Beginner's Macaroni & Cheese
From Diana's Kitchen
2 cups macaroni or shells
8 to 12 ounces shredded or diced process American cheese, such as velveeta
3 to 4 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
- Preheat oven to 350°.
- Cook macaroni according to package directions; drain.
- In a buttered 1 1/2 quart casserole, place about 1/3 of the macaroni.
- Top with 1/3 of the cheese and dot with some of the butter. Sprinkle with a little salt and pepper then add about 1/3 of the sour cream.
- Repeat layers until all ingredients are used, ending with the sour cream.
- Bake at 350°, covered, for about 30 minutes.
Serves 4 to 6.
Lemon Cake
From Diana's Kitchen
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
3 eggs
grated zest of 1 large lemon
1 cup sour cream
Lemon Glaze:
1/4 cup melted butter
2 tablespoons fresh lemon juice
2 cups sifted confectioners' sugar
- Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.
- Into a bowl, sift together the flour, baking powder and salt; set aside.
- In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.
- Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest.
- Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently.
- Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean.
- Cool in pan 10 minutes.
- Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.
Serves 12.
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