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

 

​

Snickers Caramel Apple Salad (Sugar free option)

This luscious 3-basic ingredient salad/dessert will have you running for M-M-More!  It's SO quick & easy!!  

Did I mention addicting??? 

I've made this a few times recently and every time I do, I'm hearing

RAVES about how good it is!  And always get asked for the recipe!

It's similar to Watergate Salad (in mixing), but this one tastes even better, 

in my humble opinion! 

 I LOVE Caramel everything! 

I love using SUGAR FREE Butterscotch Pudding!  No one would guess it's sf.

But it's great with 'regular' instant pudding too. 

(If you want totally sugar free, omit the candy bar!

But I do think you could add sf peanut butter cups that would be great!) 

The chopped Snickers candy bar is optional, but chocolate always makes

everything better, right?  It adds some nice texture too.

The apples add such a lovely crunch.  

You don't really taste the pineapple, as the caramel (butterscotch) 

takes over! 

Whip it up soon - your family will love you for it!! Impressive for any

meal - great for potlucks.  

(hover over photo to pin) 

SNICKERS CARAMEL APPLE SALAD 

1-20 ozs. can crushed pineapple, slightly drained

1 box (4-serv. size) (sugar free) instant butterscotch pudding 

1/2 to 1 full 8 ozs. tub Cool Whip, thawed

2 apples, peeled and cut into bite sized pieces

2 Snickers candy bars, chunked (optional) 

chopped peanuts, optional 

In large bowl, pour crushed pineapple.  Stir in dry instant pudding mix,

mixing until smooth.  Add as much Cool Whip as you'd like. 

(You can make this much ahead - refrigerate - then mix in chopped apples just before serving) 

After apples are stirred in, stir in a few pieces of chopped Snickers if preferred.

Top with a few more candy chunks, and/or chopped peanuts. Serve chilled. 

You may also like 

Healthier Watergate Salad

​

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

​

The Bryan Times - October 7, 2019 - Apple Dishes

I thought it fitting to get your juices (er, cider?:) flowing about the most popular fruit in America - Apples. This versatile fruit is thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"!

                                   

Caramel Apple Salad (Sugar Free Option)

Select apples that are firm and bruise free. Chilled properly, they should last about 90 days. When I was a kid, we always wrapped apples separately in newspaper and stored them in a horse tank in our cool basement. When one apple went bad, the ones around it were protected. There's another saying with much truth "One Bad Apple Spoils the Bunch". I know that refers to other things besides the fruit itself.

It's difficult to choose a few apple recipes to share. I have nearly 100 recipes using apples on my blog, so you may see more in upcoming columns.   

EASY CINNAMON BAKED APPLES

For 6 Apples: Cream 1 stick butter, 3/4 c. brown sugar and 1/2 tsp. vanilla. Core each apple leaving bottom intact. Fill with creamed sugar mixture. Then divide 1/4 c. red hot candies evenly on top. Place in baking dish; pour 1 c. apple cider (or juice) in bottom of dish. Bake uncovered at 375 for 45 minutes. Or you could 'bake' them in your crockpot - 4 - 5 hours on low or 2 - 3 hours on high. They're sure to make your house smell wonderful.

This fabulous salad is addicting and so simple. A terrific dish for those needing to watch their sugar intake. 

CARAMEL APPLE SALAD (Sugar free option) 

1 (20 ozs) can (no sugar added) crushed pineapple, slightly drained

1 sm. (4-serving size) box (sugar free) butterscotch

pudding mix

1 (8 ozs) tub frozen (fat free) whipped topping, thawed

4 unpeeled apples, diced

1/2 c. dry roasted peanuts, chopped

Place pineapple in medium bowl. Stir in dry pudding mix and blend well. Add whipped topping, then stir in apples and nuts. (I prefer to add nuts on top as they tend to soften). Refrigerate until ready to serve. Best eaten within first day. 

                                 

Grandma's Waldorf Salad

This is a deliciously crunchy salad recipe I found in a Gooseberry Patch Cookbook. 

GRANDMA'S WALDORF SALAD 

2 Gala apples, cored and diced

1 Granny Smith apple, cored and diced

1/2 c. chopped pecans or walnuts

1/2 c. celery, diced

1/3 c. sweetened dried cranberries

1/3 c. mayonnaise

a few sprinkles each of salt & sugar 

Stir together all ingredients in a large bowl. Cover and chill until serving time.  

Even some who think they don't like butterscotch go wild over this moist cake. 

BUTTERSCOTCH APPLE CAKE

1-1/4 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1 c. white sugar (I use 3/4 c.)

1/2 c. vegetable oil

(I use half applesauce)

2 eggs, beaten

2 c. peeled, chopped apple

1/2 c. pecans, chopped

1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease an 8" square baking dish. In large bowl, combine flour, baking powder, soda, salt and cinnamon.  Blend sugar, oil and eggs until smooth; stir wet mixture into dry and mix just until combined.  Stir in the apples, pecans and 1/4 cup butterscotch chips. 

Pour into prepared pan.  Sprinkle with remaining butterscotch chips.  Bake 40 - 45 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack. Yield: 4 - 6 good-sized servings

One more fun fall idea - a healthy one even. Make  "Pumpkin Oranges" and "Ghostly Bananas" for a fun treat.  Peel mandarin oranges (or clementines), pith removed, then place a small stick of celery in it for the 'stem'.  Push chocolate chips, upside down, into the banana, for a face. The kids will enjoy helping you! 

