Easy pasta and pizza

Last week I was a guest teacher for teen cooking camp on pasta and pizza. It was almost like a summer camp for me, working with kids who like to cook and sharing my passion for food. Amy, my co-teacher, taught an easy way to make pasta, and since she makes pasta every week for her family, I consider her a bit of an expert.

Easy Pasta

3/4 cup all-purpose flour

1 egg

Pile the flour onto your counter top and make a well in the middle. Break in the egg and use a fork to mix together. It will be messy and it is very likely the most will break, but don’t panic, just continue mixing the flour and egg together.

Once the dough holds together, divide in half and cover one half. Take the second half to your pasta machine and run through 6 times on the 0 setting, folding in thirds after every pass. Then do one pass at each of the remaining settings, 1-9. Now your pasta is ready to cut or shape as desired!

We also made pizza using an easy dough that only needs about 45 minutes to rise. I have been messing around with make ahead and cold rising dough, but this dough would be useful on those days I don’t plan ahead.

Easy Pizza Dough

2 1/4 tsp yeast

2/3 cups warm water, divided

1/2 tsp sugar

1/2 tsp salt

2 TBS olive oil

2 cups white unbleached flour

Mix yeast and 1/3 cup water. Add in sugar, salt and olive oil. Add in remaining water. Add in flour and mix until dough comes together. Dump out dough onto counter and knead for about 5 minutes, until dough is smooth.

Clean out bowl, add a little olive oil and put dough back in to rise for 1 hour or until doubled.

Our group experimented with substituting 1/2 cup of the regular flour for bread flour, 00 flour and cornflour. We had the best results with the bread flour and 00 flour.

Chard Souffle (recipe)

In the spring, with vegetable CSA boxes full of greens, if we have time on Sunday, I like to make a chard souffle for dinner, to go along with grilled steak, salad and a glass of red wine. This souffle was made by my Grandmother Eleanor when she visited my Mom and Dad shortly after I was born. I have modified the recipe slightly, to include more spring vegetables, but the end product is still very easy and would make a fine dinner by itself, or a great brunch item.

Chard Souffle

Give yourself about 30-45 minutes to pull this together, then it bakes for 45 minutes before serving.


  • 1 bunch chard (or 10 ounces spinach)
  • 1 small onion, diced
  • 1 stalk of green garlic, or one clove of garlic, minced
  • 1/3 cup butter
  • 1/3 cup flour
  • pinch nutmeg
  • 1/4 tsp salt
  • 2/3 cup milk
  • 4 eggs separated
  1. Preheat oven to 350F. Butter a 1-1/2 quart oven safe dish.
  2. Remove the leaves from the stalks of chard (discard stalks or save for stock), clean leaves well, and steam until soft and wilted. Remove to cutting board, chop, and using paper towels, squeeze out as much water as you can.
  3. Saute the onion and garlic in the butter over medium heat; do not brown the onions. Allow to sweat until softened. Add flour and cook 2 minutes. Add salt and nutmeg. Whisk in milk, turn heat to low and cook until thick.
  4. Separate eggs; mix yolks together, then add to onion mixture. Beat egg whites until shiny and stiff.
  5. Add in drained chard to onion mixture.
  6. Add 1/4 of egg whites to chard mixture; mix well. Fold in the remaining egg whites gently, until no large egg white blobs remain. Pour into prepared dish.
  7. Bake 45 minutes, until top is golden brown.

Preparation time: 45 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

5 :  ★★★★★ 1 review(s)

Copyright © 2013 Good Fud Media.
Recipe by Gudrun Enger.

Chocolate Paleo Oatmeal (recipe)

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Another paleo-friendly recipe that is too good not to share! I have been making the standard Primal Hot Cereal originally from Mark Sisson, with my own little twists including pumpkin puree and dates. Today I experimented again and was richly rewarded! I present:

Chocolate Paleo Oatmeal

Quick in the blender, serve hot or cold


  • 1/2 cup almonds (with or without skins)
  • 1/2 cup pecans (broken or whole)
  • 1/4 cup coconut milk (I use the light coconut milk from Trader Joe’s)
  • 1 whole banana, very ripe
  • 1/8 tsp of cinnamon
  • 1/4 tsp salt
  • 1 TBS cocoa powder (I use Penzey’s Natural Whole Fat Cocoa)
  1. Add all ingredients to your Vitamix or blender and process until the consistency you like. If you leave the nut pieces bigger, it will have a mouthfeel like lumpy oatmeal. If you process a little longer, the consistency will resemble a wheat-based hot cereal.

