Lemon Bread

I love lemon! I love the smell, the taste, just about anything related to lemon. I use lemon when I cook and bake. I like using it as a garnish when I'm plating, especially with fish/seafood recipes. I have one healthy lemon plant in my backyard garden. I'm just waiting for the lemons to ripen and ready for picking. Oh lemon, how I love thee!

This lemon bread is made with easy and simple ingredients such as flour, baking soda, sugar, etc. fresh lemon juice, and candied lemon peel from Paradise Fruit Company. The lemon glaze using lemon juice and granulated sugar is the perfect addition to this yummy recipe.

The result is a bread bursting with lemony flavor with nice and soft yet chewy texture from the candied peel; a perfect combination of sweet and tang. Who knew adding candied lemon to a classic lemon bread will make a difference! If you like lemon bread, do yourself a favor and make this recipe. This bread really delivered, it is very good and I know you will like it!

LEMON BREAD

Ingredients:

1 3/4 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1/4 cup vegetable oil

3 tablespoons lemon juice

1-8oz. Paradise candied lemon peel (lightly coated with flour)

2 large eggs

1/2 cup evaporated milk

1 tablespoon lemon juice (for the glaze)

1 tablespoon granulated sugar (for the glaze)

Directions:

Preheat oven to 350°F, grease 8" or 9" loaf pan. Combine flour, baking powder, and salt in medium bowl.

Beat sugar, oil, and lemon juice, in small mixing bowl. 

Add eggs one at a time, beating well after each.

Stir in flour mixture alternately with evaporated milk until blended, add candied lemon peel.

Pour into prepared pan.

Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes.

Remove from pan, brush or drizzle top of bread with glaze. To make the glaze, combine lemon juice and sugar in small saucepan; bring to a boil and cook for 1 minute. Serve warm or cool.

This homemade lemon bread is perfect for afternoon tea. But who says you can't have it in the morning as breakfast bread?

Enjoy!

Note:
Keep in mind this recipe is more on the dense side and not as soft and spongy like other lemon bread.

Yield: 12Pin it

Lemon Bread

ingredients:

• 1 3/4 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 3 tablespoons lemon juice
• 1  - 8 oz. Candied Lemon Peel (lightly coat with flour)
• 2 large eggs
• 1/2 cup evaporated milk

instructions:

1. Preheat oven to 350°F, grease 8" or 9" loaf pan.
2. Combine flour, baking powder, and salt in medium now.
3. Beat sugar, oil, and lemon juice, in small mixing bowl.
4. Add egg one at a time, beating well after each.
5. Stir in flour mixture alternately with evaporated milk until blended, add candied lemon peel.
6. Pour into prepared pan.
7. Bake for 35 to 45 minutes or until wooden pick inserted in center comes out clean.
8. Cool in pan for 5 minutes. 
9. Remove from pan, brush or drizzle top of bread with glaze.
10. Serve warm or cool.

For the glaze:

1. Combine lemon juice and sugar in small saucepan; bring to a boil. Cook for 1 minute.

Recipe from Paradise Fruit Company

Southern Buttermilk Biscuits

My husband and kids love, love, love biscuits! They will eat them any time, any day, even everyday if I let them. They will eat them plain, with butter, or with egg & breakfast sausage, with gravy, biscuits slathered with jam/jelly. Did I tell you they love biscuits?  

 I love making them from scratch because for me, nothing beats homemade, freshly baked bread straight from the oven.
I came across this recipe from The Genuis Kitchen several months ago. These buttermilk biscuits are superb! I have made many different biscuit recipes and this
is by far the best. The biscuits rise beautifully, they're tender, moist, flavorful and I love the color of golden light brown when they are done. The trick really is to not overwork the dough or you'll end up having tough biscuits. This recipe right here is a keeper for sure!

Southern Buttermilk Biscuits

Prep Time: 10 minutes

Total Time: 22 minutes

Yield: 10 biscuits

Ingredients:

2 cups unbleached all-purpose flour, plus more for dusting the board

1/4 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon kosher salt or 1 teaspoon salt

6 tablespoons unsalted butter, very cold

1 cup buttermilk (approx)

Directions:

 Preheat oven to 450°F.

Combine the dry ingredients in a bowl, or in the bowl of a food processor.

Cut the butter into chunks and cut into the flour until it resembles course meal, (I always use a pastry blender instead of a food processor). If using a food processor, just pulse a few times until this consistency is achieved. 

Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit of more buttermilk. It should be very wet.

Turn the dough out onto a floured board. Gently pat (do not roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more. Place the biscuits on a cookie sheet - if you like soft sides, put them touching each other. If you like "crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

Bake for about 10-12 minutes - the biscuits will be a beautiful golden brown on top and bottom. Do not overbake.

