Homemade Strawberry-Blueberry Popsicles
July 23, 2010
My daughter, Leigh and I, were trying to figure out what to do with some fresh strawberries and blueberries. Since it’s been so hot outside (100 degrees today), I thought, how about popsicles? With only 3 ingredients, these Strawberry-Blueberry Popsicles were a home-run. They taste great, especially with chunks of fresh strawberries. Thank you, Leigh, for all of your help making these.
Homemade Strawberry-Blueberry Popsicles
Prep:
25 minutes
Yield:
8 servings
Ingredients
1 (4-serving size) package strawberry-flavored gelatin
1/4 cup boiling water
2 cups fresh strawberries, halved and divided
1 cup fresh blueberries
1/4 cup boiling water
2 cups fresh strawberries, halved and divided
1 cup fresh blueberries
Preparation
1. Dissolve gelatin in boiling water. Stir in 1/4 cup ice cold water. Let cool.
2. Pour cooled gelatin mixture into a blender. Add 11/2 cups strawberries and blueberries; blend until smooth. Gently stir in remaining strawberries.
3. Pour strawberry mixture evenly into 8 popsicle molds or small cups and insert sticks. Freeze at least 8 hours or overnight until solid.
To unmold, rinse under warm water. Lift out carefully.
2. Pour cooled gelatin mixture into a blender. Add 11/2 cups strawberries and blueberries; blend until smooth. Gently stir in remaining strawberries.
3. Pour strawberry mixture evenly into 8 popsicle molds or small cups and insert sticks. Freeze at least 8 hours or overnight until solid.
To unmold, rinse under warm water. Lift out carefully.
3 Responses to “Homemade Strawberry-Blueberry Popsicles”
Kristen says:
July, 24 2010at 08:29 am
We love homemade popcicles! These are gorgeous!
zachary says:
July, 27 2010at 05:23 pm
mom i don't like the blueberry popcicles but i like the other ones
Barbara Bakes says:
July, 23 2010at 11:01 am
What a great, healthy summer treat.
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Special Snack Treat: Chunky Nut and Dried Fruit Granola
July 13, 2010
One of my favorite things to snack on is granola. In town, Big Sky Granola is one of my favorites because it’s chunky like this Chunky Nut and Dried Fruit Granola recipe. I made this for a special treat for my friend who just had surgery, and she took one bite and said, “This granola rocks!” It is as good as it looks and full of wonderful ingredients.
Chunky Nut and Dried Fruit Granola
Prep:
15 mintues
Cook:
1 hour, 15 minutes
Yield:
10 cups
Ingredients
4 cups organic old-fashioned uncooked oats
1 cup unsalted, roasted sunflower seeds, already shelled
1 cup organic whole walnuts
3/4 cup whole natural almonds
1/2 cup flax seeds
1/2 cup butter
1/2 cup honey
1/2 cup lightly browned sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dried berry mix (or a mixture of dried cranberries, blueberries or cherries)
1 cup dried, chopped apricots
2 tablespoons toasted coconut (optional)
1 cup unsalted, roasted sunflower seeds, already shelled
1 cup organic whole walnuts
3/4 cup whole natural almonds
1/2 cup flax seeds
1/2 cup butter
1/2 cup honey
1/2 cup lightly browned sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dried berry mix (or a mixture of dried cranberries, blueberries or cherries)
1 cup dried, chopped apricots
2 tablespoons toasted coconut (optional)
Preparation
1. Preheat oven to 275F.
2. In a large mixing bowl, combine oats, sunflower seeds, walnuts, almonds and flaxeed. Set aside.
3. In a small saucepan, combine butter, honey and brown sugar over low heat, and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla, cinnamon and nutmeg.
4. Stir butter mixture into oats mixture, mixing until well coated. Press out firmly onto a large rimmed baking sheet. Bake in preheated oven for 1 hour and 10 minutes or until lightly browned (do not stir during baking). Let cool completely in pan.
