Lemon Loaf - Flash Back Friday

I originally posted this recipe in 2011. I had mentioned at that time that one of our grandsons would ask me to bake "Wemon Woaf". Four years later he's still asking me to bake his favourite...."Lemon Loaf". 

Easter, pretty colours, lemon and special treats just go together. I baked these sweet little loaves up this past week and made some deliveries. 

(I divided the batter between 5 smaller disposable pans. Baking time adjusted to size of pan being used)

Ingredients:

• 1 lemon supreme boxed cake mix
• 1 99gr package jello instant lemon pudding powder
• 4 eggs
• 1/2 cup oil
• 1 cup water

Method:

1. Put all ingredients together in a large mixing bowl and beat together for 3 minutes.
2. Pour into 2 greased loaf pans, and bake @ 350º for 45-50 minutes. To test insert a tooth pick and if it comes out clean it is done.
3. Let rest in pans for 5 minutes and then remove to a cooling rack. Glaze immediately.

Glaze: (optional)

• juice of 1 lemon
• juice of 1 orange
• 1/2 cup powdered sugar

Stir together until smooth, and paint top of hot loaves allowing the glaze to run down the edges.

Freezes well.

Once cooled, add a thin layer of icing made from powdered sugar and a little bit of lemon juice or warm water. Stir until smooth, and pour over loaves. 

Pishkey

I set out to make Kudrishkey for this post but instead the recipe produced something more like a Russian fry bread we call Pishkey. I will try once again in the future to get the Kudrishkey or Kudrey perfected. Kudrey are suppose to be flakey pastry that is more paper thin. This recipe is still easy to make and a nice treat similar to Rollkuchen.
I made a small batch using the following recipe.

• 1-1/4 cups sifted flour
• 1/4 teaspoon salt
• 1/8 cup powdered sugar (frosting sugar)
• 1 tablespoon soft butter
• 1/2 tablespoon brandy
• 2 eggs
• vegetable oil for frying
• powered sugar for dusting

1. Sift flour, sugar and salt together.
2. Cut in butter.
3. Beat eggs and brandy together well.
4. Add egg mixture to flour and mix well.
5. Knead thoroughly.
6. Divide into two portions keeping one portion covered while working on first portion.
7. Roll out thin.
8. Cut strips approx. 2 inches wide and 3 inches long.
9. Make a slit in the middle of each strip, pulling one end through the slit. 
10. Continue with second portion and following the same steps.
11. Fry in hot vegetable oil turning until both sides are light brown.
12. Drain on paper towels.
13. Dust with powdered sugar. 
14. Yield: 20 pishkey

I don't think I rolled the dough out thin enough but I also think I need to tweak the ingredients for these to be able to be called Kudrey. I'll try again in the future and I hope to get the paper thin flaky result I remember Kudrishkey to be. 

Cinnamon Twists

It's Flashback Friday...and I am re-posting a recipe that I shared in the early days of our blog.  This recipe was given to me by a friend thirty years ago and is still at the front of my file...hand-written on the original card. Cinnamon twists were always a favorite on picnics and camping trips in days gone by. Let me warn you...it is impossible to eat only one! 

Cinnamon Twists

• 5 cups flour
• 2 tablespoons baking powder
• 1 pound butter or margarine (2 cups)
• 2 eggs
• 1 cup milk

Topping:

• 6 teaspoons cinnamon
• 1 1/2 cups sugar

1. Combine flour and baking powder.
2. Cut in margarine.
3. Beat eggs slightly with a fork; mix with milk.
4. Combine with flour mixture to form a soft dough.
5. Form 10 balls. Cover and chill for several hours.
6. Sprinkle topping mixture onto working surface.
7. Roll each ball of dough into a circle (about 9 inches).
8. Sprinkle with a generous layer of topping.
9. Cut into 8 crescents. (A pizza cutter works great.)
10. Roll up to form crescents (from outer edge to inside).
11. Bake at 325 degrees F for 15 - 20 minutes.

Yield: 80 twists

 

Enjoy!

Chocolate Banana Bread

The original recipe for this lovely bread comes from a Kraft Canada flyer. I improvised with what I had available, switching out a few items and adding baking powder and vanilla. It's a win - win situation with chocolate and banana. I love the density and moistness of this loaf!

Ingredients:

• 1 egg
• 1/2 cup mayonnaise
• 3 bananas, mashed
• 1  1/2  cups flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla
• 3 Tbsp baking cocoa

Method:

1. Beat egg, mayonnaise and mashed bananas in bowl, using a whisk, until well blended. Add vanilla.
2. In separate bowl, mix flour, sugar, baking powder, soda and salt. then stir into wet ingredients.
3. Spoon half  (or slightly over half) of the batter into prepared 8x4 inch loaf pan.
4. Sift cocoa into the batter left in the bowl, stir and drop by spoonfuls onto white batter.
5. Bake in preheated 350 F oven for 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes, before removing to wire rack. 

Idea: Cut into thick slices (10), wrap and freeze for individual snacks to go with "someone's" drink at the drive through. 

Pear or Apple Bran Muffins

I've made these muffins several times in the past while.

They are adaptable to what you have handy. Try adding fresh or frozen blueberries or a finely chopped nectarine in place of the apples or pears and dates or dried blueberries instead of the raisins.

 There's lots of bran in them and stored in the fridge or freezer, they stay moist and delicious.

• 1 cup flour
• 1 1/2 cups natural wheat bran (not the cereal)
• 1/2 teaspoon baking powder,
• 1/2 teaspoon salt, 
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1 beaten egg

1 cup brown sugar

3 tablespoons molasses

1 cup buttermilk

1/3 cup melted butter

1 pear or apple, peeled and chopped into small pieces

1/2- 3/4 cup raisins or Craisins (dried cranberries)

1/2 cup chopped pecans (opt.)

1. Preheat oven to 375 º F.
2. Combine all dry ingredients in a bowl.  Set aside.
3. Combine all wet ingredients in another bowl, mixing well with a mixer. 
4. With a spatula, stir dry ingredients into wet mixture being careful to not over mix.
5. Fold in pear, raisins and pecans.
6. Spoon into lightly oiled muffin cups- about 2/3 full.
7. Bake at 375 º F for 15 minutes or until a toothpick inserted into a muffin comes out clean.
8. Makes 1  1/2 dozen medium sized muffins.

Note: I always loosen the muffins and tip them sideways in the pan as soon as they come out of the oven. This keeps them from sweating as they cool.

You'll want to try one hot out of the pan with a pat of butter!