vivid autumn leaves scattered on ground

Happy Thanksgiving!! Three great recipes for dessert! Pumpkin Custard, Apple Crisp & Lemon Meringue Pie

Three desserts that are perfect for anytime but great to end a Thanksgiving meal!

I love the Pumpkin Custard, baked in individual ramekins these are easy to serve & if you have left-overs perfect in the fridge for a few days. Light & cream in texture they are perfect if you are full from dinner!

Apple Crisp is always a great dessert… eat some fruit!!

And last but not least by any means… Lemon Meringue Pie Always perfect in my mind! One of my favorite pies. I like to use lemon pie filling for my Lemon Meringue Pies.. it is easy & we like it! Of course making the lemon filling from scratch is always good too but this recipe is with the boxed lemon filling.

Pumpkin Custard

My husband Murray loves everything pumpkin! Maybe not a pumpkin spice latte but pretty sure everything else! Murray made these pumpkin custards with fresh pumpkin & they are delish! I picked up a pkg of 2 small pie pumpkins & Murray used these for the custards. They cooked down to about 6 cups of pureed…

Apple Crisp

Always a welcome dessert, it seems that everyone loves Apple Crisp! Apple Crisp is so much simpler to make than pie…& I bet it is healthier too. Though I am no makes sense to me…though don’t get me wrong…I love pie!! But for a quick fruit dessert…Apple Crisp is a really delicious choice. You…

Lemon Meringue Pie

Usually I make lemon meringue pie using Yellow lemon pie filling… but here is a recipe for making the pie filling from scratch) It was a bit more time-consuming but it is not all! I made this beautiful pie crust… went to put it in the oven, the door hit my hand..obviously I was not…

Lemon Currant Scones

I love scones. Crispy on the outside, flaky inside. There is a trick to making a good scone I think. Not too much handling of the dough. Like a pie crust. I am not an expert but I like to make them & keep them in the freezer. When I want to eat one, I just pop it in the microwave briefly so it is just defrosted & not over-done.

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Lemon Bundt Cake

We love lemon anything & this Lemon Bundt Cake has just been added to the list of ‘all things lemon are good & we should eat them!”

The recipe is the recipe of the year 2017 on the FLOURISH website,  which is the blog page for King Arthur Flour. I have had good luck with the recipes I have tries from King Arthur Flour. The Blueberry Hand Pies are for King Arthur Flour… you should check out the recipe for these hand pies…

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Lemon Sponge Cake for Passover

This is a bit of a different kind of sponge cake for Passover . Made in a 9 inch springform pan instead of the usual type of baking pan, either an angel food pan or a tube pan.  This cake is a moist & delicious. Served with fresh berries on top or a fruit compote, it is nice for a Pesach birthday!

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Zahatar Baked Chicken Thighs

Boneless chicken thighs are very economical & extremely tasty. They are easy to cook & the meat is tender & moist, unless you really overcook it!! I like mine nice & brown so I always cook them longer then any recipe suggests.  I had some tabbouleh in the fridge & knew that a middle eastern themed chicken would go nicely. This is a very simple way to prepare the chicken thighs & doesn’t really need a ‘recipe’ but here it is.***I wasn’t going to write this up as a blog post but it was very good so I decided to. I think you can find Zahatar in most grocery stores now, but if not I looked up a recipe online. I haven’t tried this but this recipe is from

Here is the link


Zahatar Baked Chicken Thighs


8 skinless & boneless chicken thighs

salt & pepper

3 tbsp Zahatar Seasoning

2 tbsp olive oil

juice of 1/2 lemon



  1. Put the chicken things in a single layer in a baking pan , so that they are snug but not overlapping. fI used a pyrex dish
  2. Season all over with some salt & pepper
  3. Sprinkle the Zahatar Seasoning all over the chicken pieces
  4. Pour the olive oil all over. Using a pastry brush, spread the olive oil all over the chicken pieces making sure you coat all of it. Add more olive oil if needed but you don’t want it swimming in olive oil!
  5. Bake at 350f for 3o minutes…basting often
  6. Then pour the lemon juice all over the chicken. Continue cooking for another 15 minutes or until completely cooked and as brown as you would like them!





Lemon Chicken Piccata

This recipe was posted on Facebook from The directions were very easy to follow. I had all of the ingredients available, but if you don’t they are easy to get. The chicken I used was schnitzel so it was very thin. I did not warm a serving platter as directed in the recipe. I was making this for later so didn’t need a warmed serving dish. I did put the chicken in the oven, just in a pie plate,  while the sauce was being made. I had the oven at 325F so that it didn’t get dried out! The other change I made was that I did not use butter as directed  in the recipe. I added some vegan margarine. This dish would be very good served with a nice rice dish to soak up some of the delicious sauce. Murray thought it was a bit too ‘lemony’ for him, which is funny because it is a lemon chicken piccata, but he just ate the chicken without a lot of sauce and it was just fine for him! If you don’t like lemony chicken this recipe might not be for you, but if you do it is delicious!

Here is the link to the recipe