I've made these. Perhaps they are what you seek. The lemon is subtle, there are ground almonds and almond extract as well as ricotta. And I probably posted it on a ricotta thread. Nonna's Lemon Ricotta Biscuits (muffins) from Giada de Laurentiis Prep Time: 15 minutes Cook Time: 20 minutes Yield: 12 muffins 1 1/2 cups plain flour 1/2 cup ground almonds (or extra 1/2 cup flour) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plus 1 teaspoon sugar or more as needed for sprinkling 1/2 cup (1 stick / 115 grams) unsalted butter, room temperature 1 tablespoon finely grated lemon zest (from 2 lemons) 1 cup whole-milk ricotta cheese 1 large egg 1 tablespoon fresh lemon juice 1/2 teaspoon almond extract 1/3 cup thinly sliced almonds (optional) Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F/ 175 degrees C. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

FRIED CATFISH Simple and delicious! -------------------------------------------------------------------------------- INGREDIENTS: 2 pounds catfish fillets -- 1/2 inch thick 1 teaspoon garlic powder 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 cups cracker meal or coarsely crushed unsalted crackers 1 cup vegetable oil 1. Trim the catfish of any skin or membrane. Stir the garlic powder, salt, and pepper together in a small bowl. Sprinkle the mixture over both sides of the fillets. Dredge the fillets in the cracker meal, pressing gently so the meal sticks to both sides of the fillets. Shake off the excess and set the fillets aside. 2. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off a lively sizzle. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden brown on both sides, about 8 minutes. Remove and drain on paper towels before serving.

A while ago I got a library book from Readers Digest called Magic Foods. It's all about foods with healthy GL, which raises blood sugar slowly. The recipes focus on good GL foods such as fruit, bran, broccoli, garlic, olive oil, vinegars, sweet potatoes, onions, brown rice etc etc. Last nite we had a sirloin tip in a marinade, which incorporated a lot of the GL foods. It was good, but it might have had a touch too much balsamic, I was tasting a "bite" so I think cut back, would be better. Sliced the steak in think slices with steamed carrots and potatoes. Flank Steak with Balsamic Sauce (Readers Digest Magic Foods) A zesty marinade is transformed into a rich-tasting sauce. Use a ridged grill pan or skillet, or indoor grill. 1/3 cup orange juice 1/4 cup balsamic vinegar 1 tsp worcestershire sauce 1 tsp dried thyme 2 garlic cloves, minced salt and pepper 1 1/2 lb flank steak, trimmed 2 tbsp finely chopped shallot 1 tsp olive oil 2 tsp unsalted butter Whisk the orange juice, balsamic vinegar, worcestershire, thyme, garlic, salt and pepper. Place the steak in a shallow glass dish, pour the marinade over and turn to coat. Cover and refrigerate 2-8 hours, turning several times. Remove steak from marinade and pour marinade into a small saucepan. Add the shallots and set aside. Brush a ridged grill pan or heavy skillet with oil and place over medium-high heat. Add steak and cook 6-7 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes. Bring marinade to a boil over medium-high heat, and cook until reduced to 1/3 cup; 3-5 minutes. Remove from heat, add the butter and whisk until melted. Slice steak thinly across the grain, add any accumulated juices to the sauce, and serve with the steak.

Pineapple Upside-Down Coffee Cake (Better Homes and Gardens) 1/2 cup (1 stick) butter 1 cup packed brown sugar 12 canned pineapple rings in juice* 2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/2 cup (1 stick) butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 2 eggs 1/2 cup milk 1 tsp. vanilla Vanilla Greek yogurt or sweetened whipped cream (optional) 1 Tbsp. packed brown sugar (optional) 12 maraschino cherries (optional) 1. Heat oven to 350 degrees F. Butter the bottom and sides of a 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set pan aside. For pineapple topping, melt 1/2 cup butter in a medium saucepan over low heat. Stir in 1 cup brown sugar. Bring to boiling over medium heat, stirring frequently. Pour into prepared pan. Drain pineapple rings, reserving 1/2 cup juice. Fit 12 rings into bottom of pan. 2. In a medium bowl, whisk together flour, baking powder, salt and nutmeg. In a large bowl, beat softened butter, granulated sugar, and 1/2 cup brown sugar with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Add eggs; beat until combined. On low speed, beat in half the flour mixture. Pour in reserved 1/2 cup pineapple juice and the milk; beat until combined. Beat in remaining flour mixture and vanilla. 3. Spread batter carefully atop pineapple slices in pan. Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. (If you invert the coffee cake too soon, the pineapple rings may stick to pan.) Place a serving tray or baking sheet over coffee cake; carefully invert. 4. Serve warm topped with yogurt and maraschino cherries. Store at room temperature up to 3 days. Makes 12 servings. * You will need one 20-ounce can plus one 8-ounce can of pineapple slices for 12 rings. Reserve the remaining pineapple for another use.