Lemon Loaves

We love our lemon in the house.  It isn't quite Easter yet so we are holding off on the Paska and yet lemon seems so springtime to me.  Buy some fresh lemons. . .make a cup of tea ..add a bit of local honey and a slice of lemon and get out your loaf pans.

• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• lemon zest from 4 large lemons
• 1/4 cup lemon juice
• 3/4 cup sour milk  (1 teaspoon lemon juice put in a 1 cup measuring cup and filled with milk to 3/4 cup and allowed to sit for 5 minutes)

Lemon Syrup

• 1/2 sugar
• 1/2 cup lemon juice

Lemon Glaze

• 2 cups powdered sugar
• the remaining lemon juice and enough water to make a thin glaze

1. Preheat oven to 350 F and spray two  7 1/2 X 4 X 2 loaf pans with cooking spray and line the bottom and two long sides with parchment paper.
2. Sift together the dry ingredients onto a piece of parchment paper for quick clean up or into a bowl.
3. In a large mixing bowl, beat together the butter and sugar on medium speed until very light. .several minutes for sure.
4. Add the eggs one at a time, beating until combined and then the lemon zest.
5. Combine the wet ingredients and them alternating with the dry ingredients to the butter and sugar mixture until just combined.
6. Divide the mixture between the two loaf pans and bake until a toothpick comes out clean.. .about 45 - 50 minutes.
7. While the cake bakes, simmer the syrup ingredients together for just a minute or so until the sugar melts.
8. When the toothpick comes out clean of the lemon loaf.  Put the pan on a rack to cool for 10 minutes and then remove from pan.
9. Brush the syrup over all the sides of the loaves until all the syrup has been used up.
10. Allow to cool completely and make the glaze while you are waiting.
11. Drizzle the glaze over the loaves and allow it to set.
12. Serve with a nice cup of tea. . lemon slices and a small pot of honey.

Paska

There is no other recipe that has found me more friends than this one. Most of the girls who share this blog with me. ..found my personal blog by "googling Paska". The recipe originated with my husband's Grandmother .. .but I made it simpler by utilizing my blender and thin peeling my citrus.

The aroma just amazing .. from the time you blend the citrus until the last loaf has cooled.

You will need 4 or 5 loaf pans or you can free form little twists or use muffin tins just adjust your baking time, and watch the oven closely.

• 2 tablespoons active dry yeast
• 1 cup warm water
• 1 teaspoon sugar

1. In a large bowl, put your yeast, sugar and warm water. Let sit 10 minutes. 

• 1 medium lemon
• 1 medium orange

1. Take your citrus and peel it very thin. I use a vegetable peeler. You don't want to use any of the white parts of the peel. Put the thinly sliced peel in the blender.
2. Once you have removed and discarded the white pith of the citrus. Chop your lemon and orange, removing all the seeds. Add the chopped lemon and orange to the blender.

• 1 1/4 cup milk
• 1/2 cup of real butter

1. In a microwave-safe bowl, heat the butter and milk until the butter melts or do it in a saucepan on the stove.
2. Once it is melted add it to the blender. Start the blender .. and begin to puree.

• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon salt

1. Start the blender on high and allow the citrus, peel, and milk, butter mixture to run for about 2 or 3 minutes.
2. Add the eggs, sugar, and salt.
3. Continue to run the blender for another minute or two until very smooth.
4. Measure the milk/citrus and sugar mixture it should be about 4 1/2 cups. If you have a bit more or less that is fine. .you will just adjust the flour likewise.
5. Pour the mixture, along with the yeast mixture into a large bowl .. or the bowl of your kitchen machine, which has a dough hook.
6. Add flour one cup at a time until you have a smooth soft dough it will be sticky. I think about 7 cups of flour should be right. . but it will depend on the size of your eggs and the size of your lemon and orange. With a plastic bowl, it is easy to tell when the dough has enough flour because it will stop sticking to the side of the bowl but with a metal bowl you really do need to stop the mixer often and touch your dough before adding additional flour. It really is best to stop the machine once it is getting close. . and knead the last bit of flour by hand. . .a little at a time until it is smooth. Do not add more than 7 1/2 cups flour allow it to remain sticky. If you measured the milk mixture and had 4 1/2 cups 7 cups of flour will be enough sticky but enough.
7. The amount of flour is a guide. If your dough is still super sticky add a little more flour a dusting at a time. Look at the picture in the collage of my dough .. .that is how it should look. It should be able to hold its shape. There will be several factors in how your dough could be different than mine, the flour you purchase or how you fill your cup of flour.  (I scoop and shake to level). It could be that you have slightly more liquid. Don't despair if you think it is still too sticky, slowly add a dusting more, turn the dough on the counter and knead until you are out of flour again and then give it another dusting and continue this way until it looks silky and is elastic.  (like mine in the picture).
8. After kneading it by hand or with the machine for about 8 - 10 minutes, transfer to a large bowl, cover with plastic wrap, a tea towel, and allow to rise until doubled. This should take about an hour. .to an hour and a half.
9. At this point, give it a bit of a punch down and let rest at least 10 minutes or up to another hour.
10. During this time prepare your pans. I spray mine with Pam. Make loaves and let rise until doubled in bulk .. .or about an hour to an hour and a half.
11. Preheat the oven to 350 F. If you have a convection oven, set it at 325 F. Bake the loaves for approximately 20 - 30 minutes depending on the size of your pans.
12. Gently remove from pans and place on cooling racks.  Once they are completely cool,  put them in the freezer unless you are eating them the same day. 

