Lemon Loaf

Ingredients

* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon kosher salt
* 1 cup plain whole-milk yogurt
* 1 1/3 cups sugar, divided
* 3 extra-large eggs
* 2 teaspoons grated lemon zest (2 lemons)
* 1/2 teaspoon pure vanilla extract
* 1/2 cup vegetable oil
* 1/3 cup freshly squeezed lemon juice
*

For the glaze:


* 1 cup confectioners' sugar
* 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Sugar-free Chocolate Peanut Butter No-Bake Cookies

1/2 cup butter
1/2 cup peanut butter
3 TB special dark cocoa
1 TB regular cocoa
1/2 cup milk or cream
boil
add
1 cup Xylitol

3 cup oatmeal
3/4 cup Hi Maize Fiber

mix
drop onto cookie sheet

next time add some coconut

Buckwheat Waffles

These are so good

1 & 1/4 cup buckwheat flour
1 & 1/4 cup cottage cheese
2 tsp baking powder
1/2 tsp baking soda
2 eggs
1TB molasses
sprinkle cinnamon
1TB canola oil

put oil, eggs and cottage cheese in food processor - process until smooth
mix flour and other dry ingredients
add molasses and cinnamon
add dry to wet and process

Blog Until Golden Brown: Pumpkin Lasagna

Blog Until Golden Brown: Pumpkin Lasagna: "
This is so good
Here is how i did it:
Preheat your oven to 375 degrees, and spray a 9" x 13" baking pan.

* one 15 oz. can pumpkin puree
* equivalent of 10 oz. frozen collard chopped greens
* one small tub of fat-free ricotta cheese
* small pkg natural ground turkey
* penzy's breakfast sausage seasoning
* sage
* one egg
* one box of oven ready "no boil" whole grain lasagna noodles
* 3 tablespoons whole grain flour
* 3 tablespoons smart balance
* 2 cans evaporated milk
* lots of fresh ground nutmeg
* salt and pepper
* Parmesan cheese

season turkey with sage, breakfast sausage seasoning, salt & pepper
brown in nonstick pan with some olive oil
transfer to a bowl
put frozen collard greens in same pan to defrost and cook off moisture
transfer to bowl with meat
rinse pan
add smart balance and flour
brown stirring constantly
add both cans of milk and cook for several minutes
add pumpkin
lots of freshly ground nutmeg
mix ricotta, egg, some parm, sage, nutmeg, collard greens, turkey
put pumpkin sauce in bottom of pan
layer noodles, filling and sauce
put sauce on the top
cover and cook for 40 minutes

Almond Cake Roll

I made this for my Mom's Birthday because it was October and I couldn't get nice fresh strawberries to make a Cleveland style Cassata Cake - plus i didn't want lots of leftover cake.
It was really, really good.

Makes one 15-by-10-inch sheet cakes


* 10 large eggs, room temperature
* 13 1/2 ounces fine almond flour (about 2 1/2 cups plus 3 tablespoons packed)
* 3 1/2 ounces bread flour (about 1/2 cup plus 2 tablespoons packed)
* 1 3/4 cups plus 2 tablespoons plus 1/2 cup sugar, plus more for sprinkling
* 1 teaspoon coarse salt
* 2 tablespoons unsalted butter, melted
* 10 large egg whites, room temperature

to make the roll you have to roll it up while still hot
i rolled it between two slipats
if you don't have those you are supposed to put powdered sugar on kitchen towels to roll it

filling - vanilla pastry cream from Martha Stewart Baking Handbook
Makes about 2 1/2 cups

* 2 cups whole milk
* 1/2 cup sugar
* 1/2 vanilla bean, split lengthwise, seeds scraped
* Pinch of salt
* 4 large eggs
* 1/4 cup cornstarch
* 2 tablespoons unsalted butter, cut into small pieces

Directions

1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
4. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).


i made both the day before and cooled in the fridge overnight
then unrolled and filled - almost cracked the cake
trimmed edges off

sugared almonds

1 egg white
3 cups almonds
1/3 c sugar

Beat one large egg white until foamy. Add sugar and almonds, tossing to coat.

