Lemon drizzle cake

Lemon Drizzle Cake

Muffins: 400F 15 mins
Brad pan 350F 1 hour, cover after 40 min if cake gets too dark.

4oz/110 g soft butter
6oz/170g self raising flour
60z/170g Caster Sugar
4Tb Milk
Grated rind of large lemon
2 eggs

syrup:
3Tb icing sugar
Juice of a lemon

Beat all ing together ¨ntil smooth, scrape into prepared pan or muffin tins.

Mix syrup while cooking. While cake it still warm prick it all over with fork. Pour syrup onto cake. Leave to cool before serving.

banana banana bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Artisan Bread in Five Minutes

3 cups lukewarm water
1 1/2 Tbsp. yeast
1 1/2 Tbsp. kosher salt
6 1/2 cups unbleached, all-purpose flour
cornmeal

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be soft. Loosely cover. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece. Turn dough in hands to lightly stretch surface, creating a rounded top and lumpy bottom. Put rounded dough on cookie sheet generously sprinkled with cornmeal; let rest and rise 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place an oven proof dish with about 1+ cup water on the bottom rack in your oven. (This will ensure a crispy crust.) Preheat oven to 450 degrees.

4. After the dough has risen, dust top of dough with a little flour, slash top with serrated knife three times. Bake until well browned, about 30 minutes.

Tip: To keep the "crusty-like" crust on the bread, don't wrap it or put it in a tightly sealed container after baking.

Yield: about 4 loaves

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Baked Salmon

• 2 teaspoons olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 teaspoons grated fresh ginger
• 1 pound salmon fillets

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, blend olive oil, honey, Dijon mustard and ginger
3. Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

Basic Crusty Bread

Ingredients

½ tbsp. dry active yeast
2 cups very warm water
3 cups whole wheat flour
2 tsp. salt
3 cups flour

Directions

In a large bowl or bowl of a heavy-duter mixer dissolve the yeast in the water for about 5 minutes.
Stir in the first 3 c. of flour and the salt.
Beat well, cover with plastic wrap and let this rise 2 hours in a warm spot OR overnight in the refrigerator.
Stir in the last 3 c. flour a little at a time, adding only as much as necessary to make a kneadable dough.
Knead the dough 10-15 minutes. Add a little more flour as needed, but be careful not to make the dough too dry-- it should be moist but not sticky, and very pliable.
Place the dough in a large lightly-oiled bowl, cover well and let rise at room temperature until doubled.
Punch the dough down and divide it in half.
Shape the dough into 2 long loaves.
Place on a non-stick or lightly-oiled cookie sheet sprinkled with cornmeal.
Sprinkle the tops with flour, cover and let rise at room temperature until doubled.
Meanwhile, preheat the oven to 450 degrees F.
Place a shallow pan of hot water in the bottom of the oven.
Slash the loaves in several places.
Spray with water from a plant mister. Bake 5 minutes. Spray again. Bake 5 more minutes. Spray again. Bake 5 more minutes. Remove the pan of water at this point.
Bake 15-20 minutes more.
Remove bread from pans and cool on racks.
Makes 2 loaves, 16 slices each.

Cranberry Sauce

By: Toni

"The tart flavor of cranberries makes a nice complement to any Holiday feast. This is a classic!"

where they are.

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Ingredients

• 1 cup white sugar
• 1 cup orange juice
• 1 (12 ounce) package fresh cranberries

Directions

1. In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Fuzzy Lime Jello

Ready in: 2-5 hrs
Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 16

Ingredients:
1 package (6 oz. size) lime gelatin
1 cup boiling water
1 package (8 oz. size) cream cheese, softened
1/2 teaspoon vanilla
1 can (15 oz. size) mandarin oranges, drained
1 can (8 oz. size) crushed pineapple, drained
1 cup lemon lime soda
1/2 cup chopped pecans
1 carton (8 oz. size) frozen whipped topping

Turn this recipe into a puzzle! [click]

Directions:

Dissolve gelatin in hot water.

In a mixing bowl, beat cream cheese until fluffy. Stir in gelatin mixture and beat until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until mixture mounds slightly when dropped from a spoon.

Fold in 3/4 of the whipped topping. Pour into a 9 x 13 inch pan and refrigerate 3 to 4 hours.

