One pan Lemon Garlic Butter Chicken is moist and full of flavor! You can have this wonderful chicken dish on your table in less than 30 minutes!…
Spring is here, and with this new season comes the fresh and fruity flavor of lemon! Lemon cakes, lemon pie, lemon curd ice cream, lemon lavender bars, and lemon cookies. For all of the lemon lovers out there, indulge yourself with these nine luscious desserts. Perfect for your Easter dessert table or just with a cup of your favorite Earl Grey tea! Happy spring and happy eating!
A while back, I reviewed a wonderful cookbook written by my friend Sarah, ” The Magical Slow Cooker”. I have made many recipes from her cookbook that are just so easy and delicious. This was a favorite, Slow Cooker Sour Cream Beef Stroganoff and one of my most viewed recipes!
Chicken is a main staple in our household, hubs would be happy to eat it every day of the week. This slow cooker lemon chicken is so moist and lemony, I should have doubled up the recipe, because everyone was going back for seconds. Broiling the chicken after it has cooked low and slow gives it such a beautiful golden brown color. I even ate the lemon, it was amazingly delicious.
Christmas is only 3 days away! I love baking during the holidays and I thought a lemon loaf cake would make such a nice Christmas gift for friends and neighbors. I know that the holiday season is difficult for so many, so this will bring some holiday cheer!
I received a bottle of Certified Organic Prairie Vodka for review, but was not compensated financially in any way. The opinions expressed are my own and are based solely on my experiences while recipe testing.
Summer days mean warm delicious days. Swimming pools, beaches and lakes. Blenders making frozen drinks. Craving frozen lemonade on these perfectly sunny hot days. A tub of frozen blueberries in the freezer and stepping it up with Certified Organic Prairie Vodka makes the perfect summer cocktail!
Sip this gorgeous drink slowly~ stay away from BRAINFREEZE!! I may have experienced something like that….
What you will need for this delicious cocktail: Frozen Blueberries, Frozen Concentrated Lemonade, sugar, Prairie Organic Vodka, Lemon for garnish. If using fresh blueberries, no worries: add ice.
Place all of the ingredients in the blender, pour into your favorite glass and serve. Garnish with a slice of lemon and umbrella! Happy Summer!
Prairie Organic Spirits offers 100% certified organic vodka, which is made from single vintage organic corn that gives Prairie Organic its award-winning flavor. Each bottle of Prairie Organic Spirits takes three years of meticulous work and provides an elevated cocktail experience that we can all raise a glass to. Their Motto is “Made with respect, from Seed to Glass”.
The fifth-generation of family distillers who run the Phillips Distilling Company have turned a new, green page with the recent release of Prairie Organic Vodka. This corn-based vodka is certified organic and kosher. All of the corn used in Prairie is grown by a co-op of 900 farmers in and around Benson, Minnesota where the vodka is produced.
From the corn to the stills to the bottling, Prairie is organic and has reduced the environmental impact of production significantly.
Making a frozen cocktail couldn’t be easier, just add all of your ingredients into a blender. If making a beverage kid friendly or alcohol free just leave out the vodka.
- 1 lb (about 3 cups) frozen blueberries (or fresh sliced peaches)
- ¼ cup sugar
- ¾ cup (6 oz) frozen lemonade concentrate
- ¼ cup vodka
- Fresh lemon slices for serving (optional)
- Fill a blender with Blueberries, sugar, lemonade, and vodka. Add 2 cups of ice if using fresh blueberries. Blend until smooth. Pour into glasses and serve immediately. If desired, garnish with fresh lemon slices.
It’s summer in Maine! Know what that means? Blueberries! A whole state full of them, growing wild everywhere! I live for these days. We pick blueberries on the weekend until we can’t see the sun. Cherishing every single berry, the flavor bursting in your mouth, tastes like the freshest day you have ever had, summer in your mouth!
I think I have about 100, OK, I am exaggerating, maybe 25 blueberry recipes on my blog. Not only is it my favorite berry — but it is one of the healthiest foods that you can eat. It’s highest in antioxidants so it’s a really great idea to eat blueberries everyday! I can help you with this!
I’ve included 10 of my favorite blueberry recipes for pancakes, muffins, cake, parfaits, scones, quick bread, cobbler, cupcakes and ice cream! Scroll through the slideshow to find your favorite blueberry recipe. A blueberry dream come true.