Spread almonds on greased baking sheet in a single layer. Bake at 250 degrees for 1 hour. Cool slightly and break apart. Cool completely and store in airtight container.

strawberries- i had two bags of frozen strawberries - i just added some agave and simmered to thicken - you could use sugar

Spinach & Cheese Muffins

Spinach & Cheese Muffins

My poor husband has been eating plain toast for breakfast. I figured this was a great way to give him some green veggies and protein in his breakfast. Just don't tell him about the cottage cheese!

I changed these up a little bit myself - i made a double batch - it made about 21 muffins

Spinach & Cheese Muffins
Adapted from Cottage Cheese & Egg Breakfast Muffins


1 c. cooked spinach (chopped frozen)
1 c. cooked mustard greens (chopped frozen)
1 c. small curd cottage cheese
1/4 c. Parmesan cheese
1/2 c. white whole wheat flour
1 c. almond flour (trader joe's)
1 c. quinoa
2 tsp. baking powder
1 tsp. Mural of flavor
4 egg whites
2 eggs
1/2 cup water

Preheat over to 400° F.


i spooned into lined muffin tins sprayed with Pam - 3/4 full
baked fro 20 minutes

it seems any grains would work in this
i meant to add some shredded cheddar cheese
mushrooms would also be good
i would love broccoli, but Andy would not eat that
i think i meant to add 8 eggs, but forgot i was making a double batch and thought i had added to many at 6 so i stopped

Heirloom Beef Vegtable Soup

Someone my husband works with is very sick and she can only eat soups, preferably with meat because she needs the protein. So I called my mom for instructions on the family vegetable soup recipe. She said it had tomato sauce in it. I don't remember this being a red vegetable soup, so I called my aunt - she confirmed and added some other things (as noted). My mom, my aunt and I all have a giant All-Clad soup pot - I don't know how one would do this in a smaller pot.
Since I am preggers, and I am keeping some of this for myself, I went and bought all natural stuff and they happened to have fresh peas and lima beans at the fancy store I went to. Mom and Aunt Melissa said you don't have to brown the meat.

Step 1 -Stock
beef soup bones
chuck roast
onion
celery
parsley (Aunt Melissa)
oxtail (Aunt Melissa only and I didn't get one)
garlic (Aunt Melissa only)
salt
peppercorns (me)
any other seasoning? i think i will add some Mural of Flavor from Penzy's
cook for many hours
at this point you could refridgerate the stock and skim the fat off-I did refridgerate because i made the stock late in the evening
there was a thick nasty layer of fat on the top in the morning- i had to take it off
it was gross- i forgot to take a picture - maybe for the best
Step 2 was easier with cold food instead of boiling

Step 2
Drain the stock
get rid of bones
separate out fat and beef - discard fat and add meat back to stock
mush veggies and add back to stock - my mom does this with a coffee cup and a strainer. i am not sure my aunt does this - she may just discard. i discarded the parsley and i put the onions and celery in the food processor and mushed them - then added back to the stock


Step 3
add veggies to the soup
Cabbage cut very small - my mom says not to use the inner core part - i shredded in the food processor
basically peas, corn green beans and lima beans(my mom and Aunt Melissa are vehemently opposed to any use of okra)
Aunt Melissa uses fresh carrots and frozen peas, beans etc.
my mom uses frozen mixed veg (No can of creamed corn)
i used all fresh except green beans b/c they were there
Aunt Melissa adds more onions and celery here
i added a little more sliced celery
Super important!
2 cans white shoepig corn
2 cans creamed corn
1 large can tomato sauce
cook for many hours
in the last hour - add potatoes cut into small pieces
Aunt Melissa says you can add frozen potatoes o'brien