5. When granola is cool, bread apart into chunks and stir in dried fruit and coconut, if desired. Store granola in an airtight container up to 5 days.
2. In a large mixing bowl, combine oats, sunflower seeds, walnuts, almonds and flaxeed. Set aside.
3. In a small saucepan, combine butter, honey and brown sugar over low heat, and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla, cinnamon and nutmeg.
4. Stir butter mixture into oats mixture, mixing until well coated. Press out firmly onto a large rimmed baking sheet. Bake in preheated oven for 1 hour and 10 minutes or until lightly browned (do not stir during baking). Let cool completely in pan.
5. When granola is cool, bread apart into chunks and stir in dried fruit and coconut, if desired. Store granola in an airtight container up to 5 days.
9 Responses to “Special Snack Treat: Chunky Nut and Dried Fruit Granola”
Jon Lewis says:
July, 13 2010at 03:49 pm
This was the best. Had it as a snack last night and for cereal this morning. It is so addictive that it needs to have a warning label.
Alison Lewis says:
July, 13 2010at 12:39 pm
Yes, the pottery is my all time favorite and is made in Alabama where I'm from. Here's the link http://www.earthbornpottery.net/
Christine says:
July, 13 2010at 12:32 pm
This looks fabulous -- can't wait to try it. Beautiful serving bowl!
Alison Lewis says:
July, 13 2010at 10:11 am
Did you try it in the package or fresh out of the oven? There's a huge difference.
Caroline says:
July, 13 2010at 08:54 pm
I love the chunks! Makes it perfect treat for snacking. Homemade granola is WAY better than store-bought, you can control the sugar and fats.
Marci says:
July, 13 2010at 10:06 am
I just blogged about Big Sky Granola today. Just discovered it in Houston. Wanted to like it, but didn't. Maybe I'll try your homemade one and freeze it. I like that it doesn't have oils.
Maria says:
July, 13 2010at 03:58 pm
Great snack or breakfast!
marla (family fresh cooking) says:
July, 13 2010at 05:42 pm
Your chunky nut granola is loaded with all kinds of greatness! Just the way I like it. Your friend is lucky to have you cooking for her :) xo
The Food Hunter says:
July, 14 2010at 11:05 am
I love chunky granola...this looks delicious.
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Easy as Can Be: Brownie S’Mores
July 11, 2010
Recently, Naturally Nora, a company specializing in all natural baking mixes, asked me to experiment with some of their mixes. Their cake mixes, brownie mixes and frostings have no artificial colors, artificial flavors, preservatives or hydrogenated oil. I was so excited to try their mixes. My kids went nuts over their brownie mix, and it worked great in this simple Brownie S’mores recipe. It was so fun to make these with the kids-a wonderful summertime afternoon project.
Brownie S'mores
Prep:
10 minutes
Cook:
45 to 50 minutes
Yield:
Makes 20 servings
Ingredients
1 box Brownie Mix (I used Naturally Nora)
2 cups mini marshmallows
20 full graham crackers, halved
2 cups mini marshmallows
20 full graham crackers, halved
Preparation
1. Prepare brownie mix according to package directions. Let cool and cut into 1-inch squares.
2. Preheat oven to broil.
3. Place 10 graham cracker halves on an aluminum-lined large baking sheet. Place individual brownie squares on each graham cracker half. Top each brownie with 11/2 tablespoons marshmallows. Broil with electric door partially opened for 1 minute or until marshmallows look golden and roasted. Top with remaining graham cracker and press down slightly. Serve immediately.
Note: You can also cook these on indirect heat over the grill.
2. Preheat oven to broil.
3. Place 10 graham cracker halves on an aluminum-lined large baking sheet. Place individual brownie squares on each graham cracker half. Top each brownie with 11/2 tablespoons marshmallows. Broil with electric door partially opened for 1 minute or until marshmallows look golden and roasted. Top with remaining graham cracker and press down slightly. Serve immediately.
Note: You can also cook these on indirect heat over the grill.
