Lemon Poppy Seed Bread Recipe:
3 largeeggs1 1/2 teaspoon purevanillaextract1/4 cup (60 ml) milk1 1/2 cups (195 grams) all-purposeflour3/4 cup (150 grams) granulated whitesugar1 teaspoon baking powder1/4 teaspoon salt1 tablespoon grated lemon zest(outer yellow skin of the lemon)3 tablespoons (30 grams) poppy seeds13 tablespoons (184 grams) unsaltedbutter, softenedLemon Syrup:1/4 cup (60 ml) fresh lemon juice1/3 cup (65 grams) granulatedwhitesugar
Lemon Poppy Seed Bread:Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter andflour(or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan (8 x 4 x 2 1/2 inch) (20 x 10 x 7 cm). Line the bottom of the pan with parchment paper and butter and flour the paper.
In a separate bowl, whisk together the eggs, vanilla extract, and milk.
In the bowl of your electric mixer, or with a hand mixer, beat the flour, sugar,bakingpowder, salt, lemon zest, and poppy seeds until combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute. (This aerates and develops the cake's structure.) Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition. (This will strengthen the structure of the batter.)
Scrape the batter into the prepared pan and bake for about 55 to65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the bread with buttered foil after about 30 minutes if you find the bread over-browning.Meanwhile, in a small saucepan, bring the sugar andlemonjuiceto a boil, stirring until the sugar dissolves.When the bread is done, remove from oven andplace on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemonsyrup. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.Makes 1 loaf.
Read more:http://www.joyofbaking.com/breakfast/LemonPoppyseedBread.html#ixzz1NVy0qC3v
Memorial day WEEKEND Layered Dessert
(RED, WHITE & BLUE)
- Vanilla pudding
- strawberries
- blueberries
- graham crackers or vanilla wafers
- WHIPPED CREAM
Prepare pudding according to instructions on back of box, set aside. Then crunch up graham cracker or vanilla wafers into crumbs, set aside. Now in a glass pan or bowl, coat the bottom with pudding, then add some (washed) strawberries and blueberries. After that sprinkle a good amount of grahams or wafers or both on top of the strawberries and blueberries. Finally add whipped cream. Keep layering until glass bowl/pan is filled.
* Ingredient amounts vary depending on amount of guest, size of pan/bowl, etc., thus the reason I did not mention specific amounts of anything. So use your own judgment and eye!
MY FAMOUS FUDGE BROWNIES
1 cup flour
2 1/4 cup sugar
1 1/4 cocoa powder
1 tsp. salt
1 tsp baking powder
1 tbs. vanilla
4 eggs
1 1/2 cups flour
2 cup chocolate chips
Melt Butter and sugar together. Stirring frequently, until mixture is smooth and shiny. Stir in cocoa, salt, baking powder and vanilla. Mix well. Then add the four egg, beat in until smooth. Finish by adding flour and Chocolate chips.
*Grease pan well. Bake time 28-30 mins. at 350 degrees.
THE BEST BANANA BREAD
I love to make banana bread and I recently came across a recipe that is absolutely the best I have ever eaten.
the book is "The Rosalind Circle" written by the ladies of First Methodist Church of Texarkana Arkansas back in 1955. this recipe was sent in by Mrs. Paul Hardy.
1 stick butter softened
1 1/2 cup sugar
2 eggs
3 mashed bananas
1 1/2 cps flour
1 tsp baking soda
1/4 tsp salt
4 tbs buttermilk
vanilla
*(I also add a pinch of cinnamon and nutmeg and a handful of crushed walnuts.)
cook at 350. Mrs. Hardy didn't say for how long (!) but I experimented with my oven and chose 37 min as my time. You'll have tofigure that one out yourself but it is so worth it!
