Monday, April 30, 2012

Class, lunch, or me??

I often wonder if you ladies love me for my cards, my lunch or my undeniably crazy personality!!! Well today the truth was reveled and it's the food!!!
Truth be told you make me a better stamper, cook and comedian!
And I love that you appreciate me!
So you've seen the cards, here's the recipes!
Julie’s Spinach pesto salad!


Basil 2 cups

2 garlic cloves

Salt and pepper

3 tbs. Olive oil

3 tbs. lemon juice

3 tbs. pine nuts

¼ cup fresh grated Parmesan

Salad dressings

¼ cup fresh and easy creamy Italian dressing

Mix with

½ cup olive oil

3 tbs. fresh lemon juice

1 tbs. minced onion

1 ½ tsp. Dijon mustard

½ tsp. grated lemon peel

½ tsp. sugar

Cook pasta drain then toss in pesto.

In large salad bowl add spinach toss with dressing

Toss in pasta, salt and pepper to taste!

Then add mushrooms, tomatoes, grilled chicken!

Sprinkle with pine nuts, fresh cracked pepper and Parmesan!

Happy baking/cooking/stamping!!
 loved having you all today!!
Love, me
Lemon-Raspberry Coffeecake


1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
3/4 cup buttermilk
3 ounces cream cheese, softened
1 teaspoon finely shredded lemon peel
1 cup fresh or frozen raspberries

Powdered sugar and fresh raspberries (optional)


Preheat oven to 375 degrees F. Lightly grease the bottom of a 9x1-1/2-inch round cake pan. Line bottom of pan with parchment. Grease and lightly flour pan; set aside. For cake, in a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

In a medium mixing bowl beat 1 cup of the granulated sugar and the butter with a mixer on medium to high until combined. Add 1 egg and the vanilla. Beat on low to medium for 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.

For cheesecake filling, in a small mixing bowl beat cream cheese and remaining 1/4 cup granulated sugar on medium to high until combined. Add lemon peel and remaining egg; beat until combined.
Spoon half the cake batter into the prepared pan, spreading to edges. Pour filling over batter, spreading to edges. Dollop remaining batter on filling, carefully spreading to edges of pan.

Bake for 20 minutes or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen edges of cake from pan; remove from pan. Serve warm, sprinkled with powdered sugar and topped with additional raspberries.

Jam- Champagne Glaze

In a small saucepan heat 1/2 cup seedless jam and 1 Tablespoon lemon juice until melted. Combine with 1 to 2 Tablespoons sparkling wine or 1 teaspoon vanilla. Serve as a sauce with slices of Lemon-Raspberry Coffeecake.

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