Glazed Lemon Zucchini Bread – Made with fresh Zucchini and Lemons

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Glazed Lemon Zucchini Bread

 

Great all time favorite summer recipe using fresh zucchini from the garden.  This bread is super super moist and lemony….Recipe makes two standard loaves….


Glazed Lemon Zucchini Bread - Made with fresh Zucchini and Lemons
 
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Serves: 2 loaves
Ingredients
  • 4 cups of cake flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 4 eggs
  • 1 cup canola oil
  • 1⅔ cups sugar
  • 4 tablespoons fresh lemon juice
  • 1 cup buttermilk
  • Zest of 2 lemons
  • 2 cups grated zucchini
  • Glaze:
  • 1 ½ cup confectioner’s sugar
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon milk
Instructions
  1. Preheat oven to 350 degrees. Well grease 2 standard size loaf pans. Set aside.
  2. In a medium size bowl, combine cake flour, salt and baking powder. Set aside.
  3. In a large mixing bowl, beat eggs slightly. Add canola oil, sugar, lemon juice, buttermilk and lemon zest. Beat until combined. Using a spoon, fold in zucchini.
  4. Add dry ingredients to zucchini mixture. Using mixer, beat until just blended. Do not over beat.
  5. Bake 50 to 1 hour.
  6. Glaze:
  7. Stir confectioner’s sugar, 3 tablespoon lemon juice and milk together.
  8. Pour glaze over cooked cake while still warm.
Notes
Taste and See that The Lord is Good!

 

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Goulash Recipe with Beef and Pepperoni

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Goulash

Goulash recipe made with ground beef and pepperoni.  I used Heinz Chili Sauce that can be found with the ketcup in the grocery store……Your family will love this…..Can be a meal by itself or serve with a salad and garlic bread.  Serves around 10 people.

Goulash Recipe with Beef and Pepperoni
 
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Serves: 10
Ingredients
  • 1 tablespoon Olive Oil
  • 1 medium white onion, chopped
  • 3 stalks celery, chopped
  • 1 pound ground beef
  • 6 ounces pepperoni, sliced
  • 2 (12 ounce) chili sauce
  • ½ cup ketcup
  • ⅓ cup water
  • 1 (16 ounce) box shell macaroni, cooked
Instructions
  1. In large stock pot cover bottom with olive oil. Saute onions and celery for about 3 minutes. Add ground beef. Cook until beef is brown and crumbly. Add pepperoni.
  2. Stir in chili sauce, ketcup and water. Add cooked shell macaroni. Stir until combined.
  3. Serves 10.
Notes
Taste and see that the Lord is Good!

 

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Italian Cheesecake

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Italian Cheesecake

Very easy to make Italian Cheesecake.  Made using a boxed yellow cake mix and ricotta cheese.

5.0 from 1 reviews
Italian Cheesecake
 
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Author:
Serves: 15
Ingredients
  • 1 box yellow cake mix (follow directions to prepare cake)
  • 2 lbs. Ricotta cheese
  • ¾ cup sugar
  • 4 eggs
  • 1 ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Grease a 13 x 9 inch baking dish. Set aside.
  2. Follow directions for preparing cake, pour cake batter into greased baking dish.
  3. In large bowl, combine ricotta, sugar, eggs and vanilla together. Using an electric mixer beat for 3 minutes at medium speed. Pour cheese mixture over cake batter. Cut thru using a butter knife.
  4. Bake 1 hour or until toothpick comes clean in center.
Notes
Taste and see that the Lord is good!

 

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Lemon Cream Blueberry Cheesecake

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Lemon Cream Blueberry Cheesecake

Made this for Mother’s Day.  The whole family loved it!  Light and creamy cheesecake bursting with lemon flavor drizzled with a light blueberry topping just before serving.  YUM!  :)


Lemon Cream Blueberry Cheesecake
 
Prep time
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Author:
Serves: 12
Ingredients
  • CRUST:
  • 1 ½ cups graham crackers crumbs
  • 3 tablespoon white sugar
  • ⅓ cup butter, melted
  • FILLING:
  • 4 (8 ounce) packages cream cheese softened
  • 1 cup sugar
  • 4 egg yolks
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla
  • ½ cup sour cream
  • 4 egg whites
  • ⅓ cup sugar
  • BLUEBERRY TOPPING
  • 3 cups fresh blueberries
  • ¾ cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, unsalted
  • 1 tablespoon cornstarch
Instructions
  1. Preheat oven to 350 degrees. Lightly grease 9 inch springform pan. Cut a square of aluminum foil to wrap around the outside bottom of springform pan, making sure it covers at least 1 ½ inch up sides of pan.
  2. CRUST: Mix graham crumbs, sugar and butter; Press into bottom of springform pan.
  3. Cook for 8 minutes. Remove pan from oven and let cool on a rack.
  4. FILLING:
  5. In a large mixing bowl, beat cream cheese for 2 minutes or until creamy. Add sugar. Beat until combined. Beat in the egg yolks. Beat in lemon zest, lemon juice, vanilla, and sour cream until well blended.
  6. In a medium size bowl, beat egg whites until soft peaks form. Add remaining ⅓ cup sugar and beat until stiff peaks form. Fold meringue into cream cheese mixture until no meringue streaks remain. Pour filling into springform pan. Place in a 10 x 13 baking dish. Pour hot water into the baking pan up to 1 inch on the sides of the springform pan.
  7. Bake for 55 minutes. Turn off heat and open the oven door about 2 inches to allow cake to set. Let set for 1 hour in oven. Leave cheesecake in springform pan and refrigerate for 4 hours or longer before serving.
  8. Blueberry Topping
  9. Combine all topping ingredients in a saucepan over medium to high heat. Bring to simmer and cook for 4 minutes. Let cool. Refrigerate until ready to serve cheesecake. Pour the blueberry topping over cheesecake just before serving.
Notes
Taste and see that the Lord is Good!

 

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