This is checked for Lemony Lemon Loaf until it has a flawless formula, but it has little more than a soft and moist crumb, but still, a tangy taste that lemon lovers like.
You should brace yourself to an unforgettable blast of freshness if you are a lemon addict. You would enjoy this more than the Lemon Loaf of Starbucks!
The list of the ingredients that you’ll need:
+3 large eggs.
+1+1/2 cups cake flour.
+1 cup granulated sugar.
+1/3 cup lemon juice.
+1/2 cup coconut oil.
+2 tbsp butter, softened.
+1 tsp lemon extract.
+1 tsp vanilla extract.
+1 tsp baking powder.
+1/2 tsp baking soda.
+1/2 tsp salt.
FOR THE LEMON ICING
You’ll need:
+1 cup powdered sugar+1 tbsp.
+2 tbsp whole milk.
+1/2 tsp lemon extract.
INSTRUCTIONS:
– Step 1- In a medium bowl, mix the flour with the baking soda, baking powder, and salt.
– Step 2- In a separate bowl, blend the eggs, white sugar, softened butter, vanilla extract, lemon extract, and lemon juice, using an electric mixer*.
– Step 3- Drop the dry ingredients into the wet ingredient and combine it until soft.
– Step 4- Stir in oil, and blend properly for another few seconds.
– Step 5- Pour the batter into a lightly greased loaf pan.
– Step 6- Bake for 40 to 45 minutes at 350 degrees F. When a toothpick trapped in the cake’s middle comes out clean, remove it from the oven.
– Step 7- Meanwhile, prepare the icing. Combine all the icing ingredients in a small bowl, and beat with an electric mixer at low speed to create the lemon icing.
– Step 8- Remove the loaf from the pan while it is cooled and frost the top with the icing.
– Step 9- Until slicing, let thermion loaf in the fridge till the icing set in.
Give this easy lemon loaf a quick try and let us how did you find!! and of course, don’t forget to share it with your friends and family!!
Maintaining a balanced and nutritious diet is crucial for a healthy lifestyle. Fruits and vegetables, including the beloved banana, contribute essential vitamins and minerals to our well-being.
Banana Nutrition
Bananas boast a rich nutritional profile, offering ample potassium, as well as moderate amounts of vitamin A, B vitamins, and vitamin C.
The Rotten Banana Dilemma
Despite their nutritional value, bananas pose a challenge—they tend to turn black and rot within a few days of purchase, leaving consumers searching for effective preservation methods.
Step 1: Preparing the Bananas
To begin, remove both ends of the banana and cut it into two-finger-thick pieces without peeling.
Step 2: Choosing the Right Jars
Select glass jars of approximately 700 ml to house the preserved bananas.
Step 3: Layering the Ingredients
Create layers inside the jar, including a bay leaf, garlic, chili pepper slices, coriander seeds, dill seeds, and a pepper mixture.
Step 4: Finalizing the Preservation Process
Add the banana pieces, more chili slices, sugar, salt, vinegar, and a little hot water to complete the preservation process.
Ingredients and Process Details
Elaborate on the purpose of each ingredient and provide details on the preservation steps.
Sterilization Precautions
Highlight the importance of sterilizing containers and ingredients to ensure a successful preservation outcome.
Conclusion
Summarize the effectiveness of the preservation method and emphasize the long-term benefits of having bananas last up to two years.
Put the yeast in a glass or bowl with the sugar and add a little lukewarm water, let dissolve and react.
Put the flour in the bowl of the robot, the salt, a little seeds (nijel and sesames), the oil, add the yeast-sugar mixture and run your machine while adding lukewarm water (for my part I do not have no food processor, so I used a large bowl).
We should get a soft dough. Cover with cling fillm and a tea towel and leave for 20 minutes.
Degas the dough and oil the molds of your choice and pour the dough which is very soft (for me a round cake mold). Leave to rest for another 20 minutes.
Brush with the egg-milk mixture (egg white) and sprinkle with seeds of your choice (in the center I put black cumin seeds and around I used cornmeal).
