Glazed Lemon Quick Bread

BREAD:
3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/2 c. sugar
3 eggs
1 1/2 c. milk
1 c. oil
1 1/2 tsp. vanilla
3 Tbl. lemon juice, fresh is best
2 Tbl. lemon zest, loosely packed
4 Tbl. butter, melted
GLAZE:
3/4 c. sugar
1/4 c. lemon juice, fresh is best
1 1/2 tsp. vanilla
2 Tbl. melted butter
dash salt

Preheat oven to 350 degrees.  Into a large mixing bowl, place flour, salt, baking powder, sugar.  Whisk together.
In separate bowl, whisk together eggs, milk, oil and vanilla.  Add the wet ingredients to the dry and stir with a wooden spoon until the wet and dry ingredients are only half combined.  (You should still be able to see many streaks of flour.)
Add the lemon juice, lemon zest and melted butter and stir to combine completely making sure not to over mix.  Just stir until all of the flour is incorporated.
Line the bottom of 2 loaf pans with parchment paper and spray the edges with cooking spray.  Pour the batter into the pans.  Pop into the oven and bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
Remove the pans and allow to sit for 5 minutes.  Remove bread from pans and place on wire rack to cool for 5 minutes.
Whisk together the glaze ingredients.  While the loaves are still warm, brush the glaze along the bottom and sides of each loaf.  Pour remaining glaze over the top of the loaves, making sure to cover completely.
Allow to cool.

This recipe is from jamiecooksitup.net.  This lemon bread is delicious and I know many of our lemon loving family members are going to enjoy it!

Old Fashioned Bread Pudding with Caramel Sauce

7 cups white bread cut into 1 inch cubes
1/2 cup melted butter
4 eggs
1 cup sugar
1/2 cup brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
2 tsp vanilla
2 cups half & half
2 cups whole milk

Place bread cubes in a buttered 9x13 glass pan. Drizzle the melted butter over the bread. Do not mix into the bread. Set aside. In a large bowl,  beat eggs until broken up and blend in the sugars,  nutmeg, half & half and milk. DO NOT OVERBEAT THIS MIXTURE, JUST COMBINE. Pour the mixture over the bread cubes and let it all soak in, gently patting the bread down into the milk every now and then. Preheat oven to 350 degrees. Bake pudding for 50 minutes, checking it at 40 minutes to make sure that it's not getting too brown. If it is, cover loosely with foil. Pudding is done when it is puffy all over and golden. Let cool.

CARAMEL SAUCE
1/2 cup butter
1 cup brown sugar
1/4 tsp salt
1 tsp vanilla
1/2 cup evaporated milk

In a saucepan over medium heat, melt the butter with the brown sugar.  Bring to a boil and remove from the heat. Whisk in this salt, vanilla and milk.  The sauce can be made ahead of time then warmed in the microwave.  Cut putting into squares and top with warm sauce. It can  also be served with vanilla ice cream.

 This recipe was delicious!  We've served it with ice cream and without ,  it's great either way!!! I used croissants in place of the white bread.  I'm sure it would work well with any kind of bread you have.

Fresh Strawberry Yogurt Bundt Cake

For the Cake:

1 cup (2 sticks) butter, softened
2 cups granulated sugar
3 large eggs
2 tablespoons lemon juice
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain or vanilla, Greek yogurt
12 ounces fresh strawberries, diced


For the Glaze:


1 tablespoon lemon juice
1 cup powdered sugar

Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the batter into the Bundt pan. Lower the oven temperature to 325 degrees F and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15-20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Swedish Pancakes

6 eggs
4 1/2 cups milk
6 tsp sugar
1 1/2 tsp salt
2 1/4 cups flour
3 tsp baking powder

Mix in blender until smooth. Fry in a thin layer (same as you would crepes) on a greased griddle or fry pan. Cook on each side until golden brown. Spread with butter, sprinkle sugar, fold over and roll up. Enjoy! Serves 6 people.

English Muffin Bread

English Muffin Bread

5 1/2 cups warm water
3 packages RAPID RISE yeast
(You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour….but my Mom always used All Purpose)

Mix altogether, then spoon into 4 well greased loaf pans (8 1/2 x 4 1/2). Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. Keep an eye on it. You’re looking for golden brown. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

Chocolate Bread

4 eggs
1/2 c. oil
1 box chocolate cake mix
1 (3 oz) package INSTANT chocolate pudding mix
1 c. HOT water

Mix oil and eggs until whipped. Add cake mix, pudding mix and HOT water. Mix until smooth. Spray 2 loaf pans with pan coating. Pour batter into pans. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean.