I like this cereal straight from the blender, but on cold mornings, it also works to pop it in the microwave for 30 seconds to warm it up. Some folks might like a little extra coconut milk on top, or maybe raisins. I have also been known to double the recipe and save half in the fridge for the next day.


Instead of cocoa, add 1/4 cup pumpkin puree and 4-5 dates, pits removed. Blend as recommended.

Copyright © 2013 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.

Lamb Shanks with Sweet Potatoes and Sausage (recipe)

Sweet Potatoes are a super food, and while I generally associate them with fall and winter cooking, they are good year round. They are great roasted and tossed with pomegranate syrup, mashed with lots of butter and salt as a side dish, made into soup, and sweet potato pie.

Every year, I am invited to attend a Generic Christmas Party with a group of women who were friends with my mom, who died a long time ago now. I am invited not as a replacement for my mom, because that could never happen, but because these women were such a part of my life growing up and reconnecting with them once a year is important to all of us. The event is potluck-ish in nature, with a couple folks bringing appetizers and wine, another on salad and dessert, and someone on the entrée. You also have to bring a gift for the annual gift exchange.

This year, after many years in the appetizer category, I was finally asked to bring the entrée, and boy, I took this seriously. Scoured the internet, looked at lots of food blogs, read every food magazine in the house, and went through stacks of cookbooks. Finally found the perfect, one-dish meal I was looking for, and because the recipe was so well received (granted, unlike my kids, these ladies are effusive in their praise of my cooking!), I thought I would share it here today. Also, the dish features Sweet Potatoes and Lamb, my new favorite flavor combination.

Since sweet potatoes are such a great food, ONE, a non-partisan, grassroots advocacy organization, co-founded by Bono, that fights extreme poverty and preventable disease, particularly in Africa, has taken up the sweet potato and created a call to action. ONE wants to raise public awareness and pressure political leaders to support smart policies to effect positive change, and this post is part of a world-wide blogger fest to get the word out. Nutrition is the hidden killer of nearly 2 million children around the world and the sweet potato is serving as the mascot for ONE! Packed with nutrition and blessed with the ability to grow in many places, the sweet potato is literally saving lives. Join in the cause today and sign the petition to reduce chronic malnutrition for 25 millions kids by the year 2016.

Sweet Potato, Lamb and Sausage Stew

A make-ahead recipe from the Victory Garden Cookbook


  • 4-5 cups peeled and seeded ripe tomatoes
  • 1 carrot
  • 1 celery stalk
  • 2 medium onions (or 5-6 leeks, washed and sliced)
  • 6 Italian sausages
  • 4 lb whole small lamb shanks
  • 3 TBS oil
  • Salt & Pepper
  • 1/2 tsp turmeric
  • 1/2 tsp ground finger
  • 1/4 tsp cumin
  • 1/4 cup beef stock or water
  • 1 – 1 1/2 pounds sweet potato, peeled and cut into 1/2-inch slices/pieces
  • 1/4 cup chopped parsley (optional)(means I forgot it!)
  1. Chop tomatoes into 1/2 inch chunks, or use drained and seeded canned tomatoes. Set aside.
  2. Finely chop carrot and celery; combine.
  3. Chop onions and set aside.
  4. Prick sausage, cover with water in a saucepan, and bring to a boil. Lower heat and simmer 10 minutes to release fat, then drain and pat dry.
  5. Heat oil in large overproof casserole, brown lamb on all sides and remove. In same pan, lightly brown sausages on all sides. Remove sausages and drain fat from casserole, leaving just a small film of oil. Add carrot and celery, cook 3-4 minutes, then add onions and cook 3 minutes until wilted. Return lamb and sausage to casserole, sprinkle with 1 tsp salt. Cover, turn heat to low, and cook 15 minutes.
  6. Uncover casserole and stir in tomatoes, stock, pepper, turmeric, ginger, and cumin. Cover and cook over low heat for 2 hours, adding additional liquid if needed.
  7. When the shanks are very tender and the meat is falling off the bone, remove shanks and sausage to bowl. When cool enough to handle, remove lamb meat from bones and cut sausages into 2-3 pieces each.
  8. Add sweet potatoes to the casserole and cook until tender, about 30 minutes. When sweet potatoes are finished, add back in the lamb and sausage and cook until heated through.
  9. Sprinkle with parsley and serve.