Best Blueberry Muffin~Brown butter and vanilla bean makes this blueberry muffin over the top with flavor! Get recipe here ~Moore or Less Cooking Food Blog.
Strawberry season is here and I can’t get enough of these luscious farm- fresh- melt- in- your- mouth berries. I have 6 quarts of berries and I am not afraid to use them! Marinated berries in delicious Chambord ( Raspberry ) Liqueur brings out the fabulous flavors of the cake and berries.
Hubs loves strawberry shortcake, he has mentioned this to me many times….
We eat these so fast so I cut a quart up and added Chambord for a delicious treat!
My daughter’s friend brought me a freshly picked container of raspberries from her farm, I threw a couple in there for deliciousness!
LEMON POUND CAKE WITH STRAWBERRIES AND CREAM
Want MOORE Strawberry recipes?
- 1 package Lemon Cake Mix
- 1 (3.4 oz.) package instant lemon pudding and pie filling
- 4 large eggs
- 1 cup water
- ⅓ cup vegetable oil
- Strawberry Topping
- 1½- 2 cups sliced fresh strawberries
- 1 Tablespoon sugar
- 2 Tablespoons Chambord ( Raspberry Liqueur)
- Baking Directions for Lemon Pound Cake
- Preheat oven to 350°F. Grease and flour 10" tube pan.
- Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
- Directions for strawberries:
- In a bowl, combine strawberries, sugar and Chambord. Place in refrigerator while cake bakes.
- Slice cake, spoon strawberries on top of cake, add whipped topping or whipped cream, serve.
- Makes 12-14 servings
I am a blueberry addict! Living in Maine, there are blueberries everywhere and I am ready to pick them anytime! Lemon and blueberries go so well together, the sweet and tart combination is out of this world! Since summer is almost here, I am loving the quick and delicious recipes. I want to spend more time outside in the sun than in my kitchen. This quick bread is amazing, made with yogurt, it is moist and delicious. I wish that I had baked two loaves because this one disappeared quickly. You will love the smell of this bread baking in the oven, it is heavenly!!
Use a 9×5 inch loaf pan. Top with more blueberries!
Lemony Blueberry Bread! Smells amazing!
Oh that glaze!!
- For BREAD:
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 cup sour cream or yogurt
- Juice of 1 lemon
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup fresh blueberries
- For glaze:
- 1 cup confectioners sugar
- 2 teaspoons heavy cream or milk
- 1 teaspoon lemon extract
- Preheat oven to 350ºF.
- Cream butter and sugar together with an electric mixer in a medium size bowl until smooth.
- Beat in eggs, vanilla, sour cream, lemon juice and zest.
- In a separate bowl mix together the flour, baking powder, and baking soda. Mix the dry ingredients into the wet.Fold in ¾ of the blueberries into the batter.
- Turn the batter into a greased 9×5-inch loaf pan and sprinkle the remainder of the blueberries on top of the batter.
- Bake for about 55-60 minutes or until toothpick inserted in center of loaf comes out clean.
- Let bread cool in pan for about 10 minutes, then remove from pan and place on cooling rack to cool completely (about 30 minutes).
- Mix confectioners sugar, cream and lemon extract in a small bowl. Drizzle over cool loaf and let glaze set before slicing.
- Cooking Tips:
- Extra lemon zest can be added to the glaze for added lemon flavor.
- Water can be used in place of heavy cream or milk to make the glaze.
Recipe from Cooking With Sugar
WOULD YOU LIKE TO SEE MORE BLUEBERRY RECIPES??
Hello! I’m Lorinda from The Rowdy Baker, and while Nettie is away I’m helping out by writing a guest post on her blog
With the winter months finally behind us, I’m putting away the pumpkin, caramel, and (reluctantly) maple to usher in the warm, fragrant days of Spring with a bright citrus cookie recipe.
I’m sure we’ve all made (or at least eaten) tea cakes; they’re a popular cookie on holiday platters. Whether you call them “Snowballs”, “Russian Tea Cakes”, or “Mexican Wedding Cakes”, you’ve almost certainly popped one of these in your mouth and enjoyed the buttery, melt-in-your-mouth goodness.
I took my old recipe and jazzed it up with lemon and key limes and then made colored powdered sugar to roll them in. Pastel shades for spring, of course! I colored the sugar yellow and green, but imagine how pretty a variety of pastel colored cookies would look in a basket on your Easter brunch table.
