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

 

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Strawberry Shortcake Cream Cheese Cookies (with a cake mix)

A luscious soft cookie that makes 3 dozen, so you can share!

I LOVE shortcuts, so anytime I can save lots of time and measuring, I will use a cake mix to whip up a batch of cookies. 

These treats will not disappoint.  They do need to chill in the fridge, so you can get other things done while you're waiting to bake. 

These are based on the gooey butter cookie recipe by Paula Deen. 

Middles are not gooey, but very soft. 

And these freeze nicely too.  

They went fast at my farmer's market bake sale. 

(hover over photo to pin) 

STRAWBERRY SHORTCAKE CREAM CHEESE COOKIES 

1 stick butter, room temperature

1 box (8 ozs.) cream cheese, room temperature

1 egg, room temperature

1/2 tsp. vanilla extract

1 box (16 ozs) strawberry cake mix 

3/4 c. powdered sugar

(Wait to preheat oven while this dough chills)

Prepare cookie sheet with silpat or parchment paper. 

In a large mixing bowl, cream butter and cream cheese; beat until smooth.  

(Best way to soften cream cheese is to place unwrapped in a bowl; let set on the counter until soft, or microwave for 25 seconds or so). 

Add egg and vanilla; mix with mixer until blended. 

Slowly add cake mix and mix well, scraping down sides when needed. 

Cover with plastic wrap and place in the fridge for about 45 - 50 minutes.  Place powdered sugar into a bowl. 

I used my medium cookie scoop to measure; drop dough into the powdered sugar and roll around. Place onto prepared cookie sheet. Press the cookies slightly to flatten. 

(Refrigerate dough between baking times) 

Bake about 12 minutes; will be soft in the centers.  Cool on the cookie sheet for about 5 minutes; remove to rack to cool.  

(Bottoms may brown, but not tops.) 

Sprinkle cooled cookies with more powdered sugar if desired. Store in sealed container.  

These froze nicely...I placed waxed paper between layers in a sealed container to freeze.

You may also enjoy these cake mix creations...

Pink Flamingo Cake

Gooey Bars

Butterscotch Cookies

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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.  

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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)

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Marsha's Knockoff Orange Streusel Loaves

I really do enjoy baking for my farmer's market stand in the summertime! 

One of my biggest sellers the last 3 years has been these flavorful 
Orange Streusel Loaves,

using a Duncan Hines orange cake mix as a base. 

Lo and behold - they stopped making Orange cake mixes this year.

BOO HOO!

So with the help of my sis-in-love, we came up with a recipe that comes

VERY close to the original. 

This moist and tasty bread has a creamsicle flavor and the streusel on top just makes it even better!  If you can imagine!

Pour the coffee or tea and enjoy!

The orange color is perfect for this time of year!!  

These freeze great - just wrap tightly in saran wrap in pop into a ziploc
freezer bag - label the bag and you're ready for drop in company!! 

Or Thanksgiving!! 

I recently took a small loaf to a friend...she texted me when she got
home and said she just told her hubby he'd better eat some before
she ate the whole thing!!  

Yes, it's that good!! 

MARSHA'S KNOCKOFF ORANGE STREUSEL LOAVES

CAKE: 

1 box (16 ozs.) yellow cake mix 

1 sm. box (4-serv. size) instant lemon pudding mix

3 Tb. orange jello, dry

4 large eggs

1 c. sour cream

1/3 c. vegetable oil 

1 tsp. orange extract, optional 

Preheat oven to 350. Grease and flour 2 - 9" X 5" loaf pans.  

In a large bowl, combine all cake ingredients (reserving 2 Tb. cake mix for streusel). Beat for 3 minutes at medium speed.  Pour into prepared pans. 

(Batter will be very thick). Sprinkle evenly with streusel, lightly pressing into the batter (I use the backs of my fingers). Bake 45 - 50 minutes or until toothpick inserted in center comes out mostly clean. Cool in pans for about 10 minutes; loosen loaves, invert onto cooling rack.  Cool completely.  

Top with a powdered sugar/orange juice glaze if desired. 

(If freezing...add glaze after loaves are thawed)

If making 5" loaves, bake about 33 minutes. 

STREUSEL TOPPING: 

2 Tb. dry cake mix
3 Tb. all purpose flour
2 Tb. brown sugar
1 tsp. ground cinnamon 
1 Tb. butter, softened 
1/2 c. finely chopped pecans, optional

In a small bowl, combine cake mix, flour, brown sugar, cinnamon and butter; mix with a fork until blended; add pecans; set aside. 


Linked to 
Meal Plan Monday


You might also enjoy...

Amish Cinnamon Swirl Bread (Copycat Bob Evans Cinnamon)

Paula Deen's Moist Zucchini Bread

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Chewy Brown Sugar Cookies

I know...seems silly to be posting a new baked cookie recipe in the middle of summer.  (Save them for a rainy day!)

Hear me out please...

To me, these are AH.MA.ZING cookies...

Things I'd like you to know before making this sweet treat....

-Brown sugar gives them a 'caramel-y' flavor

-You don't need a mixer, these are mixed by hand!

