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

French Pancakes, A Rumford Complete Cookbook Recipe

A tasty breakfast recipe is something I always look forward to! Our family's schedule is super busy, but on slow weekends we love a tasty hearty breakfast.

Add some sweet preserves to the center, roll them up, and sweeten with delicate powdered sugar to top off the dish!

Perfect.

Delicious.

The recipe starts with a simple batter, poured into just the bottom of the pan, and cooked for a thin pancake.

I put up some apple preserves/pie filling that I generally use for my apple turnovers for the middle of the french pancakes and oh so yummy they were!

The French Pancake recipe is on page 130 of the Rumford Complete Cookbook from 1908.

Here is my version:

French Pancakes, A Rumford Complete Cookbook Recipe 

Ingredients:
1 cup flour
1 teaspoon Rumford Baking Powder
1/2 teaspoon salt
2 eggs
1 cup milk
Preserve - any flavor you'd like (I used apple)

Directions:
Combine the flour, salt, and baking powder together in a bowl. In a separate bowl beat the eggs with the milk and add to the dry mixture in the bowl. Using a small pan and spray it before each pancake, pour some batter in just enough to cover the bottom. Cook golden brown then flip and cook the other side. Spread the preserve and roll up . Sprinkle with powdered sugar before serving.

PRINTABLE RECIPE HERE

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Honey Cake, A Rumford Complete Cookbook Recipe

A sweet and moist cake is a perfect addition for any meal. A great way to top off with dessert, a simple and tasty Honey Cake!

If you love honey like I do, then you are in for a treat with this cake. It definitely has a great honey flavor!

I generally keep local honey on hand, but any kind of honey will do.

The benefit of local honey is that if you are one to suffer from seasonal allergies, local honey can help relieve those symptoms. The bees collect nectar from the same plants that are causing you to sneeze and sniffle, so with local honey you can ingest the same allergen that is bothering you and this will help you become more immune to those seasonal allergens in your area.

Plus honey taste amazing and why not support a local beekeeper if you are able to!

And what a great way to enjoy honey....in a cake!

The Honey Cake recipe is on page 136 in the Rumford Complete Cookbook from 1908

Here is my version:

Honey Cake, A Rumford Complete Cookbook Recipe

Ingredients:
1/3 cup butter
1/2 cup sugar
2 eggs
1 cup honey
2 cups flour
1 1/2 teaspoon Rumford Baking Powder
1/3 teaspoon salt

Directions:
In a medium mixing bowl add the butter and sugar and mix together until creamy and well blended. Add the eggs and beat the mixture together well. Gradually add the honey and continue to beat the mixture with a hand blender. Add the flour, baking powder, and the salt and mix thoroughly all together until well blended. Pour the cake batter into a well greased loaf pan and bake at 350 degrees for 45 minutes. Let cool and remove from loaf pan. Serve.

PRINTABLE RECIPE HERE

Warm Honey Cake with a little butter spread on it is super tasty as well!

Enjoy this deliciously sweet cake for a treat at any meal.

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Chocolate Cream Nectar, A Rumford Complete Cookbook Recipe

Summer days just got more fun with a flavorful iced coffee!!

A perfectly mocha flavored beverage, this Chocolate Cream Nectar drink has just the right blend of chocolate, coffee, and vanilla flavors mixed together!

This is a delicious iced that can be made right at home! Save yourself a trip to the coffee shop.

The Chocolate Cream Nectar recipe is super easy! The hardest part is waiting for it to chill! I like to make it the night before and then it's ready to go the next morning. A delicious cafe coffee that you can make at home.

The Chocolate Cream Nectar recipe is on page 215 of the Rumford Complete Cookbook!

Here is my version of the recipe

Chocolate Cream Nectar

Ingredients:
1 chocolate square (about 2 oz.)
1/2 cup liquid coffee
3 cups water
1 cup sugar
1 tsp vanilla extract
whipped topping

Directions:
In a medium saucepan, melt the chocolate square over a low heat. Add the liquid coffee and cook for two minutes, stirring with a whisk continuously. Add the sugar and water and cook for an additional five minutes. Chill completely. Add vanilla and stir together well. Pour into glasses over ice, each containing a tablespoon of whipped topping. Makes 4 cups.

PRINTABLE RECIPE HERE

I have loved enjoying it on mornings relaxing outside!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Chocolate Loaf Cake, A Rumford Complete Cookbook Recipe

Need an easy recipe to bake and take? This Chocolate Loaf Cake recipe is great for that! I made it the other day for a snack carry in I attended and it went over well.

Simply mix everything together, bake, cool, slice and you're done!

This cake is light, fluffy and moist! 

One slice of the loaf is perfect for like chocolate fix too!

The Chocolate Loaf Cake recipe is on page 135 of the Rumford Compleye Cookbook. Below is a copy of the recipe.

Here is my version

Chocolate Loaf Cake

Ingredients:
1 1/2 cups sugar
1/2 cup butter, room temperature
2 eggs
1 cup milk
2 cups flour
2 tsp Rumford Baking Powder
1 tsp vanilla extract
2 chocolate squares

Directions:
In a large mixing bowl beat one cup of the  sugar with the butter to bring to a cream. Add the eggs, 1/2 of milk and vanilla. Mix together well. Add the flour and baking powder to the mixture and beat them into the other ingredients. Set aside.
In a small saucepan, add the remainder of the sugar and milk and the chocolate squares. Cook until chocolate is dissolved, stiring occassionally. Add the chocolate mixture to the cake batter and beat together well.
Bake in a loaf pan at 350 degrees for 1 hour.


PRINTABLE RECIPE HERE

After cooling, you can also add your favorite frosting!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Enjoy!