One Response to “Easy as Can Be: Brownie S’Mores”
Margo says:
July, 12 2010at 01:20 pm
Ooh La La! Those look like Smore heaven! I never have thought there was enough chocolate in a S'more, but I do believe this would take care of that complaint.
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So Easy Blackberry-Blueberry Cobbler
July 07, 2010
The other night we had some leftover blueberries and blackberries, and I thought we better do something with them quickly before they go bad. I gave this recipe to my family to prepare while I was working away. I was was so excited when this came out of the oven. We ate half of it (I have to admit), standing up and before it even cooled down. So beware.
Blackberry-Blueberry Cobbler
Prep:
20 minutes
Cook:
35 minutes
Yield:
6 servings
Ingredients
11/2 cups fresh blueberries
11/2 cups fresh blackberries
3 tablespoons granulated sugar
1/3 cup fresh orange juice
2/3 cup all-purpose or whole wheat flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
11/2 cups fresh blackberries
3 tablespoons granulated sugar
1/3 cup fresh orange juice
2/3 cup all-purpose or whole wheat flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Preparation
1. Preheat oven to 375F (190C).
2. Combine blueberries, blackberries, 3 tablespoons sugar, and orange juice in a lightly greased 8-inch square baking dish. Set aside.
3. In a small bowl, combine flour, baking powder, and salt. Set aside.
3. In a medium bowl, combine butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over berry mixture. Cover as much of filling as possible.
4. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbly.
2. Combine blueberries, blackberries, 3 tablespoons sugar, and orange juice in a lightly greased 8-inch square baking dish. Set aside.
3. In a small bowl, combine flour, baking powder, and salt. Set aside.
3. In a medium bowl, combine butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over berry mixture. Cover as much of filling as possible.
4. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbly.
5 Responses to “So Easy Blackberry-Blueberry Cobbler”
marla (family fresh cooking) says:
July, 07 2010at 11:32 pm
Of course you ate this standing up, there is no time to take a seat when you have this blissful creation fresh from the oven. No ice cream??? xxoo
marla {family fresh cooking} says:
July, 07 2010at 11:35 pm
btw: just gave ya a stumble :)
Robin Bloomston says:
July, 08 2010at 09:15 am
Yeah! Marc just picked a ton of blackberrys at the lake and we had no idea what to do with them! Cant wait to try it!
Jon Lewis says:
July, 08 2010at 10:54 am
Marla, it was so good it didn't need ice cream.
Jon Lewis says:
July, 07 2010at 08:39 pm
It's too fabulous for words!!! Just thinking about it makes my mouth water.
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Blueberry Muffins with Cinnamon-Crumb Topping
June 29, 2010
Last weekend, my kids went blueberry picking at Petals from the Past while I was in Park City at EVO. When I got off the plane (at almost midnight), I came home to a refrigerator full of fresh blackberries, blueberries and Chilton County peaches. I was so excited to have the freshness of summer at my fingertips after a long day of traveling. My daughter, Leigh, and I made blueberry muffins the next day and chose to make some with Greek yogurt (I love Fage) and a cinnamon crumb topping. Needless to say, 2 days later, they are all gone.
Blueberry Muffins with Cinnamon Crumb Topping
Prep:
20 minutes
Cook:
20 minutes
Yield:
1 dozen muffins or 24 mini muffins
Ingredients
3 cups all-purpose flour
11/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/3 cup vegetable oil
1 (6 ounce) container nonfat Greek yogurt
2 eggs
2/3 cup skim milk
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened slightly and cubed
11/2 teaspoons ground cinnamon
11/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/3 cup vegetable oil
1 (6 ounce) container nonfat Greek yogurt
2 eggs
2/3 cup skim milk
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened slightly and cubed
11/2 teaspoons ground cinnamon
Preparation
1. Preheat oven to 400F. Grease regular size (or mini) muffin cups, or you can line with muffin liners (see baking time below).
