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.

Bulk of Waffles and Blueberry Sauce

• Sallys Baking Addiction
  
• Makes 8-9 waffles
• 2 cups (260g) whole wheat flour (spoon & leveled)
• 3 teaspoons (1 Tbsp) baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
• 2 Tablespoons brown sugar*
• 1 and 3/4 cup (420ml) buttermilk
• 1 teaspoon pure vanilla extract

Quadrupled x4- makes about 30waffles

        8c whole wheat flour

       12 t or 1/4c baking powder

        2 T cinnamon (original recipe said 2t, i added 2 T)

        1 t salt

        8 eggs

        1/2 c butter

        8 T or 1/2 c sugar

        6 c buttermilk

        4 t vanilla

(I added 1 c pumpkin)

1. Preheat waffle maker on medium-high heat.
2. Whisk the flour, baking powder, cinnamon, and salt together in a large bowl. Whisk the remaining ingredients in a medium bowl until combined. Pour into dry ingredients and whisk until combined and no large lumps remain.
3. Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is on the smaller side) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. (You can keep waffles warm in a 200°F (93°C) preheated oven until all are finished!)
4. Serve warm waffles with your favorite toppings!
5. 
   

Blueberry Sauce

6 c frozen blueberries

1 and1/2 c sugar

1 c fruit juice or water

6 T lemon juice (1/4 c and 2 T) with lemon zest

6 T cornstarch

1 and 1/2t vanilla

1. In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat and gently stir in vanilla and lemon zest.

Sugar Cookies and royal icing

Chel's Sweets

 Cream Cheese Sugar Cookies

3/4 cup unsalted butter, room temperature (170 grams) - 1 1/2 sticks
1/2 cup full fat cream cheese, room temperature (113 grams) - 4 oz.
1 1/2 cups granulated sugar (300 grams)
1 large egg, room temperature (56 grams)
2 tsp vanilla bean paste or vanilla extract (6 grams)
1 tsp almond extract (3 grams)
3 cups all-purpose flour (390 grams)
1 Tbsp cornstarch (8 grams)
1/2 tsp baking powder (2 grams)
1/2 tsp salt (3 grams)


Cream Cheese Sugar Cookies

1. Mix together 3/4 cup butter and 1/2 cup cream cheese at a medium speed with a whisk attachment or hand mixer until smooth.
2. Next, mix in 1 1/2 cups granulated sugar at a medium-high speed for a couple minutes, until the mixture becomes lighter in color.
3. Add in 1 egg, 2 tsp vanilla bean paste or vanilla extract and 1 tsp almond extract. Mix on a low speed until incorporated.
4. In a separate bowl, sift together 3 cups flour, 1 Tbsp cornstarch, 1/2 tsp baking powder and 1/2 tsp salt.
5. Gradually mix the flour mixture into the butter mixture on a low speed, until it is JUST incorporated. I like to do this in a couple additions and scrape the sides of the bowl between additions.
6. At this point the dough will still be pretty sticky. Divide the dough in half and wrap each piece of dough in a piece of plastic wrap.
7. Chill in the fridge for about 2 hours or the freezer for 30 minutes.
8. Preheat your oven to 350 degrees F at this point in the process about 30 minutes before you plan to roll out the dough.
9. Generously dust the surface you plan to roll the cookies out on with additional flour.
10. Take one ball of dough out of the fridge or freezer, leaving the other to continue to chill.
11. Sprinkle some more flour on top of your dough ball and on your rolling pin. Roll the chilled dough to be 1/3 inch thick and cut out your shapes with a flour dusted cookie cutter.
12. Use a kitchen brush to gently brush off any excess flour and place onto a parchment lined baking sheet or silicone mat.
13. Chill the cut out cookies one more time in the fridge for 15 minutes or the freezer for 10 minutes to help them keep their shape better.
14. Bake for 9-11 minutes on the top wrack of your oven (time varies based on the size and shape of the cookies). Keep a close eye on these and be sure to pull them out before the edges start to brown.
15. Let the baked cookies cool on the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
16. While the first batch bakes and cools, knead together the cookie dough scraps, and rewrap them in plastic wrap. Pop them back in the fridge to chill.
17. Pull out your 2nd chilled ball of dough, and repeat steps 9-15. Then repeat with the chilled dough scraps.

Royal icing

4 cups powdered sugar (500 grams)
1/4 cup meringue powder (36 grams)
1/3 cup water, room temp (80 grams)
2 tsp. vanilla or almond extract (8 grams)
additional water to bring to flooding consistency (I used 4 Tbsp but this can vary!)

1. Whisk together 4 cups of powdered sugar and 1/4 cup meringue powder in the large bowl or the bowl of a stand mixer.
2. Add in 1/3 cup water and 2 tsp vanilla extract. Mix on a medium speed until stiff peaks form (takes about 5 minutes).
3. Next, add in water 1 Tbsp at a time until flooding consistency is reached. I used about 4 Tbsp of water, but it can vary batch to batch.
4. To test the consistency, use the Figure 8 test! Lift up your spoon or spatula, and create a figure 8 with the runoff frosting. If the figure 8 disappears in exactly 8 seconds, the icing is ready to use as a cookie glaze. If it melts away faster, thicken by adding a spoonful of powdered sugar. Or if it takes longer than 8 seconds to disappear, thin by adding a few drops of cream.
5. Repeat this test, making adjustments as you go, until the frosting passes the figure 8 test.
6. To prevent crusting, place saran wrap directly on top of the royal icing. If you leave the frosting exposed to air for too long, it will crust and form a chunky top layer! Be sure keep frosting covered until right before you plan to use it.
7. Once you're ready to decorate the cooled cookies, color 1/2 cup of the royal icing a color of your choice with gel food coloring and place into a small piping bag.
8. Color another 1/2 of frosting a complimentary color and place in a separate piping bag.
9. Cut the tips of both piping bags to create a small opening (1/4 of an inch).

