Glazed Lemon Loaves (from a cake mix)

Yum oh yum!!!! 

Just the right amount of tang with a sweet lemony glaze.  If you like lemon flavor, you're going to love this easy loaf. 

I get repeated requests from folks who buy this from me at 

Farmer's Market.  

And because it starts with a cake mix, it's simple to whip up.

It freezes nicely too.  (Yes, even with the glaze on it) 

Only 4 simple ingredients (plus water!) - get busy in the kitchen!  

(hover over photo to pin) 

GLAZED LEMON LOAF 

Bread: 

1 (16 ozs.) box lemon cake mix 

1 box(4-serving size) instant lemon pudding 

1/2 c. vegetable oil or melted coconut oil

1 c. cold water

4 eggs 

Glaze: 

1-1/2 c. powdered sugar

2-3 Tb. lemon juice (fresh is best)

1/2 tsp. vanilla extract 

(add 1 - 2 tsp. lemon zest for extra 'zing' if desired)

Preheat oven to 350*.  Grease and flour 2-8" loaf pans; set aside.  

In large bowl, combine all ingredients - beat with hand mixer for about 4 minutes. 

Divide batter evenly into prepared pans; bake about 40 minutes or until a toothpick inserted in the middle comes out fairly clean..(

a few moist crumbs is fine). 

 While loaves are baking, in small bowl, combine glaze ingredients. 

Place baked loaves on wire rack to cool; poke holes all over tops with toothpick or meat fork. Drizzle glaze all over after loaves have cooled at least 10 minutes. let stand at least 10 minutes more; remove from pans to cool completely. 

If freezing, wrap completely cooled loaves with plastic wrap; place inside sealed container or ziploc freezer bags. 

You might also enjoy...

Luscious Lemon Cooler Cream Cake

 

​

Rhubarb Cinnamon Quick Bread

This is a wonderfully moist bread that sells quickly at my summer bake sales. 

It's taken me a long time to get this posted on my blog, so I'll keep this brief and do hope you'll try it soon. I most often use my own frozen rhubarb, draining off about half of the water before adding to the recipe. 

One of the reasons I like this recipe is because I can mix it by hand and don't have to get the mixer out.  It is easily doubled or tripled also. 

This bread freezes nicely.  After loaves have cooled, wrap in saran wrap, placing in ziploc freezer bags.  Label and freeze up to 2 months. 

1 1/2 c. all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

3/4 c. brown sugar

1/2 c. vegetable or coconut oil

1/2 c. buttermilk

1 egg

1/2 tsp. vanilla extract

2 c. diced rhubarb

1/2 c. chopped pecans, optional 

Preheat oven  to 350 degrees. 

 Grease an 8" loaf pan with non-stick cooking spray; set aside. 

In a large bowl, whisk flour, baking soda, salt and cinnamon. Add the brown sugar, then the oil, buttermilk, egg & vanilla, stirring to mix thoroughly.  Gently fold in the rhubarb and pecans.

Pour the batter into the prepared pan.  Bake 50-55 minutes or until a toothpick inserted into the center comes out clean.  Cool in the pan slightly, then remove to cool completely on a rack.  

​

Cinnamon Roll Loaves (from a cake mix)

Oh yes...you'll want to try this easy and simple recipe!

It's deliciously moist and freezes well, so you can pop it out to thaw when

unexpected company stops by.

Or if you need a bite of something sweet after dinnertime! 

And you don't even need a mixer. You can simply mix it by hand! 

I'm always wild about 'shortcuts' using mixes too. It saves all that

measuring and who isn't running short on time...all the time? 

(I raise my hand high!) 

Anyway, I do hope you'll try this recipe soon.  It would make

awesome gifts for the holidays, or any time of the year. 

These loaves freeze nicely. (See TIP below) 

Your neighbors will love you for sharing a loaf! 

I reduced the amount of sugar in the streusel and I think it's

perfectly sweet. 

CINNAMON ROLL LOAVES FROM A CAKE MIX

BREAD: 

1 (16 ozs.) box yellow or white cake mix

1 box (3 ozs) instant (french) vanilla pudding 

1 c. water

1/2 c. oil

3 eggs 

STREUSEL FILLING: 

1 stick butter, softened (1/2 c.)

