Lemon Pudding Cakes

Serves 6| Hands-On Time: 15m| Total Time: 1hr 00m

Ingredients

·         3/4 cup granulated sugar

·         1/3 cup all-purpose flour, spooned and leveled

·         3 large eggs, separated

·         2 tablespoons unsalted butter, at room temperature, cut into small pieces

·         1 cup whole milk

·         1 teaspoon finely grated lemon zest, plus 1/3 cup fresh lemon juice

·         1/2 teaspoon kosher salt

·         3 teaspoons turbinado or some other coarse sugar

Directions

1.    Heat oven to 350° F. Place six 4-ounce ramekins or a 2-quart baking dish inside a large roasting pan.

2.    In a medium bowl, whisk together the granulated sugar and flour; set aside. In a second medium bowl, whisk together the egg yolks and butter until combined. Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.

3.    Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes. In 3 additions, gently fold the egg whites into the lemon-sugar mixture.

4.    Divide the pudding mixture among the ramekins or pour into the baking dish. Dividing evenly, sprinkle with the turbinado sugar. To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins or baking dish. Bake until the tops are golden brown, 40 to 45 minutes for cakes in ramekins and 30 to 35 minutes for a cake in a baking dish.

This is a recipe (& photo) I found on the SD Beef council site: http://www.BeefIt'sWhat'sForDinner.com
I usually make a standard Beef Pot Roast the day before ( lightly flour and brown a 4 lb. beef roast, put it in a roaster, pour a cup of Burgundy wine & can of Beefy mushroom soup over it, bake @ 350 with carrots, potatoes and a couple of onions for 2-3 hours--it's delicious & makes it's own gravy, but there is usually enough roast beef left over for another meal, so this is what I sometimes do with it).  So here you go: two meals out of one cut of beef. Frugal & delicious cooking. What a bargain!

South Seas Curried Beef over Jasmine Rice

1.        1 package (about 17 ounces) refrigerated fully-cooked beef tips with gravy

2.        1 cup uncooked Jasmine or white rice

3.        1 cup unsweetened coconut milk

4.        2 teaspoons curry powder

5.        2 teaspoons grated fresh ginger

6.        1/2 cup diced red bell pepper

7.        1/3 cup sliced green onions

8.        1/2 cup toasted coconut

Instructions

1.        Prepare rice according to package directions; keep warm.

2.        Meanwhile combine coconut milk, curry powder, ginger and beef tips with gravy in nonstick skillet; bring to a boil over medium heat. Reduce heat to medium-low; cover and simmer 5 minutes, stirring occasionally. Stir in bell pepper and green onions; cover and simmer 2 minutes.

3.        Serve beef mixture with rice. Sprinkle with toasted coconut

http://www.autisable.com/770859548/the-importance-of-our-calendars-/
I read this blog by a sister who treasures her autistic brother. His approach to his calendar job triggers meaningful insights.