Page 24 - July 2023 News On 7

TICKLING YOUR TASTE BUDS

CUCUMBER CREAM CHEESE SPREAD Directions :
Ingredients: Add 1/2 cucumber, peeled and cut into chunks to food processor
cucumber bowl. Trim away roots from base of 3 green onions and cut into
green onions slices and place in food processor.
cream cheese Cover and process until coarsely chopped (DON'T OVER
Worcestershire sauce PROCESS!)
salt Add 8 ounce block cream cheese, softened to room temperature,
1 teaspoon Worcestershire sauce and 1/8 teaspoon salt.

Cover and process again until combined. Again, try not to over process so you have some chunks of cucumber in
there. Transfer to a bowl.
Cover and refrigerate overnight for flavors to blend. Please don’t skip this step and try to eat it right away – trust me,
it makes a big difference in flavor when you let it hang out overnight.

LADY BIRD JOHNSON’S LEMON CAKE
Instructions:
Ingredients: Lemon Glaze Preheat your oven to 325° F.
3/4 Cup Softened Butter 2 cups powdered sugar Cream the butter and sugar until fluffy. In a separate bowl,
1 1/4 Cups Sugar 1-2 T. fresh lemon juice beat the egg yolks until light and lemon colored. Blend into
8 Egg Yolks 1-2 t. buttermilk the creamed mixture. Sift together the flour, baking powder
2 1/2 Cups Flour Zest of one fresh lemon and salt. Resift 3 times. Add the sifted ingredients to the
3 Teaspoons Baking Powder creamed mixture in thirds, alternating with the milk.
1/4 Teaspoon Salt Beat the batter thoroughly after each addition. Add the
3/4 Cup Milk vanilla extract, lemon rind and lemon juice. Beat for 2
1 Teaspoon Vanilla Extract minutes.
2 t. lemon juice Bake in a greased Bundt pan in the oven for 1 hour or until the
1 Teaspoon Grated Lemon Rind cake tester inserted in the center comes out clean.
Remove from the oven and cool 19 minutes before inverting
on serving platter.