INGREDIENTS:
1/3 cup melted butter
1 cup sugar
3 tablespoons lemon juice
2 eggs
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts, optional
1 cup fresh OR frozen blueberries
GLAZE:
2 tablespoons lemon juice
1 tablespoon butter, melted
1 cup powdered (confectioners) sugar
DIRECTIONS:
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs.
Combine flour, baking powder and salt; stir into egg mixture alternately with milk.
Fold in lemon zest, nuts, and blueberries.
Pour batter into greased loaf pan. Bake at 350-degrees for 60-70 minutes.
Glaze: Combine all ingredients, mix well; drizzle over warm bread.
Milkmaid's Recipe Box
My Visitors
Sunday, May 1, 2016
Tuesday, March 22, 2016
Cucumber Salad w/vinegar dressing
Years ago, I thought I would ALWAYS only like cucumber salad with the creamy kind of dressing on them. As I aged, that changed-- I now like them this way, too. Now, after this impending snow storm gets here today and "does its thing", we'll be that much closer to summer and..... closer to having cucumbers from the garden!!!
INGREDIENTS:
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar (maybe just a bit less, as desired)
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste (if available, some fresh dill works well)
DIRECTIONS:
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, cool until "room temperature" and pour over the cucumber and onions. Stir in dried dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least one hour.
INGREDIENTS:
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar (maybe just a bit less, as desired)
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste (if available, some fresh dill works well)
DIRECTIONS:
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, cool until "room temperature" and pour over the cucumber and onions. Stir in dried dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least one hour.
PIE Filling Cake
INGREDIENTS:
4 cups miniature marshmallows
1 chocolate cake mix
1 can cherry pie filling
1 large container of Cool Whip-- OR 8 oz. whipping cream, whipped.
DIRECTIONS:
Pour four cups of mini-marshmallows a greased 9x13-inch cake pan,
Prepare cake as directed on box. Pour over layer of marshmallows.
Spoon cherry pie filling evenly over cake batter.
Bake at 350-degrees for about 50 minutes (or until toothpick inserted comes out clean).
Cool cake.
Top with Cool Whip (or whipped cream)
Note: Could try peach, strawberry, blueberry, or raspberry pie filling with a white (vanilla) cake mix; OR try apple pie filling with a spice or carrot cake mix.
Serves 15.
4 cups miniature marshmallows
1 chocolate cake mix
1 can cherry pie filling
1 large container of Cool Whip-- OR 8 oz. whipping cream, whipped.
DIRECTIONS:
Pour four cups of mini-marshmallows a greased 9x13-inch cake pan,
Prepare cake as directed on box. Pour over layer of marshmallows.
Spoon cherry pie filling evenly over cake batter.
Bake at 350-degrees for about 50 minutes (or until toothpick inserted comes out clean).
Cool cake.
Top with Cool Whip (or whipped cream)
Note: Could try peach, strawberry, blueberry, or raspberry pie filling with a white (vanilla) cake mix; OR try apple pie filling with a spice or carrot cake mix.
Serves 15.
Subscribe to:
Posts (Atom)