Baking up Memories #mgtab #Dessert #Recipes @jacqbiggar

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One of my favorite treats my mom always made was Lemon Poppyseed Loaf. She had a baking table at our local Farmer’s Market where she sold Nanaimo bars, Butter Tart Squares, Rocky Road Squares, Lemon Pies and the most delicious glazed loaves.

Customers would line up to buy her desserts and she rarely had leftovers- our loss!

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https://tastesbetterfromscratch.com/lemon-poppy-seed-bread/

Lemon Poppyseed Loaf

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This is sure to be a hit in your home, too!

baking

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Lemon Tree Very Pretty by @JoanReeves #mgtab

You’re probably wondering why there’s a picture of a lemon on top of a can of tuna.

That’s the only thing I could think of to show perspective for this giant lemon my husband picked from our lemon tree today. This was our last lemon of the season, and it’s a whopper.

Since we really like lemon desserts, this beauty will be turned into one that will please us all. It won’t exactly be a cake, and it isn’t quite a pudding.

I call it my Fake Lemon Souffle. Whatever you want to call it, make one. You’ll love it if you like light citrus desserts. Here’s the recipe.

Fake Lemon Soufflé

Ingredients
· 1 cup white sugar
· 1/4 teaspoon salt
· 4 tablespoons plain white flour
· 1 lemon (just a normal size lemon)
· 2 eggs
· 1 cup milk
· 1 tablespoon melted butter

Directions
1. Preheat oven to 325 degrees F. Select an ovenproof baking dish that will make a lovely presentation since you’ll be serving directly from the baking dish. Also put on some water to boil for step 6.

2. Grate the rind of the lemon until you have 2 teaspoons of rind. Squeeze the lemon to yield at least 3 tablespoons of lemon juice. In a bowl, mix sugar, salt, flour, rind, and juice.

3. Separate the eggs, putting the whites in a glass or metal bowl, not plastic. (Egg whites won’t beat well in plastic.) In a large measuring cup or small bowl, beat the yolks, milk, and butter. Add this to the flour mixture. Then beat the egg whites until stiff. Fold carefully into the flour mixture so you won’t lose the lift.

4. Pour the mixture into the ovenproof bowl. Set the dish in a larger ovenproof pan. Pour hot water in the outer pan. (This technique is called a water bath, and it keeps soufflés and puddings from burning or getting hard on the bottom and sides.) The water should come up about an inch on the side of the baking dish holding the pudding.

5. Bake at 325 degrees F. for about 50 minutes. You know it’s done when you insert a knife around the sides and there’s no liquid left because it’s all been absorbed.

6. Serves 4-6. This delicate lemon dessert is as light and delicious as any soufflé you’ve ever had. Best of all, it can be served warm or cold.

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About Brianna’s Season for Miracles

Brianna Walker. She hated her life. Too much whisky, too much misery, and too much loneliness had resulted in a very public embarrassment. Vowing never to return to her hometown, she left for Vegas, a city where she could be anonymous instead of grist for her hometown’s gossip mill.

Brianna faced the fact that if she wanted her life to be different, she had to change. Instead of partying all night and sleeping all day, she ditched her so-called friends and the seductive persona she hid behind and vowed to do whatever was necessary so she could look at herself in the mirror without being disgusted. She knew that changing her actions wouldn’t do a darn thing to “fix” her, but she had to start somewhere.

When her father demands she come home for the holidays, she’s devastated and afraid she’ll revert to old habits to deal with social situations that have always terrified her. Then she meets Daniel Kelly.

His warmth and kindness—qualities she’d never found in any of the men she’d dated—attract her. To her surprise, she finds his intelligence, courtesy, and “niceness” enormously appealing—and sexy. Best of all, he’s a stranger in town and doesn’t know her reputation, but she’s learned it’s safer to avoid men like him for fear she might want forever out of the relationship. A man like Daniel would never want forever with her once he knew her true self, but believing that doesn’t stop her from falling for him.

Daniel already knows the secret Brianna is hiding. He knows he shouldn’t complicate the situation he’s in, but the attraction between them is hot and sizzling.

What will happen when Brianna realizes Daniel has a secret too?

Hope you enjoy my Fake Lemon Soufflé and Brianna‘s story too. Happy January!

Toe-Curling Blueberry Muffins #Recipe @DonnaFaz

Toe-Curling Blueberry MuffinBecause September has arrived with its cooler temperatures, we can turn on the oven and begin baking again. (Baking is a favorite pastime of mine!) I’m using this recipe for Toe-Curling Blueberry Muffins in a new novella I am currently writing. The recipe will be included in the book, but I just couldn’t wait so I’m posting it here. Blueberry muffins with crumble topping are my favorite. These are easy to make. If you decide to give this recipe a try, I hope you’ll let me know if they make your toes curl!

Toe-Curling Blueberry Muffins

Makes 8 large muffins

For the muffin batter:

1 1/2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup milk
1 egg
1 cup fresh or frozen blueberries

For the topping:

1/2 cup sugar
1/3 cup all purpose flour
1 1/2 teaspoons cinnamon
4 tablespoons butter, softened

  1. Preheat oven to 400° F. Prepare muffin pan by spraying with cooking spray.
  2. To make muffin batter: combine flour, sugar, baking powder, and salt. In a separate bowl, combine the oil, milk, and egg. Add the wet ingredients to the dry and stir just until all the dry ingredients are incorporated. Do not over mix. Gently stir in the blueberry just until they are well distributed. Do not mash the fruit.
  3. To make topping: in a small bowl, stir together the sugar, flour, and cinnamon. Add the softened butter and stir with a fork until all ingredients are combined. Topping will be crumbly.
  4. Fill the muffing tins to the top with batter and top each muffin with a heaping tablespoon of topping. Bake for 20-25 minutes, or until a wooden pick inserted in the muffins comes out clean.

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Summer Salad @AliciaStreet1 #mgtab

August is a great time of year to go to the farmers’ markets and hit roadside farm stands for fresh vegetables and fruits. It has been so hot and humid in my neck of the woods that salads are the perfect meals. And we all know how important it is to eat your veggies!

Here is my recipe for a ~

                             Farm Stand Super Salad

Makes 2 large or 4 small servings

1 large bunch of arugula, trimmed and chopped

1 large head of romaine, trimmed and shredded

2 tomatoes, chopped

2 avocadoes, peeled, pitted and sliced

1 zucchini squash, chopped

1 carrot, grated

1 sweet red pepper, chopped

1 cucumber, peeled and sliced

1/3 cup red onion, finely chopped

½ cup feta cheese, crumbled

1 cup canned or cooked garbanzo beans

1 cup canned or cooked red kidney beans

1 clove garlic, finely chopped

¼ tsp dried oregano

¼ teaspoon dried basil

¼ teaspoon dried dill

¼ cup black olives

2 cups roasted turkey breast, sliced thin (optional)

1 12-ounce box fusilli, cooked

 

Honey Soy dressing

2 cloves garlic, minced

4 Tbsp soy sauce

3 Tbsp honey

2 Tbsp vinegar

1/3 cup olive or canola oil

Whisk all ingredients together in a bowl and dig in. 🙂

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