Friday, June 19, 2015

Lemon-Zucchini Bread with Lemon Glaze


2 cups bread flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini

1 cup powdered sugar
Juice of 1 lemon (or 2 Tablesp
oons lemon juice)


1. Sift flower, baking powder, & salt.
2. In medium bowl, combine remaining ingredients and blend well.
3. Add dry ingredients to wet ingredients and mix everything together just until all is combine, do not over mix.
4. Pour batter into greased 9x5 loaf pan & bake at 350 degress for 45 minutes, or until toothpick inserted in center comes out clean.  Remove from pan and place on wire rack that has a paper towel underneath it.
5. In small bowl, mix powdered sugar and lemon juice until blended.
6.  Drizzle glaze over hot loaf.  Let glaze set, then serve.

Thursday, June 4, 2015

The best ever Cherry Pie Filling!


3 cans tart cherries in water
4 T cornstarch
1 1/4 cup sugar
1/8 t salt
scant 1/4 t almond extract
1 T vanilla

Make the pie filling by mixing the 3 cans of cherries plus the juice with the sugar, cornstarch, salt and almond extract in a large, heavy bottomed saucepan, Bring to a simmer and cook over medium - low heat for about 10  minutes, stirring regularly, or until the liquid is thick and bubbly.  Remove from heat and stir in vanilla.

Place filling into prepared pie shell, and bake in a 425 degree preheated oven for 35 to 40 minutes or until crust is golden brown.  Remove to wire rack and cool.  (Or eat hot with a scoop of vanilla ice cream.)