I store all kinds of things about cooking, knitting and some surprises in my cupboard. Check it out.

Sunday Dessert – Lemon Summer Squash Cake

Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

This week’s dessert is a lemon yellow squash cake which always came in handy when my husband used to bring in baskets full of zucchini and yellow squash from his garden at this time of year. Now, I have to buy the squash but it’s worth it to make this moist, tart, delicious cake, first posted in 2013.

https://lillianscupboard.wordpress.com/2013/09/09/lemon-summer-squash-cake/

Lemon Summer Squash Cake

  • Servings: 10-12 servings
  • Print

2-1/2 cups all-purpose flour
2-1/2 tsp baking powder
1 tsp salt
¾ cup butter
2 cups granulated sugar
3 eggs
2 cups grated yellow squash
2 tsp grated lemon peel
¼ cup lemon juice
¼ cup milk
Grease a 12-cup Bundt pan

Preheat oven to 350 degrees F

Combine flour, baking powder and salt in medium bowl and set aside. Cream butter and sugar until light and fluffy. Add eggs and beat until well mixed. Stir in squash, lemon peel and vanilla. Stir in dry ingredients, lemon juice and milk until dry ingredients are incorporated.

Pour into well greased 12-cup Bundt pan and bake for 50-60 minutes at 350 degrees F until a tester inserted near the center of the cake comes out clean.

Cool in pan for 15 minutes.  Use a knife to loosen around the sides of pan and around tube, then invert cake onto a rack to continue cooling.

While cake is still warm, pour lemon glaze over cake.

Lemon Glaze

1 cup powdered sugar
½ tsp. grated lemon peel
1-½ Tblsp. lemon juice
In a small bowl, mix sugar, lemon peel and lemon juice together until smooth.

 

Also served: Grilled potatoes, grilled tilapia and Peach, Pineapple and Tomato Salsa from my 2015 post:

https://lillianscupboard.wordpress.com/2015/08/11/peach-pineapple-and-tomato-salsa/

Knitting – Wednesday WIP – Child’s Scarf

My WIP (work in progress) this week is a child’s scarf made in a favorite pattern, #147 on the New-Stitch-A-Day site.  This is an easy slip-stitch pattern that can be changed by count or color to give different two-color designs.  Free pattern is found here:  http://newstitchaday.com/how-to-knit-the-ridge-check-stitch/

I’m using #7 needles with a #4 white sparkly yarn and Lion Brand Lb. of Love #4 Bubblegum yarn.

Finished last week:

Used bulky #5 Premier Deborah Norville Collection yarn in a variegated Spring color and #9 circular needles. The turtleneck collar is turned down halfway in this photo.  This is a free Ravelry pattern:
https://www.ravelry.com/patterns/library/shaded-collar

I also used the same pattern and needles to make another neckwarmer from bulky #5 Premier Deborah Norville Collection yarn in a variegated Gold color.

 

The cowls feature a new-to-me crocheted bind-off.

Sunday Dinner Dessert – Cannoli Cones

 

Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

Our Sunday dessert this week is a favorite summertime dessert – Cannoli Cones.  These cannoli cones aren’t going to be as good as the cannolis from your favorite Italian restaurant but they’re really delicious, easy to make and fill the need for a quick cannoli fix. I combined several recipes, ideas and tips from online to make this fun dessert.

To hold the cones while coating them with chocolate and chilling them, you can cut an “x” for the number of portions in the top of the cardboard cone box covered with foil…

 

… or, my favorite, the bottom of a Styrofoam egg carton, inverted with an “x” cut for the portions.

At first, I thought it would be nice to serve the cones in a tall flute along with the filling and garnishes in separate bowls …

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… but the cones are too hard to remove. I found it best to just let each person grab a cone and alternate layers of filling, chips, cherries and nuts.  Here is the recipe from my 2015 post:

https://lillianscupboard.wordpress.com/2015/08/26/easy-cannoli-cones/

Easy Cannoli Cones

6 sugar cones (the cake type with pointed ends)
½ cup chocolate chips, melted
¼ cup heavy cream
8 oz. ricotta cheese (one cup)
¼ cup powdered sugar
¼ tsp. vanilla extract
½ cup each of mini chocolate chips, chopped pistachios and chopped candied or maraschino cherries

Place a spoonful of melted chocolate into each cone, turning and swirling to coat the inside of the cone. Spread a little bit of chocolate over the rim of the cone. Place cones in a container and refrigerate for 20-30 minutes until set.

To make filling:
Beat heavy cream until stiff peaks form. Beat in ricotta, powdered sugar and vanilla until smooth. Place in a covered bowl and refrigerate until ready to serve.

The chocolate coating on the cones and the filling can be done ahead of time, but wait until ready to serve before filling the cones so they will be nice and crisp.

Fill cones with alternating layers of filling, chips, cherries and nuts. 

 

Also served: Sesame Pasta Chicken Salad from my 2008 post: 

https://lillianscupboard.wordpress.com/2008/08/10/a-good-sunday-lunch/

 

Knitting – Wednesday WIP – Neckwarmer-Cowl with Crocheted Bind-off

My WIP (work in progress) this week is a neck warmer/cowl that seems to fit the criteria I’ve been looking for in one of these patterns: no lace, warm and comfortable around neck, extends onto chest about 5 inches. I’m doing this piece in bulky #5 Premier Deborah Norville Collection yarn (Golden) and #9 circular needles. This is a free Ravelry pattern: https://www.ravelry.com/patterns/library/shaded-collar

Finished last week: The Santa Claus mittens which turned out very well.

