Category: Recipes

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Fresh Lemon Bread

I found this lovely thing while exploring a great site called  Your Home Based Mom. It’s actually more like a cake, but you’ll enjoy calling it bread–because you won’t feel so guilty eating it.

Try really hard to share…if you can. I triple-dog-dare you.

Lemon Bread

1 C sugar
6 Tbsp. soft butter
1 ½  C flour
¼  tsp. salt
1 Tbsp. Baking powder
½  C milk
Grated rind of one lemon
2 eggs

Poor, naked lemon. Doesn’t it just look…embarrassed somehow?

Mix all ingredients, pour into loaf pan and bake at 350 for 1 hour.

Glaze:
1/3 C powdered sugar
Juice of one lemon

Pour on top of bread while warm and still in the pan.  Let cool in the pan and then remove.

Fresh Lemon Bread
 
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Ingredients
  • 1 C sugar
  • 6 Tbsp. soft butter
  • 1 ½ C flour
  • tsp. salt
  • 1 Tbsp. Baking powder
  • C milk
  • Grated rind of one lemon
  • 2 eggs
Instructions
  1. Mix all ingredients, pour into loaf pan and bake at 350 for 1 hour.
Notes
Glaze: ⅓ C powdered sugar Juice of one lemon Mix together and pour on top of bread while warm and still in the pan. Let cool in the pan and then remove.

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The Ancient Art of Omelet

Having “sporty” boys in our house always means—that eggs are on the menu. Anytime. Any way.

Want to strike terror in the heart of one of my sons? Just shout, “We’re out of eggs!”

I’m not kidding.

Many a job in these parts, has been accomplished with the promise of an omelet, fried egg sandwich or a scrambled plate. If someone needs cheering up after a disappointing game–we whip up the Classic Egg Bake.

Beats a LifeSaver any day.

When the whole troop is here we make what the bald kid calls “a full skillet.” No, I don’t eat that sausage–

–but the big boys will fight over it–so I let them.

They are bigger than me.

In truth, I could probably get the house painted in exchange for those Egg Cups–that we save for Easter.

Since omelets are the quickest, I probably make them the most—luckily, they are really easy.

Melt a dab of butter in a small non-stick skillet. That’s probably too much in the picture–I know. So a little less than that.

Whip 1-2 or 3 eggs–depending on the size and hunger level of your audience–in a cup or bowl. I use a glass measuring cup and a fork. Add salt and pepper.

Pour into hot pan.

Gently scoot the edges of the cooking egg toward the middle of the pan–letting the raw egg move to the edges. Do this all the way around the pan…

…until there is hardly any undone egg left. Keep your heat down so that the egg doesn’t cook too much or scorch. I can’t stand brown egg–blaugh!

You may need a larger spatula than I was using to carefully turn the whole egg over. I’ve been really impressive at times and flipped the egg over in the air. I’ve also humiliated myself on numerous occasions by missing the pan entirely and wasting someones breakfast on the floor. So, I’d say–do “air flips” or flops as the case may be–at your own risk.

I use a big spatula.

Add cheese, or bacon bits, or ham or veggies.

Fold egg in half and rest the spatula on top-for a minute or so, to keep the egg from unfolding. Garnish with shredded cheese.

Feed it to the masses.

You’ll be worshiped as a Goddess…

..and life will be complete.

Week #6 Food Storage Prompt is:

1- Bottle of Asprin (500 count)

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Crock Pot Beef Stew

Fine then…

If it’s going to act like winter–we’ll cook like it’s winter.

Here’s a fabulous stew recipe to keep you warm–if it’s cold at your place.

This will warm you up (or down) to the tips of your toes–if you need warming.

If you don’t, then eat a Popsicle by the pool…and think of us.

Still chanting–still chanting–still chanting.

spring-spring-spring-spring-spring-spring…..

Ingredients:

4 Medium Potatoes cubed

flour

4 carrots sliced

1 medium onion

2 cans Cream of Tomato soup

1 lb. stew beef cubed

5 tsp. beef bouillon

1/4 tsp. salt

pinch of oregano

dash of pepper

water

Dust beef in flour and brown in 2 tbsp. olive oil; set aside. Add ingredients to Crock pot in the order given. Add enough water to cover 1-2 inches above ingredients. Cook on medium for 8 hours or high for 4-6 hours or until vegetables are tender.

Crock Pot Beef Stew
 
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Ingredients
  • 4 Medium Potatoes cubed
  • flour
  • 4 carrots sliced
  • 1 medium onion
  • 2 cans Cream of Tomato soup
  • 1 lb. stew beef cubed
  • 5 tsp. beef bouillon
  • ¼ tsp. salt
  • pinch of oregano
  • dash of pepper
  • water
Instructions
  1. Dust beef in flour and brown in 2 tbsp. olive oil; set aside.
  2. Add ingredients to Crock pot in the order given.
  3. Add enough water to cover 1-2 inches above ingredients.
  4. Cook on medium for 8 hours or high for 4-6 hours or until vegetables are tender.

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Hard Boiled Eggs

This is what’s left of the dyed egg fest of 2009. I’d hoped to get a picture of the piles of color that sat drying in the carton–but sadly, everyone pocketed their own and left the building before I could snap the shot. So, you’ll just have to believe me–they were cool.

So now what? I realize that you can–and probably have–eaten them out of the shell with a dab of salt and pepper–but the family can only take so much of that. So, if your looking for another solution–other than tossing them out the window of a high rise somewhere—here’s what we do with hard boiled eggs.

Peel and rinse them and set them in a large bowl.

Add salt and pepper and softened butter to taste. We use about a teaspoon of butter for each egg.

If you have a pastry blender–it works perfectly for the next step.

Mush up the eggs until they are the consistency that you’d like.

Now, you can just eat or serve them plain, or on toast, or you can add a few tablespoons of Salad Dressing and make lovely egg salad sandwiches. The butter is really the key ingredient that adds a better flavor and holds the mixture together.

Egg-straordinary!

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Egg Toast Cups

In case you’re feeling a bit of a sugar buzz–here is some nice, soothing, protein to balance things out a bit.

Egg Toast Cups

Ingredients:

Bread

Eggs

Cheese

Ham or sausage or bacon or NOT

Whatever else you put in scrambled eggs

Butter

Lightly butter each slice of bread and cut off the crusts.

Hold the bread–as shown–over a muffing tin.

Pinch slightly and press the bread down into the muffing cup.

Toast in the oven at 350 for about 15 minutes–until browned.

Fill with a scoop of scrambled eggs mixed with diced ham and a bit of cheese. The cheese is important because it holds the eggs together so that they don’t spill whenever you take a bite.

Have a good weekend and I promise—no more food for a while. We’re about to burst over here!

Week 4  Food Storage Prompt

100 count Multiple Vitamins

Egg Toast Cups
 
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:
Ingredients
  • Bread
  • Eggs
  • Cheese
  • Ham or sausage or bacon or NOT
  • Whatever else you put in scrambled eggs
  • Butter
Instructions
  1. Lightly butter each slice of bread and cut off the crusts.
  2. Hold the bread--as shown--over a muffing tin.
  3. Pinch slightly and press the bread down into the muffing cup.
  4. Toast in the oven at 350 for about 15 minutes--until browned.
  5. Fill with a scoop of scrambled eggs mixed with diced ham and a bit of cheese. The cheese is important because it holds the eggs together so that they don't spill whenever you take a bite.