Pot Roast in Onion Gravy

Pot roast may be intimidating to make, but takes very little effort. It does take some time, mostly unattended while simmering. I started this pot roast just after breakfast, and it was ready for lunch. When I made this recipe, I also sauteed some vegetables as a side dish. Mashed potatoes would also be a great side dish for this pot roast.

When I made this recipe, I found a chuck roast that was slightly under three pounds. Any size roast will work, but larger roasts might require longer cook time. This recipe makes a hearty meal and excellent leftovers. The onion gravy adds a nice flavor and is so easy.

Pot Roast in Onion Gravy 

• 3-4 pound boneless chuck or round roast of beef
• 2 cups water
• 1 envelope onion soup mix
• 2 Tbsp. flour

In a Dutch oven or heavy saucepan, brown meat well. Add two cups water and onion soup mix. Simmer, covered, for three hours or until meat is tender, turning occasionally. Blend flour with 1/4 cup water; blend into gravy and cook until thick. Allow the meat to cool for a few minutes before slicing. Enjoy!

Grandma's Lemon Cookies

For the family Mother's Day get-together, I made these delicious lemon cookies. Mom told me that the recipe is from her mother. The cookie dough is a classic Italian cookie that is heavy on egg. The lemon flavor comes the glaze. And dipping the cookies into the glaze, rather than spreading the frosting, is a classic technique. These cookies were a hit and may make it into our cookie rotation.

The recipe calls for using lemon extract for the frosting, but I did not have lemon extract on hand. Instead, I used some lemon juice and lemon zest. And the cookies could be easily modified by using different flavors in the glaze, such as vanilla, anise, or mint.

Grandma's Lemon Cookies 

• 2 cups flour
• 1 1/2 baking powder
• 1/4 cup soft butter
• 1/2 cup sugar
• 3 eggs
• 1 tsp. vanilla

Lemon Frosting

• 1 1/2 cup powdered sugar
• 1 to 2 tsp. water
• 1/2 tsp. lemon extract

Preheat over to 350. Sift flour with baking powder. Work butter in a bowl until creamy. Add sugar and beat until well-blended. Add eggs and vanilla, and beat well. Gradually add dry ingredients and mix well after each addition. Drop slightly rounded teaspoons of dough two inches apart on a ungreased cookie sheet. Bake 8 to 10 minutes. Remove and cool. Prepare the frosting by mixing together the ingredients, until thick and smooth. Dip tops of cooled cookies into lemon frosting and let dry. Enjoy!

Sponge Cupcake

Sponge cake is a well-known, light, and fluffy cake that can be enjoyed plain or with a variety of toppings such as fruit or cream. True to its name, the sponge cake will absorb the toppings added. When I was looking through Mom's recipe box for an easy recipe, I found this one and thought it would work well. I also liked that it called for making it in cupcake form, but any cake batter can be used for cupcakes.

Sponge cake recipes often call for egg whites, but I followed Mom's recipe and just used the full egg. I think that it resulted in slightly less spongy cupcakes, but they were delicious nonetheless. I also did not add any topping because this cake is delicious on its own.

Sponge Cupcakes 

• 2 large eggs
• 1 1/3 cup flour
• 1 cup sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup very hot water
• 1/2 tsp. vanilla

In a large bowl, beat eggs until light and lemon colored. Sift flour with sugar, baking powder, and salt into beaten eggs. Mix well at lowest speed, beating 1 1/2 minutes or 225 strokes with a spoon. Slowly add water and vanilla. Continue beating 1 1/2 minute at low speed. Fill cupcakes 2/3 full. Lightly sugar tops. Bake at 350 for 15 minutes. Enjoy!