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Lemon Pudding Cakes


A sponge cake and custard all in one recipe! No frosting! No filling! ZoeBakes is the source of this recipe.

The Meyer lemon looks like an orange, but when the juice is baked up in the cake, it turns yellow like a lemon. It’s a cross between a lemon and a mandarin orange and is a milder citrus than lemon but not as sweet as an orange. This fruit is named after Frank Nicholas Meyer who introduced the plant in the US from China.


  • Soft butter for ramekins
  • 1 cup buttermilk
  • 1/4 cup fresh Meyer lemon juice, or traditional lemon, grapefruit, lime or a combination of the 3 juices
  • 4 large eggs, separated
  • 1/4 cup plus 1 tablespoon all-purpose flour (spoon and sweep into the measuring cup)
  • 3/4 cup sugar plus extra to dust the ramekins
  • pinch of salt
  • zest of 2 Meyer lemons, or 2 limes or 1 grapefruit


  • Preheat oven to 325 degrees
  • Butter heavily 6 to 8 ramekins with soft butter
  • Dust buttered ramekins with sugar
  • Lay a kitchen towel in the bottom of a roasting pan
  • Place the ramekins on top of the towel
  • In a bowl whisk together the flour and 3/4 cup sugar and salt
  • Rub the zest into the flour mix with your fingers
  • Set aside
  • In a bowl whisk together the buttermilk, lemon juice and egg yolks
  • Set aside
  • In a bowl beat together the egg whites with 1 tablespoon sugar until just soft peaks. Do not over beat or it will not mix into the batter
  • Whisk flour mix into the buttermilk mix
  • Fold in the egg whites 1/3 at a time with a rubber spatula
  • Ladle the batter into the ramekins
  • Fill the roasting pan with hot water up to the middle of the ramekins
  • Tent with foil making sure the foil does not touch ramekins
  • Bake 20 minutes and then remove foil
  • Bake another 20 minutes
  • Remove ramekins from oven and from the roasting pan. Cool on racks to room temperature
  • The Pudding Cakes can be served warm, room temperature or cold.
  • They can be made ahead and stored in the ramekins
  • You  can serve them in the ramekins or invert them on to serving plates
  • They look best when inverted because the pudding appears on the top
  • To invert, run a knife along the perimeter of the ramekin. Invert on plates
  • You can serve with a berry jam but I prefer without!
  • Voila!

Prepare the ramekins and roasting pan


Rub the zest into the flour mix with your fingers


Combine the buttermilk, egg yolks and lemon juice


Whisk flour mix into buttermilk/egg mix


Fold beaten egg whites into batter


Ladle batter into prepared ramekins


Prepare to place roasting pan in the 325 degree F oven


Make a tent of foil over the roasting pan making sure not to touch foil to the batter


Lemon Pudding Cake inverted on a plate!




Scalloped Creamed Potatoes


Scalloped Creamed Potatoes is a comfort food my family has made for decades. The recipe comes from The New Antoinette Pope School Cook Book and was a professional cooking school in Chicago where my mom took classes during the 40s and 50s.

It’s a favorite to make a double batch for during the holidays when we have a group of 8 or more and want to have enough for at least 2 meals. The recipe uses Velveeta cheese because it melts so well. The original used American cheese. The Antoinette Pope School Cook Book was published in 1948, and again in 1953, 1961 and 1973. Velveeta was prolific then!

Here is a single recipe using a deep 1 and a 1/2 quart or 2 quart deep casserole. To make a double recipe just do that and use 5 pounds of potatoes. I prefer yellow.  Also use 2 casseroles  Below I used a 2 and 1/2 quart & a 1 and 1/2 quart



2 to 2 and 1/2 pounds peeled yellow or red potatoes, sliced very thin with a mandolin

1 and 1/2 teaspoons salt, optional

1/4 teaspoon pepper, optional

1 medium onion, peeled and sliced thin with a mandolin (more or less onion as you like)

1 pound Velveeta cheese, cubed for quick melting

1/4 cup butter

1/4 cup flour

2 and 1/4 cups hot milk

1 teaspoon salt

  • before peeling the potatoes, make the cheese sauce
  • preheat oven to 400 degrees
  • in a medium saucepan melt the butter
  • whisk in the flour and simmer a few minutes
  • slowly whisk in the hot milk and bring to a simmer.
  • add the salt
  • whisk and simmer 5 minutes
  • add the Velveeta and whisk till smooth
  • remove from heat, cover and set aside
  • butter your casserole(s)
  • peel and slice the potatoes and onion
  • layer some potatoes on the bottom of the casserole
  • sprinkle with salt and pepper is the original recipe, but I skip this step
  • layer some onion rings as desired
  • layer some cheese sauce
  • continue layers ending with a generous amount of cheese sauce on top
  • cover casserole and bake at 400 degrees for 30 minutes
  • lower temperature to 300 degrees and remove cover.
  • bake 45 minutes or until potatoes are tender
  • if sauce begins to boil over, place a baking sheet or piece of foil under the casserole
  • the top should be well browned. If not, place it under the broiler a few minutes
  • for a double recipe increase the baking time about 15 minutes

My Baked Macaroni and Cheese recipe is very similar. It uses the same cheese sauce and the recipe comes from the same cookbook! Look above under Recipes, then Sides for Baked Macaroni and Cheese.


