Homemade Lemon Curd

This is a great thing to have on hand. There are so many things you can do with it. Tarts, the base of lemon cake and candies. It is just a great thing to have and easy to whip up a batch.

Ingredients:

2 cups granulated sugar

6 large eggs

1/2 cup lemon juice

4 tablespoons butter

Step-by-Step

1. Beat granulated sugar and eggs in a medium bowl with an electric mixer set at high speed until blended.
2. Pour egg mixture into top of a double boiler set over medium-high heat. Stir in lemon juice and butter.
3. Cook, stirring continually, until thickened.
4. Spoon the lemon curd into 3 sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids.
5. Makes 1 1/2 pints. Store lemon curd in the refrigerator for up to 3 weeks. 

Buttermilk Biscuits

My grandmother made the best biscuits but like most people the recipes were in her head, the same for my mother. I guess it was from all the years of making them. And like them I don't exactly measure things. I just know how they should look or smell. So here is just a good estimate for how to make these. And yes, the little bit of sugar added another layer of taste.

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup shortening

1 cup buttermilk

Step-by-Step

Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles fine crumbs.

Make a well in the center of dry mixture; add the buttermilk all at once. Stir buttermilk into flour mixture until mixture forms soft dough that leaves side of bowl.

Preheat oven to 450°F.

Turn out dough onto well-floured surface. Knead dough 10 times; roll into 8-inch square. Cut dough into sixteen 2-inch squares. Place the dough squares 1 1⁄2 inches apart on large ungreased baking sheets.

Bake until biscuits are light golden, about 10 to 12 minutes. Remove biscuits from baking sheets and serve warm.

You can always use self-rising flour in this. If you do, omit the baking powder and baking soda. And remember do not over knead, it will make them tough.

Creamy Macaroni Salad

Makes 6 servings

·         16 oz. elbow macaroni

·         1 each medium red and green bell pepper

·         1 cup mayonnaise

·         1 tablespoon cider vinegar

·         ½ teaspoon granulated sugar

·         ½ teaspoon salt

·         ½ teaspoon pepper

·         1 cup chopped celery

·         Medium yellow onion (about 1 cup)

·         Cherry tomatoes, optional for garnish

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.