To make colored powdered sugar:
Put 1 cup of granulated sugar in each of 2 small bowls. Stir a few drops of yellow food coloring into 1/2 teaspoon water and drizzle half of it into one bowl of sugar. Stir really well to combine the coloring and sugar, adding the remaining colored water drop by drop if necessary. The goal is to get the color and sugar fairly well mixed without saturating the sugar. Discard any leftover colored water. Repeat with the green color in the other bowl of sugar.
Spread the sugar on two paper plates or paper towels and let it dry for 1 hour. When dry, blend one color at a time in a blender, along with 2 teaspoons cornstarch. Blend for about a minute, stopping to shake the blender jar often. I turned mine over (with the lid snugly on) a couple of times and took off the bottom to remove sugar that was clogged up there. If you have a powerful blender, your powdered sugar will come out fluffy and powdery. I obviously need a new blender, because mine was just a tiny bit sandy feeling, but it still worked perfectly on the cookies.
CITRUS TEA CAKES
1 cup butter
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla
1/2 cup powdered sugar
1 tablespoon grated lemon zest, lightly packed
2 teaspoons grated lime zest (I used Key limes)
2 cups all-purpose flour
1 1/2 cup finely chopped walnuts
Powdered sugar (plain or colored) to roll the cookies in
Heat oven to 300 F.
- In a large bowl, beat together the butter, lemon juice, vanilla, and powdered sugar until combined.
- Mix in the lemon and lime zest.
- Add the flour and mix just until it is incorporated.
- Stir in the walnuts.
- Roll level tablespoons of dough into balls (or egg shapes) and place 1 inch apart on ungreased baking sheets.
- Bake for approximately 20 minutes, or until the bottoms of the cookies are light golden brown.
- Set the pan on a cooling rack and as soon as the cookies are cool enough to handle, roll them in powdered sugar and set on racks to cool completely. Once cool, roll them in the powdered sugar again. The first coating will be a little sticky, so the cookies will pick up more sugar this time and the coating will look nice and even.
Store in an airtight container.
These little gems are perfect for a tea, a club meeting, or just for you to nibble on while you’re sitting down to a relaxing cup of coffee or tea. Happy Spring!
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Friends send me recipes like you can not even imagine. I think I need a staff like Martha Stewart, then I may be able to bake three or four recipes at a time! What a dream!
It’s blueberry Season and Maine blueberries are so amazing. I have five quarts, so I have been searching through Pinterest for the perfect recipe. I wanted a Blueberry Sour Cream Bundt Cake and this is what I chose. This is a wonderfully light and fluffy cake with lemon zest and a sour cream lemon glaze. It turned out perfect! I asked hubs to critique it. Well, he is no help, this is what he said, ” MMM not as many poppy seeds as the last one.” WHAT????
I think my voice raised a bit, I said, “There aren’t any poppy seeds in this cake or the last cake I baked, you are off your rocker…” HMMPPPHH, have to find a new critic!!!
Well, I did have six of my daughter’s friends try a piece, they loved it.
P.S. There aren’t any poppy seeds in this cake or any other cakes that I have baked ever…. yet!
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⅔ cups sugar
- 1½ sticks unsalted butter- room temperature
- 3 large eggs - room temperature
- 1 tablespoon lemon zest
- 2 teaspoons vanilla
- 1 cup buttermilk (scant 1 cup of milk with 1 tablespoon vinegar)
- 2 cups fresh blueberries - mixed with 1 tablespoon of flour.
- Sour Cream Icing
- 4 tablespoons butter - softened
- ½ cup sour cream
- ½ teaspoon vanilla
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- 2 2/4 cups powdered sugar
- Preheat oven to 350 degrees.
- Grease a bundt pan.
- Whisk flour, baking powder and salt together.
- Beat together sugar and butter until fluffy with an electric mixer.
- Continue beating, adding eggs, one at a time.
- Add vanilla and zest, mix well.
- Gradually add in dry ingredients alternating with buttermilk, ending with flour mixture.
- Gently fold in blueberries.
- Pour batter into bundt pan.
- Bake until a toothpick comes out clean about 50 minutes to an hour.
- Cool cake on a baking rack for 15 minutes.
- Turn cake onto cake plate and cool completely before frosting.
- For Icing:
- Using a hand mixer, cream butter, sour cream, vanilla, and lemon juice until smooth.
- Gradually add powdered sugar.
- Add salt and mix until smooth.
- Pour icing on top of cake allowing it to run down the sides.
Recipe adapted from A Southern Soul
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