Snack
This Tea bread is very similar to the lemon blueberry loaf already on the blog. Both are absolutely delicious. Great in the morning with your cup of coffee or for an afternoon snack. I made these in my mini loaf pans, It makes 3 mini loaves. To my surprise I did not have any confectioners sugar so I did not use the glaze but it was still just as good. The tart flavor from the lemon and sweet from the blueberries always a great combination.
INGREDIENTS
1/2 cup of butter, softened
3/4 cup of sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners sugar
1 Tablespoon lemon juice
DIRECTIONS
In a small bowl cream butter and sugar until light and fluffy. Add eggs one at a time beating after each addition. Beat in the lemon zest and vanilla . Combine the flour, baking powder and salt. Beat into the butter and sugar mixture alternating with the milk. Fold in the blueberries.
Pour into greased 8×4 loaf pan or 3 mini loaf pans and bake at 350 degrees for 60-70 minutes for the large loaf pans or about 30 minutes for the mini loaf pans. Cool for 10 minutes before removing from the pan to a wire rack.
If you make the glaze simply add the powdered sugar and lemon juice together u til smooth and drizzle over the warm bread.
Enjoy!
7 layer bars are also known as Magic Bars but no matter what you call them they are really good! I made these as a Thank You for a friend but both Jim and I tried them too. I will most definitely be making more of these not just for friends and family but for us too!
INGREDIENTS
2 cups graham cracker crumbs. (15 full size crackers)
1/2 cup unsalted butter, melted
2 cups semi sweet chocolate chips
1 cup shredded sweetened coconut
3/4 pecans, chopped
1 cup sweetened condensed milk
DIRECTIONS
Pre heat oven to 350 degrees. Line a 9×13 baking dish with parchment paper or non stick aluminum foil, the bars can be sticky so this is important.
Mix the graham cracker crumbs with the melted butter and mix well so the crumbs are evenly moistened. Press the crumb mixture into the bottom of your prepared pan pressing firmly.
Sprinkle the chocolate chips evenly over the crumb crust. Sprinkle the pecans evenly over the chocolate chip layer and finally sprinkle the coconut evenly over the top.
Drizzle the sweetened condensed milk all over the top of the layers.
Bake for 25 minutes or u til the edges are golden brown. Remove from oven and cool completely before slicing.
Enjoy!
This apple crisp dish comes from “Mamma Knows Gluten Free”. I have found a number of recipes from her on Pinterest that we really love. Jim and I are not gluten free but still really enjoy many of her recipes and this recipe is exactly that.
INGREDIENTS
FOR THE TOPPING
1/2 cup gluten free all purpose flour, I used Bob’s red mill 1 for 1, that includes xanthan gum
1/2 cup gluten free quick Oats
1/2 cup light brown sugar, packed
1/2 teaspoon gluten free baking powder
1/4 teaspoon cinnamon
Pinch of salt
1/3 cup butter, diced into small cubes, I used earth balance
FOR THE FILLING
4 cups of apples, peeled and chopped. I used both granny smith and honey crisp apples
3 Tablespoons melted butter , I used earth balance
2 Tablespoons gluten free flour with xanthan gum
1 Tablespoon lemon juice
3 Tablespoons dairy free milk, unsweetened
1 teaspoon vanilla extract
1/4 cup packed light brown sugar
1/2 teaspoon cinnamon
Pinch of salt
DIRECTIONS
Pre heat oven to 375 degrees. Spray an 8×8 baking dish with a gluten free non stick cooking spray.
To make the topping-
In a medium size bowl combine the crumb topping ingredients and mix with a fork until it resembles chunky crumbs, refrigerate while you prepare the apple filling.
Add the peeled and chopped apples to a large bowl. Add the lemon juice, milk, melted butter, vanilla extract, packed brown sugar, ground cinnamon, gluten free flour and salt. Stir until fully combined.
Pour the apple mixture into the greased baking dish and spread into an even layer. Sprinkle crumb topping evenly over the top of the apples. Bake for 30-35 minutes or until golden brown. Remove from oven and cool for 5 minutes before serving.
Enjoy!
These Strawberry Cobbler Bars come from Ree Drummond the Pioneer Woman. I made these bars on Valentines weekend and let me say they were gone by the end of the weekend! They were absolutely delicious. Jim had one bar warm right out of the oven and a second one not much later. I loved the sweet lime icing on the top it added such a zing of flavor! I’ll be making these again for Easter!
INGREDIENTS
FILLING
3 cups chopped strawberries
1/4 cup granulated sugar
1 Tablespoon cornstarch
1 Lime, zested and juiced
CRUST AND TOP CRUMBLE
2 1/2 cups all purpose flour
2 1/2 sticks salted butter, cubed and chilled
1 cup packed brown sugar
1 Tablespoon baking powder
1/2 cup heavy cream
2 Tablespoons turbinado sugar
ICING
1 1/2 cups powdered sugar
2-3 Tablespoons fresh squeezed lime juice
DIRECTIONS
Pre heat oven to 375 degrees.
Add the strawberries , granulated sugar, cornstarch, lime zest and lime juice to a bowl. Toss to combine and set aside.
For the crust and crumble- in a food processor combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumble is formed. Continue to pulse as you add the cream.
Spray a 9×13 pan with non stick spray. Dump 2/3 of the batter into the bottom of your baking dish and press flat forming the bottom crust. Top the bottom layer with the strawberry mixture, spreading it to make an even layer over the bottom. Sprinkle over the remaining crumb mixture followed by the turbinado sugar.
Bake the bars until the top is golden brown and the strawberry layer is thick and bubbling. 28-30 minutes.
Remove from oven, allow to cool.
For the icing , whisk together the powdered sugar and the lime juice until smooth. Once the cobbler has cooled drizzle the icing over the top.
Enjoy!
These puff pastry twists were SO good! Light, lemony and crisp all in one bite! This dessert makes you dream of spring! Lemon puff pastry twists would make a great dessert for Easter or on any brunch table!
They are a little messy to work with but well worth it. These are BEST eaten the same day you make them as they do not store well. I only used one puff pastry sheet but you can double the rest of the ingredients to make a bigger batch and use the second puff pastry sheet.
INGREDIENTS
1 puff pastry sheet, thawed
2 lemons, zested
1/4 granulated sugar
1/4 cup butter, melted
INGREDIENTS FOR THE ICING
1 cup powdered sugar
2 Tablespoons fresh squeezed lemon juice , or enough to your desired consistency.
DIRECTIONS
Pre heat oven to 425 degrees.
Line 2 baking sheets with a silo at mat or tin foil sprayed with non stick spray. Set aside.
Mix the lemon zest with the sugar and set aside. Unroll the pastry sheet and place it on a large cutting board.
Brush the dough with the melted butter and sprinkle the lemon sugar over the butter.
Cut the dough into strips about 1 inch in width, I used my pizza cutter for this. Pick up each strip and twist a couple of times and place on your baking sheet. Do this for each pastry strip.
Bake 13-15 minutes or until golden brown.
While the puff pastry is cooking mix your icing ingredients together mixing well getting the desired consistency. I like this icing on the thicker side.
Allow the lemon twists to cool then drizzle with icing.
Serve the same day.
Enjoy!
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