Bottled Lemon Curd

 This is the best lemon curd recipe ever! I can use fresh or bottled juice and lime works as well. I love that it only needs one whole egg and doesn't make a huge batch! I will be making it again soon... 

1/4 cup sugar

1 large egg

1/3 cup lemon juice

Mix these ingredients in a small heavy saucepan with a whisk. 

Heat on medium heat while whisking constantly. It will become frothy. Keep cooking and whisking until it becomes thick and completely frothy. Test on the back of a metal spoon. If it coats the spoon and doesn't fill in the line made by your finger, it is done.

Remove from heat and immediately whisk in 4 Tablespoons of cold butter, one at a time, using the whisk.

Pour into bowl and chill. 

Peanut Butter and Jelly Pie

 For Pi Day 2021, I tried an idea I'd had floating around in my head for a while... Peanut butter and jelly pie. I used a real pie crust rather than a crust crust for this no-bake pie because I really wanted more of a "bread" crust and I'm glad I did. It turned out just the way I wanted. But be warned... this pie is RICH! Cut it small! 

First you will need to blind bake your crust. Preheat your oven to 375. Roll out your crust and place in pie plate. Prick crust with fork on bottom and sides. Line with non-stick parchment and fill with weights (or uncooked rice or beans). Bake for 15 minutes with weights. Then remove and bake 10-15 minutes or until golden brown. Let cool completely on wire rack.

Make your peanut butter filling by beating together:

1 1/2 cups creamy peanut butter

1 cup sifted powdered sugar

1 softened stick of butter

Beat until smooth and creamy. It will be thick.

Spread a very thin layer of the peanut butter filling on the bottom of your cooled crust to keep the jam from leaking through.

Top with a thin layer of jam or jelly of your choice. (I like my homemade strawberry jam best with peanut butter)

Spread remaining peanut butter filling on top of jam.

Chill for a few hours before cutting. 

Best Irish Soda Bread

 I have tried a lot of soda bread recipes over the years for St Patrick's Day but this one by far was my favorite. It was a very simple recipe with an interesting method. Turns out it was the recipe I've been searching for. And even warmed up nicely the next day... :) 

4 cups flour

1/4 cup brown sugar

1 teaspoon salt

1 1/2 teaspoon baking soda

1 3/4 cup buttermilk

Preheat oven to 425.

Mix dry ingredients together and then mix in buttermilk until all the flour mixture is wet. Be careful not to overmix or your bread will be tough.

Gently knead on lightly floured surface.

Place in greased and floured round cake pan (8 or 9"). Cut cross on top with sharp knife. Cover with second round cake pan of same size, lining up the edges of the two pans. Place carefully into oven.

Bake for 30 minutes. Then remove top pan and bake an additional 10-15 minutes or until dark golden brown and sounds hollow when bottom is tapped.

Remove from pan and let cool a bit on wire rack. Serve warm with or without butter. 

Skillet Cornbread

 This is the best from-scratch cornbread I've ever made! And it's the perfect amount of batter for my new little Ninja skillet and makes just enough for two meals for my hubby and I! 

1/2 cup flour

1/2 cup cornmeal

1/8 cup sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

Mix dry ingredients together.

Add...

1/2 cup sour cream

1/4 cup melted butter

1 egg

Mix until well incorporated. 

Bake at 375 in small greased skillet or baking dish for 18 minutes or until pick comes out clean.

Serve warm with butter and your favorite toppings. Ours are honey and jalapeno jelly!