Maple Romaine Salad

Main Ingredients--------------------------------------------------------------------- 

Romaine lettuce- chopped and washed

Blueberries

Granny smith apple- chopped (can omit this and use strawberries, blackberries, raspeberries)

Feta Cheese- crumbled (can use bleu or gorgonzola cheese isntead)

cinnamon almonds

Maple Dressing---------------------------------------------------------------

1/4t dry mustard

2 T vinegar

1/4 c maple syrup

1 T freshly squeezed lemon Juice (i also love some lemon zest in there)

1/2t salt

pepper

1/2 c oil

optional- you can add a squeeze or two of fake maple syrup or mapeline flavoring, for more flavor.

Cinnamon Almonds--------------------------------------------------------------

1 c sugar

2 t cinnamon

1 and 1/2t vanilla

1/4c water

Combine sugar and cinnamon. Mix Almonds in skillet with cinnamon mixture. Add vanilla and water to pan. Cook on medium high heat, stirring constantly until nuts are coated and no liquid is left. usually about 7-10 minutes.

Cool

Romaine with Fruit and Maple Dressing

 Romaine With Fruit and Maple Dressing (zupa's copycat)

Romaine lettuce, washed and chopped

Blueberries

Granny Smith apple- chopped 

Feta Cheese crumbled

Cinnamon almonds

Maple Dressing-

-1/4t dry mustard

-2T White vinegar

-1/4c pure maple syrup

-1T lemon juice

-1/2t salt

-pepper

-1/2c oil

You can add a squeeze or two of fake maple syrup if you want stronger flavor)

-Omit the apple and use a variety of berries, strawberries, blueberries, blackberries, raspberries/

-Use bleu cheese or gorgonzola crumbles instead of feta

Easy Cinnamon Almonds-

1 c sugar

2 t cinnamon

1and 1/2t vanilla

1/4c water 

Combine sugar and cinnamon. Mix almonds in skillet with cinnamon mixture.

Add vanilla to the water and add to pan.

Blueberry Ice cream

 Handle the Heat

Ice Cream base-
2 cups of cream
1 can of sweetened condensed milk
This method is its own recipe. Simply whip 2 cups of cream, by hand or with an electric mixer, until stiff peaks form. Slowly drizzle in a chilled can of sweetened condensed milk. Add your desired flavorings or mix-ins. Remove to an airtight container and freeze. It’s that simple!!

Blueberry swirl
2 cups fresh blueberries (lily added 1/4c frozen cherries)
3 tablespoons sugar 
 2 tablespoons lemon juice 
cooked in a small saucepan over medium-high heat until burst. Chill before swirling into ice cream.

Lemon Blueberry Bread

 Taste of Home

1 loaf (16 slices)

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest

glaze:
2 tablespoons lemon juice
1/4 cup sugar

Directions

1. In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.
2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. Combine glaze ingredients; drizzle over warm bread. Cool completely.

TIPS-

Breads typically bake from the outside in. If you notice during baking that the edges of your bread are browning quickly, tent the bread with a piece of aluminum foil. You might also want to bake your lemon blueberry bread either in a glass or light-colored metal pan as opposed to a dark metal pan, which absorbs more heat. Read more about baking in dark pans.