Fresh Lemon Bundt Cake

With fresh lemon, this cake is the perfect, refreshing dessert for a spring cookout.

Ingredients

• 1 cup butter, softened

• 2 cups white sugar

• 5 large eggs

• 2 cups all-purpose flour

• ¼ cup fresh lemon juice

• 1 large lemon, zested

Directions

• Step 1

  Preheat oven to 325 degrees F (165 degrees C). Grease and flour a bundt pan.

• Step 2

  Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan.

• Step 3

  Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.

Buttery Garlic Green Beans

Green bean recipes make the greatest side dishes. They take very little time to cook and, depending on the method, even less time to prep. This easy recipe for sautéed green beans is a perfect case in point. It preps in just 5 minutes, cooks in about 10 (depending on how crunchy you like your green beans), and is ready in 15 minutes.

---

Ingredients

• 1 pound fresh green beans, trimmed and snapped in half

• 3 tablespoons butter

• 3 cloves garlic, minced

• ⅛ teaspoon lemon-pepper seasoning, or more to taste

• salt to taste

Directions

• Step 1

  Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans just start to soften, 3 to 5 minutes. Drain and return to the skillet.

• Step 2

  Add butter and stir until melted, 1 to 2 minutes.

• Step 3

  Add garlic; cook until tender and fragrant, 1 to 2 minutes.

• Step 4

  Season with lemon-pepper seasoning and salt before serving.

Pull Apart Easter Blossom Bread

A rich eggy dough is twisted into pretty flowers, then filled with jam in this decadent Easter bread. Be sure to look at the pictures for how it is formed. Lemon curd is an option to replace the jam.

Ingredients

• 6 cups all-purpose flour, or more if needed (divided)

• 1 tablespoon rapid rise yeast

• ½ cup white sugar

• ¼ teaspoon salt

• ½ cup unsalted butter

• 1 ¾ cups milk

• 3 eggs, beaten

• 1 lemon, zested and juiced

• 1 egg yolk

• 1 tablespoon water

• ½ cup seedless raspberry jam

• 1 cup confectioners' sugar

Directions

• Step 1

  In a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. In a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees F (43 degrees C). Gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. Stir the lemon zest into the liquid ingredients (set aside lemon juice for later). Pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.

• Step 2

  Add enough flour to make a soft dough; turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. Cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. Punch down the dough, and allow to rest for 10 minutes.

• Step 3

  Divide the dough in half, and roll each half into a round ball. On a floured surface, roll out a ball into a 12-inch circle. Place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. Cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. Cut each quarter into 5 narrow wedge-shaped strips. (Center of the dough is uncut.) Remove the drinking glass. There are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.

• Step 4

  Pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. Gently coil to form a rough flower shape. Arrange the round into the middle of the circle, where the drinking glass was.

• Step 5

  Pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. Finished bread has 9 petals surrounding the center round. Repeat steps with the second ball of dough to make two breads.

• Step 6

  Grease a baking sheet, or line with parchment paper. Place the shaped breads onto the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.

• Step 7

  Preheat oven to 375 degrees F. Beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.

• Step 8

  Bake in the preheated oven until the breads have turned golden brown, about 25 minutes. Allow to cool.

• Step 9

  Use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. Mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. Allow glaze to set. To serve, pull the petals apart.

Almond Ricotta Cake

Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.

Ingredients

• ½ cup unsalted butter, at room temperature

• ¾ cup white sugar

• 2 teaspoons vanilla sugar

• 1 large lemon, zested and juiced

• 4 large eggs, separated

• 2 cups blanched almond flour

• 9 ounces ricotta cheese

• ⅓ cup white sugar

• ¼ cup sliced almonds, or to taste

• 1 tablespoon confectioners' sugar for dusting

Directions

• Step 1

  Preheat the oven to 325 degrees F. Grease an 8-inch springform pan and line with parchment paper.

• Step 2

  Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.

• Step 3

  Fold in almond flour and ricotta cheese with a silicone spatula.

• Step 4

  Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.

• Step 5

  Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.

• Step 6

  Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

Beef and Cabbage One Pot Meal

This is a budget-friendly, one pot ground beef and cabbage meal. It is a simple meal that can easily be modified with more veggies and seasonings.

Ingredients

• ground beef (1 lbs)

• onion

• garlic (1 clove, chopped fine)

• cabbage (1 head)

• diced tomatoes (1 can)

• tomato sauce (1 can)

• Salt & Pepper

• Italian Seasoning Blend (optional)

Directions

1. Chop the onion and garlic.

2. Sauté until translucent.

3. Add the ground beef, spices, salt, pepper.

4. Cook until the beef is browned.

5. Add the canned tomatoes and cabbage.

6. Simmer for about 25-30 minutes, stirring occasionally.

Beer Braised Irish Stew and Colcannon

This is a yummy alternative to corned beef for St. Patty's Day and a wonderful anytime dish!

Ingredients

Irish Stew:

• 1 tablespoon vegetable oil

• 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes

• 2 tablespoons all-purpose flour

• 1 cup coarsely chopped onion

• 1 cup coarsely chopped carrot

• 1 (12 fluid ounce) can or bottle dark beer

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• 2 cloves garlic, minced

• 2 tablespoons Worcestershire sauce

Colcannon:

• 3 slices bacon

• 2 pounds russet potatoes, peeled and cut into chunks

• 2 cups thinly sliced cabbage

• ¼ cup milk, warmed

• 2 tablespoons butter

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 2 tablespoons minced fresh parsley

Directions

• Step 1

  Preheat oven to 325 degrees F.

• Step 2

  Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.

• Step 3

  Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.

• Step 4

  Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

• Step 5

  About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

• Step 6

  Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.

• Step 7

  Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.

• Step 8

  To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.