Preparation time: 45 minute(s)

Cooking time: 2 hour(s) 30 minute(s)

Number of servings (yield): 8

5 :  ★★★★★ 1 review(s)

Copyright © 2012 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.

Other bloggers participating in the ONE Sweet Potato campaign:

Sweet Potato & Black Bean Burritos from This Week for Dinner
Truffle Sweet Potato Frites from Savory Sweet Life
Sweet Potato & Chicken Sausage Stew from Chefdruck
Honey Sweet Potato Biscuits from Food for My Family
Sweet Potato Burgers from Cutie Booty Cakes
What’s Gaby Cooking and Sweet Potato Day
Cranberry Sweet Potato Crumb Cake from Barbara Bakes
Bourbon and Marshmallow Sweet Potatoes from Boston Mamas
Documama and Sweet Potato Day
Sweet Potato Bread Pudding from Eat the Love
Sweet Potato Love To Help End World Hunger from Love That Max
Celebrating Sweet Potato Day with Mom Trends
Sweet Potato Chili from Righteous Bacon
Cooking Sweet Potatoes for Picky Eaters from Rookie Moms
Sweet Potatoes and Global Health from Third Eye Mom
Indian Spiced Sweet Potato Kielbasa ONE Skillet Bake from Tickled Red
Sweet, Dude, Sweet Potato Breakfast Hash from Helen Jane
Oh My Sweet Potato Apple Bake from Bowl Licker
Sweet Potato and Peanut Gratin from Non-Reactive Pan
Sweet Potato Fries from When You Wake Up a Mother (also found on Million Moms Challenge)

Shepherd’s Pie with Sweet Potato Crust (recipe)


This recipe is so outstanding it deserves a separate post to ensure the recipe sticks around. The combination of ground lamb and sweet potato is spectacular, and this is the kind of dish that is perfect on a cold Sunday, or rainy weekday. I actually made the stew the night before and roasted the sweet potatoes, and then the next night, assembled the dish, baked and broiled. The recipe below is based upon the recipe of the same name on the Australian Lamb website. I updated the instructions and added my own modifications to the ingredients.

Shepherd’s Pie with Sweet Potato Crust

Comforting lamb stew; one-pot wonder


  • 1 TBS olive oil
  • 2 pounds ground lamb
  • 1/2 cup cubed pancetta (can also use bacon)
  • 1 cup chopped onion
  • 1/2 cup chopped celery (about 2 stalks)
  • 2 large carrots, peeled and sliced
  • 15oz can Roma tomatoes chopped
  • 1 TBS Italian Herb spice (Penzey’s)
  • 2 turnips, peeled and chopped (about 2 cups)
  • 4 mushrooms, cleaned, trimmed and sliced (optional)
  • 2 cups chicken or beef stock
  • 2 1/2 cups sweet potato, steamed or boiled and mashed (about 3-4 medium sweet potatoes)
  • 4 TBS butter, softened
  1. In a dutch oven, heat olive oil over medium heat, and brown lamb, breaking up with spoon. Using a slotted spoon, transfer to a dish and set aside. Drain remaining fat and wipe dutch oven with paper towel.
  2. Back over medium heat, add in the pancetta, onions, celery and carrots, and cook slowly until vegetables are soft and onions translucent, about 10 minutes.
  3. Add in tomatoes, Italian Herbs, turnips, mushrooms (if using), and stock, as well as browned lamb. Bring to a boil, then reduce heat to low and simmer, uncovered, for 1 hour. At this point, the dish can be cooled to room temperature, and refrigerated overnight.
  4. While the stew is working, scrub sweet potatoes, prick with a fork all over, and roast at 375F on a baking sheet for about 40 minutes, until a fork can easily pierce the potato. Remove from oven, allow to cool until you can comfortably handle, then peel and put into mixing bowl. Add butter and whip with handmixer until well pureed and light.
  5. Preheat oven (or increase oven heat) to 425F. Drop heaping spoonfuls of sweet potato mash over the top of the stew, and use the back of the spoon to spread the mashed sweet potatoes to cover the stew completely. Bake for 20 minutes until bubbly, then turn the broiler on and crisp up the sweet potato crust. Remove from oven and allow to cool 5 minutes before serving.

