Monkey Bread*

Takes a little over 3 hours total: 2 hours to rise, half hour to cook and 15 minutes to cool.

Can be made to the point of baking step 5 and put in the fridge to rise the second time over night.

Ingredients:

Dough:

4 Tbs unsalted butter, divided, 2 Tbs softened (or Crisco) and 2 Tbs melted

1 cup milk, warm

1/3 cup water, warm

1/4 cup granulated sugar

2 1/4 tsp active dry yeast (1 standard packet)

3 1/4 cups all-purpose flour, plus extra for work surface

2 tsp salt

Brown Sugar Coating:

1 1/2 cups light brown sugar

3 tsp ground cinnamon

1/2 cup unsalted butter, melted

Glaze:

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 Tbs cream or milk

Directions:

1)In a large measuring cup, mix together milk, water, 2 Tbs melted butter, sugar and yeast packet. Allow the yeast to get foamy so you know it's alive, about 5 minutes.

2)In the bowl of you stand mixer fitter with a dough hook (or a large bowl with a spoon in you are making this by hand), add flour  and salt. Turn mixer on low and slowly add the milk mixture. Once the dough starts coming together, increase speed to medium and mix until the dough is smooth about 6-7 minutes. If the dough is too wet, add 1 Tbs more flour at a time. The dough should still be sticky, but workable with floured hands. Take the dough out and grease bowl well with non-stick cooking spray and place dough in, then flip to be sure all areas are coated. Cover tightly with plastic wrap and let rise in a warm place until doubled, about one hour.

Tip: can turn oven to 170 degrees, turn it off and place the bowl of dough in there to create a warm environment for the dough to rise.

3)While dough is rising, grease a bundt pan very well with 2 Tbs of softened butter (or Crisco) being sure to get into all of the crevices. Set aside. Get the brown sugar and cinnamon coating together. Once dough is done rising, melt butter and set it in a shallow dish beside the brown sugar mixture.

4)To form the bread, remove the dough from the bowl and press it into a rough 8-inch square. Using a knife or pizza cutter, cut the dough into 60-64 pieces (8x8 pieces). Roll each dough piece into a ball, it doesn't have to be perfect. Working one at a time, dip the balls in melted butter then quickly into the brown sugar mixture. Layer the balls in the bundt pan, staggering the seams randomly to build layers. 

5)Cover the bundt pan tightly with plastic wrap and let the monkey bread rise in a warm place again until puffy and it has risen almost to the top of the pan, about one hour. (If making the night before then cover and put in the fridge to rise over night. The next morning let it come to room temperature while oven is preheating) 

6)Preheat the oven to 350 degrees. Unwrap the pan and bake until the top is deep brown an it begins to bubble around edges, 25 to 35 minutes. Cool the monkey bread in the pan for 5 minutes ONLY, then turn out on a large plate and allow to cool slightly, about 10 minutes.

7)While the bread cools a bit, mix up the glaze. Whisk the powdered sugar, milk and vanilla together in a small bowl until the mixture is smooth. Drizzle the glaze over the warm monkey bread, letting it run over the top and sides. Serve warm.

Lemon Option:

sugar coating 

1/2 cup unsalted butter melted

1 cup granulated sugar

2-3 Tbs lemon zest

lemon glaze

1 cup powered sugar

2 Tbs lemon juice

Sprinklesomesugar.com Homemade Monkey Bread

Lemon Pound Cake with Fresh Strawberry Icing*

Ingredients:

3 Cups all- purpose flour
1 Tablespoon baking powder
3/4 teaspoon salt
3 Cups granulated sugar
1 cup unsalted butter, room temperature (Eath Balance for dairy free)
1/2 cup shortening, room temperature
5 large eggs
1 Cup whole milk (almond milk works too)
6 Tablespoons lemon juice (fresh squeezed)
(Icing Ingredients below)

Directions:

1) Preheat the oven to 350 degrees. Butter and flour your pans. This recipe makes either one large Bundt pan or two large loaf pans.

2) Sift flour, baking powder, and salt. Set aside.

3) Cream butter, shortening and sugar until the mixture comes together and it is no longer lumpy. Add eggs one at a time, beating just until incorporated.

4) Add flour mixture in three additions alternating with milk, starting and ending with flour (yes, this is important). Don't worry it your batter appears curdled after adding the milk. It's all good. Mix after each addition only until just blended.

5) Add the lemon juice. Mix well. It might look curdled. Don't worry here either.

6) Working quickly, pour batter into prepared pans until they are a little more then 3/4 full. (Will go flat if delayed)

7) Bake cakes until tester comes out with only a few crumbs attached. Approximately 55 minutes for a large Bundt pan and 35 minutes for small pans.





Fresh Strawberry Icing 

Ingredients:

1 Cup strawberries
4 Cups powdered sugar
2 Tablespoons unsalted butter, very soft but not melted
2 Tablespoons light corn syrup
1/2 teaspoon vanilla extract

1) Sift your powdered sugar after measuring and set it aside. Coarsely chop the hulled strawberries.

2) Add strawberries and 1/4 cup powdered sugar to Nurtibullet. Blend until the strawberries are completely pureed.