Paska Icing

• 1 cup of soft real butter
• 4 pasteurized egg whites (young children, pregnant women and people with compromised immune systems should avoid raw egg whites)  I often use egg white powder and water.
• 2 teaspoons vanilla
• enough icing sugar to make a soft icing. It will harden again in the fridge.

1. Beat all together until light and smooth....and spread on each slice .. .and sprinkle with colored sugar.

Asian Slaw Salad

This is the time of year when the markets are beginning to show signs of spring while winter cabbage is still plentiful and the oranges seem to be sweeter than ever. Creative salad making is easy when there is so much to choose from. Don't get caught in the doldrums of boring salads. Explore the produce isles and get creative by adding some new fresh edibles to your menu. 

Fill a bowl with green and purple cabbage, kale, carrots, sweet peppers, green and red onions, peas, edamame beans, oranges. These are just my choices, but add or take away to suit your taste.
Try substituting mangos for the oranges, adding fresh avocado, or adding toasted almonds or pumpkin seeds. 

Dressing and salad toppings really make a salad.
This dressing is enough for 8-10 cups of vegetables.

Dressing:

• 1/3 cup grape seed oil (or any light oil)
• 1/3 cup liquid honey
• 1/3 cup rice vinegar
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon powder mix from Ramen Noodle package (or add more to your liking)

1. Place all ingredients into a small jar. Shake well and refrigerate until ready to use.

Crispy Ramen Noodle Salad Toppers:

• 1 package Ramen dry Noodles (use part of the seasoning package in the dressing)

1. Crumble noodles onto a baking sheet.
2. Bake in 400º oven for approximately 5 minutes until golden and crispy. Watch them, as they can burn quickly. 
3. Allow to cool and store in air tight container until ready to mix into salad. 
4. When ready to serve, pour dressing over salad, toss. Add Crispy Noodles and toss again. 

Bread for the Journey

This is a photo of my Lenten Rose (Hellebore) which blooms during the season of Lent.

We are in the Lenten season. A time that many in Christendom reflect and prepare for Easter. There are many great resources for this time of reflection leading up to the joy of the Resurrection that also involve the reality of what Christ suffered for all of us before he rose from the dead. When I read these powerful verses in Philippians I'm reminded that we want to know Christ our Savior, the one who gave all so that we can live. To know Him and be known by Him are worthy desires...

"That I may know Him and the power of His resurrection and the fellowship of His sufferings, being conformed to His death; in order that I may attain to the resurrection from the dead. Not that I have already obtained it or have already become perfect, but I press on so that I may lay hold of that for which also I was laid hold of by Christ Jesus. Brethren, I do not regard myself as having laid hold of it yet; but one thing I do: forgetting what lies behind and reaching forward to what lies ahead, I press on toward the goal for the prize of the upward call of God in Christ Jesus."
Philippians 3: 10-14

Our prayer for all is that we may know the only one who gives us the hope we need to live out our lives on this earth and then to be with Him forever. 

Coconut Cake

       

         
       I've used this recipe to make layer cakes, cupcakes and pan cakes for many years now. 

       When I made it again for a recent birthday, several people asked for the recipe so here it is. 

