This weekend I had the blessing of speaking at the ladies’ retreat at The Wilds of New England. I’ll share more of that later, but today I want to share (again) the recipe for the dessert we had Friday night – Pumpkin Whoopie Pies. I’ve posted this recipe before, but thought it deserved double honor since its now pumpkin season! You won’t be disappointed with these yummy little treasures!Continue reading “Pumpkin Whoopie Pies”
A “Ham-Fam” Celebration is on our calendar for next Monday! That’s what we call a Cunningham Family get-together! Here was a vacation. Here was a holiday. Everyone was invited to come for the day. Let me share some of our plans with you as we make preparations for a fun day together.
The guest list – We enjoy being together as a family, and as I said, everyone was invited, but let me stop right here and tell you about my expectations as far as my adult daughters and their families are concerned.Continue reading “Preparing for July 4th Celebration”
What is your favorite season? Winter? Spring?Summer?, Fall? Or is it Strawberry season?! Strawberries are my favorite fruit! My husband happily sent a text to me last weekend –
“Scott Berries are in and I got two quarts! Happy days are here again!”Continue reading “Beginning of Strawberry Season!”
I recently made the Italian Sausage with the bowtie pasta, which is a kind of heavy meal. I wanted dessert to be light and refreshing.
It was then that I remembered this fantastic Lemon Pudding Cake! This is baked in a water bath and it allows a soft sponge cake to go to the bottom and a luscious pudding layer to go to the top, creating a heavenly dessert!
My favorite way to make this is in small ramekins., but you can bake it in one large dish. After it cools 10 minutes, you invert it onto a platter or dessert plate. I like it served warm, but you could do it ahead and serve it refrigerated.
Lemon Pudding Cake
1/3 Cup Butter, softened
1 cup sugar, divided
2 eggs, separated
2 Tbs. lemon juice
1 Tbs. grated lemon rind
1/3 cup flour
1 cup milk
Cream butter and 3/4 cup sugar until light and fluffy. Blend in egg yolks, lemon juice and rind. Add flour; mix well. Stir in milk.
Beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into batter; pour into 8 6 oz. custard cups. Set custard cups in baking pan; pour in boiling water to 1/2-inch depth.
Bake at 350 degrees, 35-40 minutes. Remove from water; cool 10 minutes. Invert on dessert dishes.
Makes 8 servings.
To make in a 1-quart casserole dish – Prepare recipe as directed. Pour batter into dish. Place into a pan larger than your dish and pour 1/2 inch boiling water into large pan. Bake 40-45 minutes. Cool 20 minutes. Invert onto serving plate.
Light, creamy and delicious! This is so good!!
I’m so thankful it’s officially springtime! I’m devoting today’s post to all things spring – from tablescapes to cleaning lists, I’ve got some ideas to help you enjoy this season to the fullest!
Easter is right around the corner, so look below for some ideas for your table and your menu! But as you consider inviting guests over, read this post to be reminded of the best way to open your home in order to sweetly share the Gospel.
If you want to set a spring-y table, here are five different centerpieces you could easily create.
Wintertime makes your outdoor areas a mess and less than inviting! You’ll find ideas to refresh your porches for spring here.
Lighter meals and fresh ingredients are perfect for spring suppers. This Salmon Salad is amazing and perfect for springtime!
If you need some Spring cleaning lists to get you motivated on cleaning winter out of your house, check out this post that is full of great plans!
Finally, my all-time favorite Spring/Easter Cake is this Coconut Cake with Lemon filling. It’s a family tradition that we all anticipate!
Refresh your home with a Happy Spring!