3) Blend the butter, corn syrup and vanilla extract into the strawberry juice.

4) Stir the remaining powdered sugar into the strawberry mixture. Add a little powdered sugar at a time to get the right consinsity. If it is still to thin, add more powdered sugar. If it's too thick add a tablespoon of water.

http://americanheritagecooking.com/2013/07/lemon-pound-cake-strawberry-icing/

*This dense and moist cake is great with tea. Maybe add a little lemon EO next time for a little extra kick. It disappears very quickly every time I make it. 

Luscious Lemon Bars (EO)*

Ingredients:

Crust:

• 2 cups flour
• 1/2 cup sugar
• 1 cup butter (earth balance)
• 1/4 tsp salt

Filling:

• 4 eggs
• 6 Tbs flour
• 1 1/2 cup sugar
• 1 tsp baking powder
• dash of salt
• 1/2 cup water
• 1/2 cup lemon juice (or Orange Juice)
• 3 drops lemon essential oil (or Orange oil)
• 1 Tbs powdered sugar
• Lemon zest (optional)

Directions:

1. Preheat oven to 350 degrees F.
2. Mix together flour, sugar, and salt. Cut in the butter until the dough reaches a fine crumb consistency.
3. Press the dough into the bottom of a 9" x 13" pan. Bake for 20 minutes till golden.
4. While crust is baking, beat eggs in a large mixing bowl. In a separate dish stir together flour, sugar, baking powder, and salt. Add flour mixture to eggs, and stir till smooth. 
5. Gradually stir in lemon juice, water, and lemon oil. 
6. Pour mixture over baked crust, and return to the oven. Bake 30 minutes or until set. Allow to cool completely, and sift powdered sugar over the top. Garnish with zest if desired.

Note: Substitute orange oil and orange juice to make orange bars

From: Modern Essentials Book fifth edition pg 41

Strawberry Citrus Slush

Makes 4 servings

Ingredients:

• 2 cups fresh lemonade
• 1 cup frozen strawberries
• juice from 1 lemon
• 4 drops Lemon essential oil
• 4 drops Lime essential oil
• 3 cups ice
• 3 Tablespoons white sugar

Directions:

Combine all ingredients into blender. Blend until smooth or reaches your desired consistency.

Note: For a more smoothie like consistency add 2 cups of strawberries and only use 2 cups of ice.

Original Link

Triple Lemon Cake

Yield: one 8-inch cake

Ingredients:

Cake

2 cups all purpose flour

1 1/2 cups sugar

3/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 eggs

2/3 cup oil

2/3 cup lemon juice

3/4 cup sour cream

Lemon Curd

1/4 cup fresh lemon juice (about 1-2 lemons)

2 tsp finely grated lemon zest

1/3 cup sugar

4 egg yolks

3 tbsp butter (I used unsalted)

Lemon Buttercream

1 1/2 cups butter

1 1/2 cups shortening

12 cups (3 lbs) powdered sugar

3 tsp finely grated lemon zest

6 tbsp lemon juice

3/4 tsp vanilla

1-2 tsp water - plus more to the consistency you want

Instructions:

Cake

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.

2.Add eggs, oil and lemon juice. Beat until smooth.

3. Add sour cream and beat until smooth.

4. Bake at 350 degrees in two 8-inch pans for about 25 minutes or until done.

Lemon Curd

1. Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did).

2. Heat while stirring constantly with a whisk.

3. It is done when it's thick enough to coat the back of a spoon. You will be able to tell it has thickened, but I wouldn't say that it's "thick."

4. Refrigerate until cool and thick.

Lemon Buttercream

1. Beat butter and shortening together until smooth.

2. Add 6 cups of powdered sugar, one at a time, beating to combine.

3. Add lemon juice, lemon zest and vanilla and combine.

4. Add the remaining powdered sugar and beat to combine.

5. Add water to get the consistency you want, starting with 1/2 tsp, beat to combine.

To assemble the cake:

1. Divide the cake into four layers by slicing each cake in half.

2. Fill two layers with lemon buttercream and the other two with lemon curd.

3. Frost the outside of the cake.

http://www.lifeloveandsugar.com/2012/08/31/triple-lemon-cake/

5-MINUTE HEALTHY PEACH FROZEN YOGURT

INGREDIENTS:

1 (16-oz.) bag frozen peaches or 4 cups fresh peaches, frozen solid
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or whole)
1 Tablespoon fresh lemon juice

DIRECTIONS:

Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor or Nurtibullet. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

yield: 4 SERVINGS

http://www.justataste.com/2013/08/healthy-easy-peach-frozen-yogurt-recipe/http://www.justataste.com/2013/08/healthy-easy-peach-frozen-yogurt-recipe/

Lemony White Chocolate Cheesecake

Ingredients:

•  1-1/4 cups all-purpose flour
•  2 tablespoons confectioners' sugar
•  1 teaspoon grated lemon peel
•  1/2 cup cold butter, cubed