                                      The secret to its moist texture is the buttermilk.
The cake pictured above is filled with lemon curd and frosted with Seven Minute frosting.
The cake below is filled with Raspberry jam and whipped cream and frosted with Cream Frosting

For the Cake:

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon coconut extract
• 2 1/4 cups sifted flour, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk or sour milk
• 1 cup flaked coconut

1. Grease and flour 2 round 8 inch cake pans or 1 9x13 inch pan.
2. Cream butter and add sugar gradually until light and well blended.
3. Add eggs, one at a time, beating well after each egg.
4. Add 1 1/4 cups flour, baking soda and salt and beat well.
5. Add extracts to buttermilk and add half of liquid to batter. Beat well.
6. Add remaining cup flour and rest of liquid and beat until moistened.
7. Beat an additional 2 minutes at medium speed. Fold in 1 cup coconut.
8. Spoon into prepared pans and bake at 350 degrees for about 30 minutes or until cake tester or toothpick comes out dry.
9. Cool 10 minutes before removing from pans.

If you’ve baked your cake in 2 round pans, you can fill the cake with any of the following:

• Lemon curd folded into lightly sweetened whipped cream
• Raspberry jam topped with lightly sweetened whipped cream
• Vanilla pudding

Frost with: Seven minute frosting (also known as boiled frosting) and top with flaked coconut.

Or: Frost with
Cream Frosting
• 1/2 litre of whipping cream
• 2-3 tablespoons instant vanilla pudding powder
• 1/2 teaspoon vanilla
• 1/2 teaspoon coconut extract

Place all ingredients in a large bowl and beat with mixer on high until thick. Do not over beat.
Spread whipped frosting on top and sides of cake and top with toasted coconut

Chicken Stromboli

These little pockets are so delicious. Once your family has tried these you'll be sure to have requests again and again.

• enough pizza dough for 2 12" pizzas, divide all of this dough into 8 pieces.
• 3 baked chicken breasts, cut into small bite size pieces
• 2 cups grated mozzarella cheese
• 8 tablespoons pesto sauce, from a jar
• 8 tablespoons Alfredo sauce, from a jar
• 1 egg, whisked to brush over pockets before going into oven.

1. Using your favourite pizza dough or purchased dough divide into 8 equal pieces.
2. Roll each into a ball and then roll out onto 6" rounds.
3. Leaving at least an each around the edges free of filling spread each dough round with 1 tbsp of each the pesto and Alfredo sauce. 
4. Divide the chicken pieces between the rounds and top with cheese.
5. Pull up on dough and crimp edges together and place filled pockets onto a parchment lined baking sheet. 
6. Brush tops with whisked egg, and slit tops several times with small pairing knife. 
7. Bake at 375ºF for 20-25 minutes until browned nicely and filling is bubbly...and may be 'oozing' out a bit. 

Apricot Cream Cheese Coffeecake

I got this recipe from my friend  Eileen. Coffee cake is a simple recipe to go perfectly for most any occasion. Anything from a simple coffee date with friends or dessert after dinner.

Cake Base:

• 1-1/2 cups all purpose flour
• 1/2 cup white sugar
• 3/4 cup butter or hard margarine, softened
• 2 eggs
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Filling:

• 1/4 cup sugar
• 1 - 8 oz package cream cheese, softened
• 1 egg, beaten
• 1 teaspoon grated lemon rind
• 1 cup apricot jam

Glaze:

• 1/3 cup icing sugar, also known as powdered or confectioners sugar
• 2 - 3 tablespoons fresh lemon juice
• whipped cream

1. Grease and flour a 10 inch springform pan.
2. In a large bowl combine all the cake ingredients, and mix on low to medium speed until the ingredients come together scraping the sides of the bowl occasionally for about 2-3 minutes. 
3. Spread the batter on the bottom of the pan and up the sides about 2 inches. 
4. Combine all the filling ingredients except the jam mix thoroughly until you have a smooth mixture. 
5. Spread over the cake base. Top with the apricot jam. 
6. Bake in a preheated 350 degree oven for 45-55 minutes or until the crust is a golden brown. 
7. Cool the cake for about 30 minutes. 
8. Combine the icing sugar and lemon juice until you have a smooth glaze.
9. Drizzle over baked coffee cake. 
10. Serve warm or room temperature topped with freshly whipped cream.
11. Enjoy.  

Coconut Milk Cream Pie

I really like a good cream pie. Cream pie with a fresh flaky crust just has the perfect texture combination for me.