Bake in an oven preheated to 180 ° -200 ° (190 C-380 F).
Weight watchers milk bread
Ingredients:
450 g flour
1 sachet of baker’s yeast
2 tablespoons of sugar
1 teaspoon of salt
45 g of soft butter 40% low
250 ml semi-skimmed milk
Preparation:
– In a bowl, put the flour and dig a well and add the rest of the ingredients, mix then knead 10 min.
– Cover the dough with a torchant, then let it rise for 2 hours.
– Work the dough again for a few minutes then divide the dough into 12 equal balls.
– Shape your breads and place them on a baking sheet covered with baking paper.
– Brush your bread with milk then leave to rest for 30 min.
– During this time preheat your oven to 174 ° C.
– Bake for 20 minutes, watching the cooking.
Individual “tradition” breads
Ingredients
500 g of organic T65 flour
20 g fresh yeast
30 cl of water
10 g of salt
Preparation
In a bowl, beat the yeast with the water, until dissolved.
In the bowl of your food processor, mix the flour and salt. Add the yeast / water mixture.
Knead until a homogeneous ball forms.
Cover with a cloth and let stand 21 minutes.
Flour a work surface, shape small balls of about 70-80 g and place them on a baking sheet.
Leave to riise for at least 45 minutes.
Brush with water and lightly flour.
Bake for 20 minutes at 230 ° C (pour a little water into the pan).
The rolls are baked when they have a nice golden crust and they sound “hollow” when you tap underneath
Homemade Ciabatta Italian Bread
Ingredients
350 g of type 55 flour
20 g fresh yeast
21 cl of water
4 tbsp olive oil
1/2 to tsp fine salt
1 tbsp of powdered sugar
Oregano
Recipe
Dilute your yeast with 2 tablespoons of lukewarm water (save the rest of the water for later)
In a container, mix the flour, salt, sugar
Dig a well and add the olive oil, yeast and the rest of the water
Add oregano or other condiments
Knead the dough for 15 minutes
Film the bowl and let the dough
rise for 3/5 hours at room temperature Then degass your dough with the palms of your hands (do not work it too much)
Roll it out with a roller and form rather thick rectangles
Place them on a baking sheet
Preheat the oven at 240 ° C
Cover with a clean clooth and let stand 30 minutes
Bake your breads for 30 minutes (more or less depending on the oven)
Let them cool
Cut them and garnish them with the filling of your choice
Light brioche with 0% yogurt
Ingredients
420gr of flour ( or a little more if the dough sticks too much when kneaded )
2 egg yolks
150ml semi-skimmed milk
120gr of plain yogurt 0%
1 teaspoon instant dry yeast ( Bruggeman for my part )
1 teaspoon of salt
3 tablespoons of sugar
Preparation
In a small bowl, warm the milk for a few seconds in the microwave. Add the yogurt and egg yolks. Mix.
Pour some of the flour into another bowl, add the sugar and salt, mix.
Make a small well in the flour to put the yeast in it and pour the milk-yogurt-egg yolks mixture over it. Add the rest of the flour. Mix.
Knead the dough for +/- 15 min, until it forms a ball ( add flour if the dough sticks too much ).
Leave the dough to rest for one or two hours at room temperature and covered with a cloth ( or in the oven at 50 ° C or in the closed food processor if you knead the dough in the food processor ).
Preheat the oven to 180 ° C ( hydro-cooking program for me ). Place the dough in a molld of your choice and bake for +/- 30 min.
Easy, light-grain sandwich bread
INGREDIENTS
NB OF PEOPLE: 8
150 g of wheat flour
200 g of whole wheat flour
60 g of cornstarch
50 g oat bran
27 cl of water
10 g powdered milk
3 tablespoons of seed mixture
2 teaspoons of agave syrup
1 tablespoon of heavy cream, 4%
8 g of salt
½ sachet of baker’s yeast
PREPARATION
In a bowl, mix the flour, cornstarch, powdered milk, bran and yeast.
Add the agave syrup, seeds, cream, salt, then water little by little.
