Showing posts from 2009

Open Face Apple Pie

Happy Thanksgiving! I hope your holiday was great. We celebrated at my house this year. It was a smaller feast than last year, both in numbers and in scale, but we still had a good time. This recipe was one of the pies that I made this year.

Open Face Apple Pie

1 single crust pie crust in 9 inch pie pan
2/3 c. sugar
2 Tb. flour
1/8 tsp. salt
1 tsp. grated lemon peel
2 tsp. lemon juice
1/4 tsp. nutmeg
1/2 tsp. cinnamon
5 c. peeled, cored, and sliced apples
2 Tb. soft butter

In large bowl combine sugar, flour, salt, lemon peel, lemon juice, nutmeg, and cinnamon. Toss gently with apple slices. Arrange slices in pie pan, then dot with butter. Cover with foil and bake at 325 for 45 minutes. Then remove foil and bake another 10-15 minutes until crust is golden brown.

I especially like this recipe, as I am not crazy about pie crust. It's the filling I love. If you buy the crust, the frozen ones are so much better than the refrigerated ones.

Caramel Sauce

I made a Bundt cake for book group, and was so unhappy when half the cake stayed in the pan! Despite greasing and flouring the pan too. So this was my save:

I got my 9x13 pan and grabbed some of the cake. I pressed crumbled cake firmly onto a solid layer on the bottom of the pan. Then I spread 1 quart of softened vanilla ice cream on top. Then I repeated the layers and put the whole thing into the freezer for a couple of hours.

In the mean time, I made this caramel sauce from the Better Homes and Gardens cookbook.

Caramel Sauce

1/2 c. packed brown sugar
1 Tb. cornstarch
1/3 c. half and half or light cream (I used cream)
2 Tb. light corn syrup
1 Tb. butter
1/2 tsp. vanilla

In small heavy saucepan combine brown sugar and cornstarch. Stir in 1/4 c. water. Stir in cream, corn syrup, and butter. Cook and stir over medium heat until bubbly. Cook and stir 2-3 minutes more. Remove from heat and stir in vanilla. Serve warm or cool. Store in refrigerator. (I have to admit that I ate the leftover caramel …


I have always wanted to make pralines, but I didn't try it myself until I found a super easy recipe in the cookbook, In Julia's Kitchen with Master Chefs. I wish you could taste them! They are so incredibly yummy and so easy to make. The hardest part is waiting for them to cool so you can eat them.


1 1/2 c. sugar
1/2 c. water
2 c. unsalted nuts, pecans are best!

Prepare a pan or work surface before starting. In a heavy saucepan, combine sugar and water. Bring to a boil over medium high heat. Add nuts and return to a boil. Continue boiling, stirring constantly, until the sugar gradually caramelizes. Keep boiling and stirring until sugar becomes a sandy brown caramel and nuts separate. Immediately turn out onto work surface, spread them apart, and let them cool. Supposed to keep for a month in a tightly covered container, but I bet they won't last that long.

"Philly" Cheesecake

I know, you're thinking, 'Another cheesecake!' Yep. This one I made for back to school this year. I chose this recipe because I only had 2 packages of cream cheese. Frankly, though, it is not my favorite. It wasn't bad, but it had a light and fluffy texture more like a chiffon cream cheese pie than what I would call a real cheesecake. Still, that might be just what appeals to you!

"Philly" Cheesecake

1 c. graham cracker crumbs
3 Tb. butter, melted

2 pkgs. cream cheese, softened
1/2 c. sugar
1 Tb. lemon juice
1 tsp. lemon peel
1/2 tsp. vanilla
2 eggs, separated

Combine crumbs and butter; press onto bottom of 9" springform pan. Bake at 325 for 10 minutes.

Combine cream cheese, sugar, juice, peel, and vanilla, mixing at medium speed until well blended. Add egg yolks, one at a time. Fold in stiffly beaten egg whites; pour over crust. Bake at 350 for 45-55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving. 10-12 servings.

Cookbook Review: Top Secret Recipes Lite

Review for Top Secret Recipes Lite

I would really give this about 1 1/2 stars. It was written in 1998, and you can tell. That was when everyone was still into the low-fat craze, before everyone started talking about 'good fat' and 'bad fat.' This book seems to be designed to cut all the fat possible out of every single recipe. Only once does the author acknowledge that some fat, namely Omega-3 fatty acids, is in fact good for you.

