LEMONIES

Some people call these lemon brownies, but it's hard to call something so light and buttery looking brown.  Another recipe for the abundance of lemon juice I have frozen.  These are really, really good.

LEMONIES

2 sticks butter, softened
2 cups all purpose flour
2 cups granulated sugar
4 eggs
4 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla

GLAZE:

3/4 cup powdered sugar
2 tablespoons lemon juice

Blend until smooth.

Preheat oven to 350 degree.  Prepare a 9 x 13 pan with Baker's Joy or Pam. Mix together all ingredients. Spread in pan.  Bake at 350 degrees for 25 minutes.  Do not overbake.  Edges will be light brown.  Pour glaze over cooled cake.  Let glaze set before cutting.

SOUR CREAM LEMON POUND CAKE

I made this recently for work and shared the recipe with a coworker.  You know my pictures are not this good, so she was kind enough to share her picture after she made it.  It's a really good, moist pound cake loaf.  I've been lucky over the summer for friends to share their abundance of lemons and have frozen lots of lemon juice and zest to use in recipes.

SOUR CREAM LEMON POUND CAKE

1-1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla
2 teaspoons lemon extract
1/3 cup lemon juice
1/2 cup oil
1 cup sour cream
1 teaspoon lemon zest

GLAZE:
1 cup powdered sugar
3 tablespoons lemon juice

Mix together until smooth.

Preheat oven to 350 degrees.  Spray 9 x 5 loaf pan with Baker's Joy or grease and flour.
In a large bowl, combine flour, baking soda, baking powder and salt.  In another bowl combine eggs sugar, butter, sour cream, vanilla, lemon extract and lemon juice until blended well.  Pour wet ingredients into dry ingredients and blend until smooth.  Add oil and lemon zest.  Mix well.

Pour into prepared loaf pan.  Bake at 350 for 45-55 minutes until toothpick comes out clean.  Remove and cool.  Pour glaze over top of cooled cake.

Cheesy Corn Grits

My cousin hosted a ladies brunch this past weekend.  I normally make something sweet, but decided on a savory dish instead.  We had lots of nice food and games and conversation.

CHEESY CORN GRITS

6 cups chicken stock
2 cups 5-minute grits (not instant)
1 tablespoon Hidden Valley ranch seasoning
6 slices thick bacon cooked and chopped (I used jalapeno bacon)
1 can of roasted corn, drained (can use frozen)
2 cups smoked gouda cheese
1 stick butter
Milk or cream to desired thickness
Green onion tops and cheese for topping

Place 6 cups stock and grits and seasoning in a large saucepan.  Bring to a boil and cover.  Simmer for 6 minutes until grits are done.  Stir in grated gouda cheese.  Cut butter into pieces and stir in until smooth.  Stir in corn.  Stir in bacon, leaving a little for the topping.  If the grits are too tight, pour in some cream or milk to desired consistency.

Pour into a serving dish.  Top with green onion and bacon and cheese.