-The batch only makes 20 cookies

The recipe calls for 2 (TWO!) teaspoons of vanilla extract - YAY!

-The dough needs to be refrigerated at least 2 hours before baking 

-You can make ahead because the dough and the baked cookie freeze nicely!

I just found myself having to dig to find this recipe when I'm ready to make it, 

but if I can put it on my blog, I'll know right where to find it. 

This is a new recipe I found at Sally's Baking Addiction a while back..if you've never visited her before, please do...and while you're there, check out her awesome recipes like... 

Chewy Fudgy Homemade Brownies

Blackberry Cream Cheese Crumb Cake

No Bake Cheesecake Jars

Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

plus she has a long list of Baking Tips so you're sure to find something to help you in the kitchen!

I've learned to trust her recipes....and love her videos.  Sally reminds me of 2 other friends, who remind me of each other, so I feel like she's a trusted friend! 

I hope you go wild over these cookies like I did! 

CHEWY BROWN SUGAR COOKIES 

2 c. all purpose flour

1 tsp. baking soda

1-1/2 tsp. cornstarch

1/2 - 1 tsp. ground cinnamon

1/4 tsp. salt

3/4 c. UNsalted butter, melted and cooled slightly** (See tip below)

1-1/4 c. packed (dark) brown sugar

(If you only have light, add 1 TB. molasses to your dough to make it 'dark')

1 large egg, room temperature

(I put the egg in warm water for a few minutes)

2 tsp. vanilla extract

1/3 c. granulated sugar, for rolling 

In large bowl, combine flour, baking soda, cornstarch, cinnamon and salt; set aside. 

In medium bowl, whisk melted butter and brown sugar together.  (TIP: I melt the butter in a large glass measuring cup, then can easily mix in other ingredients). Stir in egg, then vanilla. Pour the wet ingredients into the dry ingredients; mix together with large spoon (I like to use a curved rubber spatula). The dough will be very thick, but soft. Cover ahd dough and chill for 2 hours, or up to 3 days. This dough MUST be chilled. 

If you've chilled the dough longer than 2 hours, allow to soften at room temperature for about 10 minutes before baking. 

Preheat oven to 325. Line baking sheets with parchment paper (I love my silicone mats). 

Pour granulated sugar in bowl. Using just less than 2 Tablespoonsful of dough, roll into a ball, then roll in the sugar. Place 3" apart on baking sheets. 

Bake for 8 - 9 minutes; remove from oven and gently press down on the top of each cookie with the back of your metal spatula. Place back into the oven for 2 - 4 minutes. They will appear to be undone when you remove them.  Allow to cool on the baking sheet for at least 5 minutes (up to 10 minutes if you have time). Transfer to cooling rack to completely cool.  

Per Sally: Baked Cookies freeze nicely up to 3 months.  Thaw overnight in the refrigerator and bring to room temp before serving.  Unbaked cookie dough balls (before rolling in sugar) will freeze nicely up to 3 months. 

Also...COOKIES WILL STAY FRESH AT ROOM TEMPERATURE (IN SEALED CONTAINER) FOR ONE WEEK!!! 


You may also enjoy...

Browned Butter Blondies

Caramel Shortbread Squares

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Make Ahead Banana Pecan Muffins (Freezer Friendly)

I recently found this lovely recipe at my good friend, Libby's newsletter, author of Cooking with Libby and knew I had to try them.  

I have a popular Sour Cream Banana Bread ...a shared recipe from my daughter, that's a lovely and moist bread, so I knew with sour cream in this recipe, these muffins would be mighty tasty.

You can freeze these!  Wrap individually in saran wrap and toss into a ziploc freezer bag.  Allow to stand at room temperature (or thaw in fridge overnight for breakfast the next morning!)  

I can't imagine any parent not appreciating that nifty idea!! 

Moist and delicious, you can add nuts, or not...

I reduced the amount of sugar (I rarely ever use the full amount!) and substituted part brown sugar for the white. I love the 'caramel-y' flavor it gives to baked goods....

(hover over photo to pin)

MAKE AHEAD BANANA PECAN MUFFINS 

1/2 c. packed brown sugar

1/4 c. white sugar

1/2 c. butter, room temp

2 eggs, room temp
(just place in some warm water if necessary) 

3 bananas, mashed

1/2 tsp. almond (or vanilla or coconut) flavoring

1-2/3 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 c. pecans, chopped fine, optional

1/4 c. sour cream 

Preheat oven to 350 degrees. Place muffin liners in muffin pan, quickly spraying bottom of liners with non-stick cooking spray. Set aside. 

Cream sugars and butter together. Add eggs, bananas, and almond flavoring. Beat until well mixed. Combine the flour, baking powder, baking soda and chopped pecans in a medium bowl. Alternate mixing in the dry ingredients with sour cream into the banana mixture. Fill each muffin cup with about 1/4 cup of the mixture. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Yield: about 1-1/2 dozen 

TO FREEZE: Wrap each muffin individually (in the paper liner) with saran wrap, toss into a ziploc freezer bag and take out as many you want for breakfast or anytime snack. 

You might also enjoy...

Invisible Banana French Toast

Best Banana Cake

Sour Cream Banana Bread

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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

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