Knead until you obtain a homogeneous dough.
Form a ball, put it baack in the bowl and cover with a tea towel. Leave to rise for 29 minutes at room temperature.
Degass the dough by kneading for a few minutes, then give it the shape of your choice or place it in a silicone cake mold.
Cover with a tea towel and let sit for an additional hour.
Preheat the oven to 228 ° C. Bake for 30 minutes.
Let cool on a rack before slicing, and be reasonable!
Light wholemeal bread for Montignac diet
INGREDIENTS
NB OF PEOPLE: 8
500 g of wholemeal flour
33 cl liter of lukewarm water
1 teaspoon of fine salt
1 bag of dehydrated baker’s yeast
PREPARATION
In a bowl, combine the flour, the baking powder, then the salt. Add the water all at once.
If you don’t have a food processor, knead by hand until you get a smooth ball of dough. Cover the bowl with a daamp cloth and let stand for 30 minutes at room temperature.
After 30 minutes, knead again for a few seconds. The dough should fall.
Place it in the silicone mold of your choice or shape it into a loaf and place it on a bakiing sheet lined with baking paper. Cover with a daamp cloth, and let rise for another hour.
Preheat the oven to 180 ° C.
When the bread has risen, bake for 35 minutes. Let cool on a rack before tasting!
At my house, we never know how many we’ll have for dinner. That’s why this spaghetti sauce is one of my favorites – flavorful, filling and fast. Smoked kielbasa gives it depth, and salsa adds the kick. —Bella Anderson, Chester, South Carolina
Ingredients 1 pound ground beef 1 pound smoked kielbasa, cut into 1/4-inch slices 2 jars (24 ounces each) spaghetti sauce with mushrooms 1 jar (16 ounces) chunky salsa Hot cooked pasta
Directions In a Dutch oven, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, cook sausage over medium heat 5-6 minutes or until browned. Stir in the spaghetti sauce, salsa and reserved beef; heat through. Serve with pasta.
1/2 pound chopped pecans 1/2 pound chopped walnuts 2-3 tbsp. ground cinnamon 1 pound package of Phyllo dough 1-1/2 cups butter, melted 2-1/2 cups honey 1 tsp. vanilla 1 tsp. grated lemon zest Mix nuts together in a large bowl and toss with the ground cinnamon. Set aside.
Directions :
Butter a 9×13 inch baking dish. Place 2 sheets of phyllo in the bottom of prepared dish. Brush generously with melted butter. Sprinkle 2-3 tablespoons of nut mixture on top. Repeat layers until all the nuts, butter, and phyllo are used. End with about 6 layers of phyllo on the top. If you still have some butter left, brush it over the top layer. Using a very sharp knife, cut through all layers of the baklava. Cut 3-4 sliced length-wise. Then make diagonal cuts to make diamond shapes. Bake in heated 350 degree oven for about 45 minutes, until golden and crisp. While baklava is baking, heat honey in a sauce pan until close to boiling. Stir in vanilla and lemon zest. When baklava is done baking, immediately pour the honey mixture over the top. Let cool completely in the pan.
Fried rice is so lenient for me. I usually get my Chinese or Asian meals in white rice, but I get the tastefully filled veggie rice with my starter every now and then, and it is so amazingly delicious! Just recently I discovered I can make the junk at home! You don’t have to have a wok or a big, flat, top grill like in the restaurant.
INGREDIENTS:
+ 3 to 4 cups cooked rice.
+ 3 large eggs, slightly beaten.
+ 3 tablespoons salted butter.
+ 1 large diced onion.
+ 1 bag of frozen peas and carrots(about 12oz).
+ 1/3 cup of soy sauce.
INSTRUCTIONS:
Step 1_Melt the butter in a large nonstick skillet and sauté the onion until it is tender.
Step 2_ In a large bowl, put the peas and carrots to thaw then cook in a large saucepan until tender.
Step 3_Transfer the vegetables to one side of the saucepan and scramble to the other side with the eggs.
