Got Lemons this time of year? Make Lemon Loaf!

The citrus trees are loaded with lemons this time of year in Arizona. The air is sweet and most of us are sneezing with allergies.  But we have LEMONS. Lots and Lots of Lemons. What to do?

Luscious Lemon Loaf from page 198 Tastes & Treasures Volume I
Ingredients:
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt

1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract

Directions: Preheat the oven to 350 degrees. Grease or line a 5 X 8 " loaf pan with baking parchment paper. Sift the flour, baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.
Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.
Note: you may drizzle with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. Pierce the loaf with a fork to let the delicious drizzle sink deep inside. Top with sliced lemons and blueberries.
Makes 1 loaf.

Luscious Lemon Bread in Starbucks

Lemon trees are abundant in Phoenix and this recipe is delicious. No wonder Starbucks makes a Lemon Loaf. Tastes and Treasures also has a recipe and the recipes are VERY similar. Make both and have a taste test!

Starbucks Lemon Loaf
Ingredients:

1 1/2 cup(s) FLOUR

1/2 teaspoon(s) BAKING SODA

1/2 teaspoon(s) BAKING POWDER

1/2 teaspoon(s) SALT

3 EGGS
1 cup(s) SUGAR

2 tablespoon(s) BUTTER; Softened.

1 teaspoon(s) VANILLA

1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE

1/2 cup(s) OIL (recommend coconut oil)


LEMON ICING

1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.

2 tablespoon(s) WHOLE MILK
1/2 teaspoon(s) LEMON EXTRACT

Directions:
Combine flour, baking soda, baking powder and salt in a bowl.

Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

Pour wet ingredient into the dry ingredients and blend until smooth.

Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.

Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.




Luscious Lemon Loaf pg 198 of Tastes & Treasures cookbook
Ingredients:
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract
Directions:
Preheat the oven to 350 degrees. Grease or line a 5 X 8 " loaf pan with baking parchment paper. Sift the flour (who does this anymore??), baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.
Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.
Note: you may drizzle with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. Makes 1 loaf.

Sticky Toffee Pudding Cake

Can't beat this lovely sticky caramel pudding recipe turned into a rich and moist cake. Smother it with toffee or caramel sauce for a decadent treat. Everyone who tries it will definitely want seconds.

If you like caramel try the recipe in Tastes & Treasures for Caramel Custard Flan found on page 85. The flan recipe was given to the Historical League by historic El Chorro Lodge.

Sticky Caramel Pudding Recipe
Pudding Ingredients:
8 ounces pitted dates, chopped (about 2 cups)
1 teaspoon baking soda
1 cup boiling water
3/4 cup packed light brown sugar
2 large eggs, at room temperature
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Pudding Directions:
Spray an 8-inch (20 cm) square metal baking pan with nonstick baking spray with flour.

In a large bowl, combine the chopped dates, the baking soda and boiling water. Let it stand for about 30 minutes or until it is cooled to room temperature.

Meanwhile, preheat the oven to 350°F.

Add the brown sugar, eggs, butter and vanilla to the date mixture. Using an electric mixer on medium-high speed, beat it for 2 minutes, until blended (the mixture will appear slightly curdled). Add the flour, baking powder and salt. Beat on low speed for 1 minute. Scrape down the sides and bottom of the bowl with a spatula. Mix again for 15 to 30 seconds until blended.

Spread the batter evenly in the prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.

Set the pan on a wire rack. Poke holes all over the top of the cake with a toothpick. Pour 1/2 cup of the toffee or caramel sauce over the cake. Let it cool in the pan on rack for 10 minutes.

Caramel Sauce Ingredients:
1 1/2 cups granulated sugar 3/4 cup whipping (35%) cream, at room temperature 
2 teaspoons vanilla extract

Caramel Sauce Directions:
In a small heavy saucepan, heat granulated sugar, stirring constantly, over medium heat until sugar is a dark caramel-colored liquid. Remove from heat and while whisking, carefully pour in cream.

Stir in the vanilla.

Makes 2 cups 

Tips: When heating, the granulated sugar will change from solid crystals to the consistency of wet sand to light amber liquid to dark liquid.
Make sure the cream is not chilled or it will splatter and seize the sauce.

To serve, cut the cake into squares and serve warm with the remaining sauce.

Store the cooled cake in the refrigerator in a cake keeper, or loosely wrapped in foil or plastic wrap, for up to 5 days. Warm cake, wrapped loosely in foil, in a 350°F oven before serving.
BY cookingnook.com

Lemon Bread takes the Cake

 Lemons are ready to pick in Arizona so Zona made this fabulous recipe from pg 198 of Tastes & Treasures cookbook. I think she added extra lemon zest because it really packed a punch.
It was a delicious bonus to the Annual Christmas League Meeting.


Luscious Lemon Loaf
Ingredients:
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract
Directions:
Preheat the oven to 350 degrees. Grease or line a 5 X 8 " loaf pan with baking parchment paper. Sift the flour (who does this anymore??), baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.
Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.
Note: you may drizzle with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. Makes 1 loaf.

Zona and Mary Parker discuss the Children's Holiday Party Saturday, Dec 15. 

Mary Parker is an Elf promoting the 30th Annual Children's Holiday Party at Arizona Biltmore Hotel on December 15. Ticket information www.HistoricalLeague.org

Helpful hints for Luscious Lemon Loaf

Got Lemons? Many of us in Arizona do in May when the trees are loaded with fruit and they are so-o-o big. But how to still have them in August? Try juicing the lemons, pouring the concentrate into ice cube trays and freezing. Put the ice cubes in zip loc bags for future baking, cooking and sipping.












Luscious Lemon Loaf pg 198 Tastes & Treasures cookbook
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract
Preheat the oven to 350 degrees. Grease or line a 5 X 8 " loaf pan with baking parchment paper. Sift the flour (who does this anymore??), baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.
Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.
Note: Put the loaf back in the cooled baking pan and poke holes in the top with a fork. Drizzle with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. Then remove to a serving dish. This makes it so-o-o moist and lemony. Makes 1 loaf.

Master Gardener Class Snacks

Becoming a Master Gardener has always been a goal of mine so when my girlfriend signed up, I did too. Seventeen weeks at U of Arizona's Extension Office in Phoenix is a big commitment but it is very interesting and I am learning a lot. Each week different groups bring in "snacks" so we have a lovely buffet. Carol brought in Granola pg 196 and I made Luscious Lemon Loaf pg 198. Carol was very creative by serving the Granola in a chip and dip bowl with the spoon resting in the dip bowl. She actually sold two cookbooks because the ladies wanted the Granola recipe and loved the historical aspect of the book.