2. Combine 3 cups flour, 11/2 cup sugar, salt and baking powder in a large bowl. In a separate bowl, combine oil, yogurt, eggs and milk. Add oil mixture to flour mixture, stirring gently. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 11/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake in preheated oven for 20 minutes for regular-size muffin (or 13 minutes for mini muffins), or until done.
2. Combine 3 cups flour, 11/2 cup sugar, salt and baking powder in a large bowl. In a separate bowl, combine oil, yogurt, eggs and milk. Add oil mixture to flour mixture, stirring gently. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 11/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake in preheated oven for 20 minutes for regular-size muffin (or 13 minutes for mini muffins), or until done.
8 Responses to “Blueberry Muffins with Cinnamon-Crumb Topping”
Cookin' Canuck says:
June, 30 2010at 02:57 pm
What a great thing to come home to! Your daughter is absolutely adorable - love her freckles and these muffins would be perfect with a cup of tea.
Jon Lewis says:
June, 29 2010at 03:39 pm
We actually went peach picking at Culp fruits, but they wouldn't let us pick them because of some festival. But, we bought some, and they were incredible. Sometimes, it is surprising what fresh fruit you can get right around the corner.
Jamie Cooks It Up! says:
June, 29 2010at 04:08 pm
Looks like a lot of fun! Wish we had a local place to pick blueberries. Super nice to meet you at the Conference. Glad you had a safe trip home.
~Jamie
Amy Nabors says:
June, 29 2010at 06:23 pm
Thank you for this recipe! I just bought some blueberries at our local farmer's market and was planning on making some muffins with them this week. I'm going to try this recipe instead of the one I had planned.
Alison Lewis says:
June, 29 2010at 08:13 pm
Jamie, it was great meeting you! Amy, these really are delish!
Alison Lewis says:
June, 29 2010at 08:14 pm
Thank you Jon, for all the awesome fruit!
Donna Askenazi says:
July, 06 2010at 09:33 am
Alison, We made these last night and now they are gone. Awesome recipe. Wanted to ask why you use greek yogurt in some of your baking recipes? Are you reducing oil/butter by adding it in or does it make the food more moist?
Alison Lewis says:
July, 06 2010at 09:38 am
Glad you liked them. I like it because it adds protein, has no fat and making the result moist without adding additional fats such as oil or butter
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Cool and Crisp: Watermelon-Lime Granita
June 24, 2010
For a refreshing summertime dessert, try Watermelon-Lime Granita. This is so easy and only 3 ingredients. How could you go wrong? Van from Boutwell Studios asked me on a podcast I did recently for Birmingham Magazine what he could do with his leftover watermelon. I thought this was a fabulous recipe to share. It’s so cool and refreshing and the perfect combination of watermelon and lime. My kids loved it!
Watermelon-Lime Granita
Prep:
10 minutes
Yield:
7 cups
Ingredients
7 cups seeded and cubed watermelon
1 (6-ounce) can frozen limeade concentrate
11/4 cup lemon lime soft drink (I used Sprite)
1 (6-ounce) can frozen limeade concentrate
11/4 cup lemon lime soft drink (I used Sprite)
Preparation
1. Process watermelon in a blender or food processor until smooth.
2. Stir together watermelon puree and remaining ingredients. Pour into a large glass bowl or 13-x 9-inch glass baking dish (or tupperware container). Cover and freeze 8 hours, stirring occasionally.
3. Remove from freezer 15 minutes before serving. Stir with a fork and spoon into a glass or serving bowls. Serve immediately.
2. Stir together watermelon puree and remaining ingredients. Pour into a large glass bowl or 13-x 9-inch glass baking dish (or tupperware container). Cover and freeze 8 hours, stirring occasionally.
3. Remove from freezer 15 minutes before serving. Stir with a fork and spoon into a glass or serving bowls. Serve immediately.
2 Responses to “Cool and Crisp: Watermelon-Lime Granita”
Alison Lewis says:
June, 28 2010at 03:11 pm
It really is! I can't thank you enough for making a comment! I wish people would make more comments!
