Tag Archives: Grandma

Lemon Pound Cake

One of my grandmother’s favorite recipes  was this delicious pound cake.  My grandmother always had her homemade baked goods in the house just waiting for a beloved guest to show up at her door to share a cup of coffee and a little something sweet along with it. Grandma’s pound cake is light and airy since it prepared similar to a sponge cake. The eggs are separately and the egg whites are whipped into soft peaks and then gently folded into the batter. This is definitely one a family favorite. Thank you Grandma!!

From by the bay, wishing you light pound cake food memories!


blog pound cake

Lemon Pound Cake


  • 1/2 pound butter , at room temperature
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 5 eggs, at room temperature
  • 1 cup whole milk
  • 1 tablespoon fresh lemon juice
  • zest of one lemon


Preheat oven to 350 degrees F. In a bowl sift together flour, baking powder and salt. Grease and flour one 10 inch tube pan. In the bowl of an electric mixer cream together the butter and  sugar until light and fluffy. Gradually beat in the eggs yolks, lemon juice and zest scraping down the sides of the bowl. In a separate bowl, beat the whites until fluffy, continue beating until stiff peaks form. Gently fold some of the flour mixture into the yolk mixture, then some of the whites, and continue alternating this way until you have a well-combined, smooth, fluffy batter. Pour the batter into the tube pan. Make sure to avoid air pockets. Place on baking sheet in the oven for 55 to 60 minutes, until a tester comes out clean. Remove and cool for 10 minutes then invert on rack to finish cooling. Once cool remove from pan and place on tray and serve.

Grandma’s Beef Goulash

blog guten


As we move further into fall, the winds pick up over the water by the bay. It becomes time for meals that are slowly cooked at the stove and shared with family. One of my childhood favorites is my grandmother’s goulash. She was born in Austria and a wonderful cook. I grew up watching her cook for hours.  Unfortunately, I never took notes and she had just a few things written down, mostly for baking and just ingredients. I had bits and pieces of recipes from my memories and those of my family. I tried often to recreate grandma’s goulash recipe and it always fell slightly short. It wasn’t until my mom remembered that grandma added a large piece of lemon zest right before serving and oh I think she added a little cognac to the stock in the beginning of the recipe that I finally hit the mark.  I admit, I have tweaked the recipe a little more, but only for the better. I don’t think grandma would mind at all. With the bar held so high, when I pleased the family, I knew I finally had it right! So it’s with great pleasure that I share this dish. Guten Appetit!


blog goulash

Beef Goulash

Serves 4-6

4 tablespoon olive oil

2 ½ lbs cubed beef stew meat

¼ cup flour

1 tablespoon sweet paprika

4 cups onions finely chopped

1 tablespoon sugar

½ teaspoon caraway seeds, toasted

1 tablespoon minced fresh rosemary

1 teaspoon minced fresh thyme

1 bay leaf

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

4 cups chicken stock

1 tablespoon cognac

1 teaspoon sea salt

¼ teaspoon ground pepper

Zest of 1 lemon


Mix flour, salt, pepper and paprika in a sealed plastic bag. Add beef cubes into bag and coated with flour mixture. In a large Dutch oven heat 2 tablespoons olive oil. Sauté floured beef cubes until browned. Remove browned meat into bowl and place aside. Add remaining olive oil to pan and sauté the onions with the sugar until onions start to caramelized. Add the caraway seed, rosemary, thyme, and bay leaf. Sauté until fragrant about one minute. Add the tomatoe paste. Deglaze with the vinegar and stock , then add the meat. Bring to a boil, then lower heat , cover and simmer until very tender, approximately 2 hours. Add one tablespoon cognac and simmer another ten minutes. Remove from heat add lemon zest and serve with noodles, rice or dumplings!