There are two main problems with the book. First, that he doesn't seem to realize that too many calories, too much carbohydrates, other kinds of junk, those are all bad for you. Fat alone is not the bad guy.

Second, I am not about to use Butter Buds or whatever instead of real butter! Maybe lite margarine, but that's as far as I am willing to go. And fat-free cheese is disgusting! Low-fat yes, but fat-free is more like plastic that actual food.

I just can't recommend this book. There are a few recipes that sound pretty good - he has t…

Currant Pumpkin Bars

Currant Pumpkin Bars

2 c. flour
2 c. sugar
1/2 c. currants or raisins
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. cloves
1 c. oil
16 oz. can pumpkin
4 eggs


2 c. powdered sugar
1/3 c. butter or margarine, softened
3 oz. cream cheese, softened
1 Tb. milk
1 tsp. vanilla
1/2 tsp. grated orange peel

Heat oven to 350. Grease 15x10x1 baking pan. In large bowl, combine all bar ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased pan. Bake at 350 for 25 to 30 minutes or until done. Cool completely.

In small bowl, combine all frosting ingredients; beat until smooth. Spread over cooled bars. Store in refrigerator. Makes about 48 bars.

For high altitude, decrease baking soda to 1/2 tsp. Bake at 375 for 30 to 35 minutes.

Back on the Diet!

After watching my weight hit - yes, I'm going to say it! - 190 pounds again, I am back on my diet. I'm not thrilled about it, but I decided I just CANNOT allow myself to weigh more than that. Here's my diet strategy:

count every calorie
keep it under 1500 calories a day
3 meals, plus a snack
plan for 1 cheat day, usually Saturday

So far I have lost 2 pounds, and it's only been 2 days. So I know I CAN lose the weight. I just have to stick with it.

But I feel like I am either hungry all the time, or thinking about food and how many calories everything has, or tired. I was happy to see some change when I got on the scale this morning. But it really is hard.

Apricot and Almond Chutney

Thanks to our apricot tree, we always have more of the fruit than we can eat in the summer. So I found this recipe and it is a big hit. Chutney goes well with Indian food, ham, pork, or roast beef. This one is good as a dip with cream cheese.

Apricot and Almond Chutney

1 c. cider vinegar
1 c. sugar
12 apricots, medium sized, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded chopped
2 onions, chopped
1 garlic clove, minced
1 orange, chopped fine
1 lemon, chopped fine
1/2 c. candied sliced ginger
1 tsp. salt
1.2 c. raisins, golden raisins, or currants (I used currants this time)
1/2 c. blanched almonds
1 tsp. ground ginger

Pour 3/4 c. of vinegar in large saucepan; add sugar. Stir over low heat until sugar is dissolved. Increase heat and simmer for 5 minutes. Add apricots, peppers, onions, garlic, orange, lemon, candied ginger, salt, and raisins. Simmer over medium heat for 30 minutes.

Add almonds, ground ginger, and remaining vinegar. Simmer for 30 more minutes, until chutney has…

Tie Dye Birthday Cake

Ellen's Birthday cake 2009

I got the idea for this cake from a cookbook. The directions said to use a cake mix, then make the frosting from scratch, and decorate with icing gel. I did it backwards, making the cake from scratch and buying the icing. Here's the recipe for the cake.

White Cake

4 egg whites
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 ts. salt
1/2 c. shortening or butter, softened (I used butter flavor Crisco)
1 3/4 c. sugar
1 tsp. vanilla (I used the expensive kind from Williams-Sonoma)
1 1/3 c. buttermilk or sour milk

Allow egg whites to stand at room temperature for 30 minutes. Grease and flour 2 9" cake pans or 13x9 pan. (Really coat both pans - I didn't, and my cakes stuck to the pan a little bit.) In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside. Preheat oven to 350.

In large mixing bowl, beat shortening at high speed for 30 seconds. Add sugar and vanilla; mix well. Add egg whites, 1 at a time, beating well after each …

Cooking with Xylitol

If you are a gum chewer, you have probably tried the sweetener Xylitol. It is about as sweet as sugar, with a little bit of a fruit taste, and measures spoon for spoon the same. Since we are trying to cut carbs, I tried using some Xylitol in chocolate chip cookies. The recipe called for 1 c. sugar. I used about 2/3 c. Xylitol and 1/3 c. sugar, plus regular brown sugar, plus used fewer chocolate chips.