3/4 c. light brown sugar 

1-1/2 Tb. ground cinnamon

1/4 c. all purpose flour

Preheat oven to 350*. Spray 2 - 9" loaf pans or 4 - 5" smaller pans with 

nonstick cooking spray; set aside. 

In a small bowl, combine filling ingredients: softened butter, 

brown sugar, cinnamon & flour; set aside. (I stir with a fork). 

In a large bowl, mix cake mix, pudding mix, water, oil and eggs; stir until

smooth and blended well. 

Pour half the bread batter into prepared loaf pans, dividing evenly. 

(as much as possible) 

Drop more than half of the streusel mixture over middles of each loaf (I used my fingers to spread); swirl with a toothpick or small knife.  Pour remaining batter over the top; then spread the remaining streusel over the top; swirl if you want, or not. 

Bake large loaves about 45 minutes; small loaves about 33 minutes, or until they test done (a toothpick comes out with some moist crumbs).

Cool in pan for 10 minutes; remove from pans to cool to wire rack. 

If you're going to eat soon (& not freeze) you can mix a little powdered

sugar and milk or water, to make a glaze to drizzle over the top. 

If you're going to freeze, glaze just before serving.  

TIP: To freeze: wrap cooled loaves in plastic

wrap then place in a freezer bag, making sure to write the

date.  Enjoy within 2 months. 

Recipe inspired by good friend Brandie The Country Cook - revised. 

You might also enjoy...

Amish Cinnamon Swirl Bread (AKA Bob Evans Cinnamon Loaves)

​

Flashback Friday - Scrumptious Ways to begin your day with Chocolate!!!

WELCOME TO FLASHBACK FRIDAY!! 

Hope you'll try some of these tasty dishes to add to your menu rotation!

Can't go wrong adding some chocolate to your diet!  *-* 

Delicious to the very last bite! Such a flavorful way to dress up zucchini bread!

German Chocolate Zucchini Bread

An easy start to your day, full of protein to keep you full til lunch...

Chocolate Peanut Butter Banana Protein Smoothie

Almost like having dessert for breakfast!! MMM!

Southern Style Chocolate Gravy

This delicious and good-for-you oatmeal dish is a real winner with all ages! 

Brownie Baked Oatmeal

The Bryan Times - Easter recipes - April 15, 2019

Easter is coming soon. Trust these recipes help add to your menu as we, of the Christian faith, celebrate our Risen Savior. May your Easter be blessed and bring you baskets-ful of joy.

I created this ham recipe using ideas from a few others when I wanted something flavorful and lower sugar than most. It's great using the crockpot to keep the oven open for other dishes when you're cooking for a crowd.

Crockpot Maple Brown Sugar Ham

CROCKPOT MAPLE BROWN SUGAR HAM

1 7 - 8# fully cooked ham
1 c. pineapple juice
1 c. brown sugar
1/2 c. (sugar free) maple syrup

Remove ham from packaging; discard flavoring packet and if using a bone-in, discard plastic cap. Pour pineapple juice in bottom of large (6-7-qt.) crockpot. In small bowl, combine brown sugar and maple syrup. Place ham into the crockpot, flat side down, then pour brown sugar mixture over the ham.
Cover and cook on low for 4 - 5 hours. (Internal temp should be 140 degrees). Be sure to baste ham a couple of times while cooking and about an hour before it's done cooking. Remove ham to cutting board and allow to stand about 15 minutes before carving.

This potato dish is a favorite from my mom's files and one that MUST be served at all our family gatherings. So cheesey and good.

COTTAGE POTATOES

10 lg. potatoes, cooked in skins
1 med. onion, chopped
1/2 tsp. salt
1 slice fresh bread, torn into bite-sized pieces
1/2 lb. Velveeta cheese, chunked
8 Tb. margarine or butter, melted, divided
1 small jar pimentos, drained (optional)
1/4 c. milk
2 c. crushed corn flakes

Cool potatoes; peel and cut into bite sized chunks. Preheat oven to 350. Lightly grease 2.5 qt. baking dish. Mix together potatoes, onion, salt, bread, cheese and pimentos. Mix with 6 Tb. melted margarine and place into prepared dish. Pour milk over potatoes. (If making ahead, I wait to add milk and topping just before baking)

Topping: Combine crushed corn flakes with remaining margarine and spread evenly over top. Bake uncovered for 35 - 45 minutes or until brown and bubbly.


