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.