Wednesday, August 24, 2016

Lemon Breakfast Loaf



Lemon Loaf
Preheat oven to 350˚

2 c flour
2 t. baking powder
½ t. salt
Mix all of these together.

In another bowl:
1 c. sugar
3 eggs
Mix together.

Add to sugar and eggs:
1 c. plain Greek yogurt
½ c. oil
2 T. lemon zest
1/3 c. lemon juice (about 3 lemons)
Mix.

Grease loaf pan.  Add wet and dry ingredients; do NOT overmix. Bake for 50-55 minutes or until a toothpick comes out clean. If needed, cover loaf with aluminum foil to prevent browning during last 10 minutes.  Remove and cool.


Topping – use 2 c. powdered sugar and milk or cream to desired thickness.  Add a t. of lemon zest or lemon juice if you want a stronger flavored icing.  Spread over cooled loaf.

Monday, June 27, 2016

Lime Pound Cake


 4 sticks butter, that’s 1 pound, room temperature
3 cups sugar
6 large eggs, room temperature
4 cups all-purpose flour
1/2 cup fresh lime juice (6 regular sized 
             limes gave me the zest and juice)
1/4 cup evaporated milk
4 teaspoons key lime zest, minced
1 teaspoon vanilla
  1. Preheat oven to 300°.  Grease and flour inside of tube pan.
  2. Using a mixer, beat the butter well until light in color and fluffy.  Add the sugar and again beat well for at least 5-10 minutes. 
  3. One at a time add the eggs and beat only until the yellow disappears.
  4. Stir juice, milk, zest and vanilla together.
  5. Gradually add flour to the butter-egg mixture alternating with the key lime juice and milk mixture.  Begin and end with flour.  Mix well but just enough to incorporate all ingredients.  
  6. Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
  7. Bake for 1 hour and 35 minutes or until cake tester comes out clean.
  8. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.
The cake is far better the following day or 2 days later.

Lime Cream Cheese Icing
  • 8 ounces cream cheese, room temperature
  • 3-4 tablespoons butter, room temperature
  • 4 cups confectioner’s sugar
  • 1/4 cup freshly squeezed key lime juice
  • 2-3 teaspoons key lime zest
  • 1 teaspoon vanilla extract
  1. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
  2. Add confectioner’s sugar and beat well until completely smooth and fluffy.
  3. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
  4. Ice cake.

This makes quite a bit of icing.  After icing the entire  pound cake I fill the middle hole with the excess icing.  When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.

Tuesday, June 21, 2016

Broccoli Salad

Ingredients
8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 T cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels

Directions
  1. ·      Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
  2. ·      Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
  3. ·      In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

Friday, October 30, 2015

Cheese Straws


1 1/2 cups self-rising flour
1 t. salt
1 stick butter
1/2 block - 8 oz. sharp cheese (at least 2 cups)
1/4 t. cayenne pepper (if you want a little spice--or omit)

Grate the cheese - I use a food processor, then change to a cutting blade and add all ingredients into the food processor.  Usually, the butter is cut into tablespoons and added on top.  Process until it makes one big lump.  On wax paper, using a rolling pin, roll out dough until the desired thickness is achieved.  Cut into strips and put on a baking sheet that has been sprayed with cooking spray, or use shortening to coat the pan. Cook at 350˚ for 15 minutes.  Goes really well with vegetable soup; cool and store excess cheese straws for another day.

Wednesday, August 19, 2015

Muffins

Basic Muffins
1 egg
1/2 c milk
1/4 c oil, melted shortening, or melted butter
Mix together.

1  1/2 c flour
1/2 c sugar
2 t baking powder
1 t salt
Mix together.
Mix wet and dry ingredients. Spray pan.
Bake in muffin pan for 20 minutes at 400˚.

Blueberry Muffins

Rinse and drain 1 c blueberries.  Mix with 2 T sugar.
Add wet and dry ingredients together and stir gently. 
Fold in sugared blueberries.

