Wednesday, March 29, 2017

Ceiling drying out, egg McMuffin and Italian Cream Cake.................

 All that's left are the scars...........but storms are headed our way so we shall see! 
There's a tornado watch as I write this.........

Today was chores and to start the day I made 2 egg McMuffins...........which fueled me all good!
this afternoon I made an Italian Fresh Cream Lemon's the recipe
if you're interested. was easy to make...........
I've just cut a slice, I'm making a cup of tea and I'm off to bed to relax, watch t.v. crochet and then read later.  I haven't tasted it yet but I can let you know tomorrow!  I'll let you know how the roof fairs too if a tornado doesn't take it! LOL!
Happy Trails!


  1. Oh my do I need to make that cake. It looks scrumptious!!! Hoping you wont have probs with the storms. Hugs, LJ

    1. Well, I didn't think the cake was that good....but it may be the cook! LOL! I thought it was a bit dry and not lemony enough. I have a recipe for English Lemon Drizzle cake that I think is much better! Here it is and I've already done the conversions from metric.

      The American version of the famous English Lemon Drizzle Cake
      I used my Kitchenaide stand mixer for mixing this up. It makes one loaf pan that I lined with parchment paper. I baked it for 30 minutes or until done at 350 degrees.
      1/2 C butter (really soft) (1 stick)
      3/4 C self-rising flour
      1 tsp baking powder
      the rind of one lemon grated (I use a micro plane and just the yellow skin...the white is bitter)
      1/2 C superfine sugar
      2 eggs
      3-6 T milk

      After whipping the butter, I added everything else and whipped it for no more than 3 minutes and much less really. I wanted it incorporated well but also whipped it to get the eggs nice and fluffy. I poured it into my loaf pan and baked it for 30 minutes although it said 30-40 mine looked great at 30. I had previously mixed up the syrup to pour on top which is merely the juice of 1 lemon mixed with 1/2 C superfine or granulated for the "frosting". I looked at so many recipes and not a one of them were the same! LOL!
      I used the superfine also for my frosting. I just mixed it with a fork in a small bowl and poured it directly over the cake after it came out of the oven while it was still hot. Some recipes I looked at later said you should poke holes in the top before pouring the frosting mixture on top but I didn't do that but I might next time. You then let it cool and I took it out later and sliced it like pound cake

    2. P.S. Superfine sugar can easily be made from regular sugar if you have a food processor just pulse it until it becomes "super fine".

  2. Replies
    1. Lived through it although it was a wild night...lightening was unbelievable and there was hail but not huge. No damage that I can see and no tornadoes but the porch roof leaked once again but not as bad for sure.

  3. Oh I hope your roof stays on and NO more leaks happen. Enjoy the tea, cake and bed. That egg mcmuffin looks pretty good too. Stay safe my friend.

    1. Thank you, Betsy...we did fine although not much sleep until this morning as it was loud, very bright with lots of lightening and there was hail that was loud enough to wake the dead! LOL! But we're here this morning and it looks like all in surrounding areas faired well. The roof did leak a little but not nearly as bad so..."better than it was before"! Lots to be grateful for!

  4. That cake looks so refreshing. I still have some blueberry/banana bread so I won't need to bake today. Stay safe during those storms. Rain is heading our way today.

    1. I was disappointed in the recipe. I will not be making it again as I thought it was rather dry and not nearly lemony enough but it won't go to waste! LOL! My favorite lemon cake I posted above in the first is my very favorite lemon recipe along with lemon bars. Can you tell I love citrus? I definitely want to try your blueberry bread!

  5. Hi Sam :)) That cake looks DIVINE. We are so picky with our baked goods...the only lemon cake we used to get was one from an Italian bakery when we lived closer to the city, but this one, with her ingredients does look really good, I'm going to try it when I get some cream. We have to go out tomorrow so I'll put that on my list. I wish I had a Bundt pan though! Hope you're safe :)

  6. Do you ever feel you're used to tornado watches and such like how we, native born Californians, are used to earthquakes? Stay safe, lady, and man, your lemon cake looks delicious!


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