Lemon delights


One stick margarine (or butter) – melted

1 cup flour

1/4 cup xxxx sugar (confectioner’s sugar – can use 10x)

Combine together, press into 8×8 inch greased pan.  Bake 15 minutes at 350o F.


1 cup sugar

2 Tablespoons flour

2 eggs

1/2  teaspoon baking powder

2 Tablespoons lemon juice, plus rind

Mix together and pout over baked crust. Bake 25 minutes at 350o F.


Recipe from family friend Diana Hudgins, June 1966. I’ve since learned from her daughter that the original came from Diana’s mother.

Can add a sprinkling of confectioner’s sugar to the top once baked.

I prefer this to a birthday cake as a celebration food. Also delicious with lime instead of lemon.

Peanut butter and jelly JAM

Two waffles (I used Eggo)
A handful of mixed fruit (I used frozen)
a spoonful of jelly (grape is fine)
peanut butter

In a small saute pan, heat up the fruit on medium heat. Once the juices are running out, add a spoonful of jelly. Use a flat wooden spatula to mix it together as well as to cut up any fruit that is large (like strawberries).

While that is heating, toast the waffles. I put mine through the toaster twice to make them extra crispy.

Once the waffles are heated, put them on a plate and quickly put butter on one waffle. Then put the other waffle on top to melt the butter. Wait a minute.

Open the waffles back up. Put peanut butter on the un-buttered waffle. Leave the other as is.

Pour the heated fruit / jelly mix on the waffle with the peanut butter.

Cut up both waffles and enjoy!

OMG Blondies


First ingredients –

1/2 cup of butter, melted (one stick)

1 cup of turbinado sugar (I use “Sugar in the Raw” brand)

1 egg, lightly beaten

1 teaspoon of vanilla

Dry ingredients –

1/2 teaspoon baking powder

1/8 teaspoon of baking soda

Pinch of salt

1 cup of all-purpose flour

1/4 teaspoon pumpkin pie spice blend

Mix-ins –

1/3 cup of butterscotch chips

1/3 cup of pine nuts (option – toast them first)

Instructions –
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 In a separate bowl, blend together dry ingredients – flour, baking soda, baking powder, salt and pumpkin pie spice.

4 Pour the dry ingredients into the wet ingredients, stirring together with a fork. When blended, stir in the butterscotch chips and pine nuts.

5 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

Notes –
Modified from the Simply Recipes website. I added the pine nuts and the pumpkin pie spice, and substituted turbinado sugar for “tightly packed brown sugar”. I also changed it so that the dry ingredients are mixed separately.

A little poem I wrote in honor of the first batch of blondies I made –


You smell of warmth, and love.
You smell of home, and old school buildings.
You smell of mornings and mysteries solved.


Lemon delight


Combine together –

1 stick of butter, melted
1 cup of flour
¼ cup xxxx (confectioner’s) sugar

Press into a greased 8 x 8 inch pan, and bake at 350 degrees for 15 minutes.

While that is baking, mix together-

1 cup sugar
2 eggs
2 tablespoons flour
½ teaspoon baking powder
2 tablespoons lemon juice – plus the rind (I used the zest instead)

And pour it over the crust once it is baked. Then bake this all together for 25 more minutes at 350 degrees. Let it cool on a wire rack.

This was from one of my Mom’s friends. She got it from her in 1966. I liked this so much I asked for it often for my birthday instead of cake. I never cooked it with her. She never taught me how to cook. Today was the first time I made this. It was hard. And it was amazing.