Apple Muffins
Make muffins above, except blend 1/2 t. cinnamon with dry ingredients.
 Add 1 c grated raw tart apple with butter or shortening.  Bake 25 min.
Top with mix of 1.2 c brown sugar, 1.3 c broken nuts and 1/2 t. cinnamon.

Banana Nut Muffins
Make muffins above except add 2 mashed bananas and 1/2 to 1 c chopped
nuts.  Bake 20 min. at 400˚.

Cranberry-Orange Muffins
1 c cranberries, halved
1/2 c sugar
1 egg
1 c milk
2 T melted butter
1 T grated orange rind
2 c flour
3 t. baking powder
2 T sugar
1 t salt
Combine cranberries and 1/2 c sugar. Let stand while mixing batter and add
to batter at the end. Bake at 400˚ for 20-25 min.

Pumpkin Muffins
1 egg
1/2 c milk
1/2 c mashed cooked pumpkin
1/4 c melted butter
1  1/2 c flour
1/2 c sugar
2 t. baking powder
1/2 t. salt
1/2 t cinnamon
1/2 t nutmeg
Bake at 400˚ for 18-20 minutes.  
Beat egg and stir in milk, pumpkin and melted butter.  Mix dry ingredients.
Mix dry and wet ingredients together, just until moistened.  Sprinkle 1/4 t sugar over each muffin.

Oatmeal Muffins
1 c rolled oats
1 c buttermilk or soured milk
1/3 c melted butter
1/2 c brown sugar
1 egg
1 c flour
1 t baking powder
1/2 t soda
1 t salt.
Heat over to 400˚ mix oats in milk and set aside.  Mix melted butter, sugar and egg.  Mix dry ingredients; stir into wet ingredients.  Bake for 20-25 min.

Country Breakfast Muffins
1 egg
1 c sour cream
2 T sugar
1 T melted butter
1  1/2 c flour
1 t baking powder
1/2 t soda
1/2 t salt
Beat egg; Blend in cream, sugar and melted butter.  Blend dry ingredients and add to wet ingredients.  Bake 20 min at 400˚.

I've used these recipes for 45 years and they are quick, easy, and good for a family breakfast.

Wednesday, December 24, 2014

Corn and Crab Chowder

1 or 2 packages frozen corn
4 cups heavy cream
2 T extra virgin olive oil
6 strips bacon (fry and chop - use to top soup when serving)
1 cup diced onion
2 medium leeks (white part only) diced
2 stalks celery, diced
2 large potatoes, peeled and diced
6-10 sprigs fresh thyme
2 c. chicken broth
4 T butter
3/4 t. caraway seeds
1 lb. lump crab

Cook bacon over medium heat until it browns.  Remove bacon and set aside. Using the same pot, add olive oil, stir in onion, leeks, and celery; saute until clear. Add potatoes and corn and 2 cups of chicken stock, and stir. Cover and cook until potatoes and corn are done. Add caraway seeds, thyme (fresh), salt and pepper to taste. Add cream to saucepan, bring to a simmer.  Cook about 15 minutes.  Just before serving, melt butter and add crab to heat.  Add to soup and bring to a simmer.  Add crumbled bacon to top when serving.

Tuesday, August 5, 2014

Zucchini Lasagna


1 lb. good sausage (I use Neese's hot sausage)
1 lb. hamburger
1 to 1 1/2 lb. shredded mozzarella or Italian cheese mix
1 jar of tomato based spaghetti sauce
   or make your own:
      2 cans diced tomatoes
      1 chopped onion
      fresh basil, chopped
      salt and pepper
1 large zucchini

Cook zucchini (OK to cut in half lengthwise) - boil 15 minutes. Trim the ends.  Slice the zucchini as thinly as safely possible.  Cook the hamburger and sausage and set aside.  Use the jar sauce or make your own.  Add to the cooked meat.  Spray your baking dish and layer the zucchini, meat sauce, and sprinkle with cheese for each layer, ending with cheese on top.  Bake for 45 minutes at 400˚.