Steamed Spinach with Garlic, Raisins and Pine Nuts


Food & Wine Magazine published this as Catalan-Style Spinach. It’s very light with a sweet and crunchy bite! This serves 8 generous portions using 40 oz raw spinach!


1/2 cup raisins, soaked in boiling water and then drained for plumping

1/2 cup pine nuts, toasted in a hot fry pan

40 oz stemmed spinach

1/4 cup olive oil

4 large cloves garlic, very finely chopped

Kosher salt and pepper

Follow these steps:

  • In a very large cooking pot bring 1/2 cup water to a boil
  • Add half the spinach in large handfuls, letting each batch wilt slightly before adding more
  • Cook over moderately high heat stirring until just wilted, about 5 minutes
  • Transfer to a colander to drain
  • Repeat with another 1/2 cup of water and remaining spinach
  • In a large saucepan heat olive oil until shimmering
  • Saute garlic over moderately high heat stirring constantly until fragrant. Don’t over cook
  • Stir in spinach, raisins and pine nuts and a generous pinch of salt
  • Cook stirring until spinach is hot, about 3 minutes
  • Season with salt and pepper. Serve hot
  • Voila!




Roasted Tomatoes, Onion and Garlic


These little cherry size tomatoes are spooned over toasty bread spread with labneh, a soft yogurt cheese. You can find that recipe here too!


I found these little gems at our local farmers market. It’s the end of October in mid Michigan and we’re seeing the last of the vine ripened tomatoes, so it’s time to roast two batches for the week. These picture are of a double recipe!


2 pints cherry or grape tomatoes, whole or halved, your choice

1 large onion, cut in wedges and then cut in half crosswise

6-8 cloves garlic, mashed and unpeeled

1/4 cup olive oil

1/4 teaspoon kosher salt


  • Preheat oven to 400 degrees F
  • Toss together on a large baking sheet onions, garlic and tomatoes
  • Drizzle on olive oil and sprinkle with salt. Gently toss
  • Place in hot oven
  • Roast 30 minutes or so, until tomatoes have burst, onions are tender and some browning has started. Stir gently every 10 minutes
  • Toast your sourdough or other crusty bread. Spread with soft goat cheese or labneh.
  • Spoon the tomatoes on top. Drizzle with a thick aged balsamic vinegar.
  • Sprinkle with flaked sea salt
  • Serve as whole pieces of toast for lunch or with dinner, like a bruschetta
  • Or cut them in bite size pieces and serve as an appetizer
  • Voila!

These vegetables are ready for roasting in a 400 degree oven


Wilted sweet vegetables ready to eat! Scrape all the liquids and leftovers into a storage container. Use a rubber spatula to get every drop!



Fried Eggs with Yogurt & Lemon


I love this very popular recipe from Food52. Julia Turshen developed it! I am not adapting her recipe. I’m copying it to share.

Serves 1 but easily multiplies

1/4 cup plain yogurt (Greek or not, your choice)

1/2 lemon with a lot of juice in it!

Kosher salt

Freshly ground black pepper

2 tablespoons olive oil

2 eggs

1 tablespoon roughly chopped leafy green herbs such as basil, dill, chervil, chives, thyme and or parsley

1. In a small bowl combine the yogurt and a big squeeze of juice from the lemon half and whisk together. Season to taste with salt and pepper and adjust the lemon to taste too. Scrape the mixture to a plate and spread and swoop it so the yogurt covers most of the plate.

2. In a nonstick skillet over medium high heat warm the olive oil. Crack the eggs into the pan and sprinkle with salt and pepper. Sprinkle a few drops of water (less than a teaspoon) into the skillet, being sure to let the water hit the bottom of the pan and not the eggs, and immediately cover with a lid.

3. Let the eggs cook until the whites are cooked through but the yolks are still a bit wobbly, just a minute or two. Transfer the eggs to the prepared plate setting them on top of the yogurt, then pour the remaining olive oil from the pan over the top. Squeeze whatever juice remains in the lemon half and scatter the herbs over all.