Preparation time: 1 hour(s)

Cooking time: 2 hour(s)

Number of servings (yield): 8

5 :  ★★★★★ 1 review(s)

Copyright © 2012 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.

How to Paleo: Asian-style turkey lettuce cups (recipe)

Short story: Inspired by Kalyn’s Kitchen Asian Lettuce Cups with Spicy Ground Turkey Filling, I modified the recipe for our Paleo diet challenge.

Longer version: As I look around each week to plan our menu, search terms often bring me to favorite blogs I have been reading for years. These last few weeks, as we challenge ourselves with the Whole30 program, we have taken recipes from our favorite sites and modified them to exclude sugar, wheat, dairy and legumes. The original recipes are great, and well worth making, so messing with the balance can be tricky.

Tonight I made a Paleo version of the classic chicken lettuce wraps, and based on the family’s reaction, it is worth sharing!

Paleo Asian-style Turkey Lettuce Cups

Easy, paleo-friendly recipe, ideal for meals 1, 2 or 3. And would be great with ground chicken, too!


  • 1 TBS olive or coconut oil
  • 1 red onion, chopped
  • 8 cloves of garlic, minced and separated
  • 2 TBS grated ginger root
  • 3 lbs ground turkey (I like the organic stuff from CostCo)
  • 6 TBS coconut amino
  • 1 TBS aleppo pepper flakes or red chili flakes
  • 1 TBS ginger juice (optional)
  • 1 tsp fish sauce (optional, does contain sugar)
  • 1 cup chopped cilantro
  • A head of your favorite lettuce, washed and separated into individual leaves
  1. In a large saucepan, saute onion in olive oil, for 3-4 minutes. Add in 1/2 of minced garlic and and all grated ginger; saute another minute.
  2. Add in ground turkey and stir with spatula to break up chunks.
  3. After about 8 minutes of cooking, when the turkey is crumbled and mostly cooked, add in the remaining minced garlic, coconut amino, pepper flakes, and ginger juice and fish sauce if using.
  4. Continue to cook until the meat is no longer pink and cooked through. Toss in cilantro and serve with lettuce leaves.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

5 :  ★★★★★ 1 review(s)

Copyright © 2011 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.

Perfect Poached Egg (recipe)


The poached egg might have been one of the first egg preparations I remember my Mom teaching me. I am sure she taught scrambled eggs prior to poached, but we had those a lot, so I probably learned by watching her.

Poached eggs were one of her favorites, especially for dinner over corned beef (from a can, the circles are very distinctive). I remember she and her friend Pat called this their favorite dinner during their “Salad Days”. Since corned beef in the can was relatively inexpensive, I always thought “Salad Days” meant the time when they did not have much money and had to go with whatever was least expensive. I came to find out later that it means a youthful time of indulgence


I have the pan that my Mom taught me to poach eggs in, even though it has seen many better days. If she was poaching just one egg, she would use the deep lid of the saucepan; two eggs and she would use the saucepan itself. No more than 2 eggs at a time in the pan.

First: Bring water to simmer in saucepan. Add 1 tsp white vinegar (I have used rice wine vinegar in a pinch. You want a neutral vinegar here, not some fancy flavorful triple reduction balsamic).

Second: Break eggs into a bowl.

Third: With a slotted spoon, give the simmering water a slight stir to create a circular movement in the pan. Add one egg at a time, allowing each egg to collect itself in the water before adding the next.

Fourth: If you keep the water at a simmer, you will have a nicely poached egg in about 4 minutes. You may need to test the time to find what gives you a finished poached egg that you like.

Some folks futz around with eggs cooked in plastic wrap, to keep them contained and fancy. And my husband will always use a special poached egg pan! What is your favorite way to poach eggs?

10 Easy Chicken Recipes

Just a little recipe roundup this week, in case you are looking for a good chicken recipe for your next menu plan. They all work very well with local, pasture-raised chickens, and just because I am working through a Whole30 challenge, these recipes also happen to be paleo-friendly, or can easily be modified by swapping out the fats!

