Blueberry Orange Juice Bread

Yield : one 9″x5″ loaf

INGREDIENTS:

1 egg

1 cup sugar

2 Tablespoons vegetable oil

2/3 cup orange juice

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 cups all-purpose flour

1 cup blueberries, rinsed and patted dry

Directions:

1. Preheat the oven to 350ºF and grease and flour a 9-inch loaf pan.
2. Combine the egg, sugar, oil and orange juice in the bowl of a stand mixer fitted with the paddle attachment and beat it just until the ingredients are combined.
3. Beat in the baking powder, baking soda and salt, then add the flour in two increments and continue mixing just until incorporated.
4. Use a spatula to carefully fold in the blueberries.
5. Pour the mixture into the prepared loaf pan and bake it for 1 hour, or until a toothpick inserted comes out clean.
6. Cool the bread in the pan for 10 minutes, then remove it from the pan and allow it to continue cooling on a rack before slicing and serving.

source : justataste

Lemon Curd

Yield : 8 oz

INGREDIENTS:

3 large egg yolks,

Zest of 1/2 lemon

1/4 cup fresh lemon juice

6 tbs sugar

4 tbs unsalted butter, cold, cut into pieces

DIRECTIONS:

1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine.
2. Over medium heat, stir constantly with a wooden spoon.
3. Cook until mixture is thick enough to coat back of wooden spoon, about 7 minutes.
4. Remove saucepan from heat. Add butter, a few pieces at a time, stirring until consistency is smooth.
5. Transfer mixture to serving container. Let cool. Refrigerate for about an hour or until chilled.

 

source: scatteredthoughtsofacraftymom

Lemon-Pepper Biscotti

Yield : 2-3 dozen

INGREDIENTS:

2 Cups All Purpose Flour
2/3 Cup Granulated Sugar
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
Zest of 2 Medium-Sized Lemons (About 3 Tablespoons)
1/2 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Cayenne Pepper
Pinch Dried Red Pepper Flakes
1 6-Ounce Container (3/4 Cup) Plain Soy or Coconut “Yogurt”
2 Tablespoons Smooth Almond Butter
1/2 Teaspoon Vanilla Extract
2 Tablespoons Plain Non-Dairy Milk

DIRECTIONS:

Preheat your oven to 325 degrees and line a baking sheet with parchment paper or a silpat.

In a medium bowl, stir together the flour, sugar, baking powder, and salt just to combine. Zest the lemons directly into the dry goods and toss to distribute, along with the black pepper and cayenne. Follow that with the vegan yogurt, almond butter, and vanilla. Use a wide spatula to incorporate the wet ingredients thoroughly. The mixture will still be rather dry, but it should start to come together into a cohesive ball of dough. Drizzle in one tablespoon of non-dairy milk at a time, until the dough is no longer dry but not quite sticky.

Divide the dough in half and shape each piece on your prepared baking sheet. Form the dough into equally sized logs, 2 inches apart from each other and about an 1 1/2 wide by 8 or 9 inches long. The exact measurements aren’t critical, but make sure that the logs are rather skinny and long, and not mounded up higher than an inch or so. Bake for 35 – 40 minutes, until lightly golden brown and top. Remove the biscotti logs from the oven on but leave the heat on. Let the loaves cool for at least 15 minutes.

Using a serrated knife, cut the biscotti into 1/2 – 3/4 inch slices and lay them with the cut side down on a fresh piece of parchment or cleaned silpat. Return them to the oven and bake for another 10 – 15 minutes, until lightly browned. Flip the biscotti over the other cut side and repeat. Let cool completely before removing them from the baking sheet.

source: bittersweetblog

Lemon Bars

Yield: 8″ x 8″

INGREDIENTS

Crust

2 cups all-purpose flour

1/3 cup powdered sugar, plus more for dusting

1/3 cup packed light-brown sugar

1/2 tsp salt

3/4 cup butter, partially soft and diced into 3/4-inch cubes*

Filling

2 cups granulated sugar

6 Tbsp all-purpose flour

1/8 tsp salt

1 1/2 Tbsp lemon zest

3/4 cup fresh lemon juice

1/4 cup fresh navel orange juice

4 large eggs

3 large egg yolks

3 1/2 Tbsp heavy cream

DIRECTIONS:

• Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish, set aside. In a food processor (you can also just use a bowl and a whisk then a fork or your fingertips to cut in butter), pulse together flour, powdered sugar, brown sugar and 1/2 tsp salt. Add diced butter and pulse until mixture begins to come together in crumbles. Press mixture into an even layer on bottom and 1/2-inch up the sides of the prepared baking dish (be sure to press together any cracks). Bake in preheated oven until lightly golden, about 20 minutes (zest lemons then juice lemons and oranges while crust is baking and begin to prepare filling because you want to pour filling over a hot crust).
• Meanwhile, in a mixing bowl, whisk together granulated sugar, flour and 1/8 tsp salt. Several minutes before crust is done baking, mix in lemon juice, orange juice and lemon zest, then add eggs, egg yolks and heavy cream and whisk vigorously to blend well. Pour mixture over hot crust, then reduce oven temperature to 325 and return to oven and bake until filling is just set, about 20 – 25 minutes. Allow to cool at room temperature 1 hour, then cover and chill in refrigerator about 1 1/2 – 2 hours or overnight (if resting overnight I’d recommend letting them rest at room temperature a bit before serving). Cut into squares and dust tops with powdered sugar just before serving. Store in an airtight container in refrigerator.
• *Let rest at room temperature about 30 minutes unless you are in a warmer environment, then I’d let rest about 20 minutes. It should be slightly firm and just beginning to soften.

source:  cookingclassy