Serve immediately!

Eggs, yogurt, lemon, olive oil, fresh herbs, salt and pepper are all you need


In a small bowl combine yogurt, lemon juice, salt and pepper


Scrape the yogurt mixture onto a plate and spread around as a base for the fried eggs


Fry the eggs in olive oil with a bit of water added and cover with a lid!


Place the eggs on the yogurt and then pour over the olive oil from the pan and the remaining lemon juice and lastly the fresh herbs! Voila!


Homemade Labneh/Yogurt Cheese

Spread this yogurt cheese on toasted or crispy bread and top it with roasted cherry tomatoes, onion and garlic like I have here. Drizzle with thick aged balsamic and sprinkle with flaked sea salt

Raw grape tomatoes are a tasty topping too! Especially these sweet yellow ones from the farmers market

IMG_1900IMG_1901Labneh spread on crispy bread and topped with raw tomatoes, thick balsamic and flaked sea salt


Thick spreadable labneh

Labneh is a form of yogurt. You can strain regular yogurt to make Greek yogurt which ends up a bit thicker. If you strain it further to a spreadable consistency you get labneh! So simple!

So why bother? It’s a cows milk alternative to spreadable goat cheese. It’s cheaper than goat cheese and other spreadable cheeses. It’s super easy and you get your calcium and protein big time!

I like this for lunch but also cut into bite size pieces as an appetizer

My source for this recipe is an Egyptian girl at  Check her post for more details! It’s authentic!

I like labneh spread on crisp bread and topped with:

1. Raw tomatoes, thick balsamic and flaked sea salt or

2. Roasted cherry tomatoes, garlic and onion drizzled with balsamic and sea salt or

3. A delish jam of your choice or

4. Drizzled honey and flaked sea salt

If you want to order the absolute best homemade jam go to for a variety of fruit jams made in Portland Oregon. #plumtreejam


16 oz whole milk yogurt

1 pinch salt

cheesecloth or sterile gauze

  • Place a colander over a large bowl.
  • Line the colander with 3-4 layers of cheese cloth or gauze
  • In another medium bowl combine yogurt and a 3 finger pinch of salt
  • Pour yogurt into cheesecloth and enclose it into a ball and tie up with a string or twist tie
  • Cover the colander and bowl with plastic wrap and refrigerate overnight.
  • Continue straining to your desired consistency. Overnight is good for me
  • Scrape the labneh into a small bowl, cover and refrigerate.

Yogurt is straining through cheesecloth and a colander into a bowl


Cover the yogurt with plastic and refrigerate overnight


This is the consistency I like to spread on crispy bread


Voila! I hope you enjoy this taste of the Middle East!




Raspberry Clafoutis

A French dessert is always enchanting to me. And an easy quick dessert is a gift! Jackpot!

I found this recipe at Food52. It’s a David Lebovitz recipe. Food52 is a tremendous source for cooking enthusiasts!

Have you made a Dutch baby? Or Aggkaka? Clafoutis is the same basic concept. All three of these are made of thin batters baked in a well buttered shallow baking pan. As it cooks in a hot oven it puffs up with air and then deflates soon after removal from the oven. These brunch foods or desserts end up with slightly crusty and custardy textures.

Clafoutis can be a brunch food or a dessert. It’s slightly sweet and has a crust of crystalized sugar on top. The Aggkaka and Dutch Baby are less sweet and more of a breakfast or brunch food. Check my website for the Aggkaka recipe. Aggkaka


1 pound fresh raspberries or 1 1/4 pounds sour or sweet cherries, pitted
3 eggs, room temperature
1 1/3 cups milk
1 teaspoon vanilla
1/2 cup sugar, plus 3 tablespoons for sprinkling on top
1/2 cup flour
Softened butter for buttering the baking pan.


  • Preheat oven to 375 degrees F.
  • Liberally butter an 11 1/2 inch caste iron fry pan or a 2 quart shallow baking pan.
  • Cover the bottom of the pan with the fruit.
  • In a medium bowl beat the eggs with an immersion blender.
  • Add the milk, 1/2 cup sugar, vanilla, and flour and beat just until blended.
  • Pour batter over the fruit
  • Sprinkle the 3 tablespoons sugar over the batter.
  • Bake at 375 degrees for 45 minutes or until just set. An inserted knife will come out relatively clean.
  • Serve warm, room temperature or cold.
  • May be prepared a day in advance. Refrigerate overnight
  • Serves 8

Cover the buttered pan with fruit

Blend batter ingredients with an immersion blender

Pour the batter over the fruit layer

Clafoutis ready for sprinkling with sugar and then the oven

Clafoutis in the oven

Voila! Ready to serve with a large spatula or spoon!