Key Lime Poundcake from delish!

This simple recipe yields high levels of yum! I made the mistake of doubling it so I now have key lime pound cake for dessert, for a gift, and for the freezer! Thank you delish!

https://www.delish.com/cooking/recipe-ideas/recipes/a46946/key-lime-pound-cake-recipe/

Ingredients

For the cake:

3 sticks butter softened

1 block cream cheese

3 cups sugar

5 large eggs

3 Tablespoons lime juice

3 cups all purpose flour

Zest of 1 lime

For the glaze:

1 cup powdered sugar

1 teaspoon lime juice

2 Tablespoons water

1 teaspoon pure vanilla extract

Zest of 1 lime

Process

1. Preheat oven to 350 degrees F

2. In a large mixing bowl, combine butter and cream cheese until light and fluffy.

3. Mix in sugar, then gradually add in eggs 1 to 2 at a time, beating on low until combined.

4. Mix in lime juice, then flour.

5. Fold in lime zest.

6. Grease bundt of loaf pans.

7. Pour  cake batter into pans.

8. Bake in oven until a toothpick inserted in the center comes out mostly clean, roughly 75 minutes.

9. Make the glaze: Whisk together powdered sugar, lime juice, water and vanilla. (If the glaze is too thick, add extra water, about a teaspoon at a time.)

10. Pour on top of cooled pound cake, then top with lime zest and serve.

Oronoka Bread

The Oronoka was a special place in Orono, ME that made my college years even more special. This picture of me and my mother was taken the night before graduation. The boots of beer were one of the many quirks about the Oronoka. Believe me when I say you need to know how to drink the boot or it will kick you at the end.

The Oronoka knew how to feed you - no portions were small and the at home cooking never ended. One of the more special features was the bread, brought to your table with butter. The other night in quarantine our friend Norm mentioned having the recipe which I had to have. So before the printed recipe disappears, here it shall live forever on my blog. Thank you Ellen from Oronoka for sharing it so long ago.

Ingredients

3/4 cup milk, warmed but not hot

3/4 cup hot water

12 grams instant yeast

2 Tablespoons vegetable oil

1/4 cup sugar

half a beaten egg

11 grams salt

~ 600 grams flour

Process

1. Combine the water and milk. They should be warm but not hot.

2. Whisk in the yeast.

3. Whisk in the oil, sugar, beaten egg, and salt.

4. Add in the flour.

5. Turn out onto a floured surface and knead for 5 to 10 minutes.

6. Form dough into a ball and let rise for an hour.

7. When risen, punch down and form into a ball.

8. Repeat 6 and 7.

9. When it has risen the third time, separate dough into two balls.

10. Place the balls into two buttered loaf pans.

11. Achieve authenticity by making a six braid loaf of each. (if someone can translate exactly what that means I would much appreciate it).

12. Let rise until a little more than doubled.

13. Bake in a 350 degree oven for 30 minutes.

Serve warm with butter. Enjoy!

Chicken Pesto Pasta

This crowd pleasing pasta was a landmark feat for SP for, after years of despising pesto since my last pregnancy, getting me to not only try but also love this dish. SP glowed when he last made it and I took seconds. The pasta cooked in the broth is the best part and I may never cook pasta in water again! I recommend prepping your ingredients in advance of starting the process.

Ingredients

1.5 pounds chicken breasts, cut into cubes and tossed with salt and pepper

1 large head broccoli, cut into florets

1 box gemelli pasta

4 cups chicken broth

2 cups pesto

Process

1. Saute chicken in a large skillet. Remove from pan.

2. Put pasta and broth in the pan and cook until al dente (add water if necessary)

3. While pasta cooks, microwave the broccoli with a little water to soften.

4. When pasta is ready, add the chicken, broccoli and pesto, stirring to combine.

5. Cook a little while longer and if necessary add a little more broth to keep it saucy!

Enjoy!