1 cup sugar
6 tbsp. unsalted butter, softened
6 tbsp. milk
2 tbsp. fresh lemon juice
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
2 tbsp. chopped fresh basil
zest of 1 lemon
GLAZE: 1/2 cup sugar and 3 tbsp. fresh lemon juice
Preheat oven to 350 degrees F. Grease a loaf pan.
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Blend in milk, then lemon juice.
In a small bowl, sift together flour, baking powder, and salt. Stir in fresh basil and lemon zest.
Slowly add flour to creamed mixture, blending thoroughly. Pour into prepared pan and bake for 30-40 minutes, or until bread tests done when a toothpick is inserted in the center.
While bread is baking, prepare glaze by stirring lemon juice into the sugar ...
8 ounces firm feta cheese, cut into cubes
2 tablespoons dry sherry
2 tablespoons olive oil
1 teaspoon Italian seasoning
2 teaspoons capers
Zest of half a lemon
3 tablespoons minced fresh basil
1 cup pitted Kalamata olives
1 teaspoon olive juice from Kalamata olive jar
½ cup green Manzanilla olives
Mix all ingredients together in a large bowl.
Cover and refrigerate for 1-2 days.
Serve mixture with crackers and bread.
(Herb Day 2009 hospitality table recipe)
2 cloves garlic
1/4 c almonds
2 c fresh basil (Sandra used lemon basil)
1/4 c fresh lemon balm
1/4 c freshly grated Parmesan cheese
1 tsp lemon zest
2 Tbsp fresh lemon juice
1/4 to 1/2 c olive oil
In a food processor or blender, combine garlic and almonds. Process for 20 seconds or until chopped. Add basil, lemon balm, cheese and lemon zest. Process for 30 to 40 seconds or until chopped. With motor running, add lemon juice and 1/4 cup olive oil in a steady stream, adding more olive oil until pesto has reached desired consistency. Taste and add salt as desired; process 3 seconds to blend.
Store tightly covered for up to one week in the refrigerator or up to three months in the freezer.
1 c mayonnaise
1 Tbsp fresh lemon juice
¾ c lightly packed torn fresh basil leaves, some lemon basil if available
Combine mayo, basil and lemon juice in processor, blend until smooth. Season with salt and pepper. Transfer to small bowl, cover, refrigerate. (Can be made 2 days ahead, keep refrigerated.)
Active time: 15 min Start to finish: 25 min
Makes 2 servings.
2 tablespoons extra-virgin olive oil
1 (1-lb) piece grouper or red snapper fillet (3/4 inch thick), skinned and halved crosswise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup coarsely chopped tomato
1 small garlic clove, minced (optional)
2 tablespoons thinly sliced fresh basil
Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes. < ...
Makes 1 loaf
1/2 cup shortening
1 cup sugar
2 eggs, slightly beaten
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup nuts, chopped fine
Grated rind of 1 Mayer lemon
1/4 cup sugar
Juice of 1 Mayer Lemon
Cream the shortening and sugar; mix in eggs.
Sift the flour, baking powder and salt together.
Alternately add the flour mixture and the milk to shortening mixture, stirring constantly.
Mix in the nuts and lemon rind.
Bake in a greased 5x9 inch loaf pan in a 350º oven for 1 hour.
Combine 1/4 cup sugar with the lemon juice and pour over the top of the loaf when it comes from the oven (poke a few holes in the bread top with a toothpick so the lemon-sugar mixture is better integrated in the bread--the glaze is great!)
(an H ...
2 ½ c flour
¾ c sugar
¾ c butter
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ c sour cream
1 tsp almond extract
1-8 oz. package cream cheese
¼ c sugar
1 ½ c raspberry jam
½ c sliced almonds
Combine flour and ¾ cup of sugar.
Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
Remove 1 cup of crumbs for topping.
To the remaining crumb mixture add the baking powder, soda, salt, sour cream, egg, and almond extract.
Blend well and spread over the bottom and 2 inches up the sides of a greased and floured 9-inch springform pan. Batter should be about ¼ inch thick on the sides.
Combine cream cheese, ¼ cup sugar, and egg.
Blend well and pour over batter in pan.
Spoon jam evenly over filling.
2 cups sugar
1/2 cup orange juice
1/2 cup butter, softened
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon freshly grated orange rind
1/2 cup raisins (optional)
1/2 cup chopped nuts(optional)
1. Preheat oven to 375. Grease three 12-cup miniature muffin pans.
2. In small bowl, combine 1 cup sugar and orange juice. Set aside for dipping after muffins are baked.
3. In medium bowl, cream butter and 1 cup sugar; add sour cream alternatively with flour, baking soda, and salt. Fold in orange rind. Add raisins and nuts, if desired. (batter will be stiff). Fill prepared muffin cups.
4. Bake 10-12 minutes. While still warm, dip muffin tops in sugar and orange juice mixture. Place on wire rack to cool.
Note: May brush with a pastry bru ...
1 refrigerated pie crust (from 15-ounce package), at room temperature
1 (8 ounce) package cream cheese, softened
¾ c crumbled Gorgonzola cheese, at room temperature
2 Tbsp milk
1 large egg, lightly beaten
1 c fresh or frozen cranberries, chopped, or 2/3 cup sweetened dried cranberries
3 Tbsp chopped green onions
2 Tbsp chopped pecans
1. Preheat oven to 450 degrees. Prepare piecrust as directed on package for 1-crust baked shell using a 9-inch tart pan with removable bottom. Trim excess piecrust even with top of pan. Bake 9 to 11 minutes or until light brown. Cool 10 minutes. Reduce oven temperature to 375 degrees.
2. Combine cream cheese and Gorgonzola cheese in a medium mixing bowl; beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Gently stir in cranberries and gr ...
36 small cherry or grape tomatoes, quartered lengthwise
1 garlic clove, minced
1 Tbsp olive oil
5 c water
2 tsp coarse kosher salt
1 c (6 oz) polenta
2/3 c grated Parmesan cheese
1/3 c pesto
2 Tbsp unsalted butter
For tartlets: Rinse 3 mini muffin pans (12 cups per pan) with cold water; shake off excess water. Mix tomatoes, garlic, and oil in medium bowl; sprinkle with salt and pepper. Let stand 15 minutes. Arrange 4 tomato quarters, cut side up, in bottom of each prepared muffin cup.
Bring water and salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium and cook until polenta thickens, whisking almost constantly, about 10 minutes. Reduce heat to low and continue to cook until ...