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Old 10-25-2015, 01:49 PM   #161
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I had wanted to get in the kitchen and make something sweet. Unfortunately my heart said no. I took my meds and am waiting for them to kick in so I can at least wash a dish or two. My heart wants to just race today. So I am taking it very easy. No kitchen for me today.

I do have about a cup of lemon juice and the zest from a couple of lemons in the freezer. Also a large bag of blueberries. I was hoping to use them in anyone of the many recipes I have collected over the years. Maybe tomorrow.
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Old 10-25-2015, 02:11 PM   #162
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Just pulled a low carb pumpkin pudding/pie out of the oven, sort of a practice run for Thanksgiving!
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Old 10-25-2015, 03:27 PM   #163
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JoAnn l. Here is the recipe for the blueberry lemon bread
I like to give credit to the person who gave me the recipe but sorry to say I don't remember.


Blueberry bread with lemon glaze


1/3 cup melted butter
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1 cup fresh or frozen blueberries
2 tablespoons all-purpose flour
Lemon glaze:
2 tablespoons freshly squeezed lemon juice
1/2 cup powdered sugar
Instructions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
3.In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
4.In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
5.In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
6.Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour batter into prepared pan.
7.Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.
Lemon glaze:
8.Combine freshly squeezed lemon juice and 1/2 cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms . Drizzle the top of the bread (after it's been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.
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Old 10-25-2015, 03:43 PM   #164
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Letscook, can I suggest posting the recipe in the desserts forum so we can all find it when we want it? Recipes can get lost in this thread.

That said, I have copied and pasted it into my DC recipes folder as I plan to make it soon!
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Old 10-25-2015, 06:38 PM   #165
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LPBeir - done !
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Old 10-25-2015, 07:36 PM   #166
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Quote:
Originally Posted by letscook View Post
JoAnn l. Here is the recipe for the blueberry lemon bread
I like to give credit to the person who gave me the recipe but sorry to say I don't remember.


Blueberry bread with lemon glaze


1/3 cup melted butter
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1 cup fresh or frozen blueberries
2 tablespoons all-purpose flour
Lemon glaze:
2 tablespoons freshly squeezed lemon juice
1/2 cup powdered sugar
Instructions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
3.In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
4.In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
5.In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
6.Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour batter into prepared pan.
7.Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.
Lemon glaze:
8.Combine freshly squeezed lemon juice and 1/2 cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms . Drizzle the top of the bread (after it's been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.
Thank you so much for the recipe. I am going to make this for us when my son from Denver will be here the first week in November.
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Old 10-27-2015, 01:15 PM   #167
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Chocolate meringue pie. I had saved some egg whites from another meal that only used yolks, but someone cleaned the fridge out Sunday and apparently threw them away because he didn't know what they were. Now it will only be a 4 egg-white meringue. I was really looking forward to mile-high meringue like the pies that Denny's used to have years ago. Weren't they Mother Butler or something similar?
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Old 10-27-2015, 02:15 PM   #168
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I started a biga last night to make ciabatta rolls today. Smells so yeasty and yummy
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Old 10-29-2015, 11:35 PM   #169
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Lets Cook, thank for posting this
recipe, I will surely try it.

Josie
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Old 10-30-2015, 07:53 AM   #170
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And my finished rolls. So good.
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