Step 4_Mix the eggs and vegetables together until they are scrambled, then whisk in the soy sauce.
Step 5_Slowly add in the cooked rice, and mix until well mixed.
Fast, tasty, and supeeeeeer delicious! This rice the favorite! The tender veggies go along with it nicely. When can make this rice with chicken too, it’s much better.
These turkey wings are baked, not fried. But super crispy and rich tasting. Then use the leftovers to make the best turkey stock ever… perfect for homemade soup or freeze it ahead for holiday cooking.
Prep Time : 5 mins
Cook Time : 1 hr
Total Time : 1 hr 5 mins
Ingredients
8 Whole Turkey Wings
1/4 cup olive oil
3 tbsp poultry seasoning
kosher salt and pepper to pepper to taste
carrots, onions, celery, parsley, if making turkey stock
Instructions
Preheat oven to 375 degrees.
Place turkey wings in a large casserole dish or on a baking sheet, keeping in mind that the turkey will release its juices and you don’t want them to run over – so it should be a pan with sides!
Brush both sides of the wings with olive oil. Sprinkle with poultry seasoning, salt and pepper. Cover wings with foil and place them in the oven for 30 minutes.
Remove wings from the oven, raise the temperature of the oven to 425, remove the foil and put them back in the oven for an additional 30 minutes. This should give you nice crispy wings! Treat these just like you would chicken wings. Toss them in wing sauce, hot sauce, whatever you like. But these are also delicious right out of the oven!!
MAKE TURKEY STOCK with the leftover bones and pan drippings! Dump pan drippings, leftover bones, and wing stuff into a slow cooker. Add 2-3 carrots chopped into a few pieces, a quartered onion, a handful of parsley, a piece of celery, or any combination of veggie drawer paraphernalia that could possibly go into turkey stock. (This is an excellent way to clear out the vegetable drawer! I have been known to use carrot tops!) Fill the slow cooker to the top with water, set it on low and let it cook all night. The next morning, turn off the slow cooker and let it cool until you can handle the stock without getting burned. Use a kitchen spider (or a slotted spoon) to remove the large pieces of turkey bones and vegetables. Place a strainer or cheese cloth over the top of your Ball or Mason jar and ladle stock into clean jars. The strainer will remove any leftover bits that you don’t want in your stock. Put the lids on the jars and place them in the fridge or the freezer. The amount of stock you end up with will depend on the size of your slow cooker. I have a gigantic one and put away more than 3 quarts of the most flavorful turkey stock, made from things that I would have otherwise put in the trash. Bring on holiday cooking!! I am ready!
Most people like chocolate. Some absolutely love it. Today’s recipe is a cake full of chocolate flavor.
HOW TO MAKE DELICIOUS CHOCOLATE CAKE ?
ALL YOU NEED IS :
2 cups oatmeal flour. 3 large eggs. 1 cup of milk. 2 tsp baking powder. 1 cup melted butter. 1/2 cup granulated sugar. 1 cup of cocoa powder. 100 g melted dark chocolate.
INSTRUCTIONS :
STEP I: Preheat oven at 350 degrees F.
STEP-II: Using an electric mixer, mix all liquid ingredients then add flour, baking powder, cocoa powder, beat for 7 minutes, until creamy.
STEP III: Bake for 30 minutes.
STEP IV: To prepare a bright chocolate ganache: Melt 300 g of chocolate cacao and 2 boxes of cream, stirring constantly, add a tbsp melted butter.
STEP V: Remove the cake from the oven , let it cool for 10 minutes and cut it into 2 equal parts, pour the super creamy ganache on top of each part. Chill on the refrigerator for 1 h.
These rolls are so smooth and tender and a little sweet and are great for every occasion for which you want some very tasty rolls of yeast. In a wide bowl which is soft enough to quickly stir along with the ingredients, you can begin with butter. The butter will really help tenderize the yeast rolls in this recipe. Apply the butter and one teaspoon of salt to the granulated sugar and then mix it together until it is well mixed. Add two room temperature eggs and these eggs would always add a lot of tenderness and a little bit of chewy to the dinner rolls.
