I found this recipe yesterday when looking through some craft sites. Looks so refreshing, a must try. Lemony Lemon Bread This recipe makes two loaves and freezes well, so you can enjoy one when you make it, and enjoy the other loaf at a later date. This bread takes a bit of time to prepare, and requires at least 4 fresh lemons, but it is just as good (maybe better) the next day, so feel free to make it the day before you plan to serve it . ~ For the Lemon Cake ~ 1 1/2 cups cake flour 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 2 1/4 cups sugar 8 large eggs, at room temperature 1/4 cup grated lemon zest (from about 4 lemons) 1/4 cup fresh lemon juice 2 cups (4 sticks) unsalted butter, melted and cooled 1/2 cup sour cream, at room temperature 2 teaspoons pure vanilla extract ~ For the Lemon Syrup ~ 1/3 cup fresh lemon juice 1/3 cup sugar ~ For the Lemon Glaze ~ 2 cups confectioners' sugar 4-6 Tablespoons fresh lemon juice Making the Lemon Cakes (Recipe yields two 9"x5" loaves) Preheat oven to 350*F. Spray sides and bottom of pans with non-stick cooking spray. Line bottom of pans with parchment paper and spray the paper as well. Sift both flours, baking powder, baking soda and salt together in a medium bowl. Blend the sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer and mix until combined. Slowly add the melted butter, while mixing. Add sour cream and vanilla and mix until just combined. Use a rubber spatula to fold in the flour mixture, one third at a time, until all the flour is combined. Do not overmix. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325*F and bake another 30-35 minutes, or until toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes. Meanwhile, make the Lemon Syrup ~ In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside. Line a half sheet pan with parchment paper and invert the baked and (mostly) cooled loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes. (The soaked, but unglazed loaves will keep well, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.) Make the Lemon Glaze ~ In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice (a little at a time) and whisk again. Pour the glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. The glazed loaves will keep for up to 3 days, wrapped well in plastic wrap, at room temperature. Recipe Source ~ Baked, New Frontiers in Baking

Have posted this before but it is really good! Grits and greens 3 cups milk 1 cup water **I used chicken broth and did not use the bouillon cube as well 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese **Used Kraft pregrated 3 cheese italian 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ***Used one can of Glory turnip greens 1 Tbsp. bacon drippings (or oil or butter) **didn't need cause I used the canned greens several slices of bacon, cooked and crumbled **Used 4 thick sliced, cut into cubes, and fried. Put half in the grits and half on the top of casserole salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes

Florida Pie Ingredients 1 cup sugar 5 tablespoons cornstarch 1-1/2 cups orange juice 3 egg yolks, lightly beaten 2 large navel oranges, peeled, sectioned and finely chopped 2 tablespoons butter 1 tablespoon grated orange peel 1 tablespoon lemon juice 1 pastry shell (9 inches), baked MERINGUE: 3 egg whites 2 tablespoons sugar Directions In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350 for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings. Sue

Butternut Squash Cake Ingredients: 1/2 cup butter, softened 1 cup sugar 1 cup packed brown sugar 2 eggs 1 cup mashed, cooked butternut squash 1 teaspoon maple flavoring 3 cups cake flour 4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 cup milk 1 cup chopped walnuts BROWN SUGAR FROSTING: 1 1/2 cups packed brown sugar 3 egg whites 6 tablespoons water 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1 teaspoon vanilla extract Directions: 1. In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans. 2. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks. 3. For frosting, combine the brown sugar, egg whites, water, cream of tartar and salt in a heavy saucepan. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160 degrees F, about 8-10 minutes. 4. Pour frosting into a large mixing bowl; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake. Sue