Gifts From My Lemon Tree

Gifts From My Lemon Tree

 

This Meyer lemon tree has been cared for, nurtured, and loved by me for over 10 years.  Growing on the deck from March to November, it loves the sun.  It’s beautiful blossoms fill the air with a delicious citrus aroma.  Some years it bears only a few lemons. Other years it’s a bountiful crop with more lemons than I can possibly use in a season.  And no matter how stressed and busy the holidays might be, I always make time to bake holiday gifts from my lemon tree, and give them to friends and family.  I hope you love it as much as we do.

MEYER LEMON BLUEBERRY BREAD

Ingredients:

1 ½ cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, room temperature
1 1/3 cup sugar
2 large eggs
2 tsp grated Meyer lemon peel
½ cup milk
1 ½ cup fresh blueberries or frozen, thawed and drained
3 T fresh Meyer lemon juice

Directions:

Preheat oven to 325.  Butter 8×5″ loaf pan. 

Combine first 3 ingredients in small bowl.  Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. 

Add eggs 1 at a time, beating well after each addition.  Add lemon peel. 

Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. 

Fold in blueberries.

Spoon batter into prepared loaf pan.  Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes. 

Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.  Pierce top of hot loaf several times with toothpick.  Pour hot lemon mixture over loaf in pan. 

Cool 30 minutes in pan on rack.  Turn bread out of pan and cool completely on rack.

Makes: one 8″ loaf

Holiday Gifts from My Lemon Tree: From My Kitchen to Yours

 

lemon tree

This Meyer lemon tree has been cared for, nurtured, and loved by me for almost 10 years.  Growing on the deck from March to November, it loves the sun.  It’s beautiful blossoms fill the air with a delicious citrus aroma.  Some years it bears only a few lemons. Other years it’s a bountiful crop with more lemons than I can possibly use in a season.  And no matter how stressed and busy the holidays might be, I always make time to bake holiday gifts from my lemon tree, and give them to friends and family.  I hope you love it as much as we do.

lemonbowl2

MEYER LEMON BLUEBERRY BREAD

meyerlemonblueberrybread3

Ingredients:

1 ½ cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, room temperature
1 1/3 cup sugar
2 large eggs
2 tsp grated Meyer lemon peel
½ cup milk
1 ½ cup fresh blueberries or frozen, thawed and drained
3 T fresh Meyer lemon juice

meyerlemonblueberrybread4

Directions:

Preheat oven to 325.  Butter 8×5″ loaf pan. 

Combine first 3 ingredients in small bowl.  Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. 

Add eggs 1 at a time, beating well after each addition.  Add lemon peel. 

Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. 

Fold in blueberries.

Spoon batter into prepared loaf pan.  Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes. 

Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.  Pierce top of hot loaf several times with toothpick.  Pour hot lemon mixture over loaf in pan. 

Cool 30 minutes in pan on rack.  Turn bread out of pan and cool completely on rack.

Makes: one 8″ loaf

Fun Christmas Recipes

Chocolate-Cherry Dips

chocolate cherry dips

Prep 30 mins ∙ Makes 30 servings ∙ Source Bhg.com

Ingredients

  • 1/2 of an 8-ounce package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup finely chopped, drained maraschino cherries
  • 1/4 teaspoon almond extract
  • 60 vanilla wafers
  • 12 ounces chocolate-flavor candy coating, coarsely chopped
  • 2 teaspoons shortening
  • Red, green, and/or white jimmies

Directions

  1. For filling, in a medium mixing bowl beat cream cheese and powdered sugar with an electric mixer on medium speed until smooth. Stir in cherries and almond extract. Spread filling on bottoms of half of the vanilla wafers. Top with the remaining wafers, bottom sides down. Cover and chill about 30 minutes or until filling is firm.
  2. In a medium saucepan cook and stir chocolate candy coating and the 2 teaspoons shortening over low heat until melted and smooth. Remove from heat. Using a fork, dip each sandwich cookie in melted chocolate coating, turning to coat completely and letting excess coating drip back into pan. Place dipped cookies on a sheet of waxed paper. Sprinkle with jimmies. Let stand about 30 minutes or until chocolate coating is set.

Nutritional Info

(Chocolate-Cherry Dips)
Per serving:
133 kcal cal.,
7 g fat
(4 g sat. fat,
0 g polyunsaturated fat,
2 g monounsatured fat),
4 mg chol.,
56 mg sodium,
17 g carb.,
0 g fiber,
13 g sugar,
1 g pro.

Chocolaty Melting Snowmen

fun Christmas rescipes

Prep 50 mins ∙ Cook 9 mins to 11 mins per batch ∙ Makes 4 servings ∙ Source Bhg.com

Ingredients 

  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 egg
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 pound vanilla-flavored candy coating, coarsely chopped
  • 20 bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting

Directions

  1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
  2. Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
  3. Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.
  4. Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

Nutritional Info

(Chocolaty Melting Snowmen)
Per serving:
315 kcal cal.,
17 g fat
(9 g sat. fat,
2 g polyunsaturated fat,
1 g monounsatured fat),
10 mg chol.,
101 mg sodium,
38 g carb.,
1 g fiber,
28 g sugar,
3 g pro.