Scandinavian Almond Cake

1 1/4 c sugar
1 egg
1 1/2 tsp almond extract
2/3 c milk
1 1/4 c flour
1/2 tsp baking powder
1 stick margarine, melted

In a bowl, combine sugar, egg, almond extract, and milk. Beat together.

Add flour and baking powder. Mix together.

Add melted margarine. Mix well.

Line pan with foil, and gently and slowly smooth foil down into all the indents. Take your time. Try not to break any holes in the foil. This step seems annoying but is 100% worth it when your cake is done cooking and it comes time to remove it from the pan without breaking it or pulling the top off!

Spray foil with nonstick spray, then pour mixture into pan and bake for 40-50 minutes @ 350 degrees.

To avoid under baking, do the toothpick test - don't just go by the color of cake.

Cool in pan for at least 40 minutes. Turn over and lightly tap cake with foil out of pan, pulling on edges of pan to loosen. Go slowly, being careful not to break the cake. Once out, slowly peel off the foil.

This is great served with jam!

Simple Lamb

2/3 cup lemon juice
1/2 cup brown sugar
1/4 cup Dijon mustard
1/4 cup soy sauce
1/4 cup olive oil (or canola)
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, sliced
1/2 teaspoon ground black pepper
1 (5 pound) leg of lamb, butterflied and pounded to an even thickness


In a bowl, mix the lemon juice, brown sugar, mustard, soy sauce, oil, garlic, ginger and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator overnight.

Preheat an outdoor grill for medium heat. Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). VARIATION: Sear the meat for 6-8 min/side on a griddle over medium-high heat. Transfer to a roasting pan and bake at 400 for 15-20 minutes, or until desired doneness.

In the meantime, drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.

Allow meat to rest for 5 min, slice, and cover with the thickened marinade mixture to serve.

Vinarterta

8 cups flour
2 cups butter
3 cups fine sugar
4 eggs
4 tsp cardamom
2 Tbs almond extract
1/2 tsp salt
6 Tbs cream
2 tsp baking powder

Cream the butter and add the sugar, beating well until light and fluffy. Add eggs, one at a time, mixing until fully incorperated. Mix dry ingredients together and set aside. Add almond extract and cream, beating well. Gradually add flour mixture. When all is mixed in, form the dough into an even mass on waxed paper and spray with cooking spray. Divide into 5 even parts. Line the bottoms of 9x13" pans with waxed paper. Pat dough into pans. Bake @ 300F until cooked through, but not brown, about 15 min. Let cool 5 minutes, remove from pans. Assemble cake by layering with jam. Wrap and allow to sit for a week or more before serving.

Apple Cake

1/2 cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs (3 if batter seems too stiff)
2 cups whole wheat flour
1/2 tsp salt
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
4-5 cups peeled and diced apples
4 Tbsp hot water
2 tsp vanilla
1 cup chopped nuts (optional)

Cream butter and sugars. Beat in eggs. Mix dry ingredients separately and add to creamed mixture. Stir in remaining ingredients. Turn into a well-greased 9x13 pan. Bake at 350 degrees for 45 minutes.

Pumpkin Pancakes

2 cups flour (AP or whole wheat)
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Jeni's Popovers

2 eggs
1 cup unsifted flour (white)
1 cup milk
1/2 teaspoon salt
1 tablespoon melted butter

Preheat oven to 450. In mixing bowl, beat eggs slightly. Add remaining ingredients and beat just until smooth. (Do not over beat) Fill generously greased muffin cups or popover pans half full. Bake at 450 for 15 minutes, then reduce heat to 325 and bake 25 to 30 minutes or until golden brown. Prick crust with tip of knife during the last 5 minutes to allow steam to escape. Serve piping hot. 6-8 large popovers

Roast Leg of Lamb

1 leg of lamb, bone in (about 5 to 6 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper

Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine
Directions
Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.


Notes: When I made this, I gave the lamb the rub-down the night before, wrapped it up and stuck it in the fridge. It also took about 1 hour and 15 min at 350. It should still be very pink in the middle. Everyone loved it and went on and on about it, so I'd call it a success.