The cookies tasted good, but were a little different. Randy asked if they had banana in them. They didn't, but that sort of fruit taste was noticeable. The other difference is that these did not spread out when cooking, but puffed up a little. Otherwise they cooked about the same. I did undercook them slightly, so they would not be dry.

The main drawback to Xylitol, in my opinion, is the price. I paid about $8 for a pound, which is a lot more than sugar. However, I haven't had much success with Stevia or other natural sweeteners, and I don't really want to use Equal or somethin…

Mormon Mommy Blogs

If you haven't taken a look at this website yet, it is a fun place to find other LDS folks, moms and otherwise, who have similar interests and similar blogs. I can't wait to take a look at all the yummy recipes out there. I always need new things that my kids will eat, especially now as we are trying to cut the carbs and still enjoy the food. Check it out at:

Yellow Chicken

This was originally called Trinidad Chicken, but I didn't have one of the ingredients, so it wound up being Yellow Chicken. Despite a little hesitation on the kids' parts, we agreed it was good stuff.

Yellow Chicken

2 large chicken breasts, halved or 1 lb. chicken breasts, boneless and skinless

1 c. milk
2 Tb. butter or magarine, softened
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. turmeric (that's what makes it yellow)

In large bowl, combine chicken with milk; let stand 30 minutes. Preheat oven to 400. Remove chicken from milk and place in 2 quart baking dish. Bake 10 minutes; remove from oven and reduce heat to 350.

In small bowl, mix softened butter with salt and spices. Spread over chicken pieces. Bake 15 to 20 minutes or until chicken is tender and done. Great with couscous.

Cookbook Review: How to be a Domestic Goddess

How to Be a Domestic Goddess: Baking and the Art of Comfort Food by Nigella Lawson

First of all, I have to say this - this woman is nuts! She may be a great cook and a very nice person, I don't know, but honestly, she is nuts.

This book, in case you couldn't tell right away, is about baking. She sets it up in several categories: cakes, cookies, bread, pies, Christmas, etc. The pictures are wonderful. But the writing? Wow. It's hard to tell you just how bad it is. So here's an example.

"Coconut Macaroons. These are a very English kind of macaroon, the sort you always used to see displayed in bakers' shops alongside the madeleines (those sponge castles dipped in luminous strawberry jam and dredged in throat-catching grated coconut, and so very different from those that inflamed the memory of Marcel Proust). The difference with coconut macaroons is that you need neither to be ironic or self-consciously retro-cool to enjoy them."


I have SO many problems wit…

Raspberry Danish Coffee Cake

Either raspberry, blueberry, or sweetened cottage cheese/cream cheese mixture would be good in this. I used raspberry. I also cut it into two loaves, as it was too big for my baking sheet.

Raspberry Danish Coffee Cake

3 1/2 c. flour
1/2 c. sugar
1/2 tsp. salt
2 pkgs. yeast (or 4 1/2 tsp.)
2/3 c. warm water
6 Tb. butter, softened
1 large egg

2 c. raspberry (or blueberry) jam

Combine 1 c. flour, sugar, salt, and yeast. Beat in water and butter. Beat for 2 minutes more. Add egg and 3/4 c. flour; beat 2 minutes. Add remaining flour. On lightly floured surface, knead dough until smooth and elastic. Shape dough into ball. Place dough in large greased bowl. Cover and let rise until doubled in size.

Punch down dough. Turn onto lightly floured surface; cover, and let rest 15 minutes. Grease a large baking sheet.

On lightly floured surface, roll dough out into large rectangle. Spread jam down the center of the dough, leaving 3 inch border on all sides.

Use a pastry wheel to cut dough on both s…

Salisbury Steak

Not the nasty thing in the TV dinner!

Alton's Salisbury Steak

4 (1/2 pound) beef cube steaks
Salt and pepper
3 Tb. butter
2 Tb. canola oil
1/2 medium onion, sliced at an angle
2 Tb. minced garlic
1/2 lb. brown mushrooms, sliced
3/4 c. broth or juice
1 Tb. Worcestershire sauce
1/2 Tb. dijon mustard
3/4 c. stock

Preheat oven to 275. Lightly season steaks and flour with salt and pepper, then dredge steaks in flour and shake off excess. Add 1 Tb. each of butter and oil to hot saute pan. Brown the steaks, 2 at a time, adding more butter and oil if needed, about 4 minutes a side. Remove the steaks to a plate.

