Lemon Snowballs, A Rumford Complete Cookbook Recipe

A lemony sweetness in these moist mini cakes is a perfect little delicate dessert! If you love lemony flavor in a cake, you will love these!

I love lemon recipes. It is such a refreshing flavor. The cheery yellow, the bright taste, and the smell of fresh lemons makes me happy! All of that in light fluffy little cakes, drizzled with a tasty warm lemon sauce.

The Lemon Snowballs recipe is on page 98 of the Rumford Complete Cookbook from 1908. Below is a photo of the recipe.

Here is my version with some revisions.

Lemon Snowballs, A Rumford Compelte Cookbook Recipe 

Ingredients: 
3 eggs
1 cup sugar
3 Tablespoons water
Grated rind from 1 lemon
2 Tablespoons lemon juice
1 cup flour
1 teaspoon Rumford Baking Powder

Directions:
In a bowl beat the yolks of the eggs and the sugar together until light and well mixed.

Add the water, lemon juice, and grated lemon rind.

Then add the flour and baking powder and mix all together well.

In a separate bowl, beat the whites of the eggs until stiff, then add them to the batter mixture and fold in gently.

Grease a mini muffin pan and add about a Tablespoon of batter to each.

Bake at 350 degrees for 10 minutes.

Remove from oven and cool.

Remove from muffin pan and roll lemon cakes in powdered sugar.

Serve with warm lemon sauce.

Lemon Sauce

Ingredients: 
1 teaspoon grated lemon rind
1/2 cup lemon juice
1/2 cup sugar
1 Tablespoon Clabber Girl Corn Starch

Directions: 
In a small sauce pan add the grated lemon rind, lemon juice, sugar, and corn starch. Stir until well blended.

Bring to a boil over medium heat stirring constantly.

Reduce heat to a simmer and cook for an additional 2 minutes, sauce will thicken.

Remove from heat and serve warm.

Refrigerate extra sauce for up to 1 week.


PRINTABLE RECIPE HERE

Delightful, delicate, lemony!

Enjoy!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Pecan Sandies

Our cookie jar is usually full of a different type of cookie each week! Pecan sandies are one of my favorites, toasty pecan bits combined with a sweet, buttery flavor make up these cookies. A crisp and light cookie that is buttery and loaded with pecans! So good!

These cookies are great for any occasion, to make for a holiday cookie tray, bake sale, or just to fill your cookie jar each week.

Perfect as is straight out of the cookie jar or pair with a glass of milk or cup of tea.

I always like to make a variety of cookies throughout the year, then when the holiday season rolls around, I make them all up at once for cookie trays. These Pecan Sandies will definitely be included!

Pecan Sandies

Ingredients: 
1 3/4 cup flour
1/2 teaspoon Clabber Girl baking soda
1/2 teaspoon cream of tartar
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup confectioner's sugar
1 teaspoon vanilla
1 egg, beaten
1/4 teaspoon salt
1/2 cup pecans, chopped

Directions:
Mix together the flour, baking soda, and cream of tartar then set aside.

In another bowl, using a hand mixer or stand mixer, cream together the butter and sugars until fluffy.
Then add the vanilla, salt, egg and beat until smooth.

Slowly combine the flour mixture into the liquid mixture. Continue mixing with each flour mixture addition. The dough will be a thick so be sure to add flour mixture a little at a time.

Add the pecans and mix them in with a large spoon.

Roll dough into 1 1/2 inch balls and lay out on an ungreased baking sheet. Using the end of a cup, flatten each dough ball to about 1/2 inch thick.

Bake at 350 degrees for 12 to 15 minutes or until very lightly browned on the edges. Remove and cool.

PRINTABLE RECIPE HERE


Enjoy these Pecan Sandies anytime of the year!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Top 9 Thanksgiving Desserts

The month of November is here. Thanksgiving.  A month we celebrate being Thankful! Time to think about what we will bring to Thanksgiving celebrations with family and friends. Here is a collaboration of delicious desserts from myself and some farmwife friends that are perfect for that Thanksgiving feast.

The fall season is also the harvest season! For many of us we are busy helping bring in the bounty, whether it be directly in the field running equipment to harvest or preparing meals to feed our farmers on a daily basis and everything in between.

Fall season on the farm means a final harvest in the produce fields, harvesting the last of the seasons' vegetables.

Fall season on the farm means preparing for winter so livestock are well cared for. Silage may be chopped and packed, the last cutting of hay may be baled, repairs on barns, fixing fences while the weather is nice.

November, the end of fall season, when all the hard work comes together and looking back at the whole year and can celebrate the growing season. Thankful.

