Lemon fairy food cake

This is an old recipe from the Homesteads. Don’t you just love the name? Being a kind of angel food cake it should, obviously, be made in an angel food cake pan. I had a moment of mommy brain and made it in a Bundt cake pan, though, and it turned out super yummy regardless.

Lemon fairy food cake

Ingredients

  • 4 eggs, separated
  • 7 Tbsp water
  • 1 1/2 cups sugar
  • 1 1/2 cups AP flour
  • 1 tsp salt
  • 1 tsp lemon extract

Instructions

  1. Preheat oven to 325F
  2. Beat egg whites until stiff; set aside
  3. Beat egg yolks and water for 5 minutes; add sugar and beat 5 minutes; add flour, salt and lemon extract and beat 5 minutes; fold in egg whites
  4. Bake at 325 in ungreased tube pan for 30-40 minutes; turn upside down to cool then run a knife around the edge to free from the pan
  5. Slice and mail to your sweet friend/Kiddo’s babysitter who has had the nerve to go back to college (this step optional)

Two step cupcakes

In the fall of 2002 we sat down in our cellblock seats at a Predators game and said hi to the couple sitting next to us.

Fast forward almost ten (!) years, and we’re still friends with that awesome couple. The fact that Tracy brings me cupcakes when she comes to visit sure doesn’t hurt that friendship. I’m just sayin.

She brought me these and I am just fascinated by them!

Two step cupcakes

Ingredients

  • One box cake mix
  • One can of soda

Instructions

  1. Mix cake mix and soda
  2. Bake according to box directions

Tracy made this particular batch with chocolate cake mix and a diet cherry Dr. Pepper. CRAZY good, and Tracy tells me that baking 24 cupcakes with the mixture makes them one point each, for those counting such things. Isn’t that insane? And there are lots of different combination, too. White cake mix and orange soda? Spice cake and Sprite? Go crazy! What else sounds good?

Buffalo chicken bites

I always command beg ask my sister to make buffalo chicken dip for football parties, and she does — what a good kid. I wanted to make it for Vanessa’s birthday but I wanted a way to make it a little more portable, so I came up with this!

Buffalo chicken bites

 Ingredients
  • 8 ounces cream cheese, well softened
  • 1/2 cup blue cheese or ranch dressing
  • 1/2 cup Frank’s Redhot sauce
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese, plus a little extra shredded mozzarella
  • one chicken breast cooked and shredded
  • 2-3 packages mini phyllo shells

Instructions

  1. Put cream cheese in a bowl and stir it up with a wooden spoon or something up to the task, then add dressing, hot sauce, cheese and shredded chicken and stir well
  2. Just before you’re ready to serve preheat oven to 350F and put shells on a cookie sheet. Scoop chicken dip into shells (I used a small cookie dough scoop) and top with shredded cheese
  3. Bake at 350F for 8-10 minutes or until shells are just barely browning at the edges and chicken mixture is hot

Hello? How easy is this? Go! Go make it now! They’re so warm and yummy when one is snowed in…. which, like me, you probably are.

Baked brie

Due to the great camera debacle of 2010 I’m afraid I don’t have a picture of this. You’ll just have to trust me on its deliciousness. Or, you know, make it. It is the yum.

There are a thousand variations of this recipe floating around, but this is how we do it — always Christmas morning breakfast, and sometimes New Year’s morning breakfast as well (because, hey — more cheese!)

Baked brie

Ingredients

  • 1 sheet frozen puff pastry (I use Pepperidge Farm; no they do not know I exist)
  • One 8 ounce wheel brie cheese
  • 1/4 cup brown sugar
  • 1/4 cup cranberries, pecans or walnuts, optional
  • Platter of crackers and or apple slices
  • 1 egg
  • 1 Tbsp water

Instructions

  1. THAW THE PUFF PASTRY (what? I may have forgotten this once or twice). When I remember I do it overnight in the fridge so it is ready to go in the morning

  2. Lay the pastry sheet flat and slice the brie in half so you have two wheels of roughly equal thickness

  3. Put one half-thick wheel on the sheet of pastry and top with brown sugar and any nuts or cranberries you want to use, then top with the other half of brie. Fold the pastry up around the brie and pinch the seams closed. If you feel so inclined you can tie it shut with a bow of cooking twine; pretty and helpful

  4. Whisk the egg and water together and brush over the pastry; this will help the seams seal and give the whole thing a lovely shine

  5. Bake on a cookie sheet (the cheese could overflow a little) at 375 for 20-30 minutes or until pastry is browned and brie is all melty. Serve with crackers and or apple slices

Go make it! Let me know how you love it. And, uh, take a picture for me. ;)