To serve, cut into squares and top with remaining whipped topping.

This recipe from CDKitchen for Fizzy Lime Salad serves/makes 16

Ginger Orange sauce

1 cup orange juice
1/2 cup soy sauce
2 Tbs honey
2 tsp grated ginger
2 tsp corn starch

Mix until boiling. Remove from heat.

Spice up chicken and rice. Even the babies loved it.

Fruit Pizza

Great party food. It looks pretty and is easy to make. It also tastes great!

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1 egg
• 1 1/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
4. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
5. Arrange desired fruit on top of filling, and chill.

http://allrecipes.com/Recipe/Fruit-Pizza-I/Detail.aspx

Carmel French Toast Casserole

Ingredients:
***Toast***
2 loaves French bread or Texas toast, 1/2 inch thick slices and cubed
8 large eggs
2 cans (12 ounce ea) evaporated milk (I have also used regular milk)
1 teaspoon vanilla
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/2 cup brown sugar
***Topping***
1/2 cup butter, melted
3/4 cup brown sugar
4 tablespoons light corn syrup
1/2 cup chopped pecans


Directions:
Butter a 13-by-9-inch baking dish. Fill pan with half of the bread. Beat eggs, milk, vanilla, nutmeg sugar and cinnamon. Pour over bread. Add second half of bread and mix again. Mix topping and pour over bread. Refrigerate overnight. Bake at 350 degrees for 45 minutes or until golden brown. Let stand 5 minutes before serving. Serves:14

Banana Cream Pie

• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 1/4 teaspoons vanilla extract
• 1 (9 inch) pie crust, baked
• 4 bananas, sliced

Puffed Oven Pancakes/ German Pancakes

Lonnie has been asking me to make these since we got married. I finally found a recipe that was what he remembered from growing up.

2 T butter
3 eggs
1/2 flour
1/2 milk
1/4 t salt

1. Place butter in 10 inch oven proof skillet. Place in oven at 400 degrees for 3-5 mins or until butter melts. Meanwhile, for batter, in a med bowl use a wire whisk to beat eggs until combined. Add flour, milk and salt and beat until smooth. Immediately pour all batter into hot skillet. Bake for 20-25 mins or until puffed and well browned.

Top with fruit, syrup and powdered sugar.
(from Better Homes and Gardens New Cook Book)

We have used both 10 inch skillet and also smaller cake pans and made two pancakes. The cake pans worked great. They were dark so they got hot enough and the fancy curves made for more delicious edges on the pancakes. They also made the dish look really pretty.

Best-ever Spagetti

1 lb Italian Sausage (browned and drained)
1 can spaghetti sauce
Spaghetti noddles

Made enough to two meals plus left overs.

Lonnie said this was the best spaghetti he had ever had. It was also very easy....so it makes the list.

END OF THE WEEK POT PIE

(Inspired by a similar recipe in one of my favorite weeknight cookbooks, The Six O'Clock Scramble)

1 refrigerated pie crust (I used the Pillsbury brand you unroll)
4-6 cups chopped mixed vegetables (I used left over broiled vegetables from Sunday dinner, carrots, potoates, parsnip, zuchinni and summer squash)
1-2 cups chopped cooked chicken or meat (I used left over ham)
salt, pepper, and thyme to taste
1 can cream soup (cream of mushroom or chicken)

Mix the onion, veggies, meat, and cream soup together, and season with salt, pepper and thyme. (Depending on the soup, you may not need salt.) Dump the mixture into the crust, and top with a second crust. Cut slits to vent. Bake at 375 till nice and brown and bubbly.

Obviously, the vegie-and-meat part of the recipe is where you get creative. You can chop up the bottom-of-the-bin veggies and lightly saute them with the onion, or you can use already-cooked veggies (a proportion of frozen mixed vegies will add to the thriftiness and retro appeal). As for the meat, chopped chicken, steak, or even mild seafood would work. We're mostly vegetarian, and I've used fake "chicken" with great success. The total amount you use depends on the size of your pie plate. You could even make little turnovers or mini-pies if you've got the time.

Delicious comfort food, says hot for a long time (so good to share), and freezes beautifully. You can even freeze it unbaked and save it for a future dinner.