We celebrate with a bounty of food at our Thanksgiving meal. Just like we celebrate bringing our harvest in!

Enjoy these delicious desserts to top off your Thanksgiving meal as we celebrate another year of growing crops and raising livestock.

Pumpkin Pie from Stacy at The Backroad Life

Cake Mix Pumpkin Caramel Cookies from MaryBeth at The Fearless Kitchen

Pumpkin Sheet Cake with Cream Cheese Icing from Liz at Farmwife Cooks

Pumpkin Chiffon Pie from Leah at Beyer Beware

Easy Vanilla Sheet Cake from Jeanette at Fencerow To Fencerow

Pumpkin Chocolate Chip Muffins from Megan at These Old Cookbooks

Pumpkin Pull Apart Bread from Crystal at Chasing Saturdays

Pumpkin Hand Pies from Jent at Farmwife Feeds

Apple Cream Pie from Stacy at The Backroad Life

This post is sponsored by Indiana Soybean Alliance, but all thoughts/opinions are my own. 

Pumpkin Pie

Pumpkin pie, the traditional pie for the Thanksgiving season. All the spice flavors blended together with the sweet pumpkin flavor is just so delicious! Topped off with a dollop of cool whip makes the perfect dessert for the great feast!

Pumpkin pie is right up there as one of my favorite pies along with Apple Cream Pie. I love them any time of year, but especially in the fall season when you can use fresh produce!

Since we grow pumpkins, I always like to make pumpkin puree from some of the pie pumpkins at the end of the season! I love pumpkin flavor stuff, especially baked deliciousness!! AND why let good pumpkin go to waste!!

So even though pumpkin in most popular in the fall season of the year, pumpkin can really be made anytime if the year...another reason why I like to freeze pumpkin puree.

Pumpkin Pie

Ingredients:
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ginger
1/8 tsp ground cloves
2 eggs
2 cups pumpkin puree (fresh or canned-15 oz. can)
1 can (12 oz. ) evaporated milk
1 unbaked 9 inch deep dish pie crust (or 2 regular crusts) - premade or homemade

whipped cream topping (optional)

Directions:
In a medium mixing bowl add the sugar, cinnamon, salt, ginger, ground cloves and mix together until well blended. In a large mixing bowl add the pumpkin puree, beaten eggs, and evaporated milk and mix together. Add the dry ingredients to the wet ingredients mix together with a hand blender until well blended. Place the pie crust dish on a cookie sheet to prevent any spill over while baking. Pour the pumpkin mixture into the prepared/premade pie crust.

Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes. Knife check the center of the pie at the end. Cool. Serve with whipped topping.

PRINTABLE RECIPE HERE

Enjoy!!

Crock Pot Chicken Tortilla Soup

Fall is definitely here and what a great way to enjoy it with different Crockpot soups! This chicken tortilla soup is a delicious one, I love to mix in with my soup line-ups every now and then! This Crockpot Chicken Tortilla Soup recipe is definitely one you will want add to your dinner menu rotation.

A little spice and Mexican flavors combined together to make this crock pot soup delicious!

Delicious with and without additional toppings!

With fall season brings harvest. For my family that means pumpkin harvest and I help my dad and brother by running the grain cart. We are also a busy family with sports for the kids, so any kind of meal on the crock pot is super helpful for having dinner ready when we get home from a busy day.

Crockpot Chicken Tortilla Soup

Ingredients: 
 4 1/2 cups low sodium chicken broth (2 1/2 -12 oz cans)
1 can petite diced tomatoes
1 cup chopped onion
1 Tbsp minced garlic
2 tsp ground cumin
3/4 tsp paprika
1 Tbsp chili powder
1 1/2 lbs boneless skinless chicken breasts
1 can black beans, drained and rinsed
1 cup frozen corn
1/4 cup chopped fresh cilantro
salt and pepper, to taste

When serving:
Tortilla strips or tortilla chips
Shredded cheddar cheese
Sour cream

Directions: 
Add the chicken broth, canned tomatoes, onion, garlic, cumin, paprika, chili powder, corn, black beans, salt and pepper all together in a crock pot and whisk together so the mixture is well blended. Then add the raw chicken breasts into the crock pot and cover with the lid. Cook on low for 8 hours. Remove the chicken breasts and shred, then add the shredded chicken back into the crock pot along with the cilantro. Stir together well. Serve warm with shredded cheese, tortilla strips, and sour cream.

For additional flavors, add guacamole, avocado, diced tomatoes, hot sauce, etc. for your liking.


PRINTABLE RECIPE HERE

So warm up this fall during dinner with a nice delicious bowl of Crock Pot Chicken Tortilla Soup!