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Welcome to Betty's favorites! My name is Betty and I am a self proclaimed "Serial Plate Collector!" Please, take out your best tea cup, fix yourself some tea and stay a while.

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Sunday, April 23, 2017


But the fruit of the Spirit is love,
joy, peace, longsuffering,
gentleness, goodness, faith,
meekness, temperance: against
such there is no law.
GALATIANS: 5:22-23


But he answered and said,
It is written, man shall not
live by bread alone, but by
every word that proceedeth
out of the mouth of God.

MARK 1:17

And Jesus said unto them,
Come ye after me, and I
will make you to become
fishers of men.
MARK 1:17

PSLAM 22:26

The meek shall eat and be satisfied:
they shall praise the Lord that seek
him: your heart shall live for ever.
PSALM 22:26

LUKE 17:6

And the Lord said, If ye had faith as a grain
of mustard seed, ye might say unto this
sycamine tree, Be thou plucked up by the
root, and be thou planted in the sea; and
it should obey you.
LUKE 17:6

JOHN 7:37-38

If any man thirst, let him come unto me,
and drink.  He that believeth on me,
as the scripture hath said, out of his belly
shall flow rivers of living water.
JOHN 7: 37-38

Lemon Chiffon Cake


Lemon Chiffon Cake                                       Melissa Wright Cross

Makes 1 (10 inch) Bundt Cake

2 1/2 cups sifted King Arthur flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 sugar, divided
1/2 c. olive oil
7 large eggs
 Tbsp. lemon zest
3/4 c. fresh lemon juice
1 tsp. vanilla extract
1 1/4 tsp. cream of tartar
Lemon Glaze (recipe follows)
Garnish: lemon zest, fresh raspberries

1.  Preheat oven to 325 degrees.
2.  In large bowl, sift together flour, baking powder, salt, and 1 1/4 cups sugar.
Make well in the center,
3.  In a small bowl, whisk together oil, egg yolks, lemon zest, lemon juice, and vanilla extract.
4.  Pour oil mixture into well of flour mixture.  Beat with a mixer at medium speed until smooth, about 1 minute.
5.  In a separate large bowl, beat egg whites with a mixer at medium-high speed until frothy, about 1 minute.  Add cream of tarter, and beat to combine.  With mixer running, gradually add remaining 1/4 cup sugar.  Continue beating until stiff peaks form.  Using a rubber spatula, fold one-third of egg-white mixture into batter. Add two-thirds of egg-whit mixture, folding until just combined.
6.  Spoon batter into an ungreased (10 inch) angel food pan with cooling feet.  Bake until a wooden pick inserted near the center comes out clean, about 55 minutes.  Remove from oven.  Invert pan, and let cool completely.
7.  Place pan in an upright position.  Using a knife, loosen cake from pan.  Dislodge inner core from pan, and remove from cake.  Invert cake onto a wire rack, then invert onto a serving platter.   Spoon Lemon Glaze over cake.  Garnish with lemon zest and raspberries, if desired.  Store, covered, in refrigerator for up to 3 days.

Lemon Glaze

Makes approximately 1 cup

1 1/4 c. confectioners' sugar
2 Tbsp. half-and-half
1 Tbsp. fresh lemon juice

In a small bowl, whisk together sugar, half-and-half, and lemon juice until smooth.  Use immediately.