ALL Recipes in Category : My Useful Links


Lemon cream cheese topping for Carrot Cakes and Pound Cakes


  • 3/4 cup                         powdered sugar
  • 1 x 3 oz                          pack of cream cheese
  • 1 tablespoon                fresh lemon juice
  • 1 teaspoon                    finely grated lemon peel
  • 1 teaspoon                    vanilla
  • 1/4 cup  (or more)       whipping cream

Blend sugar, cream cheese, lemon juice, lemon peel and vanilla in a processor, using on/off turns. Blend in enough cream to form a thick but pourable icing. Makes 1 cup

NOTES : Use as icing for CARROT CAKE if you bake it in the bundt pan. Also good on POUND CAKE. (click links to see recipes)

Print This Print This



  • 2 tablespoons                   butter or margarine
  • 2 tablespoons                   all purpose flour
  • 1 cup                                  milk
  • 1/2 teaspoon                    dry mustard
  • 1/2 teaspoon                    salt
  • 1 dash                                ground red pepper (cayenne)
  • 1 1/4 cups (5oz)               shredded cheddar cheese

In a small pan over a medium heat, melt the butter or margarine. Blend in the flour and cook, stirring until bubbly. Gradually pour in the milk and continue cooking and stirring until the sauce boils and thickens. Add the mustard, salt, cayenne and shredded cheese. Stir until the cheese has melted.

NOTES : This cheese sauce is served with the BROCCOLI SOUFFLE <- click link to see recipe

Print This Print This


Serves : 12             


  • 1 package                      Vanilla instant pudding
  • 1  1/2 cups                    cold milk
  • 1/2 cup                          whipping cream, whipped
  • +                                     Brandy to taste

Mix the pudding with milk, add to whipped cream. Flavor to taste with brandy.

NOTES : This sauce is a topping for MARIEs STEAMED PUDDING. Even though it is made from instant pudding it gets good reviews.

Recipe by : Marie

Print This Print This


Serving size : 1                   


  • 1/2 cup                   Sweet butter
  • 2                              egg yolks
  • 1  teaspoon             lime juice
  • 1 teaspoon              tarragon vinegar
  • 1/4 teaspoon          salt
  • 1 dash                      cayenne pepper (for Hollandaise version)

Melt the butter until creamy but not liquid. Blend the egg yolks with lime juice and vinegar at high speed. Keeping on high, very slowly add the creamy butter. Adjust the seasoning.

NOTES : When she heard about my cookbook, Barbara Crowe sent this recipe. I’ve learned so much about entertaining from Barbara and Chris Crowe. Whether it was in their restaurant or in their home, they always made their guests feel special.. and entertaining them effortless.

Does not freeze, but keeps very well in an airtight container in the fridge for a week or more. Allow to come to room temperature slowly before serving.

Recipe by : Barbara Crowe

Here is what Barbara wrote about this recipe :

I’ve found this a very good easy accompaniement to fish, hot and cold, especially salmon and trout. (Very sinful).

Print This Print This


Serves : 12                  Preparation Time : 10 minutes


  • 1                        egg
  • 1 cup                 butter
  • 1 cup                 brown sugar
  • 1/2 cup             orange juice

Cook all the ingedients together in the top of a double boiler until thickened.

Serve Hot.

NOTES : This is a topping for Marie’s Steamed Pudding

Recipe by : Marie

Print This Print This


Serving size : 1 ????                  Preparation Time : 15 minutes


  • 1 tablespoon                    ginger, freshly grated – add more to taste
  • 2 tablespoons                  brown sugar,  add more if needed
  • 1 tablespoon                    honey, add more if needed
  • 1/2                                    medium grated onion
  • 1                                        lemon or lime, juiced
  • 1                                        pressed clove of garlic
  • 3 tablespoons                  soy sauce (light)
  • 2 tablespoons                  dry white wine
  • 1/2 teaspoon                   hot pepper sauce

Combine all the ingredients, except the onion. Taste for sweetness. Adjust the sugar and the honey if necessary. Saute the onion for about 1 minutes, in a little olive oil. Add the ginger mixture and cook for about 1 minute to thicken slightly

NOTES : Double this recipe. Use 1/2  for salmon marinade, and the other 1/2 for a warm table sauce.

Recipe by : Dianne Vandevelde


Print This Print This



  • 1/2  cup                          packed with cilantro leaves
  • 1  1/2 cups                     packed with parsley leaves
  • 2 tablespoons                fresh oregano leaves
  • (or                                   1 tablespoon dried oregano leaves)
  • 2                                      Jalapeno peppers, stemmed, halved and seeded
  • 2                                      bay leaves, center stem removed
  • 5                                      cloves of garlic
  • 3  tablespoons               fresh lemon juice
  • 1 teaspoon                     salt
  • 1/2 teaspoon                 freshly ground pepper
  • 1/4 cup                          sherry vinegar
  • 1/2 cup                          olive oil (more if needed)

Blend all the ingredients until smooth

Serving Suggestion : We serve this sauce with whole tenderloin, grilled.

NOTES : This is a version of an Argentine sauce for grilled meats. You may vary this recipe by using all parsley, different peppers such as cayenne or red pepper flakes, and by using plain distilled vinegar or white wine vinegar.

Print This Print This



  • 1 cup                         Mirin
  • 1/2 cup                     light Soy Sauce (preferably Yamasa brand)
  • 1 teaspoon                dried red chili flakes, or to taste
  • 2 tablespoons           fresh lemon juice

Bring the Mirin to a boil in a saucepan, and reduce to 1/3 cup, about 5 minutes of steady simmering/boiling. Remove from the heat an allow to cool. Whisk in the soy sauce, chili flakes and lemon juice. Cool to room temperature.

Variation : For Sweet Ponzu Sauce, use only 1/4 cup of the soy sauce, and 1/4 teaspoon of the chili flakes. Prepare as described above for the Basic Ponzu Sauce.

NOTES : Kikkoman soy sauce is fine. The mirin will get really thick as it cools, but as you whisk in the soy, the sauce thins.

Ponzu is a Japanese soy and citrus dipping sauce that is commonly served with fish. bottled Ponzu sauces are available in Asian markets, but it is better and not difficult to prepare you own. The first version of the sauce is good with chicken and heavier fish. The second is sweeter and better with mild flavored fish.

Print This Print This

Linda McBride's Favorite Recipes and Photographs!