Fresh Strawberry Yogurt Cake, by Steph

This recipe is knock your socks off delicious!

I will give the original recipe and my gluten free conversion. So good!

Ingredients:
2 1/2 cups all-purpose flour (I added more for high altitude)
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 cup (2 sticks) salted butter, at room temperature
2 cups sugar
3 eggs
1 tablespoon lemon juice
1 teaspoon almond extract (I used vanilla instead, but it would be good!)
8 ounces plain or vanilla Greek yogurt
12 ounces fresh strawberries, diced (I used more, it was yummy!)


GLAZE
1 1/4 cups powdered sugar
2 tablespoons lemon juice


*I thought it didn't taste very good so I doubled and added butter as follows:
2 cups powdered sugar
2 Tbls fresh lemon juice
3 Tbls butter melted
Then I added more water in tiny additions until it was the right consistency.



Gluten Free Instructions:
2 C. gluten free flour mix (any brand is fine)
3/4 C. potato starch flour (there is extra for high altitude, you can use normal amount 1/2 C)
2 1/2 tsp xanthum gum
coat strawberries in 1/4 C potato starch flour

Directions:


Heat oven to 325 degrees. Grease and flour a 10-inch Bundt pan and set it aside.
In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and almond extract. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Gently stir strawberries into the batter.
Pour the batter into the Bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.


Served with extra diced strawberries on top and vanilla ice cream, so good!!!

Lazy Bolognese-Style Lasagna

This is my version of a Rachael Ray recipe.
I think it is better then her version,
I've made both. :)


Ingredients:

Salt and pepper

1 pound wavy lasagna noodles, broken into irregular pieces

2 tablespoons extra virgin olive oil (EVOO)

1 1/2 pounds hot Italian sausage

1 onion, finely chopped

2-3 large cloves garlic, finely chopped

1 small carrot, grated  or grated

1 sprig rosemary, finely chopped

A sprinkle of ground cloves

1/4 cup tomato paste

6-8 crimini mushrooms chopped

2 1/2 cups beef stock

3 tablespoons butter

2 rounded tablespoons flour

2 cups whole milk

1 1/2 cups freshly grated Parmesan cheese
Freshly grated nutmeg, to taste

Directions:

Bring a large pot of water to a boil, salt and oil, add the pasta and cook to al dente.

In a Dutch oven (or pot), heat the EVOO, two turns of the pan, over medium-high heat. Add the sausage and brown well. Add the onion, garlic, carrot, rosemary, cloves, mushrooms and lots of salt and pepper and cook until tender, 7-8 minutes. Stir in the tomato paste for 1 minute, then stir in the beef stock a few minutes longer.

Pre-heat the broiler and position a rack in the center of the oven.

In a saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, and let thicken enough to coat a spoon; season with salt, pepper and nutmeg.

Toss the pasta with the meat sauce and arrange in a casserole dish. Pour the bechamel sauce over the top in an even layer. Top with a layer of Parmigiano Reggiano and broil in the oven to lightly brown the top.

Sounds kinda weird with the bolognese sauce, but it is SO good!