ICED LEMON BREAD

 After stepping aside from my hosting duties at the church for the Cafe Treats 9 months ago, I decided I could host once a month. Since I decided to contribute to the treats on the 15th, I just thought that would be a good time for March since I needed to get the treat there early. 

I saw this recipe when I was recently trying to clean out a plastic tub of recipes and had put it aside to try soon. I thought I had all of the ingredients but after searching several different places I had to give up and realized I was out of the dry lemon zest I always use when lemon zest is called for. I know it is not quite the same, but I rarely have real lemons. I found a small container of crystalized lemon called True Lemon and it was really strong with lemon flavor - so I just used 2 tablespoons of it. The bread was really lemony and I loved it. 

I sliced each mini-loaf into 12 slices and treated everyone to the whole slice. (I usually cut the loaf down the center also, but it was such a pretty slice, I thought better of it.)

The recipe went together quickly and those selecting it in the Cafe seemed pleased so I am sure I will make it again.

PRINT RECIPE.

ICED LEMON BREAD

1-1/2     cups flour

1-1/3     cups sugar, divided

2           teaspoons baking powder

1/2        teaspoon salt

1            cup sour cream

3           large eggs

2           tablespoons grated lemon zest*

1            tablespoon lemon juice

*********

2           tablespoons water

1            teaspoon lemon extract

*********

1            cup powdered sugar

1-1/2     tablespoons skim milk

1/4        teaspoon lemon extract

* I used True lemon (crystalized lemon) instead.

Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan. (I used three mini-loaf pans and Baker's Joy)

In a medium bowl, stir together the flour, 1 cup of the sugar, baking powder, and salt. Set aside.

In a small bowl, whisk together the sour cream, eggs, lemon zest, and lemon juice until well blended.

Pour the wet mixture into the flour mixture, stirring just until combined.

(Make sure you get all the way to the bottom of the bowl.)

Pour the batter into the prepared pan(s) dividing evenly if making mini-loaves.

Bake for 50 to 60 minutes for the large loaf and 30 to 35 minutes with the mini-loaves. Check doneness with a toothpick.

While the loaves are baking, stir together the remaining 1/3 cup of sugar, the water and lemon extract in a small saucepan. Cook and stir over medium heat until the sugar dissolves and syrup is clear. Set aside.

Cool the bread in the pan(s) for 10 minutes. 

Poke holes in the loaves with a thin skewer or fork.

Spoon the glaze over the top of the loaves so the glaze can soak into the loaves. Cool completely.

Remove the loaves from the pan(s).

For the icing, Measure the powdered sugar into a small dish. Add the milk and 1/4 teaspoon of lemon extract; stir to form a thin icing.

Spoon it over the cooled loaves running over the edges.

Wrap in plastic foil after icing sets.

MY FAVORITE CHOCOLATE CHIP COOKIE

 

What is it about a chocolate chip cookie that makes it such a favorite cookie? I know I love them so much. A good chocolate chip cookie just might be my favorite cookie of all time. I am always searching for the recipe for the perfect one and I may have finally found it.

Different people like different ingredients in their chocolate chip cookie. My friend Martin who also happens to be the godfather for my MO grandkids like what some might consider a plain boring cookie. He doesn't want any added ingredients...no nuts, no oatmeal, no pudding, no peanut butter, nothing extra but the chocolate chips. He's not particular about which chocolate you use which is nice. (I will eat any chocolate chip but my favorite is dark chocolate. I also prefer mini-chocolate chips, but won't turn down one with regular size or even chunk chocolate chips.)

Some people like soft chocolate chip cookies, but I prefer a slightly crunchy cookie. Seems like lately more than likely, the cookies I make will be more soft than crunchy.

As I said above, this just might be my favorite recipe, finally. The cookie is raised as it bakes, but in the two minutes you let them cool on the cookie sheet after taking the pan out of the oven, the cookies will flatten nicely. You just bake them until they start turning brown around the edges.

