It sounds like something you should attend after the PTA meeting and before applying your Ponds cold cream.
But it's not that. It's so much more than that.
The idea came from a group that my sister, Jennifer, is involved in. She has been talking about her monthly cookbook club in Starkville for some years. She's always reporting on good recipes, tips, and the general coolness of a once a month dinner party with friends.
I love eating dinner with friends. It is my favorite thing almost ever.
So after tossing around the idea for quite some time, a small yet dedicated group of us launched our own cook book club. It's a diverse group, a fun group, a group I'm proud to be a part of. I look forward to cooking and trying and visiting and eating.
And also, renaming it. Cookbook Club just isn't going to cut it.
Shrimp Corn Cakes with Soy Mayo
Strawberry Basil Margaritas
Lasagna, Tomato Tart, Meatballs, Corn Casserole, Guacamole Salad
Raspberry Lemon Buttercream Cake
The cake was my donation to the cause. It was an absolute mess to make but I loved every minute of it. Used every single one of the dishes in my kitchen AND got to use my new cake plate. Heck yeah!
I'll probably make this again BUT use a fancied up box cake instead of making the cake from scratch. The raspberry jam was a lovely surprise and the lemon buttercream was ridiculously good! Give it a try...
Lemon Raspberry Cake with Lemon Buttercream Icing
from Day in the Country
1 cup shortening
2 cups sugar
4 large eggs
3 cups of sifted cake flour
2 1/2 tsp baking powder
1/4 tsp salt
1 cup milk
1 tsp almond extract
10 oz seedless raspberry jam
1 1/4 cups unsalted butter, room temp
2 tsp lemon zest
3 tbl fresh lemon juice
3 cups sifted confectioners sugar
Preheat oven to 375. Grease three 9 inch round cake pans. For the cake, beat shortening at medium speed with an electric mixer until creamy; gradually add sugar; beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in almond extract and vanilla. Pour batter into prepared pans. Bake for 16-18 minutes or until a toothpick comes out clean. Cool in pans on wire rack for 10 minutes; remove the pans and let cool completely on wire racks. Slice each cake in half horizontally to make six layers. Place first layer, cut side up, on cake plate and spread with 2 1/2 tbl of jam. Repeat with the rest of the layers, omitting the jam from the top layer.
For the buttercream, beat butter, lemon zest and lemon juice at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar, beating until fluffy. Frost cake and store in airtight container in the refrigerator.