It is hard to believe but I was craving something other than chocolate today. I know, it is so not me, my family checked my temperature to make sure I was feeling o.k. But sometimes I feel like something not chocolate. Today was one of those days, I was craving lemon. I like the taste of lemon but really can NOT stand the texture of lemon bars- I am not a jelly person, the texture makes me shudder, so I needed another option. I have been on a shortbread kick lately, making all different varieties and decided to make a lemon version. After a quick web search I did not find anything that looked promising so I took the shortbread recipe I use for chocolate chip shortbread and adapted it. I am not sure where this recipe came from, its been adapted multiple times to suit our needs. The cookies had a nice lemony flavor but were a little bit too crumbly but definitely worth making again (the pan is almost gone already so I think the family likes them). Hope you enjoy and have a sweet morning!
1/2 cup butter, softened
1/4 cup sugar
1 tsp lemon extract
1 cup flour
Preheat oven to 350. Lightly grease an 8×8 pan.
Beat butter and sugar and beat until fluffy.
Add lemon extract and flour. Beat until just combined.
Spread in prepared pan.
Bake 12-15 minutes or until baked.
Good Morning!!! It has been WAY too long since my last post ….. life has a way of eating up Sweet Mornings but I am back and ready to start posting again.
This morning was rainy and cold in North Carolina and my mind wandered away from breakfast food to soup. I was never a soup eater when I lived in Pennsylvania but now all of a sudden living in the South I find myself craving soup whenever the temperatures dip. I also had A LOT of ham leftover from last week’s family gathering so I made soup, Potato Ham soup. It was thick and filling and just what I was craving. And based on my family’s reaction it was what they were craving too. It looked, however like lumpy wallpaper paste. Wallpaper paste with pink lumps (so there are no pictures) but it tasted good.
Potato Ham Soup
4 russet potatoes, baked
2 Tbsp butter
1 small onion, diced
1/4 cup flour
4-6 cups milk (add more to get soup to desired consistency)
1-2 cups shredded cheddar cheese
Bake potatoes and allow to cool.
In a large pot melt butter. Add onions and cook 5-6 minutes or until softened.
Add flour and stir about 30 seconds. Slowly stir in 4 cups of milk.
Scoop flesh from potatoes and mash. Add potatoes to pot.
Add the ham and shredded cheese.
Stir and allow the cheese to melt. Add milk if the soup is to thick.
Note: Serve with additional shredded cheese. If you want to add a little heat sprinkle with paprika.