Marie Cookpad

     Although I am rationing flour and sugar, I did want to make us something sweet for a weekend treat.  Usually at the weekend I like to have a dessert of some kind.  This Diner Style Lemon Pudding fits the bill perfectly.    Not only does it not use any flour, but it also uses a minimum of sugar.  Plus I had a lemon which needed using up and I'll be darned if I waste anything now.  I cooked pasta today that was 10 years past its use-by date and it was perfectly fine, believe it or not, and yes that was very brave of me.  It smelt alright and I cooked a bit and it tasted fine, so I used it.  And I lived to tell the tale.   This recipe comes from a cookery book I have had since 2007, enitled The American Diner Cookbook, by Elizabeth MdKeon and Linda Everett.  It was originally published in 1962 and is filled to overflowing with an abundance of tasty sounding recipes. There are no photos in the book, bar fascinating photos...

   I've been pretty laid out with my back this past couple of weeks and have not really been cooking anything new for the most part. The pain has been pretty bad, but finally today I feel like I have begun to turn the corner somewhat and so I decided to do a new recipe to share on here. Lemon Splits!    Its okay if you don't know what they are.  I had never heard of them either before I moved here to the UK.  I have always loved Lemon flavoured anything.  Those lemon puff cookies were my favourite when I was growing up.  Buttery lemon flavoured crackers put together with lemon icing. If you are a lemon aficionado you will know exactly the ones I mean!   I discovered these Lemon Splits in the grocery shop about a year or so ago. What they are is plain Welsh Cakes, without the spice and raisins, put together with a layer of lemon curd in the middle.  My goodness but they are some tasty. They don't always have them in the shops however so i...

  You are going to fall in love with this beautifully lush and creamy Lemon Mousse Recipe I am sharing with you today. Not only is it very easy and quick to make, using only three ingredients, but it is incredibly delicious!    It is literally as simple as folding prepared lemon curd into softly whipped cream . . .  that's it! How much easier could you get than that!   Not much easier and that's the truth.  The only danger lies in whipping the cream too stiff prior to folding in the lemon curd.   So do be very careful NOT to do that. Doing so would give you a granular result, and what you are looking for is something which is rich, light and creamy!   You can of course use homemade Lemon Curd  my recipe is really very good and very easy to follow . . .  but failing that, using a quality store brand is the next best thing.   I call this my five minute dessert, because it literally takes five minutes or less to put it together. ...