Carla Jean says:
June, 24 2010at 08:01 pm
Alison, this sounds delicious!
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Summer Dessert Comfort Food: Peach-Blueberry Crisp
June 13, 2010
I’ve been searching for a great crisp recipe using fresh peaches and blueberries that I bought yesterday from the farmer’s market. My sister just recently purchased Emeril’s book “20-40-60 Fresh Food Fast”, and showed me his recipe. I adapted his recipe just slightly reducing some of the butter and using whole wheat flour. It came out great! Enjoy the peak of delicious summertime fruit with this comforting dessert.
Peach-Blueberry Crisp
Prep:
20 minutes
Cook:
40 minutes
Yield:
4 to 6 servings
Ingredients
4 cups sliced peaches
3 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons all-purpose or whole wheat flour
1 teaspoon vanilla extract
Crisp topping:
2/3 cup all-purpose or whole wheat flour
2/3 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, room temperature
Vanilla ice cream or frozen yogurt (optional)
3 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons all-purpose or whole wheat flour
1 teaspoon vanilla extract
Crisp topping:
2/3 cup all-purpose or whole wheat flour
2/3 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, room temperature
Vanilla ice cream or frozen yogurt (optional)
Preparation
1. Preheat oven to 375F.
2. Combine peaches, blueberries, granulated sugar, flour and vanilla in a large bowl, mixing well. Transfer fruit to a 21/2-quart lightly greased baking dish. Place the baking dish on a large baking sheet.
3. For the topping: combine flour, oats, brown sugars, cinnamon and salt in a large mixing bowl. Cut in butter using a pastry blender until dry ingredients resemble coarse crumbs.
4. Bake 40 minutes or until the crisp is lightly browned and juices have thickened around the edges. Serve with ice cream or yogurt, if desired.
2. Combine peaches, blueberries, granulated sugar, flour and vanilla in a large bowl, mixing well. Transfer fruit to a 21/2-quart lightly greased baking dish. Place the baking dish on a large baking sheet.
3. For the topping: combine flour, oats, brown sugars, cinnamon and salt in a large mixing bowl. Cut in butter using a pastry blender until dry ingredients resemble coarse crumbs.
4. Bake 40 minutes or until the crisp is lightly browned and juices have thickened around the edges. Serve with ice cream or yogurt, if desired.
One Response to “Summer Dessert Comfort Food: Peach-Blueberry Crisp”
Sheila Thomas says:
June, 13 2010at 01:06 pm
Thanks Alison, I have fresh peaches from Collierville's Farmer's market and fresh blackberries from my backyard - I think I will try this recipe with blackberries replacing the blueberries...sounds yummy. I'll let you know how it turns out. Sheila
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Oh My: S’More’s Pie
June 08, 2010
I have been on a S’mores kick lately as you will see in the coming days. I came up with this recipe by accident. I was trying to get rid of some ingredients from another s’mores recipe project I was working on for “Makes and Takes”, a great website for craft ideas, kid’s craft ideas, food and fun, and I ended up with this. When I put the photograph up on twitter and facebook, everyone went nuts. So here it is. It’s not a “light” recipe, but here are some ways to lighten it up and make it a tiny bit healthier. Use a store-bought reduced-fat graham cracker crust. Use dark chocolate morsels instead of semisweet. Otherwise, take small bites and enjoy. Trust me, adults as well as kids will love it! As for the other s’more recipe, I created for Makes and Takes, it’s coming soon.
S'mores Pie
Prep:
10 minutes
Cook:
5 minutes
Yield:
8 to 10 servings
Ingredients
1 (12-ounce) package semisweet or dark chocolate morsels
1 (9-inch) reduced-fat graham cracker crust
21/2 cups mini marshmallows
1 (9-inch) reduced-fat graham cracker crust
21/2 cups mini marshmallows
Preparation
1. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth. Pour chocolate evenly over piecrust. Top evenly with marshmallows.
