It is time, my darlings, for you to indulge yourself and all those you love.   Serve these caramels with coffee after dinner or pack them in glassine bags with ribbons for hostess gifts.  Or.. you could always just stash them away for a rainy day.  You know the kind of day – when YOU need a treat. The recipe is on my food blog MRS. BUTTERFINGERS.





When life hands you a lemon, make a lemon loaf!

Lemon Loaf

Have all ingredients at room temperature.  (unless otherwise stated always do this)

Grease a loaf pan and line with parchment paper.

Sift 1 1/2  cups flour,    1 tsp baking powder    1 tsp salt  onto sheet of wax paper and gently mix.

In standing  mixer using your whip put in 1/3 cup unsalted butter,    1 cup sugar   and whip to light and fluffy.  Add two eggs  beating well each time.  Add 2 tsp lemon rind.

Have ready 1/2 cup 2 percent milk,    3 tb lemon juice

Add the flour 4-5 tb. at a time alternating with milk.   Last should be flour.  Have your mixer on lowest speed and  just barely mix each addition.  Over mixing when you are adding flour will toughen your cake.  Add your 3 tbs lemon juice

Pour into your prepared loaf pan and bake at 350 for about one hour.  Test to be sure centre is cooked.  Let sit  10 minutes on cooling rack then turn out onto generous sheet of waxed paper.

Mix 3 tb. lemon juice and  1/2 cup lemon juice.  Stir well to dissolve sugar.  Spread this on the top and sides of the warm lemon loaf.  Feel free to lick your lemony fingers.  Let cake sit lightly covered with plastic wrap for 24 hours.