Ann Richards Lemon Yogurt Cake…

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Since today is the last full day of winter, I thought I would share with you a wonderful spring cake. This is perfect to serve as desert on Easter. The recipe comes from The Texas Celebrity Cookbook and was submitted by Ann Richards.

Ms. Richards became nationally known when she gave the keynote address at the Democratic National Convention in 1988. Ms. Richards served as Governor of Texas from 1991 – 1995 and was defeated for re-election by George W. Bush.

 While she was the second woman to serve as Governor of Texas, she is often considered the first elected woman. The first was Miriam Ferguson, who stepped into the position after her husband was impeached. Mrs. Ferguson missed becoming the first woman to serve as Governor in the United States by two weeks. Nellie Ross, of Wyoming was the first after her husband passed away.

 

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Salmon Teriyaki...

I took this recipe from my Celebrate Virginia Cookbook.
The Teriyaki sauce is made from scratch instead of opening a jar.
I prefer to use low sodium soy sauce. I think using low sodium the sauce it a bit sweeter, it is personal choice item.
If you are in a time crunch, make the sauce a day ahead of time, and then re-warm it before use.


Ingredients:
1. 1/2 cup packed brown sugar
2. 1/4 cup soy sauce
3. 1/4 cup water
4. 2 Tablespoons fresh lemon juice
5. 4 salmon steaks
6. lemon slices

Directions:
In a medium to large skillet (big enough to hold the salmon snugly) mix the first four ingredients together.
Boil mixture, until the sugar is melted, stir occasionally.
Add salmon steaks, cover and reduce heat for 5 to 6 minutes per side
Remove salmon to a platter and keep warm
Boil sauce for about 4 minutes or until sauce has thickended.
Drizzle sauce over the steaks and garnish with the lemon slices

Lemon Meringue Pie...

I made a lemon meringue pie on Christmas Eve. My dad told me how good it my stepmother’s recipe was. I got the recipe the other day except for the cream of tartar the recipe is basically same. From what I can tell if came from a April 1977, McCall’s magazine

When I made mine, I squeezed fresh lemon juice and it made a big difference in taste from bottled lemon juice.

You know how I feel about making piecrust, but I did make it from scratch, it was Christmas after all.

 

Ingredients:

    pie crust (9 inch)

---LEMON FILLING---

1/4  teaspoon  cornstarch

3  tablespoons  flour

1 3/4  cups  sugar

1/4  tablespoon  salt

4    egg yolks, slightly beaten

1/2  cup  lemon juice

1  tablespoon  grated lemon peel

1  tablespoon  butter

 

---MERINGUE---

4    egg whites

1/4  tablespoon  cream of tartar

1/2  cup  sugar

 

Directions:
1. On lightly floured pastry cloth, roll the pastry to an 11-inch circle, rolling with light strokes from center to edge. Fold pastry in half; with fold in center, carefully transfer to a 9- inch pie plate. Unfold; fit into a pie plate, pressing gently toward the center. Fold edge of crust under, press into an upright rim. Crimp edge decoratively, using thumb and forefinger Refrigerate 1/2 hour. Preheat oven to 450F'. Prick entire surface evenly with fork. Bake 8 to 10 minutes, or until golden brown. Cool on rack.  
2. Make lemon filling: In medium saucepan, combine cornstarch, flour, 1 3/4 c sugar and salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boil, stirring occasionally; boil 1 minute, till shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400F'.


3. Make meringue: In medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 tbsp. at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of crust and swirling the top decoratively. Bake 7 to 9 minutes, or until the meringue is golden brown. Let cool completely on rack- 2 1/2 to 3 hours. Serves 8. Cut with wet knife.

Candied Citrus Peels

After read the blog yesterday, a few people have asked for the recipe to the candied citrus peels. You can use any citrus fruit your prefer. I usually make lemon and orange. I  have never made the lime or grapefruit. My son loves lemons any way he can get them. If I let him, he will eat them like an orange. I usually use 5 lemons and 1 orange when making the candied peels, so the rest of us have a chance at the lemon ones.  

The trick to making these is making sure you cook the peels enough. If you do not, the orange especially will not taste good and will have that bitter peel taste to them. These are very simple make; a lot simpler than the fudge, I think.

Grandma’s Candied Citrus Peels:

Ingredients:

4 lemons, 2 oranges, and 2 limes

4 1/3 cups of water

1 cup of white sugar

1 cup of raw or rock sugar, if need be white sugar can be substituted but it will change the look and taste of the peels

Directions:

Peel the fruit, and scrape off any of the white pith.

Julienne peel into strips, 1 ½ inches long by ¼ to 1/8 inch wide

Bring 4 cups of water to a boil and simmer the peels six minutes

Drain and rinse in cold water, set aside

Bring 1/3 cup of water and white sugar to simmer, stirring until the sugar is dissolved.

When sugar is dissolved, cover and simmer for 8 minutes

Removed from heat and stir in the cooked peels, let steep for one hour.

After an hour roll remove peels from pan roll in the raw sugar.

I lay my peels out on a wire rack covered with wax paper to dry.

Kit’s Margarita Recipe

Have you ever had margarita from scratch? I am talking real lemon and lime juice not a mix out of a bottle? If you have never had one from scratch, you are in for a treat! We have found it is best to make “the mix” a few days ahead of time, if you can hold for a week it is even better.

“The Mix”:

½ cup of fresh squeezed lime juice

½ cup of fresh squeezed lemon juice

¼ cup of white sugar

Place "the mix" ingredients in a glass container, I use a clean jar. Shake until sugar is dissolved and store in the refrigerator for up to a week.

When ready to drink Margaritas combine:

1 cup of Tequila

1 cup of Triple Sec

Mix

Serve over two cups of crushed ice

**If you like your Margaritas frozen pour all ingredients into a blender and blend until frozen.

Serve in a glass with either sugar or salt on the rim.