Monthly Archives: July 2016

Lemon Yellow Summer Squash Bread

29 Friday Jul 2016

Posted by in Family, Family Favorites, Garden, New Favorite

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When yellow squash and zucchini are plentiful and I’ve made every possible recipe, I go to the web and try to find something different to make.  This bread was a phenomenal find. I’ve always been fond of lemon cake and this bread is addictive. No, you can’t have just one slice, I guarantee it!

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LEMON YELLOW SUMMER SQUASH BREAD

There is no reason you couldn’t substitute zucchini in this recipe; would be pretty with the green zucchini and yellow lemon zest!  I did not make the Sweet Roasted Lemon Garnish).
Serves: 2 loaves

1 cup melted butter
2 cups sugar
¼ cup lemon juice
2 tsp. lemon zest
1 tsp. vanilla
3 eggs
3 cups flour
1 tsp. salt
½ tsp. baking powder
1 tsp. baking soda
2 cups grated summer squash

For the Glaze:

1 Tbsp. melted butter
½ cup powdered sugar
1 Tbsp. lemon juice
1 tsp. lemon zest

For the Sweet Roasted Lemon Garnish (edible and optional!):

1 lemon, halved lengthwise, thinly sliced, seeds removed
½ tsp. sugar
1 Tbsp. olive oil

  • Preheat oven to 325 degrees.
  • Grease and flour 2 regular loaf pans or 4 mini pans.
  • Mix butter, sugar, lemon juice, lemon zest and vanilla until well blended.
  • Add eggs one at a time and once all are incorporated beat for 2-3 minutes until light and fluffy.
  • Sift flour, salt, baking powder and baking soda. Add dry ingredients to wet mixture and mix thoroughly.
  • Add squash and stir just to blend.
  • Pour into prepared pans and bake at 325 degrees for 45 minutes for small loaf pans or 1 hour for regular size loaf pans.
  • Allow the pan to cool; remove the bread and place top down on a serving plate (makes for a nice presentation for the glaze and lemons).
Make the Roasted Lemons:
  • Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
  • Gently toss lemon slices with sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
Make the Glaze:
  • Combine the melted butter and powdered sugar and stir until smooth; add the lemon juice and lemon zest and stir to combine.
  • Add water or milk if necessary to get the right consistency.
  • Pour the glaze over the top; covering it completely and letting excess dribble down the sides.
  • Arranged sweet, roasted lemons on top.
  • Serve warm or at room temperature.

Recipe from CreativeCulinary.com

Apricot Crumble Cake

15 Friday Jul 2016

Posted by in New Favorite

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Fresh Apricots are tangy yet sweet and not something I purchase on a regular basis. Last year our CSA delivered a large bag of apricots week after week. This recipe was a delicious way to use the fresh apricots and have a chewy, moist dessert or breakfast treat.

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FRESH APRICOT BARS

2 lbs ripe Apricots
2/3 cup sugar
1 Tablespoon orange liqueur (such as Grand Marnier) or orange juice
1 cup flour
1/2 cup packed brown sugar
1/2 teaspoon Kosher or Sea Salt
1/4 teaspoon Baking Soda
1/2 cup cold unsalted butter, cut into small cubes
1 cup old fashioned oats

  • Preheat oven to 350°F. Butter a 2 quart baking dish.
  • Combine the apricots and sugar in a saucepan. Cook over medium heat until the sugar is dissolved and the apricots are soft (will vary tremendously depending on the ripeness of the apricots-very ripe apricots will only take minute or two). Stir in the orange liqueur.
  • Puree the apricots in a blender or food processor until smooth. Pour into a bowl and set in freezer to chill while you make the crust.
  • In a bowl, whisk together the flour, brown sugar, salt, and baking soda. Pinch in the butter pieces into the flour mixture (or cut them into the flour with a pastry cutter), until it resembles coarse sand. Pinch in the oats until well combined.
  • Press 2/3rds of the crust mixture evenly into the bottom of the prepared baking dish. Spread the apricot puree over the crust bottom. Sprinkle the remaining crust over the top of the apricot puree.

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  • Bake for 1 hour or until the crust is golden brown.

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  • Allow to cool, then slice and serve. Store in the refrigerator.
Recipe Adapted from: WhiteOnRiceCouple.com.