Cornmeal Cake with Rosemary Syrup
Parmesan Cheese with Preserved Lemon Wafers

Filet Mignon and Yogurt Raspberry Cake

That's what was for dinner.

For Christmas we were gifted Omaha Steaks, Filet Mignon dinners from one of Stan's daughters.

It's been in the freezer tempting me all this time, until last night. 

Plated steak 

The steaks came with twice baked potatoes and a vegetable medley. Really, really delicious tender steaks. 

The twice baked potatoes even have little bits of real bacon in them.

And the best part...we still have two more in the freezer Yippieeee!!!!!

For dessert we had the best cake.

Earlier in the day I made the yogurt cake I snagged off of The Pioneer Woman's blog

Sliced cake

Glazed cake 

She has the step by step and recipe on her blog.

Her recipe calls for Orange Marmalade, something I don't have so I used some Raspberry Pomegranate Preserves. Deeeelicious.

You have to try this cake, it is so moist. I'm thinking of all the different preserves it could be topped with. Dang, it would be a different cake every time you make it.

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Yogurt-Marmalade Cake


1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 heaping cup of plain, lowfat yogurt
1 cup sugar
3  eggs
1 teaspoon vanilla
  zest of 1 lemon
1/2 cup canola oil
1/2 cup prepared orange marmalade
1/4 cup yogurt

Preheat oven to 350 degrees. Spray loaf pan with nonstick baking spray
Sift together flour, baking soda, and salt. Set aside.
In a separate bowl, mix together 1 cup yogurt, sugar, eggs, vanilla, lemon
zest, and canola oil until just combined.
Pour over dry ingredients and mix until just combined; do not overbeat.
Pour into loaf pan and bake for 45 minutes.
Remove and allow to cool slightly. Remove from pan. While cake is cooling,
pour marmalade into pan.
Heat until melted, stirring occasionally. Add yogurt to pan and turn off
heat. Stir to combine, then pour
slowly over the top of the cake, allowing icing to pool around the sides.

Notes:  Pioneer Woman

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I was full, I was happy.

And that's that.