Baked Lemon/Chili Fish with Corn pudding and Lemon garlic English green beans

Fish ingredients:

• 4 medium size fish of choice (I used Grouper)
• 1 lemon, sliced
• 4 tbsp sweet chili sauce
• 4 tbsp butter
• 1 tbsp each; lemon pepper, Paul Prudomme seafood seasoning, and old bay
• kosher salt to taste

Coat both sides of the fish with the chili sauce then season the fish on both sides, the chili sauce will help the seasoning to cling to the fish. I used a small casserole dish, uncovered. Assemble the lemon slices on top of each fish along with 1 tbsp of butter. Bake at 375 for 10 minutes, depending on the fish you use and the thickness, until it starts to flake. Then turn the oven off and broil for about 5 minutes until golden on top. The "gravy" in the bottom of the casserole dish is divine :)

Corn Pudding:

• 1 box of jiffy cornbread mix
• 1 can whole kernel corn, drained
• 1 can cream style corn
• 1 cup sour cream
• 4 tbsp melted butter
• 1/4 cup minced onion

In a large mixing bowl, combine all of the above ingredients. Spray a 9 inch or small casserole dish with cooking spray. Bake 45 minutes at 350 degrees until golden. You may add cheese to this recipe. I would only use about 1/2 cup cheddar.

Lemon/Garlic English green beans:

• 2 can English green beans, drained
• 1 garlic, minced
• 2 tbsp lemon juice
• 1/4 cup minced onion
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp lemon pepper
• salt to taste

In a medium skillet, heat to medium high, add your oil, onions, garlic. Cook for about 5 minutes, then add your green beans, lemon pepper, lemon zest, and salt, cook for another 5 minutes, add lemon juice and remove from heat.

Honeybun Cake by Thecountrycook.net

• 1 box yellow cake mix
• 4 eggs
• 1 cup sour cream
• 3/4 cup vegetable oil
• 1 cup light brown sugar
• 2 tsp cinnamon
• 2 cups powdered sugar
• 6 tbsp milk
• 1 tsp vanilla

Preheat your oven to 350 degrees.

Spray 13x9 baking dish with bakers joy.

In a medium bowl, (by hand, using a stand or handheld mixer) stir the cake mix, eggs, 
sour cream, and oil and mix until combined.

In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.

Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. 
Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter.
 Pour the rest of the cake batter on top, and spread the batter until the cake is even. 
Take a knife and use it to make swirl patterns around the cake (just kind of go in a figure 8 pattern)

Place the cake into the oven and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.

While the cake is baking, make the glaze. 
In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. 
When the cake comes out of the oven, immediately pour glaze onto the hot cake. 
You might have to pick up the cake and tilt it to spread the glaze evenly. 
Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.

 

 

 

Ina Garten's Lemon Bars

For the crust:

• 1/2 lb of unsalted butter, softened
• 1/2 cup sugar
• 2 cups flour
• 1/8 tsp kosher salt

For the filling:

• 6 extra large eggs, at room temp
• 3 cups sugar
• 2 tbsp grated lemon zest (4-6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• powdered sugar for dusting

Preheat oven at 350
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned.

Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

Caramel Cake

Cake:

• 2 1/4 cup AP flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 1/2 cup sugar
• 4 eggs
• 2 tsp vanilla
• 1/2 cup buttermilk
• 16 tbsp unsalted room temp butter  

In a large mixing bowl combine the first 5 ingredients. In a separate bowl, combine the next 3 ingredients.
Using a stand up mixer, add the flour mixture to the mixing bowl, then mix in the 16 tbsp of butter. You should be able to "see" the butter in the flour mixture. Then add 1/2 of the egg mixture to the flour, combine, then add the rest. Grease and flour two 9 inch pans. Pour the batter into the pans and bake at 350 for 20 minutes. Cool in pans for 10 minutes then remove to a cooling rack. Meanwhile, prepare the icing.

Icing:

• 1 stick of butter
• 1/2 tsp salt
• 2 cup dark brown sugar
• 1/2 cup heavy cream
• 1 tsp vanilla
• 2 1/2 cup powdered sugar
• 4 tbsp softened unsalted butter

In a medium pot at medium  high heat combine the first 3 ingredients. Heat until the edges start to bubble. Then add the cream and start whisking. Take it off the heat and add the vanilla.
In a large mixing bowl add the powdered sugar. Pour the hot caramel mixture over the powdered sugar and beat until light and fluffy. While it's still warm add the butter. Let it sit for just a minute, you don't want it too runny, then spread on the cake quickly!