Blueberry-Lemon Bread

from epicurious.com

yieldMakes one 8-inch loaf

ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1 1/3 cups sugar
• 2 large eggs
• 2 teaspoons grated lemon peel
• 1/2 cup milk
• 1 1/2 cups fresh blueberries or frozen, thawed, drained

• 3 tablespoons fresh lemon juice

preparation

Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.

Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.

Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.

Starbucks Lemon Loaf




Ingredients

1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 cup sugar
2 Tblsp. softened butter
1 tsp. vanilla
1 tsp. lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil

Lemon Icing:
1 cup plus 1 Tblsp. powdered sugar
2 Tblsp. milk
1/2 tsp. lemon extract


Recipe

Preheat oven to 350 degrees.

In a large bowl, combine flour, baking soda, baking powder, and salt.

In a separate bowl, blend eggs, sugar, butter, vanilla, lemon extract, lemon juice and oil with an electric mixer.

Pour wet ingredients into dry ingredients and mix until smooth.

Pour into a well-greased 9 x 5 loaf pan and bake for 45 minutes.

When loaf is cool, remove from pan and ice with icing. Slice into 1" slices. Serves 8

Feta Mint Watermelon Salad

watermelon (from 4 lb watermelon)
mint leaves (4T)
cherry tomatoes (cut in half) (1-2 pints)
feta (1C)

Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.

Add the tomatoes and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.

Carla Hall's Crinkle Cookies

Crinkle Cookies

Makes About 4 Dozen

4 tbsp. butter
1/3 cup unsweetened cocoa
1 large egg
½ cup sugar
¼ cup firmly packed light brown sugar
½ tsp. salt
1 tsp. vanilla extract
1 cup all-purpose flour
¾ tsp. baking powder
1/3 cup mini chocolate chips
¼ cup powdered sugar 

1. Preheat oven to 350º.
2. Microwave butter and cocoa in a glass bowl on high for 45 seconds. Whisk mixture until smooth; set aside.
3. Whisk together egg, sugars, salt and vanilla in a medium bowl until smooth. Gradually add egg mixture to chocolate mixture, whisking until well-blended.
4. Whisk flour and baking powder together in a small bowl. Stir flour mixture into chocolate mixture until well-blended. Stir in chocolate chips. Cover and chill dough for 30 minutes or until dough is firm enough to handle easily.
5. Place powdered sugar in a shallow bowl. Scoop dough and form into ¾-in. balls; roll in powdered sugar. Arrange cookies on parchment-lined baking sheets. Bake for 5 to 8 minutes. Cool cookies 1 minute on baking sheet; transfer to wire rack and cool completely