Lemon Blueberry Muffins

Today we made Lemon Blueberry Muffins!

1 1/2C flour, 1/2 pint fresh blueberries, 1t baking powder, 1/2t baking soda, 1/4C sugar, 2T butter, melted, juice of 1 medium lemon, 5/8C skim milk

Preheat oven to 350F. Whisk egg in milk in glass measuring cup.

Lemon Blueb Muffins

Lemon Blueb Muffins

In large bowl, sift together dry ingredients. Make a well in the dry ingredients. Pour in milk mixture.

Lemon Blueb Muffins

In separate glass measuring cup, mix sugar and lemon juice.

Lemon Blueb Muffins

Add melted butter. Blend well.

Lemon Blueb Muffins

Lemon Blueb Muffins

Stir in lemon juice mixture.

Lemon Blueb Muffins

Mash blueberries slightly with fork.

Lemon Blueb Muffins

Add to batter until just blended.

Lemon Blueb Muffins

Turn into lined, greased or nonstick muffin tin.

Lemon Blueb Muffins

Lemon Blueb Muffins

Bake 15-18 minutes or until lightly browned. Makes 6 muffins.

Lemon Blueb Muffins

Lemon Biscotti

Today we made Lemon Biscotti!

6T butter, 3/4C sugar, 2 eggs, 3 1/2C flour, 1t baking powder, 1/3C lemon juice, 1/3C sugar

Preheat oven to 350F. Sift together flour and baking powder. In separate bowl, cream butter and 3/4C sugar.

Lemon Biscotti

Beat in eggs. blend well.

Lemon Biscotti

Stir together lemon juice.

Lemon Biscotti

Add half the flour mixture to the butter mixture.

Lemon Biscotti

Stir in juice mixture. Add remaining flour mixture until a sticky dough is formed.

Lemon Biscotti

Shape into a loaf and place on greased cookie sheet. Flatten to 1/2″ high.

Lemon Biscotti

Bake 30-35 minutes or until lightly browned. Cool 20 minutes. Slice with sharp knife into long, thin sticks.

Lemon Biscotti

Place on greased cookie sheet cut side down. Bake 20 more minutes or until dry and crunchy.

Lemon Biscotti

Lemon Strawberry Ice Milk

Today we made Lemon Strawberry Ice Milk!

juice of 1 medium lemon, 1 pint fresh strawberries, hulled and sliced, 2/3C sugar, 14 oz sweetened condensed milk, 1C non-dairy whipped topping, chilled

Lemon Strawberry Ice Milk

Puree strawberries in blender. Run through fine-mesh sieve.

Lemon Strawberry Ice Milk

Stir lemon juice into strawberry puree.

Lemon Strawberry Ice Milk

Lemon Strawberry Ice Milk

Stir in sugar. Blend well.

Lemon Strawberry Ice Milk

Lemon Strawberry Ice Milk

Stir in sweetened condensed milk.

Lemon Strawberry Ice Milk

Fold in non-dairy whipped topping.

Lemon Strawberry Ice Milk

Pour into souffle dish or other serving receptacle.

Lemon Strawberry Ice Milk

Lemon Strawberry Ice Milk

Freeze until of desired consistency.

Lemon Strawberry Ice Milk

Lemon Fruitcake

Today we made Lemon Fruitcake!

3/4C water, 14 oz sweetened condensed milk, 2 scant C flour, 3t baking powder, 3T lemon juice, 1/2C brown sugar, 1/4C coarsely chopped walnuts, 1/2C coarsely chopped almonds lightly salted with sea salt, 1/2C coarsely chopped dried figs, 1/4C coarsely chopped prunes

Preheat oven to 350F. Heat water until warm. Stir into lemon juice and brown sugar.

Lemon Fruitcake

Lemon Fruitcake

Pour into bowl. In separate bowl, sift together dry ingredients. Stir sweetened condensed milk into juice mixture.

Lemon Fruitcake

Lemon Fruitcake

Lemon Fruitcake

Stir in dry ingredients until just blended.

Lemon Fruitcake

Stir in fruit and nuts.

Lemon Fruitcake

Lemon Fruitcake

Turn into greased extra large loaf pan.

Lemon Fruitcake

Lemon Fruitcake

Bake 50-55 minutes or until well browned.