*All I had on hand was the bigger box of instant pudding (5.6 oz or something like that) so I used it and it still turned out so good! I also whipped up a powdered sugar glaze and poured it on while they were still hot in the pans. Next time I think I'll add chocolate chips! :)

Strawberry Smoothie

1 can (11 oz.) mandarin oranges, drained
6 whole frozen strawberries
2 tsp. crystal light strawberry/orange/banana drink mix
3 tsp. vanilla
1 container light strawberry yoplait yogurt
3 c. crushed ice
1 can sprite zero

Blend until smooth. Makes at least 2 smoothies. You can also divide it into thirds. I love using the mandarin oranges... they are so versatile and blend up really well. I buy them by the case so I always have them on hand too.

Citrus Smoothie

1 can (11 oz.) mandarin oranges, drained
2 tsp. lemonade crystal light powder
1 container light key lime pie yoplait yogurt
3 tsp. vanilla
1 can sprite zero
3 c. crushed ice

Add all ingredients into blender and blend until smooth. Divide into 3 servings. Enjoy!

We developed this recipe last night and can I just tell you... it was fabulous! The only calories in it are the yogurt and the mandarin oranges (and maybe a couple from the drink powder).

Blueberry Muffin French Toast

6 1/4 c. All Purpose flour
1 Tbl. + 1 tsp. Baking Powder
1/2 tsp. Salt
20 oz. Unsalted Butter
3 c. Sugar
1 tsp. Vanilla
5 Whole Eggs
1 1/2 c. Fresh Blueberries

Cream butter and sugar until light and fluffy. Adds eggs and vanilla. Beat until incorporated. Scrape down sides of the bowl. Add dry ingredients. Beat until well combined. Add blueberries. Mix briefly. Spread into a greased 9x12 pan. Bake 350 degrees for about an hour. Cut into squares and dip in an egg wash just as you would with french toast. Fry in butter on a griddle to 'toast' each side. Serve with cream cheese frosting.

Cream Cheese Frosting

3 lbs cream cheese
3 cups sugar
2 cups fresh blueberries
1 tsp vanilla
1/2 tsp salt

whip it up and serve on top

Pumpkin Oat Pancakes

1/2 c rolled oats
1 c buttermilk
1 egg white
1 whole egg
1 T oil
1 T sugar
1 t vanilla
1/2 c pumpkin puree
1/2 c milk
1 c flour
1 t baking powder
1/2 t baking soda
1 t cinnamon
dash of nutmeg

In a large bowl, combine the oats and buttermilk and let sit for 15 minutes to soften the oats. Then add the rest of the ingredients. Cook on hot griddle and serve with your favorite pancake toppings. They are excellent with this syrup.

Orange Julius

6 oz orange juice concentrate (half of the tube)
1 c. water
1 c. milk
1 tsp. vanilla
1/2 c. sugar
1/2 c. powdered sugar
Mix in blender, then add 8-10 ice cubes and blend until smooth.

Cinnamon Sticks

1 T. yeast
2 T. sugar
1 1/2 c. warm water

Add yeast and sugar to water and set aside. Then add:

1/2 t. salt
3 c. flour

Knead 3 minutes and let sit for 10 minutes. Melt 1 stick of butter. Pour half on cookie sheet. Roll out dough (it will be very soft and a bit sticky...use lots of flour if needed.) Place on cookie sheet and pour the rest of the butter on top of dough. Sprinkle with cinnamon and sugar. Cut with pizza roller; use a knife on the edges. Raise 10-20 minutes. Bake at 375 degrees for 20 minutes. You can also make these ahead of time and refrigerate. Take out 1 hour before baking.

Glaze/Frosting/Dip
1 cube butter
1/4 c. heavy cream
1/4 c. brown sugar
Bring to a boil then add 3 cups of powdered sugar. Mix until smooth. If it's too thick, add water 1 tablespoon at a time to reach your desired consistency.

Pancakes

Pancakes from Scratch

2 cups milk

2 cups flour

2 eggs

1/4 cup vegtable oil

1/4 cup sugar

1 Table Spoon baking powder

1 teaspoon salt

Mix ALL ingredients together with a whisk.

spray skillet with cooking spray and pour pancake mix into small circles onto pan flip when bubbly.

These are SO much better than the Krusteez or Bisquick mixes and in my opinion faster and cheaper. My kids LOVE them and so do I! Its so easy and so yummy.