This simple side dish can be made in minutes. I love that you can use sugar free pudding along with no sugar added fruit, for a special taste treat for those having to watch their sugar intake.

EASY FRUIT SALAD (Low sugar option)

1 can (15 ozs.) fruit cocktail, slightly drained

1 small can mandarin oranges, slightly drained

1 can (15 ozs.) pineapple tidbits, slightly drained

3-4 bananas (sliced), optional

1 (4 serv.) pkg. (sugar free) lemon (or vanilla or cheesecake) instant pudding

4 - 8 ozs. cool whip, optional

In large bowl, stir canned fruits and pudding together. (To keep bananas from browning too fast, let them soak in the pineapple juice before adding). If using, stir in cool whip. Refrigerate at least 1 hr. before serving.

I would just love to give each of you a loaf of this wonderfully moist bread, but since I can't, you'll have to make it for yourself. (Sorry!) This fits in great on your dessert table too. Coconut lovers will go cuckoo over this one.

GLAZED COCONUT BREAD

4 eggs
1-2/3 c. sugar
1 c. oil
(may substitute applesauce for half the amount)
2 tsp. coconut extract
2 c. white (whole wheat) flour
1 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. flaked coconut
1 c. buttermilk**(see note below)

Coconut Glaze:

3/4 c. sugar
1/3 c. water
2 Tb. butter
1 tsp. coconut extract

Preheat oven to 325*. Grease 2 large loaf pans. In large mixing bowl beat eggs until fluffy. Add the sugar, oil, applesauce and coconut extract and beat 3 more minutes.

Combine the flour, baking soda, baking powder, and salt and add to mixing bowl. Mix until combined. Add coconut and buttermilk. Pour batter into loaf pans and bake for about 45 minutes. (Be sure to check after 40 minutes). Remove pans from oven and set on wire rack.

Just a few minutes before the breads are finished baking, begin making the glaze by combining sugar, water and butter in small saucepan. Allow mixture to boil for 1 minute and then add in coconut extract. Poke the breads several times with a meat fork, then slowly pour the glaze over the hot bread (while it's still in the pan). The glaze will soak into the bread and down the sides of the pan.

When cool enough to handle, remove the bread from the pan and allow to finish cooling on the wire rack. Slice and serve or place in airtight container until ready to serve.

** TIP: You can make your own buttermilk by adding 2 Tbs. vinegar to a

1 cup measuring cup; fill with milk; let stand 5 minutes before adding.


Easter spells out beauty, the beauty of new life. ~S. D. Gordon

Flashback Friday - Charming Chocolate Zucchini Recipes

WELCOME TO FLASHBACK FRIDAY! 

Do hope you'll try some of these scrumptious dishes using zucchini...

How can you go wrong serving vegetables as dessert???

These are great! 

Double Chocolate Zucchini Waffles

You'll get OOOHHH's and AAAAAHH's when you serve these to anyone.

Moist & flavorful...

Zucchini Brownies  

(with a healthier option)

Moist, delicious - a perfect dessert to use up that zucchini! Love the crunchy topping.

Self-Frosted Chocolate Zucchini Cake

Oh how I love being sneaky and adding veggies...and the family has no idea!

This is moist and tasty...(& you'll not guess it has the 'secret' in it!) 

Double Chocolate Zucchini Bread (with secret ingredient)

Amish Cinnamon Swirl Bread (Copycat Bob Evans Cinnamon Bread) UPDATED

If you've never been to a Bob Evans Restaurant (go..today!) ..you 

might be familiar with their wonderful and awesome breads!

Folks seem to LOVE the Copycat Bob Evans Banana Bread that I make

for market (Just realized I don't have a post for that...will work on that soon..)  They have great blueberry or pumpkin breads too, but this

Cinnamon Swirl Bread is fast becoming my favorite. 

My sis-in-love, Vicki, use to be a manager at a Bob Evans...she knows GREAT...and she thinks this tastes as good as the kind you get at BE!

That's quite a compliment...I dare say!!! 

Soon after my hubby began dialysis in March 2017...one of our sweet friends (Thanks Cathy!) sent over a loaf of this amazing bread.  I knew I HAD to have the recipe, and was rather shocked at how simple the recipe is! 

It uses buttermilk, (You always get BEST results when you use the real thing**see note below) which explains why it melts in your mouth, and the

only 'extra' ingredient is baking soda.  HUH?  So you have the 'regulars'...sugar, butter, flour, eggs and buttermilk, the only other ingredient you add (to the batter...not including the streusel topping...is baking soda! 