Lemon Fruitcake

Pear Lemon Cake

Today we made Pear Lemon Cake!

1/2C butter, 1/2C sugar, 1 1/2 C flour, 2t baking powder, 2 large slightly underripe pears, peeled and chopped into 1/2 to 1/4″ pieces, 3 eggs, 3T brown sugar, 2T lemon juice

Preheat oven to 350F. Cream butter with sugar.

Pear Lemon Cake

Pear Lemon Cake

Pear Lemon Cake

Pear Lemon Cake

Beat in eggs.

Pear Lemon Cake

In separate bowl, sift together dry ingredients. Make a well in the dry. In a separate bowl, mix pears, lemon juice and brown sugar.

Pear Lemon Cake

Pear Lemon Cake

Stir wet into dry until just blended.

Pear Lemon Cake

Pear Lemon Cake

Spread half the batter evenly into a greased 9″ round cake pan.

Pear Lemon Cake

Pear Lemon Cake

Spread pears on top.

Pear Lemon Cake

Spread on remaining batter. Swirl until all pears are coated.

Pear Lemon Cake

Bake 45-50 minutes or until lightly browned and cake comes away from sides of pan.

Pear Lemon Cake

Pear Lemon Cake

If desired, glaze when cake is cool, with 2 to 2 1/2C powdered sugar sifted, and 3T orange juice blended until barely pourable.

Lemon Blueberry Swirl Cake

Today we made Lemon Blueberry Swirl Cake!

1/2C butter, 1/2C sugar, 1t salt, scant 1 1/2C flour, 2t baking powder, 6 oz fresh blueberries, 3T lemon juice, 3 eggs, 3T powdered sugar

Preheat oven to 350F. Cream butter with sugar.

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

Beat in eggs.

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

In separate bowl, sift together dry ingredients. Make a well in the dry and blend in half the wet.

Lemon Blueb Swirl Cake

Add lemon juice.

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

Stir in remaining wet just until blended.

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

Turn into a greased 9″ round cake pan.

Lemon Blueb Swirl Cake

In separate bowl, mash powdered sugar into blueberries.

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

Swirl into cake batter with a few turns of a knife.

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

Bake 35-40 minutes or until center is set and cake comes away from the sides of the pan.

Lemon Blueb Swirl Cake

Lemon Raisin Scones

Today I made Lemon Raisin Scones!

3C flour, 1C sugar, 4t baking powder, 1/2t salt, 1/2C very cold butter, 1C raisins, juice of 1 lemon, 2t lemon extract, 1C milk

Preheat oven to 375F.

Lemon Raisin Scones

Mix dry ingredients including sugar.

Lemon Raisin Scones

Cut in butter with fork.

Lemon Raisin Scones

Mix juice, milk and extract.

Lemon Raisin Scones

Lemon Raisin Scones

Pour over butter mixture.

Lemon Raisin Scones

Toss gently with fork only until dough is formed. Work in raisins until just blended in.

Lemon Raisin Scones

Lemon Raisin Scones

Turn dough into greased, nonstick or lined muffin tin.

Lemon Raisin Scones

Bake 25 minutes or until light golden. Do not overbake.

Lemon Raisin Scones

Lemon Vodka Oat Bars

Today I made Lemon Vodka Oat Bars!

1 1/4 C flour, 1t baking powder, 1/2t salt, 1/2C butter, 1C sugar, 2 eggs, 2C oats

Filling: 1 1/2 C sugar, 1/4C cornstarch, 1/4C flour, 1/4C citrus vodka, juice of 2 lemons, 4 eggs

Preheat oven to 350F.

Lemon Vodka Oat Bars

Sift together dry ingredients. Stir in oats. In separate bowl, cream butter and sugar.

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Add eggs. Blend well.

Lemon Vodka Oat Bars

Stir in dry ingredients.

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Turn into greased rectangular pan.

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Bake 20 minutes or until barely tan. Keep oven at 350F.

Make filling:

Beat eggs with sugar.

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Sift in dry ingredients.

Lemon Vodka Oat Bars

Stir in juice and vodka.

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Press down with fork on crust.

Lemon Vodka Oat Bars

Pour on filling.

Lemon Vodka Oat Bars

Bake 30 minutes or until set. Cool 10 minutes. Serve warm.

Lemon Vodka Oat Bars