Pour off any grease from pan and add remaining butter. Add the onion, garlic, and mushrooms to pan and saute until nicely caramelized, then deglaze the pan with the broth. Mix in remaining ingredients and stir to combine. Return the steaks to the pan, cover, and cook in the oven for 25 minutes.

Serves 4

Chicken Piccata

Alton's Chicken Piccata

2 boneless chicken breasts, cut in half
salt and pepper
2 Tb. oil
3 b. butter
1/2 yellow onion, chopped
3 cloves garlic, minced
6 scallions, chopped
1/3 to 1/2 c. broth
Juice of 1 large lemon
1 Tb. capers, rinsed and lightly crushed
2 Tb. chopped parsley
1 lemon, sliced thinly

Place chicken breasts between plastic wrap and pound until 1/4 inch thick. Season chicken with salt and pepper, dredge in flour, and shake off excess. In heavy skillet, heat oil and 2 Tb. butter. When oil is hot, add chicken and cook, turning only once, until brown on both sides. Remove chicken to plate and set aside. Pour off remaining grease, then add remaining Tb. butter.

Add onion and saute until transparent. Add garlic and scallions and saute 1 more minute. Sprinkle 1 tsp. of flour over vegetables and toss to combine.

Deglaze pan with broth and lemon juice. Add capers and toss to combine. Return chicken to pan, cover, and reduce heat to low, simmering until chicken is cooked through, about…

Savory Savoy Wraps - Alton Brown

Also from his cookbook, I'm Just Here for the Food.

Savory Savoy Wraps

8 large Savoy cabbage leaves
1/2 lb. sweet Italian sausage, cooked and crumbled
1 c. peeled apple slices
1 tsp. cinnamon
1 c. finely diced potatoes
Salt and pepper

Lightly blanch cabbage leaves by immersing them in boiling salted water for 30 seconds, then immerse in ice water to cool. Drain and pat dry with a towel.

In a mixing bowl, combine all ingredients except cabbage leaves and season with salt and pepper. Lay out a cabbage leaf, inside down, and make a small pile of filling in the center. Roll into a tight package. Repeat with remaining leaves and filling, placing the rolls in a steamer basket, seam side down. Put enough water in a pot to come almost to the bottom of the steamer and bring to a boil. Put the lid on the pot slightly askew to allow steam to escape. Steam for 8 to 10 minutes.

Makes 2 main dish servings or 4 appetizers.


Alton Brown's Chicksicles

1 Tb. coriander seeds
2 tsp. cumin seeds
1/2 tsp. curry powder
1/4 tsp. cinnamon
1 tsp. salt
2 tsp. sugar
1/2 c. peanuts
2 Tb. sesame oil
2 Tb. vegetable oil
2 lbs. chicken breasts, cut into 1 inch cubes

Toast the coriander and cumin seeds over high heat. When the seeds just start to smoke, remove from heat and let cool. Then grind seeds, and combine with other spices and sugar. Chop the peanuts in a food processor. Add spices and process them too. Add the oils and process to form a paste.

Rub the past onto chicken. Cover and refrigerate overnight. Thread the chicken onto skewers. Heat the broiler and cook, turning often until paste is dark and chicken is cooked through.

Baked Potatoes, a la Alton Brown

I am a big fan of Alton Brown's show on The Food Network, Good Eats. So I looked forward to reading his cookbook. But I have to admit this is not what I expected. The book is organized by cooking method, which seems a little strange to begin with. Then there are no pictures of any of the recipes. There are fun little sidenotes, and interesting tips, but the recipes are constructed in a rather strange way.

Still, I did find a few recipes and note a few tips I plan to try. Here's the most basic one, and yet, the easiest to try!

A Perfect Baked Potato

Preheat oven to 350. Wash and dry potato. Poke holes in it with a fork. Then rub lightly the entire potato with a little canola oil. This makes a crunchy skin on the potato. Sprinkle the outside with salt. Place the potato directly on the rack in the oven. Cook for about 1 hour.

I haven't tried it yet, but since I love baked potatoes, I will try it soon!