Avgolemono Soup from Simply Recipes

Basil Chicken in Coconut Curry Sauce from Simply Recipes (use arrowroot instead of cornstarch)

Chicken Satay from Perfect Pantry (use honey instead of sugar)

Chicken Souvlaki from Kalyn’s Kitchen

Chicken Tropicale from Gluten Free Goddess

Foolproof Roasted Chicken from Everyday Maven

Moroccan Lemon Chicken with Olives from Shiksa in the Kitchen

Roast Chicken with Mustard Sauce from Gluten-Free Girl and the Chef

Slow Cooker Green Chili Chicken from Perfect Pantry

Slow Cooker Shredded Chicken Lettuce Wraps from Kalyn’s Kitchen (skip the tortillas)

And while this recipe is listed as a turkey recipe, I think it would be really great with a chicken carcass from a roast chicken dinner!

Slow Cooker Turkey Stew from A Year of Slow Cooking

Do you have a favorite chicken recipe? Would love to hear about it!

Kohlrabi and Cabbage Slaw (recipe)

Sort of funny last week. The menu had me making Chicken Tikka Masala on Wednesday night, along with Kohlrabi Slaw, but I had a total brain fart when I went to make dinner and threw a cup of salsa in with the chicken thighs in the slow cooker, and put together a pot of Rancho Gordo beans, and tortillas, guacamole and sour cream and called it dinner. Oh well.

The best part was the Kohlrabi Slaw. We tried a turnip and kohlrabi slaw a couple weeks ago, which was good. We were still getting a couple heads of kohlrabi each week, and my family does enjoy a good slaw (not so much the girl child, though, I think the texture is too much for her) so Foodily helped me find another slaw recipe. Starting with the recipe on The Kitchn, I made a couple modifications worth creating a post about.

Kohlrabi and Cabbage Slaw

Quick and easy to throw together. Let sit for a couple hours for best results.


  • 2 Kohlrabi, peeled and shredded
  • 1/2 small head of purple cabbage, shredded
  • 4-5 spring carrots, shredded
  • Small handful dried cranberries
  • Smaller handful currants
  • Small can crushed pineapple
  • 1/4 cup mayonaise
  • 1 TBS cider vinegar
  • 1 TBS honey
  • Salt and Pepper to taste
  1. Toss kohlrabi, cabbage, carrots, cranberries, currants and pineapple together in large bowl.
  2. Mix mayonaise, vinegar, and honey together. Pour over vegetables and toss. Add salt and pepper to taste.
  3. Chill several hours.

Preparation time: 20 minute(s)

Cooking time: 2 hour(s)

Number of servings (yield): 6

5 :  ★★★★★ 1 review(s)

Copyright © 2011 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.

Crock Pot Sloppy Joe (recipe)

This is one of my kids’ favorite recipes and rather than have to hunt it down next time I want to whip up  a batch, I am going to jot the recipe down here and keep track of this family favorite. Super easy in the slow cooker, and great to share with neighbors and friends.

Crock Pot Sloppy Joe (updated 5/21/2013)

Originally from RecipeSource.com


  • 3 pounds of ground beef
  • 1 1/2 cup diced onion
  • 1 1/2 cup diced celery
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 2 TBS Worcestershire sauce
  • 1 cup tomato sauce
  • 3 beef bouillon cubes, or 3 tsp beef stock base
  • 1/2 tsp paprika
  • 1/4 tsp ground pepper
  • 6 ounces tomato paste
  • 1 1/4 cups water
  • 3 TBS apple cider vinegar
  • 2 TBS honey
  • 1 tsp dried mustard
  1. Brown beef in a skillet, discard extra fat. Combine all ingredients in slow cooker. Cook on low 6-8 hours, or high 3-4 hours (or whatever works best for your slow cooker).
  2. Serve over hamburger buns or pasta. We like the mini-buns from Trader Joes. I also liked grated cheese on mine!
Can be doubled easily, depending on the size of your slow cooker. And leftovers can be frozen for a later date.

Preparation time: 20 minute(s)

Cooking time: 6-8 hour(s)

Number of servings (yield): 8

5 :  ★★★★★ 1 review(s)

Copyright © 2011 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.