When you make yeast dough, you ought to be really vigilant about the temperature of the milk because you blend the eggs very well with the butter mixture, so add whole milk that is slightly warmed. Yeat also needs a warm temperature of around 110 degrees Fahrenheit, which is a great temperature to enable the yeast. If you go for the liquid a little too hot, you’re going to kill the yeast, so you just have to be careful.
Mix the milk into the mixture and then add the flour into the mixture in batches and you will still need about two teaspoons of dried yeast in the cup, as certain recipes ask you to, you don’t even have to hydrate the yeast. Stir all together until it begins to shape your dough. You can transform the dough onto a work surface and start kneading it by hand, but you can probably do this if you have a stand mixer.
Take the end that is the farthest away from you and fold it in half if you knead by hand, then use the heel of your hands to rock it away from you and begin the folding process in half and knead it until you have a really smooth elastic dough. Place the dough in an oiled tub, cover it with a wrap of plastic and let it rise until it is about twice the size, which takes about an hour.
Place the dough on a lightly floured surface and split the dough into parts of the roll until it has risen. Take and roll each piece of the cut dough into a ball, then cover it and let it rise for the second time. Here you have two choices, you can let them rise at room temperature then bake them after rising or you can place them overnight in your refrigerator and let them rise overnight slowly.
When the rolls have stopped rising and are soft and puffy, clean them with an egg wash and then bake them in a preheated oven of 375 until they are golden brown. Serve them with whatever meal they choose.
Components;
Unsalted butter, 6 tbsp (85 gr), room temperature Granulated sugar for 1/4 cup (50 gr) 1 teaspoon of kosher salt 2 big eggs, temperature in the room 1 cup (237 ml) of whole milk, mildly hot (approximately 110 F, 43 C) 4-5 cups (480-600 gr) all-purpose unbleached flour 1 box (7 gr, 2 1/4 tsp) of active dry or quick-rise yeast yeast
The instructions;
Stir the butter, granulated sugar , and salt in a large mixing bowl until well mixed. Add the eggs and whisk until they are mixed into the mixture. At this stage, the mixture would look curdled. Lightly heating up the milk. Usually, I steam it in the microwave for about 30 seconds. It should be barely warm and not sticky to the touch. When added, stir the milk into the mixture. In the dish, add 4 cups of flour and the yeast packet and stir to mix. If required, save the 5th cup of flour to add when kneading the dough. On a finely floured work surface, turn the dough over and knead it by hand for approximately 10 minutes, until smooth and elastic. Alternatively, you should knead it at medium-high speed for around 8 minutes in a stand mixer with your dough hook.
Send the dough to a mixing tub, and cover it with plastic wrap. The dough needs to rise (ferment) until about double in size at this stage. You can do this at room temperature, and if you have used rapid rise yeast, it will take about 45 minutes or about 90 minutes if you have used active dry yeast. You should refrigerate the dough directly after kneading it and allow it to slowly rise for 12-24 hours in the refrigerator if you want to shape the rolls the next day. Push softly down the center of the dough after the dough has risen, to push all the gas out of it. Turn it out and uniformly split it into 12 or 16 parts on a finely floured work surface. Shape the rolls into a smooth piece of ball dough and put the rounded rolls on a sheet pan lined with parchment or in a baking dish of 9 “x 13” (23 x 33 cm). In plastic tape, protect the rolls.
It is necessary to raise the rolls a second time (proof) until they are around double in size. To bake them the same day, you can test them at room temperature, or you can evidence them overnight in the refrigerator. If you use rapid rise yeast, the rolls will take about 45 minutes at room temperature and will take about 75-90 minutes if you use active dry yeast. Preheat the oven to 375 F (190 C), then wash the rolls with an egg wash (1 egg whisked with 1 tbsp of water) to give them a cool glow after they have been cooked. Bake the rolls in the oven on the middle rack until golden brown, about 15-20 minutes. Using melted butter to clean the baked rolls and sprinkle with some flaky salt if desired.