3. Preheat broiler. Broil 51/2 inches from the heat (with oven door partially opened) 1 to 2 minutes or until marshmallows are roasted. Let cool slightly and serve.
3. Preheat broiler. Broil 51/2 inches from the heat (with oven door partially opened) 1 to 2 minutes or until marshmallows are roasted. Let cool slightly and serve.
No Responses to “Oh My: S’More’s Pie”
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Summer Delight: Lemon-Walnut Bread
June 02, 2010
I developed this recipe for Lemon-Walnut Bread for National Dairy Month, and it’s wonderful! It’s better than any quick-bread I have ever tasted, and the combination of mascarpone, cream cheese and lemon create wonderful flavor and moist texture. When we tested this recipe, we could not stop eating it-just wait until you try it.
Lemon-Walnut Bread
Prep:
25 minutes
Cook:
45 minutes
Yield:
Makes 2 large loaves or 4 mini loaves
Ingredients
1/2 (8-ounce) package cream cheese, softened
4 ounce mascarpone cheese, softened
1/2 cup butter, softened
11/4 cups sugar
2 eggs
21/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup chopped walnuts
2/3 cup sifted powdered sugar
1 teaspoon lemon rind
2 tablespoons lemon juice
4 ounce mascarpone cheese, softened
1/2 cup butter, softened
11/4 cups sugar
2 eggs
21/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup chopped walnuts
2/3 cup sifted powdered sugar
1 teaspoon lemon rind
2 tablespoons lemon juice
Preparation
1. Beat cream cheese, mascarpone cheese and butter at medium speed of a electric mixer until soft and creamy; gradually add 11/4 cups sugar, beating well. Add eggs, one at a time, beating after each addition.
2. Combine flour, baking powder, and salt; add to cream cheese mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; stir in walnuts.
3. Pour batter into 2 greased and floured 81/2- x 41/2- x 3-inch loaf pans or 4 (5- x 3-inch mini loaf pans. Bake at 350F for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
4. Combine powdered sugar, lemon rind and lemon juice, stirring until smooth; drizzle slowly over hot loaves. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
2. Combine flour, baking powder, and salt; add to cream cheese mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; stir in walnuts.
3. Pour batter into 2 greased and floured 81/2- x 41/2- x 3-inch loaf pans or 4 (5- x 3-inch mini loaf pans. Bake at 350F for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
4. Combine powdered sugar, lemon rind and lemon juice, stirring until smooth; drizzle slowly over hot loaves. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
3 Responses to “Summer Delight: Lemon-Walnut Bread”
Loreetta Bailie says:
June, 03 2010at 10:44 am
I am not familar with mascarpone cheese. Is there a subsitute and where might I find this item? I am in Tuscaloosa, Al
Alison Lewis says:
June, 03 2010at 08:14 pm
I'm sure you can find mascarpone in the "better" cheese section of your local grocery. It's a soft Italian spreadable cheese similar to cream cheese but with a sweetness to it. If you can't, you can substitute cream cheese and use all cream cheese, and it will come out great too.
Betsy says:
June, 04 2010at 11:40 am
I made this last night and it is awesome!! A wonderful light taste of summer. It will be a staple in our house. Thank you!!
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Mother’s Day Dessert Idea: Lighter Lemon Squares
April 28, 2010
Who doesn’t love lemon squares? I thought for Mother’s Day, these Lighter Lemon Squares would be great, and they are very easy, only 25 minutes of prep time. My kids eat these in a matter of seconds so it’s good that this recipe makes 16 servings.
Lighter Lemon Squares
Prep:
25 minutes
Cook:
25 minutes
Yield:
16 servings
Ingredients
3/4 cup crushed reduced-fat vanilla wafers (about 20)
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
Preparation
1. Preheat oven to 350F.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
One Response to “Mother’s Day Dessert Idea: Lighter Lemon Squares”
Diane says:
May, 10 2010at 01:21 pm
I made these for our Mother's Day dinner. They were delicious and very easy to make. Will definitely make these again.