Something I especially like because I try to reduce our sugar intake, you can substitute 1/4 cup of stevia or Splenda for the 1/4 cup sugar and then also substitute 1/2 cup of brown sugar blend (complete) for the brown sugar and anyone eating the cookie would never guess it. 

The recipe makes almost 2-1/2 dozen which is just the right amount for just two people to keep in the cookie jar. If you wanted more, you could just simply double the recipe. 

Print recipe.

Chocolate Chip Cookies

8       tablespoons (4 ounces) butter, softened

1/4   cup sugar (stevia works fine)

1/2    cup packed brown sugar (brown sugar complete works)

1         large egg

1-1/4 cups sifted flour

1/2     teaspoon salt

1/2     teaspoon baking soda

1         teaspoon dried orange peel

3/4     cup chocolate chips (I prefer mini chips)

1/2     cup chopped walnuts (optional)

Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper. Set aside.

Beat the butter and both sugars in a large mixing bowl until light and creamy. (I used a stand mixer and just  set it to a medium speed and let it cream while I measured out the dry ingredients.)

Sift the flour with the salt and baking soda. Add the dried orange peel. 

Scrape the sides of the bowl and then add the egg. Beat until the mixture is fluffy.

Add the dry ingredients and stir. I just used a spatula and

then add the chocolate chips (and nuts if you are using them).

Using a tablespoon cookie scoop, drop the batter about 2 inches apart on the cookie sheet.

Bake for 10 to 12 minutes, until brown. I baked mine 11 minutes. The cookies will be puffy but should be browning on the edges.

Allow the cookies to cool 2 minutes before removing to a wire rack. Cookies will flatten during this time.

Makes almost 2-1/2 dozens.

CHOCOLATE CHIP BANANA NUT BREAD

 I made this bread twice. The first time was for Friend Jamie. Last year her husband Martin started bartering fresh eggs for chocolate chip cookies with me. He wanted plain chocolate chip cookies with no additives. So whenever I needed a dozen or two eggs, I would make him some chocolate chip cookies. Eventually I started feeling badly because I felt like he wasn't sharing them with Jamie so I asked her what she liked. Her response was banana bread. Now I try to make both especially if they are giving me two dozen eggs.

I made three mini-loaves so she could freeze two of them and take them out when she wanted some to eat. Since I didn't get to taste it, I decided to make the recipe again yesterday morning. I made the three mini-loaves again so I would have one for us to eat now, one to freeze, and one to give to Friend Fran. I have been neglecting Fran lately. Not on purpose, I just haven't been baking as much the last few months.

The recipe came from my Pillsbury The Complete Book of Baking cookbook. The only substitution I made was substituting the Greek yogurt for the sour cream. Since it worked out so well, I added it to the recipe. I'm sure it changes the taste somewhat, but not enough for me to go buy sour cream when I had the non-fat plain Greek yogurt.

PRINT RECIPE.

CHOCOLATE CHIP BANANA NUT BREAD

3/4     cup sugar

1/2     cup (1 stick) butter or margarine, softened

1        cup (at least 2 bananas probably) mashed ripe bananas

1/2     cup dairy sour cream or non-fat plain Greek yogurt

2        large eggs

2        cups flour

1        teaspoon baking soda

1/2     teaspoon salt

3/4     cup mini-chocolate chips

1/2     cup chopped nuts (optional)

Preheat the oven to 350 degrees F. Grease and flour bottom only of one 9 x 5 - inch or two 8 x 4 - inch or three mini loaf pans. Set aside.

In a large mixing bowl, combine the sugar and butter beating until light and fluffy.

(I start with the slowest speed and gradually continue to increase the speed until light and fluffy, scraping the sides as needed while I mash the banana and measure out the rest of the ingredients. I don't think you could do this too long.) Scrape the sides of the bowl.

Add the bananas, sour cream or yogurt, and eggs.

Stir on low and then increase until mixture is well mixed.

Mix the flour. baking soda, and salt with a whisk and

then add the mixture to the creamed mixture.

Stirring until blended. Scrape the sides of the bowl.