Yummy Low-Cal Tropical Smoothie

2 Tbls. skim milk
1 to 1 1/3  c. crushed ice (or 6-9 ice cubes)
3-4 whole frozen strawberries
1/3 c. drained mandarin oranges
1 rounded tsp. orange sunrise crystal light powder (I use the wal-mart brand)
1/3 c. water
1 capful coconut extract
1 capful vanilla extract

Blend until smooth. Enjoy! The magic bullet works perfectly for this! I figured the calories once and I should have written it down then but I didn't... I think it was just over 80 calories. I'm sure you could change the fruit, crystal light, extract combination to make more yummy smoothies... I like this one so much that I haven't felt a need to change it up yet! The crushed ice works far better than the cubes too:)

You can substitue 1/2 of a fresh orange or 1 fresh mandarin orange for the canned mandarin oranges. I really like using the canned mandarin oranges, the smoothies come out smoother that way. lol... I buy the small cans (11.5 oz. I think), drain them and divide them into thirds. Just put the other 2 thirds into separate baggies and refrigerate for later.

Mini-Muffin Donuts

1/2 cup white sugar
1/4 cup margarine, melted
1/2 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 375 degrees F (190 degrees C). Grease 12 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about three-fourths full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Dutch Oven Breakfast

1 cube butter or margarine
1-2 cups chopped ham
onion to taste (I usually use 1-2 Tbls. minced onion)
1 bag of frozen hash browns (we like the shredded best but either will work)
1 doz. eggs
4 c. shredded cheese (or however much you like)
salt and pepper
ketchup (optional)

Melt margarine in 14 inch dutch oven (you can use a liner for easy clean-up). Add ham and onion and cook until onion is tender. Add frozen hash browns and season with salt and pepper. Stir occasionally until hash browns are done. Crack eggs on top. You can scramble the eggs and leave on top until cooked or you can stir them in with the hash browns and stir until eggs are set. You can also 'fry' the eggs by removing the coals from the bottom of the dutch oven leaving just the coals on the lid. Cook until they are set. Add cheese and let sit until cheese melts. This can also be made in a skillet in the house. The only thing I do different is slide the hash brown mixture to one side and then scramble the eggs on the other side. Then mix together and add cheese. Our family LOVES this breakfast! We didn't start scrambling the eggs until Brandy came along:) ... evidently she doesn't like runny yolks.

For dutch oven cooking... if you are using a 14" dutch oven, you will need 28 coals, 12 on bottom and 16 on top to produce a 350° oven. If you are using a 16" dutch oven you would need 32 coals, 14 on bottom and 18 on top.

Quiche

Brush 1 frozen pie crust with frothy egg white. Bake crust at 400° for 7 minutes (do not prick crust).

1/2 c. cubed ham
1/4 cube butter or margarine
1/3 c. finely chopped onion
1 small can mushrooms

Fry the above ingredients in skillet until onion is tender.

Whisk:
4 eggs
1 c. half & half
1/2 tsp. salt
1/2 tsp. lemon pepper

Don't overbeat eggs. Sprinkle 1 cup shredded swiss cheese in bottom of baked crust. Add ham mixture, then egg mixture. Sprinkle with nutmeg (optional... I have never used the nutmeg). Reduce oven heat to 375° and bake for approx. 35 min. or until knife comes out clean.

I got this recipe from Grandma Berlin when my kids were little. It is a favorite in our family... by far the best Quiche I have ever had! When we were in St. George, Brian mentioned how good it sounded but unfortunately, it wasn't on the blog so we couldn't make it:(. We have had it for dinner more times than for breakfast... we have even made it when we are camping in a dutch oven (you just have to use refrigerated pie crust instead of the frozen. Enjoy!

Fresh Raspberry Muffins

1 C Fresh Raspberries
3/4 cup & 2 Tbs Sugar
2 Tbs Brown Sugar
¼ C Butter, Softened
1 Egg
½ tsp Almond Extract
½ tsp Vanilla Extract
2 1/4 cup Flour
3 tsp. Baking Powder
1/2 tsp. salt
1 cup Half & Half Cream
1 cup finely chopped White Choc. Chips

In a small bowl toss raspberries w/ ¼ c sugar and set aside. Cream together butter, ½ c sugar and beat in egg and extracts. Combine flour, baking powder, and salt, add to cream mixture alternating with the half n half. Stir in chips and gently fold in rasp. Pour into paper lined muffin tins ¾ full. Mix remaining sugar w/ brown sugar and sprinkle over tops. Bake @ 375 for 25-30 min. Makes 1 dozen

Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
3 eggs
1 cup vegetable oil (I use 1 cup of applesauce...loads less calories!)
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans or 1 bunt pan. Preheat oven to 350 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Apricot Bars

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares.