Lemon Bread

Ingredients:

• 1-1/2 c. flour 

• 1/2 t. baking soda

• 1/2 t. baking powder

• 1/2 t. salt

• 3 eggs

• 1 c. sugar

• 2 T. softened butter

• 1 t. lemon extract

• fresh lemon zest from 2 lemons

• juice of 2 lemons (or 1/3 c lemon juice)

• 1 t. vanilla

• 1/2 c. oil

Icing:

• 1 c. powdered sugar 

• 2 T. milk 

• 1 T lemon extract

Instructions:

1. Whisk together flour, baking soda, baking powder and salt in a bowl.

2. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

3. Pour wet ingredient into the dry ingredients and blend until smooth.

4. Add oil and mix well.

5. Pour batter into a well greased 9x5-inch loaf pan.

6. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of bread comes out clean. Cool completely. 

7. Make the lemon icing by combining all the icing ingredients. Use a whisk or an electric mixer to blend well. 

8. Frost the top of the bread with the icing, allowing some to drizzle down the sides. 

9. Allow icing to set before slicing.

Zucchini Bread in Canning Jars

Ingredients:

 

2 c. sugar

 

1 c. canola oil

 

3 eggs

 

2/3 c. water

 

1 t. vanilla

 

 3 1/4 c. flour

 

1 t. baking powder

 

1 t. Baking soda

 

1/2 t. Salt

 

1 1/2 T. Cinnamon

 

1- 1/2 t. Allspice

 

3 c. grated zucchini

 

1 c. Chopped nuts OR chocolate chips

 

Instructions:

Preheat oven to 325°.

Prepare Pint-Size LARGE MOUTH canning jars by sterilizing and then either spraying with canola oil spray or "greasing" w/ butter.

In large bowl cream sugar and oil with electric mixer.

Add eggs and mix well.

Add water and vanilla. Mix well.

Place dry ingredients in a separate large bowl and blend with a whisk.

Add creamed ingredients to dry ingredients and blend completely.

Pour one cup of batter into prepared jars.

Do not use more than one cup or batter will overflow and jar will not seal.

Place jars evenly spaced on a cookie sheet.

Place in a pre-heated 325° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean.

Remove jars from oven one at a time.

Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out. A properly sealed quick bread will stay fresh for one year.

Makes 6 jars.

7-Up Biscuits from Scratch

Ingredients:

 

4 cups Flour
2 T. Baking Powder
2 t. Salt
4 T. Shortening

1 cup sour cream 

1 cup 7-up 

1/2 cup melted butter 

 

 

Instructions:

 

Whisk together Flour, Baking Powder and Salt.

 

Cut in Shortening with a Pastry Blender. 

 

Add Sour Cream and 7-Up. Dough will be very extremely soft.

 

Knead and fold dough until coated with your additional flour. 

 

Pat dough out and cut biscuits using a round biscuit/cookie cutter or rim of drinking glass.

 

Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. 

 

Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown 

Breakfast Scones

INGREDIENTS

1-3/4 c. flour

3 Tbsp. sugar

1 Tbsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/4 c. canola oil

1/2 c. buttermilk

(If I'm out of buttermilk, I place 2 tsp. lemon juice into my measuring cup and add milk to equal 1/2 cup)

1 egg

2 tsp. vanilla extract
(Any flavoring/extract works.  Almond is our favorite.

1/2 c. raisins, or cranberries, or walnuts, or chocolate chunks, etc.

GLAZE:

3/4 - 1 c. powdered sugar

2 Tbsp. milk or cream

1/2 tsp.vanilla extract
(Or your choice of flavoring.)

INSTRUCTIONS

1.  Preheat oven to 425 degrees. Mix dry ingredients and wet ingredients in separate bowls.  Add liquid ingredients to dry ingredients and blend together until soft dough forms.

2.  Place dough on floured surface and knead for about 15 seconds.  Form into a circle (approx. 10" - 12" diameter).  Cooking spray on your hands will help keep the dough from sticking. Use a serrated knife to cut the circle into eight triangles.  Sprinkle with sugar and cinnamon. Place on baking sheet and bake for 8 - 10 minutes.  Do not over bake.

3.  Using a sandwich- or snack-size zip-lock bag with a corner snipped off, drizzle glaze onto scones.