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Old 01-04-2006, 10:54 PM   #31
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jkath, I do have a lemon bread recipe..It's one I've had for years..It makes one loaf and I bet many on the forum have made it..
Here it is:
1-c. sugar
1/3-c. melted butter
1-tea. vanilla
1/4-c. lemon juice, fresh
2-eggs
1-1/2-c. a/p flour unsifted
1-tea. baking powder
1-.tea. salt
1/2-c. milk
zest from 1 large lemon or 2 med., more if you like
1/2-c.toasted and chopped pecan or walnuts
Preheat oven to 350. Combine sugar,butter, vanilla and lemon juice. beat in eggs til mix is smooth. Sift all dry ingredients and stir in alternately with the milk. Add zest and pecans. Pour into a buttered 8-in. loaf pan and bake 1 hour or til toothpick comes out clean.
Meanwhile make topping
1/2-c. powdered sugar
1/4-c. fresh lemon juice
dissolve powdered sugar in the juice over low heat...After removing bread from oven pierce the top all over and then pour on the topping. Cool bread in it's pan for an hour.Remove from pan and wrap in foil and let stand for 24 hours before cutting. My kids like this for dessert served with either lemon Italian ice or lemon sorbet.. I use meyer lemons for this bread as I have a dwarf one in my yard in a large pot..This year it's given me 2 dozen lemons, last year about a dozen I really love anything lemon but with the meyer lemons everything seems to taste better..I've made this and pour into the tiny tinfoil pans and given them as Christmas gifts along with a basket of other lemon goodies...
kadesma
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Old 01-04-2006, 11:02 PM   #32
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Quote:
Originally Posted by jkath
You are all spectacular!
I can't wait to start trying these recipes!!!
Corazon, I'll be at the news stand tomorrow to get myself a copy of the magazine - so many sound great!
Yes, mudbug, I do have Annamaria's limoncello recipe :)

Middie, great site for drinks - I started reading the names and freaked out when I saw "tomato tang"....immediately I thought of mixing the two juices and getting ill.....until I read the recipe - tangy, but no tang, thank goodness!
I've always wondered about preserved lemons - and I really appreciate the recipes - but, I wonder, is there possibly a way to preserve them without salt? I forgot to let you guys know I pretty much have to live almost salt free, due to allergies.
jkath, my husband bought me 3 cookbooks for Christmas and one of them Boulevard the cookbook has a recipe for preserved lemons, now it does us some kosher salt but also sugar, I'm wondering if the salt could be replaced with sugar and see what would evolve from that...It seems to not have many ingredients and doesn't seem difficult..If you'd like it let me know and I'll send.
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Old 01-04-2006, 11:05 PM   #33
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Quote:
Originally Posted by kadesma
jkath, my husband bought me 3 cookbooks for Christmas and one of them Boulevard the cookbook has a recipe for preserved lemons, now it does us some kosher salt but also sugar, I'm wondering if the salt could be replaced with sugar and see what would evolve from that...It seems to not have many ingredients and doesn't seem difficult..If you'd like it let me know and I'll send.
kadesma
I wondered if you could replace the salt with citric acid?
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Old 01-04-2006, 11:10 PM   #34
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Dove's Lemony Cheesecake Bars reminded me of the Ice Box Cheesecake recipe.

Ice Box Cheese Cake


1 (3 oz.) box of Jell-O lemon or orange
cup hot water
1 (8 oz.) pkg. softened cream cheese
1 cup sugar
1 teaspoon vanilla
2 teaspoons lemon juice
1 cup Cool Whip topping
Graham Cracker Pie Crust


Dissolve Jell-O with hot water; set aside. Beat cream cheese, sugar, vanilla, and lemon juice until well dissolved. Then mix cooled Jell-O into cream cheese mixture. Add 1 cup Cool Whip topping. Make crust. Save some crust to sprinkle on top. Pour Jell-O/cream cheese mixture into pie crust. Refrigerate until ready to serve.

Graham Cracker Pie Crust


1 cup fine graham cracker crumbs
cup sugar
6 tablespoons melted butter


Mix together thoroughly and press into bottom of pie pan.
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Old 01-05-2006, 12:44 AM   #35
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Well, Sierra, I just took the lemon nut bread out of the oven and it is beautiful! I used pecans instead of walnuts, as that's what I had in the pantry. I've got 4 more minutes and I get to glaze it. I'll tell you how it was in tomorrow's posting. Thanks again!

I think I'm going to start my own lemon cookbook with all these recipes!
(any of you ever make your own? It's fun, easy and makes a nice little giftie for a friend too)
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Old 01-05-2006, 12:54 AM   #36
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mmmmmmmm, there should be laws regarding all of these recipes they look so good...
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Old 01-05-2006, 11:25 AM   #37
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The lemon bread is fantastic!

I changed it up just a tiny bit, by using 2 TBSP instead of 2 tsp lemon peel (gotta use up those lemons!) and also because I love it so much....and I did use pecans, as I had them on hand.

It made the most beautifully perfect loaf! The texture was very nice too. I think the only thing I'll change for next time is to make twice the amount of glaze, as sugar is a very good thing imo.

Sierra, this is a winner!
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Old 01-05-2006, 07:55 PM   #38
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Quote:
Originally Posted by shannon in KS
2 Words: Kami! Kaze!!! Woop Woop!

Edit, oops didn't see the no alcohol. They are beautiful though! I want a lemon tree (pouts and stomps)
Shannon, I actually have a greenhouse where I could grow one.
I have some actual key lime seeds, and I was thinking about starting a few of those.
Thinking and doing are two different things.
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Old 01-05-2006, 11:07 PM   #39
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Quote:
Originally Posted by jkath
The lemon bread is fantastic!

I changed it up just a tiny bit, by using 2 TBSP instead of 2 tsp lemon peel (gotta use up those lemons!) and also because I love it so much....and I did use pecans, as I had them on hand.

It made the most beautifully perfect loaf! The texture was very nice too. I think the only thing I'll change for next time is to make twice the amount of glaze, as sugar is a very good thing imo.

Sierra, this is a winner!
Would you believe I got the recipe from my high school home ec teacher. It is one of the first breads that I learned how to make. I would have increased the lemon peel, too. The more lemony the better. I am glad that you liked the recipe.
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Old 01-06-2006, 07:05 AM   #40
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I didn't read through all the threads, so don't know if this was mentioned or not -

Roasted lemon slices - slice very thinly, place on oiled baking sheet and roast at 450 for about 20-30 minutes. Yes, they get crispy and brown!

I did this once with some roasted asparagus and they were just delightful!
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