Sallys Baking Addiction

1. Flavors: I love flavoring this cookie dough with 1/2 teaspoon almond extract as listed in the ingredients above. For lighter flavor, use 1/4 teaspoon. Instead of the almond extract, try using 1 teaspoon of maple extract, coconut extract, lemon extract, or peppermint extract. Or add 1 teaspoon pumpkin pie spice or ground cinnamon. Along with lemon extract, you can also add 1 Tablespoon lemon zest.
2. Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 4, then chill rolled out dough in the refrigerator for 45 minutes – 1 hour before cutting into shapes and baking.

Lemon Blueberry Cake

Mel's Kitchen Cafe

Mels Kitchen Cafe

CAKE:

•  1 cup (2 sticks, 8 ounces) butter, softened to room temperature
•  1 3/4 cups (13 ounces) granulated sugar
•  1 tablespoon fresh lemon zest
•  4 large eggs (7 ounces), room temperature
•  2 teaspoons vanilla extract
•  2 1/2 cups (12.5 ounces) all-purpose flour
•  2 teaspoons baking powder
•  1/4 teaspoon baking soda
•  1/2 teaspoon salt
•  1 cup buttermilk (storebought or homemade)
•  1/2 cup fresh lemon juice (from about 3 lemons)
•  2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
•  2 tablespoons all-purpose flour

WHIPPED LEMON CREAM CHEESE FROSTING:

•  12 ounces cream cheese, softened to room temperature
•  1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
•  4 1/2 cups (18 ounces) powdered sugar
•  1 to 2 teaspoons fresh lemon zest
•  1 tablespoon fresh lemon juice
•  2 tablespoons heavy cream

GARNISH:

•  Fresh lemon slices
•  Fresh blueberries

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.
2. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don't cut down the time on this step).
3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6. In another bowl, toss the blueberries with the 2 tablespoons flour (see note above). Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
9. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn't fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
10. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
11. This cake, once frosted, lasts very well in the refrigerator for several days (I've made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!

NOTES

Lemons: zest the lemon(s) before juicing them (it will cut down on the number of lemons you need to use). Speaking of number of lemons, you'll need about 4-5 lemons for this recipe, plus more if you want to garnish the cake with lemon slices.

Blueberries: as stated in the ingredients list, frozen blueberries work well in this cake. The baked cake is slightly wetter around where the blueberries bake into the cake but it's not too noticeable, in my opinion. Remember not to thaw them first. I've actually noticed that the blueberries don't sink to the bottom of the cake as often with frozen blueberries - I think it's because the flour adheres to the blueberries better, helping them cling to the batter. I've never tried it but I suppose you could try just barely misting fresh blueberries with a bit of water (maybe 1/2 teaspoon max!) before tossing with the flour to help prevent sinkage. To be honest, it doesn't really bother me if the blueberries tend to gravitate toward the bottom of the cake but if you are more particular, there's an idea for you.

Frosting: Also, the frosting makes for thick layers of frosting in between the cake layers and on the top and sides. If you like a little less frosting-to-cake ratio, you could probably cut down the frosting ingredient amounts or just use less and save the rest of the frosting to spread on other goodies.

Pans: I've often spread the batter into 3 8-inch pans (with at least 2-inch sides) but find more often, I simplify and bake it in 2 9-inch layers.

Lemon Chicken Skewers

Taste of home

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes
Directions

In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight.

Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

• Nutrition Facts
• 1 each: 219 calories, 6g fat (1g saturated fat), 66mg cholesterol, 278mg sodium, 12g carbohydrate (0 sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Costa Vida Grilled/broiled Chicken

Fox 13 news
Serves 6

Marinade:

• 3 garlic cloves, minced
• 2 lemons, juice only, with a bit of lemon zest
• 1/3 cup olive oil
• 1 tsp chili powder
• 1 tsp dried oregano
• 1tsp salt
• 1 tsp red pepper flakes
• 1 lbs fresh chicken breasts or thighs

Combine the first 6 ingredients with salt and pepper to taste. Grill until the chicken is cooked throughout, and reads on a thermometer to 165 degrees.

Can grill outside or broil in oven at 500 for 20min.

Can make extra of the marinade and put it in a baggy with chicken to use at a later time, put in freezer.

Serve with Costa Vida Salad

Grilled potatoes and salmon

Put everything in two separate flattened rectangle shapes of aluminum foil. Wrap and seal the edges tight so you can flip the aluminum foil on the opposite sides, to cook both sides. Cook in oven 350 for 30-40 min


From- All recipes
olive oil
1 sliced onion
4-5 potatoes
1 T minced garlic
salt and pepper
1/2 of fresh lemon and some zest
5-8 fresh basil leaves

Can assemble in the morning, then cook it right b4 dinner. I like to cut and mix everything in a bowl with olive oil, then put in aluminum foil then on the grill.  Can bake in the oven 350 for 20 min or on the stove top till browned.


All Recipes
Salmon
butter
1-2 T of minced garlic or (1/2-1 t of garlic powder)
salt and pepper
1/2 of lemon and some zest (1-2t of lemon juice)

I sprayed the bottom of the aluminum oil then put the salmon on top of the spray. Then sprinkle garlic, butter, salt, pepper, and lemon on salmon. Depending on the size of the salmon Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork.  For mine about a half hour


The nite before, I made and assembled Funeral potatoes , Asparagus , Yummy salad and then cooked the day of.


2/8/16 Sliced onions and mushrooms with oil, salt and pepper and roasted in oven till brown, Delicious!!!