The "mother" in this recipe refers to Brian's maternal Grandmother Helen Vaughan.  We are in Phoenix this week where the lemon tree is loaded and ready to pick.  Thank you Mary Helen for sharing this recipe (and for the lemons).

4 Tbsp Flour
4 Tbsp Butter
1 2/3 C Sugar
Creamed together

2 Lemons (Juice and zest)
4 Egg Yolks
2 C Milk
4 Egg Whites (stiffly beaten)
Add to mixture in this order

Place in Greased 9 X 13 baking dish, set in oven in a pan of hot water.  Bake 45 minutes at 350.

Jan Bachman
​
Ingredients
1 large egg
1/4 teaspoon garlic
1/2 t paprika
1 1/2 cups panko breadcrumbs
coarse sea salt
black pepper
1 1/2 pounds cod fillets cut into 4-inch sections
1/4 cup all-purpose flour
1-2 T butter, melted
 
Directions
 
Whisk together the egg, garlic, paprika, and 2 tablespoons of water in a large, shallow dish.
Mix together the panko and a generous pinch of salt and pepper in another large, shallow dish.
Season the cod sections generously with salt and pepper.
 
Dip each one into the flour to coat and shake off any excess, then into the egg wash, and then
into the panko mixture to coat, patting so that it adheres.
 
As you work, arrange the sections in a single layer on a parchment-lined baking tray.
Using a pastry brush, brush them all over with the melted butter.
 
Meanwhile, preheat the oven to 450°. Bake the cod for 16 to 18 minutes, or until just cooked
through. The fillets will begin to flake when they are done.

Ingredients
4 eggs
3 tbsp flour
5 tbsp Sugar
½ cup butter
1 cup chocolate chips
 
Separate eggs.   Melt butter over low heat. Add chips to butter and melt until smooth.   Mix sugar with yolks.   In bowl with yolk mixture, add smooth chocolate chips mixture and mix.    Add flour, tablespoon by tablespoon.   Fluff egg whites and fold into chocolate batter.   Pour into small, wax paper lined, spring form pan and bake covered with foil at 350° about 45 minutes.

​I now make this several different ways, trying to make it perfect. One thing I do to make it GF is to use corn starch instead of flour. Also, I sometimes use GF flour. Either works fine. I have been cooking it in a waterbath lately, though that slows down cooking time quite a bit. I have poured about a half cup of chocolate chips into the center of the cake after it's in the sprinform pan, to make it more molten. Finally, I've added flavors, like almond extract, or raspberry, which is very nice. Last night I added orange flavoring and orange marmalade and orange zest, which I quite liked. 

IT’S NOT EASY BEING GREEN as Kermit the Frog sings to us.  Why not?  It should be, as greens are not only good for us but also because they can be incredibly delicious, especially when made from a recipe such as this one for Creamy Garlic Spinach—which is similar to dense well-seasoned steak-house spinach.  This is the spinach I learned to love as a child, except my Mother made it with fresh spinach she chopped, after cooking the leaves, in a well-worn wooden bowl with a two-bladed rocking cutting tool having a green handle.  She poured the hot strained spinach cooking liquid into a tall glass and handed it to me to drink as she also did with cauliflower, green bean, and carrot water so that the vitamins in these vegetables went into me instead of down the kitchen sink.  After all these years, I still follow this practice.
 
Do try this spinach recipe, which has converted spinach haters into spinach lovers.  EnJOY

Frozen spinach works well in this recipe.  There is no advantage to using fresh spinach, and it is much more work.  These measurements are not too specific and can be varied according to taste.  As creamed spinach freezes well, one might as well make a large quantity and have it on hand.