Sour Cream and Chive Scalloped Potatoes

We usually do cheesy potatoes with our Easter Ham but we decided to do something a bit different
this year.

No process pictures, there was a TON of things going in the kitchen today.










6 medium sized potatoes, scrubbed and sliced

¼ cup butter
¼ cup sweet onion, minced
¼ cup flour
1 ½ cups milk
1 cup sour cream
½ cup chopped chives, divided
Salt and Pepper to taste


In a large pot cover your sliced potatoes with cold water.
Bring to a boil and boil until they are just starting to soften (about 5-7 minutes or so)

Drain them well and place in a greased 9 x 13 baking dish

For the sauce"

Melt butter over medium heat with the onion, cook until tender and translucent, add in all but 2 TB of the chives and cook until fragrant,  whisk in flour and cook until bubbly.

Pour in milk , stir and cook until thickened. Stir in sour cream.

Season to taste.


Pour sauce over the potatoes and gently toss to coat.

Cover with foil and bake at 350° for 45 minutes, uncover and bake 15 minutes more until the potatoes are tender and the sauce bubbly.

Sprinkle on reserved 2 TB of chives.

Lemon Curd Filled Angel Food Cake with Lemon Marshmallow Frosting

MMMMM Spring time Lemony cake!!! My favorite! No process pictures because I was doing 10
things at once but it turned out too good not to share!









Angel Food Cake:

15 large egg whites, jumbo use 12(reserve 5 yolks for the Lemon Curd)
1 1/2 t cream of tartar
1 1/2 c sugar divided
2 t vanilla
1 c sifted flour
1/4 t salt

Separate your eggs while they are cold but allow them to come to room temp before whipping.

Beat egg whites with cream of tartar at high speed until soft peaks form. Slowly add 3/4 c sugar, beating until sugar is dissolved and whites are glossy and stand in stiff peaks. Beat in flavoring


Sift flour, remaining sugar, and salt together then gently fold into egg whites 1/2 c at a time. Pour into ungreased tube pan and cut with butter knife to remove air bubbles.


Bake in preheated 350 oven for 40-45 minutes, until it springs back when lightly touched. Invert entire pan(I put a bottle in the hole of the center tube and stand it on that) and cool completely.

Lemon Curd:

5 egg yolks

1/2 cup sugar

2/3 cup fresh squeezed lemon juice

1 TB lemon zest

5 TB butter, cut into cubes

In a sauce pan whisk the sugar and egg yolks until smooth. Place over Medium-Low heat and add the juice, zest and butter.

Stir constantly while cooking until it is very thick and glossy. Do not heat too fast or your eggs will scramble!

It will thicken further as it cools.

When the cake is cool, slice in half diagonally and spread the cooled Lemon Curd over the cake. Replace the top of the cake.

Lemon Marshmallow Frosting:

2 egg whites

1 cup sugar

2 TB fresh lemon juice

1/4 tsp cream of tartar

1 tsp lemon zest

pinch of salt

1 cup mini marshmallows

Bring small pot of water to a slow boil. In a double boiler whisk the egg whites and sugar together, place over the boiling water and add juice, zest, cream of tartar and salt.  With handheld beaters, beat on high speed while it is cooking over the boiling water, when it comes into stiff peaks remove from heat and fold in the marshmallows. 

Immediately top the cake with the marshmallow mixture.

Top with raspberries and a sprinkling of coarse lemon zest.

Allow the topping to cool before slicing, it will thicken up a bit and be easier to work with.