Fresh Squeezed Lemonade

Finding a pile of lemons got me thinking of lemonades. I’ve always loved the one from Auntie Anne’s Pretzels, but it was difficult trying to figure out the recipe to it. So I’m going to wing-it today.

Here are the ingredients needed for this recipe:

  • 2 cups white sugar
  • 8 cups water
  • 1 3/4 cups fresh lemon juice with pulp (4-6 lemons)

Step 1: In a small saucepan, combine 1 cup of water and sugar.

Step 2: Bring to a boil, stir to dissolve sugar.

Step 3: Allow to come to room temperature

Step 4: Cover and place into refrigerator until chilled.

Step 5: In a large pitcher, combine all ingredients and stir to combine

Step 6: Add a few lemon slices to the pitcher and serve cold.

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Fettuccine Alfredo

I’ve been craving for pasta with a creamy sauce for the past couple of weeks. So I decided to make fettuccine alfredo. After going over different recipes I figured I should just go with the original recipe. It only requires 3 ingredients, but I want to add a little something else to it.

Here are the ingredients needed for this recipe:

  • 8 oz. dried fettuccine pasta
  • 1/2 cup unsalted butter
  • 1/2 finely grated parmesan
  • 1 garlic clove, minced

Step 1: Bring a large pot of salted water to a boil.

Step 2: Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8-10 minutes.

Step 3: Drain pasta, reserving 3⁄4 cup pasta water

Step 4: In large saucepan, bring the reserved 3⁄4 cup pasta water, garlic, and the butter to a boil

Step 5: Add the pasta

Step 6: Sprinkle with the cheese while tossing with tongs over medium-low heat until the pasta is creamy and coated, about 2 minutes.

Step 7: Serve the fettuccine immediately on warmed plates.

Lemon Pound Cake

One morning I noticed a lemon in a ceramic cup. At first I thought there were multiple ones in the cup because it was a pretty tall cup, but I looked in and saw that it was one lemon. It was about the size of a baseball. I wasn’t really sure what to do with it, since it was a lot of lemon staring at me. Then it hit me, cake. I decided to make some sort of cake with the lemon.

Here are the ingredients needed for this recipe:

  • 1 cup unsalted butter, room temp.
  • 1 cup white sugar
  • 1 tsp. vanilla extract
  • 4 eggs, large at room temp.
  • zest of 1 large lemon (I will be using only half because my lemon is basically XXL)
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup fresh lemon juice

Step 1: Preheat oven to 350°F and wire rack in the center of the oven.

Step 2: Butter or grease a 9-in. spring form cake pan and line the bottom with parchment paper.

Step 3: In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy and pale in color, about 3-4 minutes.

Step 4: Beat in the vanilla extract

Step 5: Add the eggs, one at a time, mixing well after each addition. (Note: Batter will look curdled it will smooth out after flour has been added)

Step 6: In a medium bowl, sift together the flour, baking powder, salt, and lemon zest.

Step 7: Add the flour mixture (in 3 parts) alternately with the lemon juice (in 2 parts)

Step 8: Mix until batter is smooth. (Don’t over mix)

Step 9: Pour batter into prepared cake pan and smooth the top with either the back of a spoon or an offset spatula. (Note: I dropped it against the counter a few times to remove air bubbles)

Step 10: Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Step 11: Place pan on a wire rack for about 15 minutes.

Step 12: Gently remove the sides and bottom of the pan.

Optional:

Lemon Glaze

  • 1 cup confectioners’ sugar, sifted (Note: I forgot to sift it, but it was fine)
  • 2-4 Tbsp. fresh lemon juice

Step 1: In a small bowl, add confectioners’ sugar

Step 2: Add 2 Tbsp. of lemon juice and stir until it becomes a thick and smooth glaze.

Step 3: Add more lemon juice or confectioners’ sugar, as needed until it becomes a pouring consistency.

Step 4: Pour glaze over the top of the cake, allow it to drip down the sides.

Step 5: Let the glaze dry before covering and storing it. (Note: I served it with a dollop of whipped cream to cut down the tartness of the lemon glaze)

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