I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Wednesday, January 20, 2016

Lemon Bundt Cake

1 package lemon cake mix
1 package lemon instant pudding
4 eggs
1/2 cup vegetable oil
1 cup water
1 1/3 cups powdered sugar
5 Tbsp. lemon juice
1/3 cup flaked coconut

Grease and flour bundt pan.   Place cake mix, pudding, eggs, oil, and water in mixer bowl. Beat at medium speed for 2 to 3 minutes, scraping bowl occasionally with rubber spatula.  Pour into prepared pan and bake 35 minutes at 350 degrees.  Cool on rack for about 5 minutes before removing from pan.  Blend together sugar and lemon juice; stir in coconut.  Spoon frosting over top and sides of warm cake. Serve with Honey Grape Topping.
 
Honey Grape Topping

1 cup sour cream
3 Tbsp. light brown sugar
3 Tbsp. honey
1 Tbsp. white rum (optional)
1/2 cup halved green seedless grapes
1/2 cup fresh blueberries (optional)

Fold sour cream, brown sugar, and honey together until thoroughly blended.  Stir in remaining ingredients. Serve over slices of Lemon Bundt Cake.

A good Southern cook would peel the grapes
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