Here is a link to Dorothy's Pie Crust. 

• 1 baked 9 inch pie shell
• 3/4 cup sugar
• 1 2/3 cup (400 ml) unsweetened coconut milk... give the can a good shake.
• 1 1/2 cups whole milk
• 1/4 cup cornstarch
• 6 egg yolks
• 1/4 teaspoon salt
• 1 cup flaked unsweetened coconut
• 2 teaspoons vanilla extract
• 2 tablespoons butter

1. This can all be done in a saucepan over medium heat but I like the non-scorch proof method of a microwave.
2. In a large measuring cup or another large glass microwave safe bowl, combine the sugar, and the coconut milk.
3. In a small bowl, combine the cornstarch with the milk until no lumps remain. Add to the coconut milk and sugar mixture.
4. Put into microwave and heat on high speed for 2 minutes at a time, then stirring and continuing until it is bubbly.
5. Put the egg yolks into a small bowl, and add a little bit of the hot milk, stir, and add a little bit more of the hot milk. . .continue stirring vigorously. This will keep the egg yolks from becoming scrambled eggs.
6. Pour the egg mixture back into the large bowl with the remaining hot milk mixture.
7. Heat again in the microwave until thickened and bubbly. Total time is usually around 10 minutes for me.
8. Add the vanilla and the coconut and the butter and stir until combined.
9. Pour the hot filling into the cooled pie shell and cover with plastic wrap.
10. Chill the pie completely for a few hours and then dollop the whipped cream on.
11. If you want toasted coconut for garnish, put a little coconut on foil and put into the oven at 325 until lightly toasted.

Reuben Roll Ups

These reuben roll ups are simple to make and very tasty. You can use crescent rolls from a package or making them on the day you are baking buns and have dough available. These roll ups are good dipped in thousand island dressing. If you don't have the dressing in your fridge it's simple to prepare.
Adapted slightly from the recipe found here.

• 1 package, crescent rolls
• 1/2 cup thousand island dressing
• 8 slices corned beef
• 4 slices Swiss cheese
• 1 cup sauerkraut, drained and lightly squeezed dry

1. Unroll and divide crescent rolls.
2. On each roll spread 1 tablespoon of dressing, 1 slice of corned beef, 1/2 slice of cheese and 2 tablespoons sauerkraut.
3. Roll up like a butterhorn starting from the wide end.
4. Place on parchment lined baking sheet.
5. Bake in a 350º oven for 20 minutes or golden in color.
6. *Use any leftover thousand island dressing for dipping the roll ups in.

Homemade dressing:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 - 4 dashes of sriracha hot sauce
• 2 tablespoons hot dog relish

1. Whisk together ingredients until combined. 
2. Store in fridge until ready to use.
3. Yield: 8 roll ups

Meyer Lemon Loaf

The Meyer lemon (named after Frank Meyer in 1908) originated in China...and is a cross between a lemon and a mandarin orange. It is rounder and more orange than the typical lemon and somewhat sweeter.  It has become very popular in recent years after being featured by the likes of Martha Stewart.  Though it was previously mostly a backyard fruit...it is now being grown commercially on a wide scale in California.  I'm working my way through a basket of Meyer lemons over here...and enjoying them every which way.  Here's a moist and yummy lemon loaf.

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup buttermilk
• zest of 3 Meyer lemons
• 1/3 cup Meyer lemon juice *

1. Preheat oven to 350 °F.  Grease two loaf pans (abvout 4 x 8 inches each).
2. Cream butter and sugar with mixer until until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, baking powder, baking soda and salt in a medium sized bowl.
5. In a small bowl, combine buttermilk, lemon juice and zest.
6. With mixer on low, add flour mixture and liquids alternately in three additions.
7. Beat just until smooth.
8. Divide batter equally between the two loaf pans, spreading to smooth the top. 
9. Bake for 50 minutes, or until toothpick inserted in center comes out clean.
10. Cool for about 15 minutes, before removing from pan.
11. Allow cake to cool completely on a rack before glazing.

*Zest the lemons before extracting juice.

Glaze:

• 2 cups icing sugar
• 3-4 tablespoons Meyer lemon juice

1. Stir icing sugar and lemon juice until smooth.  Glaze should be pourable but not too thin.
2. Set rack with loaves over parchment paper and pour glaze over cakes, allowing it to run down the sides.