Red Lion Inn Lemon Bread

I am sure many of you are familiar with the Red Lion Inn in Stockbridge Massachusetts.
It was my family's favorite place to go over the years in fact we even attempted to buy a house there at one time when I was a teenager.
Many many years ago I bought the Red Lion Inn cookbook and have made many delicious meals from this book
My favorite recipe of all of them is the Red Lion Inn lemon bread.
Here is the recipe:
Ingredients:
3/4 Cup of margarine
2 Cups Sugar
3 Eggs
1 Egg yolks
3 1/3 Cups flour
1 1/2 Teaspoons salt
2 Cups lemon pudding
3 Tablespoons milk

Instructions:
1. Preheat oven to 350 degrees Grease 2 9" x 5" loaf pans
2. Cream together well the margarine and sugar in a large bowl.
Add the eggs and egg yolk one at a time. Mix well after each addition.
3. Sift together the dry ingredients and added to the egg mixture.
And the prepared lemon pudding in milk and mix until well Blended.
4. Pour the batter into the prepared pans and bake for 40 to 50 minutes or until toothpick inserted in Center comes out clean.

Lemon Pudding
Ingredients:
3 Tablespoons cornstarch
1 cup of sugar
Dash of salt
1 1/2 cups of warm water
1/2 cup of lemon juice
4 egg yolks beaten
1 tbsp butter

Instructions:
1. Stir together the cornstarch sugar and salt in a heavy saucepan and the water and lemon juice and cook over medium heat stirring constantly until the mixture comes to a boil
2. Stare a small amount of the lemon mixture into the egg yolks then are the yolks to the sauce pan cooked but do not boil until thick about 6 to 8 minutes stirring vigorously to retain a smooth consistency then remove from Heat
3. Stir the butter into the lemon mixture until melted cover and allow to cool.
The pudding will thicken more as it cools.

PEPPERMINT FUDGE / FROSTING

PEPPERMINT FUDGE  / FROSTING

This easy fudge recipe is made in the microwave and takes only 5 minutes.
I bet you're wondering why I am including the word frosting.
Over the years that I've been making Christmas cookies I've always wanted to make a special frosting, something nobody else was doing.
One year I ran out of powdered sugar and I didn't want to go out and buy more so I took the fudge put a couple pieces   in the microwave and melted it.
Then I spread it on the cookies like frosting.
I gave a friend a some of these cookies. They were a big hit even with the children and my friend asked if I had any more.
I consider that successful!

INGREDIENTS:

3 cups of white chocolate chips
1 (14 oz) can of condensed milk
1 cup of crushed peppermint candies or crushed peppermint candy canes

DIRECTIONS:

1. Line an 8 x 8 baking pan with parchment paper. In microwave safe bowl, combine chocolate and conden/sed milk. Microwave for about 30 seconds and remove and stir until chocolate is mostly melted. Microwave again for another 30 seconds and stir again. Repeat again for another 30 seconds. Chocolate should be completely melted and smooth. If not, microwave another 30 seconds. Careful not to overheat in microwave. Stir in 1/2 cup of crushed peppermint candies until fully incorporated.
2. Pour fudge into pan and level surface by hitting bottom of pan against hard surface a few times. Sprinkle remaining crushed peppermints evenly across surface. Place in fridge several hours to set. Cut with sharp knife into bite-sized squares

Crock Pot Scalloped Tomatoes and Corn

Crock Pot Scalloped Tomatoes and Corn


Ingredients:


1 can (15 oz) creamed_style corn

1 can 14 oz) diced tomatoes

3/4 cup saltine or soda cracker crumbs

1 egg slightly beaten

2 teaspoons of sugar

3/4 teaspoon black pepper

fresh chopped tomatoes & parsley (optional)


Directions:


1.Combine all the ingredients in crock pot

2. cover and cook on low for 4 to 6 hours

3. When ready to serve sprinkle with the fresh tomatoes and parsley before
se

I think you will like this as much as I do if you like tomatoes and corn!