Friday, June 14, 2013

Better Than Starbucks Lemon Loaf

1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
⅓ cup lemon juice
½ cup oil
zest of one lemon

1 cup powdered sugar
2 tablespoons whole milk
½ teaspoon lemon extract

Preheat oven to 350. Grease and flour a 9 × 5 loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt.

In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.

Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack. Glaze – whisk to combine


Raspberry Bread Pudding

12 Rhodes Warm-N-Serve frozen Soft White Dinner Rolls, previously baked and at least a day old.
1 quart heavy cream
2 cups sugar
1 egg, beaten
1 teaspoon vanilla

Fruit Filling:
12 ounces frozen raspberries, thawed (I use strawberries)
1 cup sugar
1/2 cup apple juice

Vanilla Sauce:
2/3 cup butter
2 teaspoons flour
1 1/2 cups heavy cream
3 tablespoons sugar
1 teaspoon vanilla

Cut rolls into 1-inch cubes and place in a large bowl. Combine cream, sugar, egg and vanilla. Mix well and pour over roll cubes. Let roll mixture stand 30 minutes, stirring every 5 minutes, to allow cream mixture to absorb completely.

Combine fruit filling ingredients and mix well. Pour 1/2 of the roll mixture into a sprayed 9 x 13-inch pan. Top with fruit filling and remaining roll mixture. Bake at 350°F 60-70 minutes. Cover with foil last 30 minutes to prevent over browning.

Vanilla Sauce:
Over medium heat melt butter and add flour. Cook about 10 minutes, but do not brown. Add cream and sugar and boil until mixture starts to thicken. Remove from heat and add vanilla. Serve warm over pudding.


Citrus Baked Salmon with Orange Salsa

1 teaspoon McCormick® Paprika
1 teaspoon McCormick® Thyme Leaves
1 teaspoon McCormick® Garlic, Minced
1/2 teaspoon McCormick® Ginger, Ground
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salsa
1/4 cup orange juice
2 tablespoons olive oil
1 pound salmon fillets
1 tablespoon brown sugar
1/2 teaspoon grated orange peel, (optional)

Orange Salsa:
2 cans (11 ounces each) mandarin oranges, drained and cut into 1/2-inch pieces
2 tablespoons chopped red bell pepper
1 tablespoon chopped fresh cilantro

Preheat oven to 400°F. Mix all of the Spices in small bowl. Set aside. For the Salmon, mix orange juice, oil and 1 1/2 tsp. of the spice mixture in large resealable plastic bag or glass dish. Add salmon; turn to coat. Refrigerate 30 minutes.

For the Salsa, mix all salsa ingredients and 1 tsp. of the remaining spice mixture in medium bowl. Cover. Refrigerate until ready to serve.

Stir brown sugar and orange peel into remaining spice mixture in small bowl. Remove salmon from marinade and place on foil-lined baking pan. Discard any remaining marinade. Rub salmon with seasoning mixture. Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve salmon with Orange Salsa.

Source: via Welcome Home

Angel Cream Biscuits

1 and 3/4 cups all-purpose flour
2 and 1/2 t...easpoons baking powder
1/2 teaspoon salt
About 1 and 1/4 cups whipping (heavy) cream

Heat oven to 450 degrees. In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)

Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Pat dough to 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.

Source: Welcome Home

Kielbasa with Sauerkraut and Potatoes

6 whole Yukon Gold baby potatoes or 5 small potatoes, peeled and diced into chunks
1 (16 ounce) bag sauerkraut, (not canned)
1 lb kielbasa, cut into 2 inch pieces
1/4 cup honey

Cook potatoes in microwave until fork tender. Cool slightly and peel off skin. Set aside.

Add a little olive oil to large skillet and brown Kielbasa slices over medium high heat until nicely caramelized. Pour in Sauerkraut with juices (do not drain). Add 1/4 cup of honey and cook for about 10 minutes watching closely and stirring occasionally as juices cook down. You can also use brown sugar if you don't have honey).

Add potatoes, then cover and cook for another 30 minutes. Sprinkle top with parsley and serve.

Source: Welcome Home

Peppery Cheese Bread

2-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons coarsely ground pepper
1 teaspoon baking powder
¾ teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup (8 ounces) reduced-fat plain yogurt
½ cup canola oil
1/4 cup 2% milk
1 tablespoon spicy brown mustard
1 cup (4 ounces) shredded cheddar cheese
2 green onions, thinly sliced

In a large bowl, combine the first six ingredients. In a small bowl, whisk the eggs, yogurt, oil, milk and mustard. Stir into dry ingredients just until moistened. Fold in cheese and onions.

Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Go say hello to Joshua and LIKE his page to thank him for sharing his recipes with us today. via Welcome Home