Almond Poppyseed Bread with Sugar Crust

Almond Poppyseed Bread

3 c. bread flour

2-1/2 c. white sugar

1-1/2 tsp. salt

1-1/2 tsp. baking powder

1-1/2 T. poppy seeds

1-1/2 c. almond milk (or reg. milk )

1 c. + 2 T. canola oil

3 large eggs,

1-1/2 tsp. vanilla

1-1/2 tsp. almond extract

for the sugar crust:

3/4 c. white sugar

1/4 c. freshly squeezed orange juice

1/2 tsp. vanilla

1/2 tsp. almond extract

2 tsp. unsalted butter, melted and slightly cooled

Preheat oven to 350°. Grease two 8-1/2″ x 4-1/2″ loaf pans with shortening and flour and set aside.

 Combine the flour, sugar, salt, baking powder, and poppy seeds. Mix on low, just until combined.

In a separate  bowl, combine the rest of the ingredients – the milk, canola oil, eggs, vanilla, and almond extract.

Slowly add the wet ingredients to the dry. With mixer on low speed, beat until incorporated. Then raise the mixer speed to medium and beat for one more minute.

Pour batter into prepared loaf pans and bake for about 1 hour and 5 minutes(can take longer depending on humidity and altitude, just watch them closely), or until toothpick comes out clean.

While the bread is baking, prepare the glaze. Combine all glaze ingredients and whisk until incorporated.

Cool the bread and then brush glaze on and let sit for several hours until crust has formed.

Blueberry Lemon Muffin Cake

Blueberry Lemon Muffin Cake 

1 pkg plain yellow cake mix

1 pkg lemon jello

1 cup plain yogurt 

1/2 cup vegetable oil 

1 teaspoon lemon zest

4 large eggs 

1 cup fresh blueberries, rinsed & drained 

2 teaspoons confectioners sugar, for dusting, optional 

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly grease a 10" tube pan with solid vegetable shortening, then dust with flour. 

2. Measure out 2 tablespoons of the cake mix & reserve it. Place the remaining cake mix, jello mix, yogurt, oil, water, zest and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. 

3. Toss the blueberries with the reserved cake mix. 

4. Pour two thirds of the batter into the prepared pan. Scatter the blueberries over the batter. Spread the remaining batter over the blueberries so that it covers the fruit. Place the pan in the oven. 

5. Bake the cake until it is golden brown on top and just starts to pull away from the sides of the pan, 55-65 min. Remove the pan from the oven and place the pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it on a rack, then onto another rack so that the cake is right side up. Allow it to cool completely 30 minutes more. 

6. Place the cake on a serving platter & drizzle confectioners glaze over cool cake. 

Lemon Breakfast Cake

Lemon Breakfast Cake

Cake:

1 cup sugar

3 eggs

4 T. oil

1 cup buttermilk

1 t. vanilla

2 c. self rising flour

1T. baking powder

Topping:

rind of one lemon

juice of one lemon

1/2 c. regular flour

1/2 c.  sugar

1 stick melted butter

Preheat oven to 350 degrees

Mix first three ingredients until light and fluffy and sugar is dissolved.

Add the flour, baking powder, buttermilk and vanilla.

Mix all the ingredients until fluffy, approx 3 min on med-high speed.

Pour into greased 11x7 cake pan.

While the cake batter is mixing.

Mix together the lemon rind, flour and sugar..

Sprinkle evenly over cake batter.

Pour melted butter over dry mixture.

Bake in oven for 30 minutes.

When taken out of oven. Prick with a fork and then pour lemon juice over cooked cake.

Sprinkle sugar over top.

Let cool for 15 min. before serving.

Pecan Pie Bars

Pecan Pie Bars

Ingredients:

For crust:

2 sticks unsalted butter, softened

2/3 cup packed brown sugar

2 2/3 cups all-purpose flour

½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter

1 cup packed light brown sugar

1/3 cup corn syrup

2 tablespoons heavy cream

2 cups chopped pecans

Directions:

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Spicy Saltine's

• 1 ¼ cups canola oil
• 1 (1 ounce) package ranch dressing mix
• 2 tablespoons red pepper flakes
• 1 (16 ounce) box saltine crackers
•  Mix the oil, ranch dressing mix, red pepper flakes and crackers in a glass jar and shake until well mixed. Pour over the saltine crackers that are in a large bowl with a lid. Gently mix for 15 minutes. Put on lid and turn bowl over and let it rest for another 15 min.

Chewy Lemon Drop Cookies

chewy lemon drop cookies

1 3/4 cups unbleached all-purpose flour

pinch of salt

8 tablespoons unsalted butter

zest of 3 lemons

2/3 cup granulated sugar

1/2 t. of lemon extract

1/4 cup corn syrup

1 teaspoon baking soda

2 tablespoons lemon juice

about 1 cup powdered sugar, for coating

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium sized bowl, whisk together flour and salt.  Set aside.

2. In an electric mixer fitted with the paddle attachment, cream together butter, lemon zest,extract, sugar, and corn syrup. Mix until very smooth, about 3 minutes. Scrape down the sides.

3. In a small cup, combine the lemon juice baking soda. With the mixer on low, add in flour mixture and lemon juice mixture. Scrape down sides of bowl with a rubber spatula and mix the dough by hand a few times to ensure an even distribution of the ingredients.

4. Roll the dough into balls, one inch in diameter. Bake for 10-12 minutes. Let cool for a few minutes on the cookie sheets , and then toss in powdered sugar to coat.

Super Quick Dinner Rolls

Fluffy Dinner Rolls
3/4 - cup milk
4 - tablespoons butter
3/4 - cup hot water
4 - tablespoon sugar
1 - teaspoon salt
4 - 4 1/2 - cup flour
1 - heaping tablespoon instant yeast

1. Pour your milk into a microwave safe container. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
2. While the milk warms preheat your oven to 170 degrees. Turn on the tap to get your water nice and hot. Temperature is important to making these rolls rise quickly. Put your hand in the water to test it. You want it to be just on the edge of unpleasant.
3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 cups of flour...let it mix for 1 minute.
4. Add the yeast. Turn the mixer on and add the rest of the flour 1 cup at a time.
5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
7. Take a stick of butter and coat the inside of a 9x13 pan.
8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can.
10. Gently round them into balls, and put them in your buttered 9x13 pan.
11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. Bake until golden brown.
13. Brush with a little softened butter and serve warm.

Total Time: about 1 hour 10 minutes

2 Minute Microwave Brownie

Two-Minute Brownie

1/4 c. flour
1/4 c. packed brown sugar
2 T unsweetened cocoa powder
Pinch sea salt
2 T canola oil
2 T water
1/2 t. vanilla

In a heatproof  ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and water until you have a thick paste.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey . Eat warm, after you top it with vanilla ice cream.