Mexican Corn and Cheese Stuffed Peppers

Also from the Moosewood Cookbook.

Mexican Corn and Cheese Stuffed Peppers

2 Tb. oil
1 c. chopped onions
3 garlic cloves
1 1/2 tsp. ground cumin
1 tsp. ground coriander seeds
1/4 tsp. cayenne
1 medium tomato, chopped
2 c. corn, fresh or frozen
3 eggs
1 c. grated cheddar cheese
1/4 c. milk or half and half
1/4 c. chopped olives
6 medium green or red bell peppers
1/4 c. tomato juice or water

Saute the onions, garlic, cumin, coriander, and cayenne in the oil until onions are translucent. Add the tomatoes, corn, and salt. Simmer until the corn is barely tender. Lightly beat the eggs in a large bowl. Add cheese, milk, olives, and vegetables.

Cut the peppers in half lengthwise and remove the seeds. Leave the stems on. Stuff pepper halves with egg-vegetable mixture and place on an oiled baking dish. Pour tomato juice onto bottom of dish. Bake tightly covered at 375 for 30 minutes. Uncover and bake 10 minutes more. Serve on a bed of rice topped with salsa.

Spicy Peanut Soup

Another from the Moosewood cookbook.

Spicy Peanut Soup

2 Tb. oil
2 garlic cloves
1 Tb. fresh grated ginger
2 c. diced onions
2 green peppers, diced
2 c. coconut milk
3 1/2 c. vegetable stock or water
1 c. peanut butter
3/4 tsp. ground coriander
pinch of cayenne
3/4 tsp. freshly ground lemon grass
1/2 tsp. salt
1 to 2 Tb. fresh lemon or lime juice

Heat the oil in a soup pot. Saute garlic and ginger. Add onions and pepper, saute for 5 minutes or so. Add the coconut milk and 2 1/2 c. stock or water and bring to a boil.

Lower the heat and simmer covered for 20 minutes. Blend the peanut butter and the remaining cup of stock into a smooth paste and whisk it into the soup with the spices and salt. Simmer about 15 minutes longer, stirring occasionally. Just before serving, remove the soup from the heat and stir in the lemon or lime juice.

Serves 4 to 6.

* edited to add that I tried this one today and it was really good. Spicy and slightly sweet from the peanut butter and coconut. It was hard to find lemon gras…

10 Minute Tomato Soup

From the "New Recipes from the Moosewood Restaurant" cookbook.

10 Minute Tomato Soup

3 Tb. olive oil
3 to 6 garlic cloves, minced
8 c. tomato juice or undrained canned tomatoes pureed in the blender
1 Tb. paprika

Saute the garlic in olive oil very briefly. Stir in the paprika and saute for another minute. Stir in the tomato juice and heat. Simmer 5 to 10 minutes.

Garnish with cheese, parsely, or croutons. Strong tomato flavor - use good canned tomatoes.

For Mediterranean soup, add drained, cooked garbanzo bean, garnish with feta cheese and parsley.

For Mexican soup, add Tabasco and garnish with cheddar cheese and tortilla chips.


I tried making this cookie for the first time this year. I remember learning about the Jewish holiday of Purim and the coolest thing about it, I thought, was that it had a special cookie! So this year I decided to make it myself. I found the recipe at Purim was March 10 on 2009. It celebrates the story told in the Old Testament book of Esther.


Ingredients: 1 1/2 cups butter or margarine, softened 1 cup white sugar 2 eggs 6 tablespoons orange juice 1 tablespoon vanilla extract 2 teaspoons baking powder 4 1/2 cups all-purpose flour 1 (12 ounce) can poppyseed filling Directions: 1.In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.2.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.3.On a lightly floured s…

New Orleans Pralines

Also from Shirley Corriher's book
New Orleans Pralines
1 1/4 c. pecans 4 Tb. butter 1/4 tsp. salt 1 c. light brown sugar 1 c. sugar 1/2 c. evaporated milk 1 tsp. vanilla extract
Preheat oven to 350. Butter a large piece of foil and set aside. Spread nuts on a baking sheet and roast until lightly browned, 10-12 minutes. While nuts are still hot, stir in 2 Tb. butter and sprinkle with salt. 
In heavy saucepan, stir together well and boil the sugars, evaporated milk, remaining 2 Tb. butter and roasted nuts until mixture reaches soft ball stage with a large wooden spoon. The second you feel the mixture begin to thicken, start spooning up the candies. Spoon up tablespoon sized pralines as fast as possible onto butter foil. Let stand to cool and set. Store in an airtight container.
(If you double recipe, add 1 Tb. corn syrup to ingredients to slow down hardening)

