6 results for tag: lemon
My Pretend Cooking Show: Lemon Lava Cake
https://www.youtube.com/watch?v=CebGlvOyKfE&t=68s
Lemon Lava Cake This favorite recipe comes together in a jiffy and never fails to impress! As it bakes, the cake rises to the top creating layers of moist cake and saucy lemon pudding.1 (18.25-ounce) package lemon cake mix2 cups milk1 cup water¼ cup lemon juiceZest of 1 lemon2 (3.4-ounce) packages lemon instant pudding1/3 cup sugar2 tablespoons powdered sugarPreheat oven to 350 degrees. Prepare cake batter as directed on package. Pour into greased 9x13-inch baking dish; set aside. Pour milk, water and lemon juice into a large bowl. Add lemon zest, dry pudding mixes and 1/3 cup sugar. Beat with ...
Seafood Supper with a Southern Twist
Life's a beach! Although you may not be able to actually transport your dinner party to the ocean, you can create the ambiance of the beach for your guests. Scatter sand around a centerpiece décor of driftwood, shells and other beach treasures. Decorate your dining table with twinkle lights and candles. Crank up some beach music on the stereo. You can almost feel the ocean breeze! (Photography by Paul Nurnberg.)Shrimp Waldorf Salad The original Waldorf salad was created at the Waldorf Astoria Hotel in New York in the late 1890's. It was considered the height of sophistication. This version features shrimp. 2 pounds medium shrimp, peeled and deveined ...
Feeding Pat Conroy
When Vince and I were dating, he used to love to tell me all about Beaufort. One of Beaufort's claims to fame (that he repeated way more than once) was that The Great Santini had been filmed here. “You know, from Pat Conroy's book. He's Conrack. He's the guy who wrote The Lords of Discipline.” After we were married, screening our VHS copy of The Great Santini was one of our favorite things to do with guests who had never visited Beaufort before. We'd all watch the movie and then Vince and I would take everyone downtown and show them the sites they had just seen on our television. Pat Conroy was our local star and we were mighty proud of him!Al...
Bon Voyage, Aunt Bossy!
When I was a very little girl, maybe 4 or 5 years old, I remember my Mama inviting her lady friends over for lunch. She didn't host a monthly event, but the ladies came to our house for a fancy luncheon several times a year. The dining room table was set with the good dishes from the china cabinet and several card tables with crisply pressed tablecloths were set up to seat the additional guests. The ladies were most often the mothers of my friends from Sunday School and kindergarten. I can see Mama in a blue dress and pearls, hair freshly coiffed from the beauty parlor, entertaining flawlessly as she served chicken salad, tomato aspic, homemade ...
Seafood Extravaganza
Chances are that many of your friends and family have been helping you and your fiance with wedding planning. Wouldn't it be fun to host a small party for them – just to say “thank you?”Your party doesn't have to be a fancy affair. Keep it small. Limit the guest list to family and special friends. You're not expected to invite the entire wedding party. Keep the event intimate and informal.Coordinate the menu with the tone of your party. If you're planning a casual event, opt to serve the food buffet-style. Tailor your food to the time of day. If you are hosting a luncheon, you may want to stick to less elaborate, lunch-appropriate dishes. ...
Lemon-Blueberry Cake with Lemon Buttercream Frosting
Lemon-Blueberry Cake with Lemon Buttercream Frosting Easy and delicious! For the cake: 1 (15.25-ounce) package lemon cake mix 1 (21-ounce) can blueberry pie filling For the frosting: 2 sticks butter, softened ½ cup lemon juice 1 pound confectioner's sugar Zest of 1 lemon Fresh Blueberries, to garnish Preheat oven to 350 degrees. Prepare cake mix according to package directions, making two 8-inch layers. Pour cake batter into greased and floured cake pans. Place dollops of blueberry pie filling evenly on top of each layer. Cut pie filling into batter with a butter knife. Bake in preheated oven for 35 to 37 minutes or until toothpick inserted into ...
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