I added a little round nose. Pattern for nose:
Nose: With pink, CO 3 sts.
Row 1 kfb across: 6 sts
Row 2 purl
Row 3 knit
Row 4 purl
Row 5 k2tog across to make 3 sts
Break off, thread tail through remaining sts, pull up, and tie off. Use CO tail to weave through edge sts all the way around nose piece. Pull up to round out nose. Tie off. Sew to center of face, on top of beard, just below hat brim.

Sunday Dinner Dessert – Blueberry Crumb Cake


Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

Our Sunday dessert this week is taking advantage of the wonderful blueberries available at our farm market and making use of a recipe that has been a favorite since 1995.  It’s an easy cake to put together and always so good.  The optional topping just adds an extra halo.  From my 2013 post:  https://lillianscupboard.wordpress.com/2013/07/05/blueberry-yogurt-crumb-cake/

Blueberry Yogurt Crumb Cake


2-½ cups (1 pt.) blueberries, divided
½ tsp grated lemon peel
2-1/2 cups all-purpose flour, divided
1 cup granulated sugar
¾ cup (1-½ sticks) butter
1 tsp baking soda
½ tsp. salt
1 egg
1 cup blueberry yogurt (two 4 oz. packets)
1 tsp fresh lemon juice
Preheat oven to 400 degrees F

Butter 10-inch baking dish or 10-inch spring form pan.

In a medium bowl, toss berries with lemon peel. Set aside

In a large bowl, combine 2 cups flour with sugar. Cut in butter. Set 1-½ cups of this mixture aside for crumb topping.

In a small bowl, combine remaining ¼ cup flour with soda. Add to mealy mixture in large bowl and rub in.

In the same small bowl, beat egg lightly. Stir in yogurt and lemon juice. Add to dry ingredients in large bowl and stir briefly with wooden spoon until blended. Fold in 1 cup blueberries.

Spread batter in prepared pan and scatter remaining blueberries on top.

Sprinkle with reserved crumb mixture.

Bake @ 400 degrees F approximately 45-60 minutes or until top is lightly browned and a tester inserted in the center of the cake comes out clean. Cool on a wire rack.

Serve warm or room temperature.

Delicious plain or with the following tangy yogurt cream on the side.

YOGURT CREAM

2 cups frozen whipped topping, thawed (Cool Whip)
1 tsp. lemon juice
1/2 cup of blueberry yogurt (4 oz. packet)

In a medium bowl, combine all ingredients and whisk until thoroughly blended. Refrigerate covered at least 30 minutes before serving.

Also served:  Buttered corn-on-the-cob and spicy Sirloin strips with homemade soft wrap bread – the bread recipe from my 2011 post is here:  https://lillianscupboard.wordpress.com/2011/10/05/good-soft-wrap-bread/

 

Knitting – WIP Wednesday – Santa Mittens

 

My WIP this week is a pair of Santa mittens for the Pine Ridge children. I saw a picture online of cute, easy mittens with a Santa face – no pattern – but it will be easy to adapt my favorite mitten pattern. I’ve completed the hat portion and part of the face, doing two-at-a-time.  I’m using #4 worsted yarn and #7 circular needles.  My “go-to” pattern for easy mittens is here: https://www.ravelry.com/patterns/library/handy-mittens—with-fingerless-option

I completed the lace portion of the cowl that I started last week and, as I feared, the lace work was not up to par. I unraveled it and finished off the piece as a short neck warmer.

I’m still looking for a good pattern for a neck warmer that extends down onto the chest (without lace).

 

 

Sunday Dessert – Blueberry-Peach Pie

Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

This week at the farm market we found peaches and Michigan blueberries, so our Sunday dessert was Blueberry-Peach Pie, a county fair Best of Show winner for me in 1988. The combination of these two fresh fruits is great and my daughters love this pie when I can manage to get both peaches and blueberries super-fresh. The frozen fruit just doesn’t work as well. From my 2007 post:

https://lillianscupboard.wordpress.com/2007/09/20/prize-winning-blueberry-peach-pie/

Blueberry-Peach Pie

  • Servings: 9-inch pie - 6-to 8 servings
  • Print

4 cups fresh peach slices (peeled)

2 Tblsp. butter

1 cup fresh blueberries

2 Tblsp. fresh lemon juice

1 cup sugar

2 Tblsp. quick tapioca

pinch salt
1 Tblsp. butter

Pastry for two-crust 9” pie (my favorite recipe is here: https://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/

1 Tblsp. milk

Preheat oven to 375 degrees F.

Saute peaches in 2 Tblsp. butter, add blueberries, lemon juice, sugar, tapioca and salt. Let stand while making crust. Place crust in 9-inch pie plate. Fill crust with fruit mixture, dot with 1 Tblsp. butter, put on top crust and flute edges. Brush top crust with milk and cut vents in top crust. Bake @ 375 degrees F for approximately 45 minutes.  Cool on a wire rack.

Also served: Corn-on-the-Cob and Balsamic Chicken and Mac Salad, found in my 2015 post: https://lillianscupboard.wordpress.com/2015/11/04/balsamic-chicken-and-mac-salad/

The white balsamic vinegar makes a nice, subtle change in flavor in the salad.