Apples and.....lemons
The first is technically a dish that should be reserved for the onset of the autumn season....Apple-Cheddar Spoonbread....comfort food at its finest....but Ken convinced me to make it tonight. It was certainly a winner, as most of Southern Living's recipes are (albiet not very health-conscious).
For dessert, Ken pleaded with me not to make something chocolate. (That's right, everyone, I, a chocolate enthusiast (to put it mildly), married a man who doesn't care for the stuff.) So, I opted for the next best thing....a lemony flavored "something" that fits perfectly into a sweltering, summer day. I did not have the time to make ice cream, nor the ingredients on hand....so I turned to ol' trustworthy, CookingLight.com, and stumbled upon Lemon Poppy Seed Pound Cake. I baked it in a cathedral bundt pan instead of the called for loaf....and it did turn out decadently (at least to look at....the flavor wasn't bad, either).
So I share these two delectable recipes with you now. Make the cake now, save the spoonbread till early fall (or break tradition like I did and try it tomorrow). I guarantee neither will disappoint.
Cheddar-Apple Spoonbread
1 large red onion, chopped (1 cup)
1/2 stick butter (1/4 c.)
1 (8-1/2 oz.) package corn muffin mix
2 (4 oz.) containers applesauce
1 (8 oz.) container sour cream
4 oz. shredded cheddar cheese (1 c.)
1 egg
1/3 c. water
3 fresh sage leaves, snipped (1 t.)
ground black pepper
1 medium red apple, very thinly sliced
melted butter
sage leaves
Preheat oven to 375. In medium skillet, cook onion in hot butter about 5 minutes or till tender.
In large bowl, combine muffin mix, applesauce, sour cream, cheese, egg, water, snipped sage, and few dashes pepper. Stir in onion mixture. Pour into 2-quart square casserole (greased).
Bake for 25 minutes. Brush apple slices with melted butter and arrange on top. Bake 25-30 more minutes or till golden brown across the top. Let cool in pan on rack for 15 minutes before serving (may sink slightly in center). Sprinkle on sage leaves for garnish.
Serves 8.
Lemon Poppy Seed Pound Cake
1 cup granulated sugar
1/3 cup butter or stick margarine, softened
2 large egg whites
1 large egg
1 tablespoon grated lemon rind
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2/3 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350°.
Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.
Beat granulated sugar and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan; bake at 350° for 1 hour (mine only took 30 minutes) or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Poke holes in top of cake using a skewer. Combine powdered sugar and lemon juice in a small bowl; brush over warm cake. Cool completely. Yield: 12 servings
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