cover and cook until liquid is absorbed, about 18 minutes.  Once all liquid is absorbed spread to cooked quinoa out on a cookie sheet to cool.  Once cooled mix in with salad mixture.

*Refrigerate for 1 to 2 hours before serving.

Optional ingredients:  You can add 1 jalapeño to the onion and cook it for extra heat.  I also like to serve it with fresh chopped tomato and avocado (when in season)

Wednesday, August 1, 2012

Gluten Free Breakfast Bar

1 1/2 c. GF oats
1 c. coconut flakes
1/2 t. salt
1 1/2 t. cinnamon
1/2 t. all-spice
1/4 c. almond meal
1 T. brown sugar
3/4 c. mixed nuts (I just used raw almonds), finely chopped
1/4 c. raw pumpkin seeds, finely chopped
2 T. sesame seeds
1 c. dried fruit (I used unsweetened cranberries and raisins)

1 lg. ripe banana, mashed (could use 3 banana's in place of flax/water mix)
1/4 c. grape seed oil (could use coconut oil)
1 t. vanilla
2 T. raw honey
2 T. ground flax seed + 6 T. water (mixed together)

Preheat oven to 175.

Mix together dry ingredients and wet ingredients in separate bowls.  Combine and mix well.  Spread out over parchment paper lined cookie sheet.  Spread out mixture onto pan evenly.  Do not make it too thin or you will not be able to cut into good bars.  Bake in oven for 20 minutes or until edges are just crispy - in my oven it took almost 30 minutes  Cool and cut into bars!

Thursday, May 24, 2012

Chocolate Sauce

Makes about 1 1/2 cups of chocolate goodness in about 10 minutes.


1/3 c. cocoa powder
1 c. sugar
2 T. flour
1 cup heavy whipping cream or just milk for a lower fat version
2 T. butter
2 t. vanilla extract

In a medium bowl, whisk together the dry ingredients. Over medium heat, combine milk and butter until the butter has melted. Add dry ingredients to the milk mixture, constantly whisking. Boil, stirring constantly until thick and smooth, about 5 minutes. Remove from heat and stir in vanilla.  Cool and refrigerate unused portion.
 from Kelly Carámbula's blog, Eat Make Read, is originally from the Old Occidental Hotel in Muskegon, Michigan.

Wednesday, April 18, 2012

Coconut Pineapple Bread Pudding

1 loaf of day old French bread
3/4 c. Butter
4 eggs
3/4 c. Sugar
1/2 c. Half and half or heavy cream
11/2 t. Vanilla extract
1/2 t. Cinnamon
3/4 c. to 1 c. Fresh pineapple
1/2 c. Coconut flakes

Preheat oven to 375. Cut bread into 1 inch cubes and toast for 5 or so minutes to get it crispy. When crispy place bread in large bowl. Melt butter and pour over bread, toss to coat.

In a separate bowl whisk the egg, cream and sugar together. Add rest of ingredients and stir to combine.

Pour egg mixture over bread and toss together - I like to use my hands to gently squeeze the bread and make sure it all gets soaked in good.

Pour bread into a greased 8" square pan or something similar. I used my 3 quart round cast iron pot and it worked great!

Bake for 30 to 35 minutes until crispy on top. Serve warm with vanilla ice cream or whipped cream.

Friday, March 16, 2012

Happy St. Patrick's Day Treats

Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting

2 C unbleached all purpose flour
1/2 C Dutch processed cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 C granulated sugar
1/2 C light or dark brown sugar
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
2 egg
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer

Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.

In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt. 

In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy. 

Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy. 

Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness. 

Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl. 

Divide 1/4 C of batter into each muffin cup, you’ll get about 20 – 24 cupcakes. 

Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.

For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.

Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream

In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting.

Recipe from:

Tuesday, March 6, 2012

Grown Up Strawberry Shortcake (lemon cake with balsamic strawberries)

I did not get a picture of it all assembled.  We ate it too quickly to remember :)  It was awesome!  You assemble it like a strawberry shortcake.  First the cake, then room temperature strawberries and top with fresh whipped cream.  Enjoy!

Lemon Yogurt Cake

2006, Barefoot Contessa at Home, All Rights Reserved

Prep Time:
20 min
Inactive Prep Time:
10 min
Cook Time:
50 min
1 loaf


For the glaze: (I omitted the glaze because I did not want it to be too sweet)

  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice


Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Balsamic Strawberries


  • 16oz fresh strawberries hulled and sliced
  • 1/4 c. sugar
  • 2 T. balsamic vinegar


Combine all ingredients in a bowl and leave at room temperature for 1 hour and no more than 4 hours.

Fresh Whipped Cream


  • 8oz heavy whipping cream
  • 2 T. powdered sugar
  • 1 heaping teaspoon vanilla


Place mixing bowl in the freezer for up to 30 minutes before you make this.  You want the bowl to be very cold for best results.
Whip the cream in a mixer on high until soft peaks start forming.  Slowly add the powdered sugar and vanilla.  Be careful to not over mix at this point.
Place in refrigerator until ready to use.

Recipe By: Tracy Lytle