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Posts Tagged ‘Lemon’


Lady Behind the Curtain Dessert Challenge

July’s spotlight ingredients for the Lady Behind The Curtain’s Dessert Challenge is, drumroll please…blueberries & lemon!  I had not used that combination before so off to Pinterest I went in search of a new recipe to try.  I found this delicious muffin recipe on the blog, Silver Boxes and knew I had found the right one.

I love blueberry muffins, but I never made them from scratch.  Instead, I always used a box mix that came with the little can of blueberries.  Well, I can now say that fresh is best!  These are awesome, especially with the melted butter, lemon, and sugar topping.  This makes 12 to 14 muffins depending on the size you want.

blueberrylemonmuffins

2 cups all purpose flour

1 1/2 cups granulated sugar, divided

1 tbsp. baking powder

1/2 tsp. salt

zest of 1 lemon

1 egg

1 cup buttermilk (I used 4 tbsp. powdered and add 1 cup of water when the recipe calls for buttermilk.)

1 cup butter melted, divided

1 heaping cup blueberries, fresh or frozen

Juice of 1 lemon

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Preheat your oven to 375 degrees.  Spray a muffin pan with non-stick spray.  Sift the flour, sugar, baking powder, dried buttermilk and salt together.  Zest the lemon over the dry ingredients and set aside.

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Beat the egg in a medium bowl and then add the water and 1/2 cup melted butter. Add the dry mixture to the egg mixture and stir until just mixed.  The batter will be a little lumpy.  Stir in the blueberries.

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Fill the muffin pans 2/3 full and bake for 20 minutes or until the muffins test done.  Let them cool in the pan for 10 minutes then remove to continue cooling.

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For the topping: Combine 1/2 cup melted butter and the juice from 1 lemon.  Pour 1 cup of sugar in a separate bowl.  Dip the tops of the muffins into the butter then roll them in the sugar.  Now all you have to do is eat them.  Enjoy!

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blueberrylemonmuffins

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For the July edition of the Picture Perfect Cooking-Southern Plate project, I have chosen a very refreshing drink that I think everyone would love!  It is sweet with just a hint of tartness from a little bit of lemon juice and it goes down so easy.  Sometimes a little too easy, since these juices have quite a bit of natural sugar, so a little glass goes a long way!

I first had a drink like this in the Applewood Farmhouse restaurant in Pigeon Forge, TN a couple of years ago.  I tried to duplicate it, but I could not get the taste just right.  I think Southern Plate did though because this is just how I remember it!  Make this on a hot summer day and watch it disappear!

1 quart apple juice

1 cup pineapple juice

1 cup orange juice

1/4 cup lemon juice

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Mix all of the ingredients in a pitcher and chill until ready to drink.  Serve over ice and enjoy!

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Please join me at Miz Helen’s Country Cottage where I linked this recipe.

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This is recipe number two in my Picture Perfect Cooking/Southern Plate Project and it is a keeper!  My dad loves lemon-flavored desserts so I decided to try this one and I was not disappointed.  It has a great buttery taste with a kick of lemon, but don’t worry about it being too strong.  These bars strike the perfect balance of sweet and sour in my opinion.

For Crust:

2 cups all purpose flour

1 cup butter, softened

1/2 cup powdered sugar

For Filling:

4 eggs, beaten

1/2 tsp baking powder

2 cup granulated sugar

4 tbsp powdered sugar

1/3 cup lemon juice

1/2 cup flour

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For crust:

Preheat oven to 350.  Sift together flour and powdered sugar over the softened butter.  Combine these until the mixture clings together.  I just used my (clean) hands to do this so the crust would not get tough.  Press into a greased 13×9 inch baking dish and bake for 25 minutes or until lightly browned.

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For the filling:

Beat the eggs until the yolks are completely broken and liquid.  Add the remaining ingredients and stir to combine.  Pour over the baked crust.  Bake for 15 minutes or until slightly browned and set.  My oven cooks slow so I had to cook mine for an extra 10 minutes, but check the bars after 15 to see if they are set.  If not, cook at 5 minute increments until they no longer jiggle when the pan is moved.  Cool and cut into bars.  Enjoy!!
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Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold

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