Lemon Rhubarb Loaf with Glaze

 

Ingredients

To whip up your Lemon Rhubarb Loaf with Glaze, gather the following ingredients:

1/2 cup butter, softened

1 cup sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1/4 cup lemon juice

Zest of 1 lemon

1 cup rhubarb, chopped (optional for rhubarb flavor)

For the glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a loaf pan.

Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.

Mix in Flavors: Add the lemon juice and lemon zest to the mixture, stirring until well combined.

Combine Dry Ingredients: In another bowl, whisk the flour, baking powder, and baking soda.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!

Incorporate Rhubarb: Fold in the chopped rhubarb, ensuring it’s evenly distributed.

Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.

Make the Glaze: In a small bowl, whisk the powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.

Baked cabbage steak

Ingredients :

Servings: 6

1 head cabbage, sliced 1 inch thick

6 tbsp. olive oil

Salt and pepper to taste

Preparation steps:

Preheat oven 425°F (220°C).

Greased cabbage tranches with olive oil. Sprinkle with salt and pepper. Arrange it on a baking tray.

Bake to tender, 41 to 56 minutes.

Enjoy!

HOMEMADE LEMON MERINGUE PIE!

 Ingredients:

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

Instructions:

Preheat oven to 350 degrees

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Roasted Asparagus Recipe

 INGREDIENTS:

1 bunch of Asparagus, washed and ends trimmed

olive oil

kosher salt

black pepper

freshly grated Parmesan cheese

fresh squeezed lemon juice

DIRECTIONS:

Place Asparagus on large baking sheet. Drizzle with olive oil and roll asparagus around in the oil. Sprinkle with kosher salt and black pepper. Place in a 400 degree oven and roast for 10 minutes. Remove from oven and sprinkle with freshly ground Parmesan cheese. Return to the oven and roast for 5 more minutes until tender. Add lemon if desired

Peanut Butter Chocolate Eclair Cake

 Ingredients:

Cake:

1 box chocolate graham crackers

2 – 3 1/4 oz. packages instant vanilla pudding

1 C creamy peanut butter

3 1/2 C milk

1 – 8 oz. contain Cool Whip, thawed

Frosting:

1/2 C. semi-sweet chocolate chips, melted

2 Tbsp melted butter

2 Tbsp white corn syrup

1/2 C powdered sugar

2-3 Tbsp milk

Directions:

Cake:

Spray the bottom of a 9×13 inch cake pan with cooking spray.

Place one layer of graham crackers on the bottom, cutting to completely cover the bottom.

In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip.

Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers.

Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.

Slice and serve. Garnish with peanut butter cups if desired.

Frosting:

In small mixer bowl combine all ingredients and beat until smooth.

This pic looks like they may have used chocolate graham crackers instead of the original flavor.”

Luscious Caramel Apple Muffins: A Perfect Fall Treat

 

Ingredients:

Muffins:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/3 cup unsalted butter, melted

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

1 1/2 cups peeled and diced apples (Granny Smith or Honeycrisp)

Caramel Drizzle:

1/2 cup caramel sauce (store-bought or homemade)

Directions:

Step 1: Prepare the Muffin Batter

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix Wet Ingredients: In a separate bowl, combine the granulated sugar, brown sugar, melted butter, eggs, buttermilk, and vanilla extract. Stir until smooth and well mixed.

Combine: Slowly add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the batter.

Add Apples: Gently fold the diced apples into the muffin batter until evenly distributed.

Step 2: Bake the Muffins

Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake: Place the muffins in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Add the Caramel Drizzle

Drizzle Caramel: Once the muffins are cooled, drizzle the caramel sauce generously over the tops of the muffins. You can use a spoon or a piping bag for a more precise drizzle.

Serve: These muffins can be enjoyed warm or at room temperature, with or without an extra drizzle of caramel before serving.

How to Prepare:

Muffin Tips: Make sure not to overmix the batter once the wet and dry ingredients are combined; this keeps the muffins light and fluffy.

Caramel Sauce: If you prefer homemade caramel sauce, you can make a simple version by melting sugar and adding cream and butter for a richer flavor.

Preparation Time:

Prep Time: 15 minutes

Bake Time: 18-22 minutes

Total Time: 35-40 minutes

Servings:

Yields: 12 muffins

SEE’S FUDGE A COPYCAT RECIPE CHOCOLATE FUDGE

 

Ingredients

6 tbsp salted butter

1 tsp vanilla

1 c leveled semi-sweet chocolate chips

2 c sugar

1 (5 oz) can (or 2/3 c) evaporated milk

10 large (not giant, just normal large) marshmallows cut in half

How To Make SEE’S FUDGE A COPYCAT RECIPE CHOCOLATE FUDGE

Step 1: Line with parchment paper or apply the non-stick cooking spray in an 8×8-inch baking dish.

Step 2: In a large mixing bowl, add in the chocolate chips, butter, and vanilla. Whisk until well mixed.

Step 3: In a 6-quart saucepan, add in the milk, marshmallows, and sugar.

Step 4: Place the saucepan on the stove and turn the heat to medium.

Step 5: Allow the mixture to boil or until it reaches a temperature of 230 degrees F. Make sure to stir continuously for about 5 minutes.

Step 6: Pour the mixture on top of the chocolate-butter.

Step 7: Stir until well combined using a spatula.

Step 8: Transfer the fudge into the prepared baking dish.

Step 9: Let it sit for 1 hour until it becomes hard.

Step 10: Remove the fudge from the baking pan and slice them into even pieces.

Step 11: Serve and enjoy!