Add the mini chips and nuts, if you are using the latter.

Scrape the sides of the bowl one last time.

Divide the batter evenly between the pans (whatever you are using).

Bake for 55 to 65 minutes for the one loaf or two loaves. I baked the three mini loaves about 40 minutes. Press the center with your fingertips to test doneness or use a toothpick inserted in the center. I failed to take a picture of the loaves in the pans. They were pretty domed over the top of the pan.

Cool in pans on a wire rack for at least 15 minutes. Using a knife, loosen the bread from the sides of the pans, to remove to finish cooling.

Wrap in foil to freeze or to store to eat.

BROWNIES, THE BEST COOKY OF 1920-1930

 According to my Betty Crocker's Cooky Book that my mother gave me on October 22, 1969, (at least that is the date she wrote in the front inside cover) the best cooky of the 1920's was the Brownies. It says it was "much requested in the roaring 20's. Legend has it that the first brownies were a fallen chocolate cake."

When I recently asked my gkids' godmother, Jamie, if Martin, her husband and my gkids' godfather, if he liked anything else besides chocolate chip cookies, she said he liked brownies. 

If you follow me, you might remember that Jamie and Martin starting raising chickens and sell fresh eggs, I paid them for the first couple of dozens, but one time when we went to buy some, he refused to take my money and said he wanted to barter with me for them. I said okay and then he said he wanted plain chocolate chip cookies - no nuts or anything else added - just plain chocolate chip cookies.

Well I have done this for several months. I had no idea there were so many different recipes out there for chocolate chip cookies. It made me dizzy. So the last time I got some Martin was at work so I asked Jamie if he liked anything else and she said he liked brownies. 

So Saturday when I only had four eggs left, I went on a search for a brownie recipe. Most called for four eggs. I needed to make another treat for the Cafe Treats so just in case they didn't have any eggs available, I didn't want to make them so I would have two eggs left for the Cafe Treat.

Then I found this recipe for Brownies and it only called for two eggs. So yes, this recipe won out. 

The recipe did call for 1/2 cup of chopped nuts, but I left them out since he didn't want nuts in his chocolate chip cookies. I was a little nervous about adding the eggs to the warm melted chocolate, but I decided the sugar would cool it down quickly.

They looked so pretty when I took them out of the oven. It was really hard not to cut into them, but I didn't. Since I rarely share any recipe with you that I haven't tried to give you a fair review, I sent Martin a message asking for his review. 

This is what Martin wrote back: "The brownies were great. The crust was crispy and complimented the actual brownie very well. Not overpowering chocolate flavor and a hint of something I just can't tell what it is. The made-from-scratch was way better than a box mix. Thanks again for them."

Wow! What a review! I answered back that there was no extra ingredient that maybe it was his good eggs. They are fantastic eggs. I tell everyone they are the prettiest eggs I have ever seen.

I guess I will just have to make them again but for us this time.

PRINT RECIPE ONLY.

BROWNIES

2     sq. unsweetened chocolate (2 oz) (four thin squares in my package)

1/3  cup shortening or vegetable oil (I did use shortening)

1     cup sugar

2     eggs

3/4  cup flour

1/2  teaspoon baking powder

1/2  teaspoon salt

1/2  cup chopped nuts (I omitted)

Preheat the oven to 350 degrees F. Grease or spray a square pan (8 x 8 - inches). I used a glass baking dish. Set aside.

Melt the chocolate and shortening over low heat

stirring to speed up the melting process.

Remove from heat and stir in the sugar and

then the eggs.

(I beat the eggs first with a fork.)

Stir together the flour, baking powder, and salt first in a small bowl. (This is the only picture I have of the dry ingredients before I stirred them together, but it shows the beautiful eggs I told you about.) 

Stir in the dry ingredients until well mixed. Mix in nuts if you are using them.

Spread in the pan.

Bake for 30 - 35 minutes, or until top has a dull crust and a slight imprint remains when touched lightly. (I baked mine for just the 30 minutes.)

Cool slightly and cut into squares.