So here’s my dilemma. Make a big pie or a little pie?
Merle’s all-time favorite is lemon sponge. I’m always asking him what he’s hungry for, because he remembers dishes I’ve forgotten about. I’m forever tearing recipes out of magazines and newspapers and marking up cookbooks, ready to try new things that sound irresistible. He goes along for all the rides, but he can also recall the really good ones.
He grew up eating lemon sponge pie. I had never heard of it. But when our neighbor brought one to a potluck picnic a long time ago, I saw Merle go into a delirium that had me trying a piece, too.
So when he told me last week that he could eat a lemon sponge pie again, I stocked up on lemons and watched for an unplanned hour.
Then started my internal debate. Make a 10” pie (with 8 generous slices) or an 8” (with 6 modest slices)? Hey, these pies have you creaming butter and sugar, zesting lemons, separating eggs, beating egg whites til stiff, and heating milk. This dessert is not a quickie, although I love making and eating it.
So if I’m going to take the time, why wouldn’t I make the big fella? It’s all the same steps, just with 1/3 more ingredients.
The reason I’m having trouble deciding? We’re trying to keep the calories under control.
I made the little pie. Same amount of work for less. I ate more slowly. I guess we each concentrated more when forkfuls went into our mouths.
What would you do? Quick, let me know. Our daughter’s birthday meal is coming up this week. Should I double the peach crumble recipe and serve everyone bigger, or go with the recipe as is and serve moderate-sized bowlfuls? I mean, what is a cook’s responsibility, here?!
This is a Lemon Bread recipe that you can make in your slow cooker—on these blazingly hot days—and save heating up your oven. Make the slices thin or thick!
from Fix-It and Forget-It Cookbook, Revised and Updated, page 28
Prep Time: 15 minutes
Cooking Time: 2-2¼ hours
Ideal slow-cooker size: 4-qt.
½ cup shortening
¾ cup sugar
2 eggs, beaten
1 2/3 cups flour
1 2/3 tsp. baking powder
½ tsp. salt
½ cup milk
½ cup chopped nuts of your choice
grated peel from 1 lemon
¼ cup powdered sugar
juice of 1 lemon
1. Cream together shortening and sugar. Add eggs. Mix well.
2. Sift together flour, baking powder, and salt. Add flour mixture and milk alternately to shortening mixture.
3. Stir in nuts and lemon peel.
4. Spoon batter into empty, well-greased, 2-pound coffee can or loaf pan and cover with well-greased tin foil. Place in cooker set on High for 2-2¼ hours, or until tester inserted into center comes out clean. Remove bread from coffee can.
5. Mix together powdered sugar and lemon juice. Pour over loaf.
Serving suggestion: Serve plain, with cream cheese, with whipped topping, or with frozen vanilla yogurt or ice cream.