So get yourself to the kitchen and try this wonderful bread. 

I love that it makes 2 loaves...You can easily cut it half to make 1...I always double the recipe when making it for farmer's market. Don't believe I've ever had any of it left over! 

I like using some raw brown sugar in the streusel topping...another special sis-in-love, Heidi, brought it back for me from the island of St. Kitts (where she and my brother have a villa)  It has bigger granules and adds a little more texture, but plain white/brown sugar (combo) works just fine too. 

UPDATE:**I've also learned that when making your own buttermilk... 1 Tb. acid is not enough...try adding 2 Tb. of vinegar or lemon juice per 1 cup of milk, to make it taste like real buttermilk! 

It freezes nicely when wrapped in saran wrap and stored in a ziploc freezer bag or container. 

Perfect for drop in company...or not.  Enjoy a slice or two with your morning coffee...

You're gonna love this!

AMISH CINNAMON SWIRL BREAD 

Batter: 

1 c. butter, softened

1-1/2 c. sugar

(reduced from 2 c.) 

2 eggs

2 c. buttermilk 

**(substitute by adding 4 Tb. vinegar or lemon juice to 2 c. milk...

allow to stand 5 minutes before using) 

4 c. all purpose flour 

2 tsp. baking soda

Streusel:

1/3 c. white sugar

1/3 c. brown 

(or all of one kind) 

2 tsp. cinnamon

Preheat oven to 350*.  Spray 2 - 8" loaf pans with non-stick cooking spray; 

set aside. 

In large bowl, cream together butter, 1-1/2 c. sugar and eggs; beat until smooth. Add buttermilk, flour and baking soda.  Pour 1/4 of the batter in bottom of each of the loaf pans. Sprinkle 3/4 of the cinnamon mixture, dividing evenly over the tops of each pan. Add remaining batter to pans; sprinkle with the last of cinnamon mixture.  Swirl with a knife or toothpick.  Bake 40 - 45 minutes or until a toothpick inserted in the center comes out almost clean. 

Cool in pan for 10 minutes before removing to wire rack to cool. 

NOTE:  You can bake this batter in muffin tins (it helps with portion control!) for about 18 minutes (be sure to check before time is up) or in 5" mini loaf pans for about 30 - 32 minutes..



Linked to 
Meal Plan Monday

You might also enjoy.... 

Snickerdoodle Zucchini Bread

Glazed Coconut Bread

​

Flashback Friday - Bammin' Banana Recipes to Tickle Your Taste Buds

OH.MY.DELICIOUS! Irresistible too.  A family favorite! 

Banana Pudding Supreme (Low Sugar Option)

A perfect flavor combo. Simple and amazingly tasty! Enjoy it for dessert. 

Skinny Raspberry/Banana Shake

My most favorite banana bread recipe! Oh so popular in my corner of the world.  Moist and perfect with coffee or milk.

This bread freezes great and can be made ahead several weeks. 

Sour Cream Banana Bread

A simple treat that tastes like you've worked hard to make it...but you haven't.

YUMMMM! 

Banana Cupcakes with White Ganache

Flashback Friday - Scrumptious Quick Breads

WELCOME TO FLASHBACK FRIDAY! 

So happy to have you here...

When it gets cold outside, I am driven to bake...hope you'll enjoy these

tasty breads that warm you inside and out.  Great for a snack or to serve

unexpected company.  Perfect with coffee or tea. 

A moist and flavorful bread that freezes great!  Keep some on hand for drop in company....

Zippy Zucchini Pineapple Bread

In my kitchen....The BEST OF THE BEST of all Quick Breads - family favorite all year around! The orange juice glaze adds such flavor and moisture. 

Perfect Poppyseed Bread

This is such a WINNER of a recipe.  Once folks taste this moist and flavorful treat, they always want the recipe.  It freezes wonderfully too - a great seller at my summertime Farmer's Market! 

Sour Cream Banana Bread

This tasty bread is a 'healthier' choice...with a secret ingredient.  So so good! 

Double Chocolate Zucchini Bread

Leader Enterprise - November 22, 2017 - Thanksgiving Side Dishes (& Leftovers)

Besides desserts, my favorite dishes are sides.  Hope you enjoy some of these delicious ideas for your holiday meal. There's one for leftover turkey too. 

