I just wanted to let you know that I am guest posting over at the fabulousI Am Baker blog today. I’m sure many of you know Amanda, but if you don’t, you are in for quite a treat. She has something you won’t find here on Dine & Dish and that is beautifully decorated cakes. Amazing cakes. Incredible cakes. Unbelievable cakes.

So right, basically, nothing you will find on Dine & Dish! I’m sharing a recipe for this Pumpkin Bundt Cake with Creamy Pumpkin Glaze. I hope you will go on over to Amanda’s site and say hi! I’m linking this up to I’m Lovin’ It at the Tidy Mom blog!

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Louis CK talks in this clip about how far we have come with technology and how spoiled we are because of it. We have no patience as a society. We want things to work instantly and having to wait for something is unacceptable. It got me thinking about some of the things I used to have to do as a kid that my own children will never experience.

• To create what we then called a “mix tape”, we would have to sit by the radio with our cassette player, listen to the Weekly Top 40 with Casey Kasem and hit record for every song we liked. Each song on our cassette had that awful “ker chunk” sound at the beginning and end of each song. Oh, and the horror if the DJ would start talking before the song was over. That would ruin the whole tape! Now, I just have to do a couple of clicks on my iTunes, put in a CD, and a custom “mix tape” is ready for me in minutes.
• To find out what the weather was going to be like in the morning, I could not just go to a computer and type in The Weather Channel for an up to the minute forecast. We had to call Time & Temperature which provided a pre-recorded message of the time and most recent temperature. Oh, and if someone else was calling Time & Temperature at the same time, we had to keep enduring the busy signal until we called and the line was freed up.
• There was no Ebay or Craigslist. Our little town had a Saturday morning “Trading Post” radio show where people would call in and tell what they had for sale. They’d leave their phone number and if you were interested in an item they had for sale,  you would call them.
• There was no such thing as 900 television channels. In fact, I grew up with 3 channels and a television with no remote control. If I was upstairs in my room, my parents would holler at me to come downstairs and change the channels for them. Channel surfing was done with me sitting right next to the television and my parents telling me when to turn the channel.

Things have changed a lot over the course of time. I love reading about how people lived in the past, ate in the past, entertained themselves in the past. Although I do love history books, one of my favorite ways to experience the past is through reading old letters, journal entries and blog memories of people who lived before my time. This is why when I was contacted to review the Military Wives’ Cookbook by Carolyn Quick Tillery, I jumped at the chance. This cookbook provides such a neat peek into the history of Military Wives’ during all of the major wars.  Combined with snippets from letters and journals and packed full of recipes passed down from generation to generation, this cookbook is a treasure of traditions and memories.

If you love to read about history through the eyes of some amazing women combined with a collection of great recipes, The Military Wives’ Cookbook is one you must pick up. Just think, these days you don’t have to put it on your shopping list for your next wagon ride into town. Just a quick visit to a website, a click of a button and the book is yours in just a matter of days!

Grandmother’s Lemon Pound Cake (from The Military Wives’ Cookbook by Carolyn Quick Tillery)

• 2 cups sugar
• 1 pound butter
• 6 eggs
• 3 teaspoons baking powder
• 3 cups all purpose flour
• 1 cup evaporated milk
• 1 tbs lemon extract
• 1 lemon, sliced thin

Preheat the oven to 325 degrees F. Grease and flour a tube or bundt pan and set aside. In  a large bowl, cream together the sugar, butter and eggs. In a separate bowl sift together the baking powder and flour. Add the flour mixture to the butter mixture 1 cup at  a time. Add the milk and extract; beat well. Pour the mixture into the prepared pan and bake for approximately 1 hour. When the cake is cool, glaze with lemon glaze (see recipe below) and garnish with lemon slices.

Lemon Glaze

• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup fresh lemon juice
• 2 tbs butter
• 2 tbs grated lemon peel

In a saucepan combine the 1st 3 ingredients and cook, stirring constantly,  over medium heat until the sugar completely dissolves and the mixture is smooth. Add the butter and grated lemon. Continue to cook over low heat until the mixture is thick and glossy. Drizzle over the cake while warm.

Disclosure: This blog post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Typically, I am a fairly laid back person. I tend to be somewhat cheery and happy about life in general. Not lately. I am thankful for all that I have, but I am not cheery about it!

One of the things I have been trying to do to get me out of my overwhelming gloom is to open the blinds wide to let what little sunshine there is pour in,  and to bring some “summertime” in by the foods I cook. We have been having some non-seasonal dishes lately just so I can feel like maybe the warmer months are around the corner.

One of the recipes I made lately was the Citrus Pound cake from that wonderful January 2007 issue of Gourmet magazine that I keep raving about. Little bits of lemon and orange zest in a rich and buttery pound cake. The smell alone of it baking made me feel happier. Then I took a bite and the flavor… oh the flavor! It is like a springtime shower in your mouth… bursting with a full citrus flavor that will turn any funk into a “dance around your kitchen singing at the top of your lungs” kind of mood.

If you are suffering from SAD (Seasonal Affective Disorder) and need a quick lift, try this Citrus Pound Cake recipe. I’ll post the recipe here… but really… you MUST pick up a copy of this issue of Gourmet if you haven’t done so already!

Happy baking!

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My son requested pumpkin muffins as his birthday treat to take to school this past Monday. I happily made the muffins but felt like they needed something added for a festive touch. I decided to whip up some Cream Cheese Frosting, but when I added the frosting to the pumpkin muffins they just didn’t taste like something a 5 year old would love. I found another solution for the muffins (just stuck a dum dum lollipop in the top of each one, which thrilled my own 5 year old), but now had the problem of what to do with all of that cream cheese frosting. Sitting down and just eating it out of the bowl sounded like the perfect solution to my three year old… probably a good thing she isn’t in charge of meals around here, isn’t it?

We went to the birthday party yesterday afternoon of a neighbor girl and the mom had made lemon cupcakes with… you guessed it… cream cheese frosting. After enjoying that lovely treat, I was determined to make a lemon something with cream cheese frosting today. I poured over my cookbooks, browsed some cooking magazines, and searched the net high and low. I finally found a recipe at trusty old Recipezaar that I knew I could adapt to what I was looking for. The result was a fabulous Lemon Pound Cake with Cream Cheese Frosting. To get the desired lemon result that I was craving, I added an extra tablespoon of lemon juice to the cake recipe and a splash of lemon juice to the cream cheese frosting.

These are both recipes that are super simple to make and ones that I will continue to use in the future.

Print

Lemon Pound Cake

A moist and delicious lemon pound cake recipe with cream cheese frosting.

Course Dessert

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Author Dine & Dish

Ingredients

• 1 ⁄2 cup butter melted
• 1 cup sugar
• 2 eggs well beaten
• 2 tablespoons lemon juice
• 1 ⁄4 teaspoon salt
• 1 1 ⁄2 cups flour
• 1 teaspoon baking powder

Instructions

• In the bowl of your electric stand mixer, mix together 1 cup sugar and butter.
• Add eggs and 1 tablespoon of lemon juice; blend well.
• Add salt, flour, and baking powder to mixture.
• Add milk.
• Bake at 325°F in a well greased loaf pan for approximately 1 hour, or until golden brown and toothpick inserted into the center comes out clean.

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