Caramelized Brussels Sprouts with Lemon

These sprouts were surprisingly great.  I was amazed that my son asked for seconds and my husband (who does not like lemon) enjoyed them, too!  We had delicious Brussels sprouts on Thanksgiving but they were made with lots of bacon.  I think these are much healthier.  Even if I added one piece of bacon crumbled over them, this recipe would still be healthier.  

Caramelized Brussels Sprouts with Lemon

Makes: 6 Servings

Prep: 15 Minutes

Ingredients:

¼ cup extra-virgin olive oil

4 cups Brussels sprouts, rinsed, trimmed and halved lengthwise

2 Tablespoons, water

Juice of half a lemon, about 1 Tablespoon

Directions:

1.       In a 12-inch nonstick skillet heat 3 tablespoons of the oil over medium heat.  Arrange the sprouts in a single layer, cut sides down.  Drizzle with remaining olive oil and sprinkle generously with salt and a grind or two of black pepper.  Cover and cook for 3 minutes.  Remove lid and sprinkle sprouts with water.  Cover and cook for 2 minutes more.  Sprouts should just be beginning to caramelize and, when pierced with a fork, slightly tender.

2.       Remove cover and increase heat slightly.  When cut sides are well-caramelized, toss Brussels sprouts in pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.

Better Homes and Gardens, Dec. 2011

Buttermilk Bundt Cakes

These little cakes are delicious.  My guests loved them.  They did not last very long at all.  I used the larger 6 cup bundt pan.  

BUTTERMILK BUNDT CAKES
Total Time:  55 Minutes

Yield:  18 Mini Bundt Cakes

Or 10-12 6 cup Bundt Cakes

Ingredients:

Baking Spray with flour (such as Baker’s Joy)

13.5 oz. all-purpose flour (about 3 cups)

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1-3/4 cups granulated sugar

12 tablespoons butter, softened

3 large eggs

1-1/2 teaspoons vanilla extract

½ teaspoon grated lemon

1 cup low-fat buttermilk

1/3 cup powdered sugar

Directions:

1.        Preheat oven to 350 degrees F.

2.       Coat 18 mini Bundt cups with baking spray.

3.       Weigh or lightly spoon flour into dry measuring cups, and level with a knife.  Combine flour, baking powder, baking soda, and ½ teaspoon salt in a bowl, stirring well with a whisk.

4.       Place granulated sugar and 12 tablespoons butter in a large bowl, beat with a mixer at medium speed until well blended.  Add eggs, 1 at a time, beating well after each addition.  Beat in vanilla and rind.  Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.

5.       Spoon batter evenly into prepared pans.  Fill about ¾ full.  Bake at 350 degrees F for 18 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging.  Cool 5 minutes in pans on a wire rack; remove from pans.

6.       Dust tops of cakes with powdered sugar.

Variation:

Cranberry-Orange Bundt Cakes

1.       Prepare Buttermilk Bundt Cake Batter, reducing vanilla to 1 teaspoon, omitting lemon rind, and decreasing buttermilk to ¾ cup.

2.       Combine 1 cup sweetened, dried cranberries and ½ cup fresh orange juice in a microwave safe dish.  Microwave at HIGH for 1 minute, let stand for 10 minutes.

3.       Fold cranberry mixture into batter.

4.       Omit 1/3 cup powdered sugar.

5.       Combine 2 cups powdered sugar, ¼ cup fresh orange juice, 1 tablespoon melted butter, and 2 teaspoons grated orange rind, stirring until smooth.

6.       Dip tops of cooled cakes in glaze; let stand until set.