HAPPY THANKS-LIVING!!! 

Crockpot Bread Dressing (for a crowd)

CROCKPOT BREAD DRESSING (FOR A CROWD)

1/2 c. butter

1/2 c. diced celery

1/2 c. diced onion 

12-13 cups dry bread crumbs

1-1/2 c. chicken (or turkey), optional

3 eggs, beaten

2 cans (10.75 ozs.each) cream of chicken soup

2 (15 ozs) chicken broth

(Don't add it all to start) 

1/2 tsp. each pepper and salt

about 1 tsp. sage OR poultry seasoning to taste 

Spray a 4-6 qt. crockpot with cooking spray. In skillet, melt butter; saute celery and onions. Place bread crumbs in very large bowl; add sauteed veggies. In medium bowl, combine remaining ingredients, saving some broth to add if needed before placing in crockpot. (You want the dressing to be moist, but not soaked wet). Pour mixture into crockpot. Cover with lid. Cook on high 3 hours and 45 minutes or on low for 4-6 hours. Let stand a few minutes before serving.  (Don't peek if you can help it=)

ULTIMATE CREAMED CORN

2 (16 ozs) bags frozen whole kernel corn

12 ozs. cream cheese, cut into cubes

3/4 c. milk

6 - 8 Tb. butter or margarine

2 tsp. sugar (or sugar substitute)

1 tsp. salt

1/4 tsp. pepper

Spray bottom and sides of 3 - 4 qt. slow cooker with cooking spray.  Spread corn over bottom. Top with cream cheese cubes, keeping away from the sides so they don't burn.  In small bowl, stir together remaining ingredients; pour over corn and cream cheese.  Cover; cook on high for 2 - 3 hours. Stir well before serving. Corn will hold on low heat up to 1 hour; stir occasionally.

Best Broccoli Salad

BEST BROCCOLI SALAD

1 medium head of broccoli, chopped into bite-sized pieces

1/2 c. dried cranberries

2 - 3 Tb. red onion, diced

6 - 8 slices bacon, cooked crisp and chopped

Dressing: 

1 c. mayo (not Miracle Whip) 

3 - 4 Tb. sugar

(start with less and add more if desired)

2 Tb. apple cider vinegar

1/3 c. chopped nuts, toasted, optional 

Chop washed broccoli into bite sized pieces. In small bowl combine dressing ingredients: mayo, sugar, and vinegar. Just before serving, mix veggie combo with dressing. Top with nuts or stir in.  

Pineapple Pretzel Salad

PINEAPPLE PRETZEL SALAD 

1-1/2 c. pretzel sticks (broken in half)

1/3  c. sugar  

1/3 c. butter, melted

1 pkg. (8 oz) cream cheese, softened 

1/2  c. powdered sugar

1 (20 oz) crushed pineapple, drained

1 tub (8 oz) frozen whipped topping, thawed

Preheat oven to 400 degrees. In a large mixing bowl add pretzel sticks, melted butter and sugar together. Stir until pretzels are well coated. Pour mixture onto (non-stick) foil-lined baking pan.  Bake the pretzels about 8 minutes, checking to make sure they're not getting over done. (The sugar/butter mixture will bubble up over the pretzels). Remove from oven; pour onto another sheet of foil and spread out to cool, making sure they're not sticking together. Set aside until salad is ready to serve.  

In a large mixing bowl, beat cream cheese and powdered sugar together using an electric mixer. Add pineapple and stir until combined. Fold in the whipped topping. Just before serving mix half the candied pretzels into salad; top with remaining pretzels.

TURKEY & WILD RICE SOUP 

1/4 c. butter 

1-1/2 c. carrots, finely chopped 

2 stalks celery, finely chopped

1 medium onion, chopped

1/2 c. flour

4 c. chicken broth

3 c. cooked wild rice {1 box Uncle Bens Is perfect}

2 c. half-and-half

2 c. cubed turkey

1 tsp. dried parsley

salt and pepper, to taste

Cook rice according to package directions. In large pot on stovetop, melt butter, then add carrots, celery and onion. Saute until tender, then stir in flour. Whisk in broth and bring to a boil. Stir until thick, about 10 minutes. Add remaining ingredients and reduce heat, simmering a few minutes to allow flavors to blend.

Psalm 100:4 - Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name.