FILLING

•  4 packages (8 ounces each) Philadelphia® Cream Cheese, softened
•  1-1/4 cups sugar
•  10 ounces white baking chocolate, melted and cooled
•  2 tablespoons all-purpose flour
•  2 tablespoons heavy whipping cream
•  2 tablespoons lemon juice
•  2 teaspoons grated lemon peel
•  2 teaspoons vanilla extract
•  4 eggs, lightly beaten
•  White baking chocolate curls and lemon peel strips, optional

Instructions:

1. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
2. In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
4. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.
5. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired. Yield: 12 servings.

http://www.holidayspage.net/lemony-white-chocolate-cheesecake/

Lemon Chicken

Ingredients:

1. 1/2 cup cornstarch
2. 3/4 cup water
3. 2 egg yolks
4. 2lbs (aprx 4) skinless, boneless chicken breast halves
5. 2 cup cooking oil
6. 3 tablespoon brown sugar
7. 1 tablespoon fresh ginger, minced
8. 1 cup chicken broth
9. 1/3 cups fresh lemon juice
10. 1/2 cups diced scallions

Directions:

1. Combine the cornstarch, 1/4 cup water and the egg yolks into a bowl, whisk until smooth. Dip the chicken breasts and coat each piece thoroughly.
2. Heat 2 cups oil in a wok. Fry chicken breasts until brown then place the chicken in a paper towel.
3. Stir in 1/2 cup water and broth in medium saucepan, place 2 tablespoon cornstarch, brown sugar and ginger.. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.
4. Remove from heat, add in lemon juice. Slice chicken into thin pieces.

http://www.holidayspage.net/lemon-chicken-recipe/

Lemon Cheesecake Squares with Fresh Berries

Serves: 16

Ingredients:

CRUST

• 1 ½ cups graham cracker crumbs
• ½ cup butter, melted

FILLING

• 2 (8 ounce) packages cream cheese, room temperature
• ⅔ cups sugar
• 2 large eggs
• 6 Tablespoons sour cream
• 4 tablespoons fresh lemon juice
• 4 teaspoons finely grated lemon peel
• 2 teaspoons vanilla extract
• Fresh berries

Instructions:

1. Preheat oven to 350 degrees. Line 9″ X 11” pan with foil, leaving overhand on the two long sides of the pan. Lightly coat with cooking spray.
2. Combine graham cracker crumbs and melted butter together mixing until butter is evenly distributed. Press crumbs evenly onto the bottom of the prepared pan, Bake for 10-12 minutes or until crust is golden brown. Remove crust and cool.
3. Beat cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time, and then add sour cream, lemon juice, lemon peel, and vanilla. Spread batter over prepared crust.
4. Bake for 30 minutes or until cheesecake is slightly puffed and set in center. Cool completely in pan. Chill cheesecake until cold (at least 2 hours).
5. Lift cheesecake out of the pan using the foil overhang as leverage. Cut into 16 inch squares. Top with berries. Serve chilled.

http://www.thefoodieaffair.com/2013/06/25/lemon-cheesecake-squares-with-fresh-berries/

No-Bake Strawberry Lemonade Bites

Ingredients:

For the crust:
4 graham cracker sheets (8 squares)
2 Tablespoons melted butter
1 Tablespoon brown sugar

For the filling: 
8oz-1/3 less fat cream cheese, very (very!) soft
14oz can fat-free sweetened condensed milk
1/4 cup egg beaters all whites, or regular egg beaters
1 teaspoon lemon zest
1/2 cup fresh lemon juice (about 4 lemons)
2 teaspoons powdered gelatin
3 Tablespoons boiling water
12 small strawberries, sliced in half

Directions:

1. Place graham crackers into a food processor and process until very fine. Add butter and brown sugar then process to combine. Spray 2 mini muffin tins well with non-stick spray, then spoon 1 heaping teaspoon graham cracker mixture into each cup. Press down firmly with a flat-bottomed shot glass to form the crust, then place muffin tins into the fridge.
2. In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg beaters until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully combined. In a small bowl whisk together powdered gelatin and boiling water until dissolved. Let cool for 2 minutes, then beat into the cream cheese mixture.
3. Fill each mini muffin tin cup to the top with the filling, then place in the refrigerator to firm up for at least 8 hours, or overnight. Run a small knife around the outside of each cup to pop it out of the mini muffin tin then top with half a strawberry. Store in the refrigerator.

http://iowagirleats.com/2012/07/10/no-bake-strawberry-lemonade-bites/

Lemony Lemon Brownies

Ingredients:

The "Brownie" Batter

3/4 cup all-purpose flour {King Arthur All-Purpose Flour}

3/4 cup granulated sugar 

1/4 teaspoon salt {Sea Salt}

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Tart Lemon Glaze 

1 rounded cup powdered sugar

4 tablespoon lemon juice 

8 teaspoons lemon zest 

Directions:

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside. 

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. 

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. 

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not over bake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze set.  Spread the remaining glaze over the bars, and let it set.  This glaze does not harden like most.  Cut into bars, and serve!

http://www.ziplist.com/souschef?url=https%3A%2F%2Fsites.google.com%2Fsite%2Fbeckycharms%2Fcakies%2Flemony-lemon-brownies