Strawberry Yogurt Cake

This cake is so light and refreshing that you can serve it for brunch, lunch or any occasion. Ya'll know that I'm all about finding the easy and quick way to make most dishes.  There are occasions in life that call for a traditional full effort and this one is SO worth it!  I sifted, zested and whisked - and it was fabulous!!!  This particular recipe is dedicated to my dear friend Charlotte - it's one of her favorites! 

You'll need:

1 cup (2 sticks) butter, softened

2 cups granulated sugar

3 large eggs

3 tablespoons lemon juice, divided

Zest of 1 lemon

2 1/2 cups all-purpose flour, divided

1/2 teaspoon baking soda

1/2 teaspoon salt

8 ounces plain or vanilla, Greek yogurt

12 ounces fresh strawberries, diced

1 cup powdered sugar

 

Preheat your oven to 375*. 

 

Do  yourself a favor and zest your lemon, juice your lemon and chop your strawberries before you begin.

 

Sift together flour, baking soda and salt.  Mix in lemon zest then set aside.

 

Cream together softened butter and sugar. Add eggs one at a time. Stir n one Tablespoon lemon juiced then bend in yogurt.

 

Slowly blend wet batter into flour mixture.  Mix completely after each addition.

 

Chop strawberries and toss in 1/4 cup flour.  Carefully blend strawberries into batter.

 

Add batter to a well greased Bundt pan.  Place in the oven and immediately reduce heat to 325*.  Bake for 60  - 75 minutes or until set completely.  Allow to cool in pan on a wire rack for at least an hour the flip out onto serving dish.

 

Glaze:

 

Mix 2 Tablespoons of lemon juice with one cup of powdered sugar.  If your mixture is too thick, you may add water to form a glaze consistency.

 

Drizzle glaze over cake and allow it to sit for half an hour.

 

Refrigerate overnight - cover well with Saran Wrap.

 

Slice and Serve!

 

 

 

 

 

 

Sheppards Pie

Saint Patrick's day is upon us and the 1/4 Irish in me springs alive this time of year! In my searching for recipes for this month, I combined two old ones into one new one with a very traditional Irish dish in mind.

The bonus is this sweet blessing before your meal.
 
"May this food restore our strength, giving new energy to tired limbs, new thoughts to weary minds. May this drink restore our souls, giving new vision to dry spirits, new warmth to cold hearts, and once refreshed, may we give new pleasure to You, who gives us all."


You'll need:

3 pounds beef roast (cut into 1 inch cubes)
1/2 cup flour
salt and pepper 1 1/2 stick unsalted butter
1  Guinness or stout beer
1 3/4 cups beef broth (low sodium)
2  shakes of Worcestershire Sauce
1 bag frozen carrots
1 bag frozen corn
1 bag frozen English peas
1 large batch of mashed potatoes
1 small sweet onion (diced and sautéed in butter)
2 cups shredded white cheddar cheese
 
 
Preheat oven to 350*,

Mix the flour, salt and pepper in a large (gallon or bigger) zip lock bag.  Shake to season the meat well.  Melt the butter in a Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 10 -12 minutes.  Melt 2 Tablespoons butter in a small pan and sauté onions until they are soft.

Add the Guinness and beef stock, scraping up any browned bits  from the bottom of the pot - add sautéed onions. Bring to a simmer for 15 minutes, then cover and transfer to the oven to braise for 20 minutes.  Remove from the oven and mix in the frozen vegetables.  
 
Mix shredded cheddar cheese in with your mashed potatoes. Fill your baking dish 1/2 full of the beef/veggie mix then top with mashed potatoes and return to the oven for an additional 20 - 30 minutes.  The tops will be a light golden when finished baking.
 
I have a sweet friend that is a vegetarian so her portion was made with broth, flour roux, beer and just veggies.  (No Sheppard's:)!
   
Garnish with parsley or green onion slices.  Serve with a crusty bread toasted and buttered.