Recipe from Genius Kitchen

Yield: 10 biscuitsPin it

Southern Buttermilk Biscuits

prep time: 10 MINScook time: 12 MINStotal time: 22 mins

ingredients:

• 2 cups unbleached all-purpose flour, plus more for dusting the board
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon kosher salt or 1 teaspoon salt
• 6 tablespoons unsalted butter, very cold
• 1 cup buttermilk (approx)

instructions:

1. Preheat oven to 450°F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal (I always use my pastry blender). If using a food processor, just pulse a few times until this consistency is achieved.
4. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit of more buttermilk. It should be very wet.
5. Turn the dough out onto a floured board.
6. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
7. Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more.
8. Place the biscuits on a cookie sheet - if you like soft sides, put them touching each other. If you like "crusty" sides, put them about 1 inch apart - these will not rise as high as the biscuits put close together.
9. Bake for about 10-12 minutes - the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake.

notes from the author:

1. The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits. You also must pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to stimulate the gluten, resulting in a tougher biscuit.

2. You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

https://gourmetplatter.blogspot.com/2018/04/southern-buttermilk-biscuits.html

Recipe from Genius Kitchen

Created using The Recipes Generator

Bacon, Egg and Cheese Brunch Ring

This is my idea of a perfect weekend brunch. The blend of bacon, egg and cheese in a baked crescent ring...delicious! It is always a hit for my family. What's better about this is the use of already made store-bought Pillsbury refrigerated crescent dinner rolls. It's what makes this recipe quick and easy as can be. It looks fabulous and fancy, don't you think?

This recipe is very versatile and ideal for Christmas breakfast, Easter brunch, picnic, Mother's Day, or any time of day!

BACON, EGG AND CHEESE BRUNCH RING

Prep Time: 30 minutes

Total Time: 55 minutes

Servings: 8

INGREDIENTS:

4 slices bacon, cut in half crosswise

1/3 cup plus 1 tablespoon milk

4 eggs, slightly beaten

Salt and pepper, if desired

1/4 cup chopped red bell pepper

1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls

1 cup shredded Mexican cheese blend (4 oz)

chopped fresh cilantro

1 cup Old El Paso Thick 'n Chunky salsa, if desired

DIRECTIONS:

1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

2. In medium bowl, beat 1/3 cup of the milk, eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

3. Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center. Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

4, Place bacon on each of the triangles. 

Sprinkle 1/3 cup of the cheese onto widest part of the dough. 

Spoon eggs over cheese. 

Sprinkle with 1/3 cup of the cheese. 

Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). 

Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

Breakfast Pull-Apart Bread

I stumbled upon this recipe from Amy of Belly Full a few days ago when I was searching for something to make for breakfast. What peaked my interest about this recipe was the idea of a savory bread being baked using a bundt pan. Now I've made cakes using bundt pan before but I have never tried it for making bread for breakfast. It's almost similar to monkey bread but instead of using cinnamon rolls, you put bacon, eggs, cheese and scallions instead. 

My family thoroughly enjoyed eating this easy, savory, filling bread and I know for a fact that this will never be the last time that I will be making this for our breakfast...that's for sure!

BREAKFAST PULL-APART BREAD

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serves 8 

INGREDIENTS:

6 slices bacon, diced small

1/2 stick (1/4 cup) of unsalted butter

1 tube of refrigerated Pillsbury Grands biscuits

3 large eggs, beaten

1/4 cup shredded sharp cheddar cheese

1/4 cup shredded Monterey Jack cheese*

2 scallions, finely diced

DIRECTIONS:

1. Cook bacon in a large skillet over medium-high heat until crispy, stirring occasionally, about 5 minutes. Drain on a paper towel and set aside.

2. Preheat the oven to 350°F degrees.

3. Put the butter in a nonstick bundt pan coated with cooking spray and let it melt in the preheating oven.

4. While the butter melts, cut the Grands biscuits into quarters. In a bowl, gently toss the biscuit pieces, bacon, eggs, both cheeses, and scallions together.

5. Once the butter has melted, give the bundt pan a little swirl so the bottom is evenly coated. Add the biscuit mixture to the pan, sprinkling with any cheese and bacon pieces that get left behind.

French Toast

 My boys ask for this at least once a week. Yes, that's how much they love this delicious French Toast for breakfast.  I also make this whenever there's special occasion such as birthday, Valentine's Day, Anniversary, or breakfast in bed surprise. I just love this recipe from Robert Irvine. It is not only very simple and easy to make but it really tastes so good!

FRENCH TOAST

INGREDIENTS:

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons sugar

4 tablespoons butter

4 eggs

1/4 cup milk

1/2 teaspoon vanilla extract

1/2 cup maple syrup, warmed

8 slices challah, brioche, or white bread 

(I used whole wheat bread for this post)

DIRECTIONS:

1. In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.

2. In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk and vanilla. Pour into a shallow container such as pie plate.

3. Dip bread in egg mixture.

4. Fry slices until golden brown, then flip to cook the other side. 

Serves 4. 

Enjoy!

*Note: If  4 tablespoons of butter is too much for you, just use enough to coat the pan. 

Recipe from Robert Irvine (Food Network)

Strawberry Banana Bread

STRAWBERRY BANANA BREAD

INGREDIENTS:

½ cup (1 stick) butter, softened

1 cup granulated sugar

2 large eggs, beaten

3 ripe bananas, mashed

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

1½ cups fresh strawberries chopped & tossed in 1 tablespoon of flour

DIRECTIONS:

1. Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.

2. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.

3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.

4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered strawberries.

5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. 

6. REDUCE heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

Enjoy!

Recipe by Alysa of The Recipe Critic