"Winter is an etching, spring, a watercolor, summer, an oil painting and autumn, a mosaic of them all." ~Stanley Horowitz 

Pumpkin Spice Rice Krispy Treats

I just realized I'd never posted this tasty snack though I've made them the last couple of years.

A simple and fun fall treat the kids can help make...made easy by adding a box of instant pumpkin spice pudding mix to the melted marshmallow mixture.

(Say that fast 3 times!!=)

Everyone needs a quick and easy 'go to' and this one is extra special fall treat. 

The pudding mix can sometimes be a bit hard to find, but you can also substitute 2 tsp. pumpkin pie spice and it's yummy too. 

Be sure to stock up if you do find the pudding because it won't be on shelves for long! 

I love that it's quick and easy so can be made when you're in a rush to

find something to take to that fall festival or gathering!

The melted white chocolate over the top is optional, as are the

cutsie sprinkles, but doncha just love that special touch?  

TIP:  Try to press the cereal into the pan LIGHTLY!  If you press too hard,
the mixture tends to harden and makes it tough. 

PUMPKIN SPICE RICE KRISPY TREATS 

6 c. Rice Krispies

1/4 c. butter

1 (10 ozs.) bag mini marshmallows

(Or if you can find them, using pumpkin flavored marshmallows! squeal!)

1 sm. (4-serv. size) box pumpkin spice instant pudding  

(Butterscotch is super good too) 

Lightly spray 9" x 13" dish with cooking spray. 

In a large saucepan, melt the butter.  Add the marshmallows and

dry pudding mix.  Over low heat, stir constantly (I used a whisk) until mixture is blended and smooth.  Stir in the rice krispies; stir until coated. Dump mixture into prepared pan; press evenly, (but not too hard). Let cool; cut and serve.

MMMM good! 

You might also enjoy...

Apple Smiles (kid-friendly)

Caramel Apple Fluff Dip

Pretzel Pumpkins

​

The Bryan Times - August 19, 2019 - Lemons

While I do remember I shared some lemon recipes with you a few months ago, there are so many options using this citrus fruit loaded with Vitamin C, I just had to share more ideas. And I did say I'd share some lemonade recipes, so here you are...

I'm sure you've heard the old saying, "When life hands you lemons, make lemonade". While that's a great perspective, we can do so much more with lemons and their peel. 

                                                        

Luscious Lemon Cooler Cream Cake

Use juice or peel to freshen your microwave, and help you get it clean in no time! Add lemon rinds (or juice) to a microwave-safe bowl (I use my glass measuring cup) filled with 2 c. water. Microwave on high for four or five minutes. Let stand another five minutes, allowing the water to steam the walls and top of the oven. Remove the hot bowl (carefully!) and wipe away the mess with a towel. AND the microwave will smell clean and fresh. You're Welcome!

If your fridge needs a pick-me-up, dab a cotton ball or sponge in lemon juice and leave it in the refrigerator for a few hours to neutralize odors. 

My sis-in-love, Carol Herman, shared this dessert with us at a recent Baker Sibling gathering.  We all went a little crazy over it. The only thing I changed was to cut the amount of cold water in half. 

LEMON COOLER CREAM CAKE

1 box (18 ozs) lemon cake mix

1 c. very hot water

1/2 c. cold water

2 sm. boxes (4-serving size) lemon jello, dry

1 c. milk

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

1 tub (8 ozs.) frozen whipped topping, thawed

Prepare cake and bake in a 9" x 13" baking dish, according to package directions. Remove from oven then poke holes all over the top of the cake with a fork. 

In glass bowl, combine 1 c. hot water with 1 box lemon jello; stir until dissolved; add 1/2 c. cold water, then pour mixture over warm cake. Chill in refrigerator until cool. 

In a large bowl, whisk together milk, instant pudding mix and second box of lemon jello until powders are dissolved, and not grainy.  Fold in whipped topping and spread over cake.  Refrigerate until serving. Yield: 12 - 15 servings

Hope you enjoy these fruity, refreshing drinks. Great to help you 'chill'.                       

Simple Homemade Lemonade

(Sugar Free Option) 

SIMPLE HOMEMADE LEMONADE

1 scant cup (just less than) sugar or sweetener

1 c. water

7 c. water (sparkling - for a 'kick') 

1 c. fresh squeezed (or bottled) lemon juice 

1 lemon, quartered, for serving

1 lemon sliced, for serving

Make a simple syrup by adding sugar and 1 c. water to a saucepan; heat until sugar is dissolved. (I used a microwave safe dish and warmed it for 2 minutes - stir until sugar dissolves). Allow to cool. 

Add 7 cups water and lemon juice to 2-qt. pitcher.  Add simple syrup and stir well. Pour into tall glasses filled with ice. Add a slice or two of lemon...garnish the rim with a lemon wedge and serve with a smile. Yield: 6 - 8 servings.  Recipe can easily be doubled to make a gallon! TIP:  I suggest not adding slices to lemonade until ready to serve as the peel can make the lemonade bitter if it sits too long. 

WATERMELON LEMONADE

2 c. water

3/4 - 1 c. sugar 

(or xylitol..or your fav sugar substitute)

1 c. freshly squeezed lemon juice (strained) 

(about 6 - 8 lemons)

2 generous cups of cubed watermelon (seeds removed)

2 c. cold water or sparkling water

Ice

In a medium saucepan, bring the water and sugar to a boil.  Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat and cool.  Meanwhile, puree watermelon in blender and strain to remove any seeds.  You should have about 1 c. watermelon juice.  Add lemon juice, watermelon puree to the simple syrup (sugar water); add water; chill.  Serve over ice.

Lady Bird Johnson once said  “Children are likely to live up to what you believe of them."