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Friday, May 14, 2010. Lemon Glazed Pound Cake. This is a truly wonderful cake, moist and delicious! Serve as is or with a chocolate dipped strawberry on the side. 1 1/2 cups cake flour. 1 1/2 cups all purpose flour. 2 teaspoons baking powder. 1/4 teaspoon baking soda. 2 1/4 cups sugar. 8 large eggs, room temperature. 1/4 cup lemon zest. 1/4 cup fresh lemon juice. 2 cups (4 sticks) unsalted butter, melted and cooled. 1/2 cup sour cream, room temperature. FOR THE LEMON SYRUP. 1/3 cup lemon juice. Divide th...

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Coachouse Gourmet | coachousegourmet.blogspot.com Reviews

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Friday, May 14, 2010. Lemon Glazed Pound Cake. This is a truly wonderful cake, moist and delicious! Serve as is or with a chocolate dipped strawberry on the side. 1 1/2 cups cake flour. 1 1/2 cups all purpose flour. 2 teaspoons baking powder. 1/4 teaspoon baking soda. 2 1/4 cups sugar. 8 large eggs, room temperature. 1/4 cup lemon zest. 1/4 cup fresh lemon juice. 2 cups (4 sticks) unsalted butter, melted and cooled. 1/2 cup sour cream, room temperature. FOR THE LEMON SYRUP. 1/3 cup lemon juice. Divide th...

<META> KEYWORDS

1 coachouse gourmet

2 lemon pound cake

3 1 teaspoon salt

4 2 teaspoons vanilla

5 1/3 cup sugar

6 for the glaze

7 make the glaze

8 posted by

9 no comments

10 tuscan salmon

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coachouse gourmet,lemon pound cake,1 teaspoon salt,2 teaspoons vanilla,1/3 cup sugar,for the glaze,make the glaze,posted by,no comments,tuscan salmon,to grill,easy lemon aioli,1 cup mayonnaise,tuscan butchers rub,phyllo pizza,vinaigrette,sugared almonds

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Coachouse Gourmet | coachousegourmet.blogspot.com Reviews

https://coachousegourmet.blogspot.com

Friday, May 14, 2010. Lemon Glazed Pound Cake. This is a truly wonderful cake, moist and delicious! Serve as is or with a chocolate dipped strawberry on the side. 1 1/2 cups cake flour. 1 1/2 cups all purpose flour. 2 teaspoons baking powder. 1/4 teaspoon baking soda. 2 1/4 cups sugar. 8 large eggs, room temperature. 1/4 cup lemon zest. 1/4 cup fresh lemon juice. 2 cups (4 sticks) unsalted butter, melted and cooled. 1/2 cup sour cream, room temperature. FOR THE LEMON SYRUP. 1/3 cup lemon juice. Divide th...

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coachousegourmet.blogspot.com

1

Coachouse Gourmet: Lemon Glazed Pound Cake

http://coachousegourmet.blogspot.com/2010/05/lemon-glazed-pound-cake.html

Friday, May 14, 2010. Lemon Glazed Pound Cake. This is a truly wonderful cake, moist and delicious! Serve as is or with a chocolate dipped strawberry on the side. 1 1/2 cups cake flour. 1 1/2 cups all purpose flour. 2 teaspoons baking powder. 1/4 teaspoon baking soda. 2 1/4 cups sugar. 8 large eggs, room temperature. 1/4 cup lemon zest. 1/4 cup fresh lemon juice. 2 cups (4 sticks) unsalted butter, melted and cooled. 1/2 cup sour cream, room temperature. FOR THE LEMON SYRUP. 1/3 cup lemon juice. Divide th...

2

Coachouse Gourmet: April 2010

http://coachousegourmet.blogspot.com/2010_04_01_archive.html

Tuesday, April 20, 2010. Entertaining Dinner for Eight. 6 sheets phyllo dough. 4 tablespoons butter or olive oil. 1 medium sweet onion, very thinly sliced. 1 tablespoon olive oil. 1-2 packages Boursin cheese with garlic and herbs, room temperature. 1 cup mozzarella cheese, grated. Enough plum tomatoes to cover pizza, about 10 depending on size. 1/2 cup freshly grated Parmesan cheese, divided. 1/2 cup fresh basil chiffonade. Spread boursin on top sheet of phyllo, scatter onions over, then mozzarella cheese.

3

Coachouse Gourmet: SHRIMP AND GRITS

http://coachousegourmet.blogspot.com/2010/03/shrimp-and-grits.html

Friday, March 26, 2010. 1 1/2 cups water. 1 1/2 cups milk. 3 cloves garlic, chopped. 3/4 cup grits (preferably stone ground, not instant). 1/4 cup freshly grated Pamesan cheese. 3/4 cup shredded cheddar cheese. 1/8 tsp cayenne pepper. Bring water, milk, and garlic to a boil. Stir in grits and cook according to package directions. Add remaining ingredients and keep warm in a double boiler. Thin with a little milk if they are too thick. 4 ounces pnacetta, diced or bacon. 8 ounces baby portabellos, sliced.

4

Coachouse Gourmet: Entertaining Dinner for Eight

http://coachousegourmet.blogspot.com/2010/04/entertaining-dinner-for-eight.html

Tuesday, April 20, 2010. Entertaining Dinner for Eight. 6 sheets phyllo dough. 4 tablespoons butter or olive oil. 1 medium sweet onion, very thinly sliced. 1 tablespoon olive oil. 1-2 packages Boursin cheese with garlic and herbs, room temperature. 1 cup mozzarella cheese, grated. Enough plum tomatoes to cover pizza, about 10 depending on size. 1/2 cup freshly grated Parmesan cheese, divided. 1/2 cup fresh basil chiffonade. Spread boursin on top sheet of phyllo, scatter onions over, then mozzarella cheese.

5

Coachouse Gourmet: Tuscan Salmon

http://coachousegourmet.blogspot.com/2010/05/tuscan-salmon.html

Monday, May 10, 2010. SALMON WITH LEMON AIOLI. 1/2 of a whole salmon. 2 tablespoons Tuscan Butchers Rub mixed with 2 tablespoons olive oil. This can be cooked in the oven or on the grill. I think it is best on the grill. Turn all burners on high on a gas grill. Preheat for 10 minutes. Stir rub into olive oil. Rub salmon with the olive oil mixture. Soak a cedar plank in water for 30 minutes. Put plank on grill over one burner. Turn that. TO COOK IN OVEN. 4 garlic cloves, pressed. Zest of one lemon.

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Friday, May 14, 2010. Lemon Glazed Pound Cake. This is a truly wonderful cake, moist and delicious! Serve as is or with a chocolate dipped strawberry on the side. 1 1/2 cups cake flour. 1 1/2 cups all purpose flour. 2 teaspoons baking powder. 1/4 teaspoon baking soda. 2 1/4 cups sugar. 8 large eggs, room temperature. 1/4 cup lemon zest. 1/4 cup fresh lemon juice. 2 cups (4 sticks) unsalted butter, melted and cooled. 1/2 cup sour cream, room temperature. FOR THE LEMON SYRUP. 1/3 cup lemon juice. Divide th...

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