What happens to the weekends? They fly by so quickly.
Friday night Ronnie played at the marina so we were late, late getting home. Then Saturday we had to run some errands in Asheville, so here we are today with everything left to cram into one day.
We stopped by the WNC Farmers Market yesterday looking for mums, which I didn't find, another long story, but we did pick up a couple of pounds of late season greasy cut shorts. Probably our last fresh green beans of the season.
I have been craving tonight's lemon cake for a couple of weeks. It is my variation of an old Kraft favorite. This smaller version is perfect for the two of us.
Our supper tonight looks like this:
Baked Chicken
Fresh Green Beans
Turnips ( I love them, Ronnie hates them)
Corn Pudding
Cornbread
Warm Winter Lemon Cake*
Warm Winter Lemon Cake
1 -9 ounce package Jiffy yellow cake mix
1 egg
1/2 cup milk
2 tsp. vanilla
1 3/4 cup milk
1 (3 1/2 ounce) package instant lemon pudding
1/4 cup sugar
1 tablespoon powdered sugar (optional)
Preheat oven to 350*.
Prepare cake mix using one egg and 1/2 cup milk, add vanilla. Pour batter into greased 8 inch pan.
Combine milk, dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended.
Pour over cake batter in prepared pan (do not stir) and place on baking sheet.
Bake 30-35 minutes.
Cool and sprinkle with powdered sugar, if desired.
So, until tomorrow........
S~~~
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ooooh---Warm Winter Lemon Cake--Wish we had smell mail------I must try this one---
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