The Secret Marquise

I got this one from the cookbook, Cookwise by Shirley Corrihor. Not everything in here was helpful, but this one sounded super yummy. So I haven't tried it yet, but I will soon, and then post again.
The Secret Marquise
7 or 8 ounces good quality semisweet chocolate or 3 - 2.6 oz. Hershey's Special Dark chocolate bars, broken into 1 inch pieces. 4 oz. milk chocolate, also broken into 1 inch pieces 5 egg yolks 1/3 c. heavy cream 5 Tb. butter 1 c. heavy or whipping cream 2 Tb. sugar
Combine semisweet and milk chocolates and blend in food processor until finely chopped. Set aside. Heat egg yolks and 1/3 c. cream in 7-8 inch skillet over low heat, stirring constantly with fork or spatula flat against the bottom of the pan. As soon as it thickens, remove from skillet from heat and keep stirring. Add the butter and stir in well. Add the chocolate and stir constantly until chocolate just melts. Continue to stir for 1 minute. 
Remove bottom from springform pan. Place the ring onto a platter and …

Overnight Coffee Cake

We always eat the same sort of menu on Christmas morning - fruit, fresh from stockings; little sausages, some browned and some wrapped up for pigs in a blanket; juice; and a bread of some sort. This year, the kids asked for a coffee cake. But I didn't want to take time to throw together a coffee cake when I could be with the family. So I found this recipe and put it together the night before. Then all I had to do was preheat the oven, wait the oven was ready, and pop this in. And it tasted great too.
Overnight Coffee Cake
Coffee Cake:
1 c. flour 1/4 c. sugar 1/4 c. brown sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 c. buttermilk 1/3 c. shortening 1 egg
1/4 c. brown sugar 1/4 c. chopped nuts or oats 1/4 c. nutmeg
Grease and flour 9 inch round or 8 inch square pan. In small bowl, combine all coffee cake ingredients; stir until moistened. Pour batter into greased and floured pan. In another small bowl, combine all topping ingredients. Sprinkle over batter. Cover and ref…

Pecan Pumpkin Bread

Pecan Pumpkin Bread
Made for Christmas this year. Really good.
2 1/2 c. flour 1 c. whole wheat flour 3 c. sugar 2 tsp. baking soda 1 1/2 tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg 1 c. oil 2/3 c. water 4 eggs 16 oz. can (2 c.) pumpkin 1 c. chopped pecans
Preheat oven to 350. Grease bottom only of 2 9x5 loaf pans or 3 8x4 loaf pans. In large bowl, combine all flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well. In medium bowl, combine oil, water, eggs, and pumpkin; blend well. Add to flour mixture; beat 1 minute at medium speed. Fold in pecans. Pour batter into greased pans.
Bake at 350 for 60 to 70 minutes or until done. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.

Lemon Herb Flank Steak

Lemon Herb Flank Steak
We had this for Christmas dinner this year. Super yummy!
For Steak:
2 lemons 2 Tb. oil 1 Tb. garlic 1 tsp. black pepper 1 tsp. oregano 1 tsp. rosemary 1 tsp. thyme 1 tsp. salt 1 flank steak, about 1 1/2 lbs.
Grate peel from lemons; set aside for later. Cut the lemons in half and squeeze to make 1/4 c. juice. In a large Ziploc bag, combine 1 Tb. grated lemon peel, lemon juice, oil, and herbs. Set aside remaining lemon peel. Using a large knife, cut several diagonal slashes into steak to prevent curling during cooking. Add steak to marinade in Ziploc bag. Chill for at least 1 hour. 
Preheat broiler. Broil for about 5 minute on each side for medium, brushing twice with marinade. Transfer steak to cutting board. Slice on a diagonal. Place lemon butter slices on hot steak; serve immediately. Serves 6.
Lemon Butter:
1/4 c. butter or margarine, softened 1/2 tsp. minced garlic 1/2 tsp. thyme 1/4 tsp. salt 1/4 tsp. black pepper Remaining lemon peel
In small bowl, combine 1 tsp. remaining gra…