Ginger and Chocolate Chip Heart Cookies (recipe)

This recipe has a long history with me – I first tasted these cookies at a party for my Mom in 1991. I was 20 years old and she had just died after a tough battle with cancer. All battles with cancer are tough, there is no escaping that fact. I had returned from my study-abroad program in Belgium a week before she died and was grateful that I had that time. Because my Mom was a joyful, hugging-everyone-in-the-office type of woman, we decided a Celebration of Life was more appropriate than a somber memorial service. All I really remember from that day was a trip to her church for a formal service, followed by a blow-out party at the house, potluck fashion. One of my Mom’s friends brought these cookies.

I have only ever made them as hearts, but I think they would be great during the Christmas holidays as stars, and maybe even as shamrocks in March. The dough is very easy to make in the food processor, and is egg-free, if that is a concern in your diet.

Ginger and Chocolate Chip Hearts

No original credit for this recipe, it is one of many I have typed up on a piece of paper and shoved into a protective sleeve


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 7 1/2 TBS cornstarch
  • 3/8 tsp salt
  • 1 1/2 cups (3 sticks) salted butter
  • 2 1/4 tsp vanilla extract
  • 6 ounces pecans
  • 1 cup mini chocolate chips
  • 9 TBS crystallized ginger (I like The Ginger People’s Baker’s Cut Crystallized Ginger)
  • Extra sugar for sprinkling
  1. Preheat oven to 350F.
  2. Combine first 4 ingredients in food processor and blend. Add butter and vanilla and pulse until mixture resembles fine meal. Add pecans and process until finely chopped. Add chocolate chips and ginger and mix in. (You may have to do this in batches, my food processor bowl is not big enough to handle an entire batch at once.)
  3. Transfer mixture to bowl and gather together. Divide into thirds. Roll 1 chunk out between sheets of wax or parchment paper to thickness of 1/4 inch. Cut out cookies, using 3 inch heart shaped cutter. Transfer to parchment-lined cookie sheet. Re-roll scraps and cut out additional cookies.
  4. Sprinkle cookies with additional sugar and bake until beginning to color, about 20 minutes. Cook on sheets 5 minutes, then transfer to racks to cool.
  5. Makes about 4 dozen cookies.

Preparation time: 25 minute(s)

Cooking time: 20 minute(s)

5 :  ★★★★★ 1 review(s)

Copyright © 2011 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.

Meyer Lemon and Cranberry Buckle (recipe)

According to the San Francisco Chronicle, a buckle is a one layer cake, very moist, with a streusel topping that buckles as it cooks. Recently they featured a glossary of fruit desserts, along with several recipes. I snipped the article, intending to bake a buckle, waiting for the right time. Well, that time came! Someone at work had a birthday and I thought this would be a nice treat to bring in and share. As you can see, it did not last long!

Meyer Lemon and Cranberry Buckle

Original recipe published in San Francisco Chronicle – I changed the types of flour, the type of salt, and used Greek yogurt


Streusel Topping

  • 1/4 cup + 2 TBS all-purpose flour
  • 1/4 cup + 2 TBS sugar
  • 1/4 tsp salt
  • 4 TBS cold unsalted butter, cut into pieces


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat or white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup salted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • Juice of 1 Meyer lemon
  • Zest of 1 Meyer lemon
  • 3/4 cup Greek non-fat yogurt
  • 8 ounces cranberries (fresh or frozen)
  1. Preheat oven to 350F. Grease a 9-inch round cake pan or springform pan.

To make the streusel:

  1. Mix together flour, sugar and salt. Using your hands, massage in the 4 TBS cold butter until the mixture becomes crumbly. Refrigerate until ready to use.

To make the cake:

  1. Whisk together flour, baking powder, baking soda and salt. Set aside.
  2. Beat 3/4 cup softened butter and sugar in the bowl of stand mixer or with a handheld mixer, until light and fluffy, 2 minutes.
  3. Add eggs, mix to incorporate. Add vanilla, lemon zest, lemon juice and yogurt. Blend. Don’t panic if it looks lumpy.
  4. Add dry ingredients and mix until combined. Fold in cranberries.
  5. Spread mixture into pan; top with streusel. Bake 55-65 minutes, until top is golden and the cake is not jiggly. Cool 15 minutes, remove springform ring and serve.

(I let mine sit overnight and it was great the next morning at room temperature)

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

5 :  ★★★★★ 1 review(s)

Copyright © 2011 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.

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