Triple Lemon Loaf

Lemon Lemon (Lemon) Loaf
Adapted from Baked: New Frontiers in Baking
Printable Recipe
Makes 2 9x5x3 loaves

For the Lemon Cake:
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, at room temperature
1/4 cup grated lemon zest (from about 4 lemons)
1/4 cup fresh lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract

For the Lemon Syrup:
1/3 cup fresh lemon juice
1/3 cup sugar

For the Lemon Glaze:
2 cups confectioners' sugar, sifted, or more if needed
4 to 6 tablespoons fresh lemon juice

Make the Lemon Cakes:
1. Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

2. Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

3. Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.

4. Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.

5. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

6. Let cool in the pans for 15 minutes.

Meanwhile, make the Lemon Syrup:
1. In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

2. Line a half sheet pan with parchment paper or Silpat and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

3. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.

The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.

Make the Lemon Glaze:
1. In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

From Amy @ playinghouseblog.com

Frozen Lemonade Pie

Frozen Lemonade Pie
from The Neelys via FoodNetwork.com
Kristen's 4th of July dessert!
 
Ingredients:
1 large-size store bought graham cracker pie crust
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container Cool Whip, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel for garnish (optional)
Directions:

In a medium bowl, add chilled sweetened condensed milk and Cool Whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy.

Pour mixture into the pie crust and freeze for several hours or overnight.
Garnish with candied lemon peel, if desired.
Makes 8 servings.
Enjoy!

Source...

Baked Garlic Rice Pilaf

Baked Garlic Rice Pilaf

Ingredients:
2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice

Directions:
Preheat the oven to 375° F. Have ready a covered casserole dish. In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

From Annie's Eats

Garlicky Baked Rice

Garlicky Baked Rice
Adapted from Annie's Eats
Printable Recipe

2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
Preheat the oven to 375° F. Melt the butter over medium-high heat in a Dutch oven. Add the garlic and rice and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth and bring to a boil. Cover and bake for 25 minutes. Stir in the remaining chicken broth and bake, covered, for 30 more minutes or until all the liquid is absorbed. Stir in a squeeze of fresh lemon juice and serve warm.
From Amy @ PlayingHouseBlog.com

Aromatic Noodles with Lime-Peanut Sauce

Aromatic Noodles with Lime-Peanut Sauce
Adapted from The Food You Crave by Ellie Krieger


12 oz. linguine (or other pasta shape, whole wheat or regular)
2 cups broccoli florets
1 cup sugar snap peas
1 cup snow peas
1 cup edamame
1/2 cup peanuts
1/2 cup peanut butter (smooth or chunky)
1/4 cup low-sodium soy sauce
1/4 cup water
2 tbsp rice vinegar
2 tbsp fresh lime juice
1 scallion (white and green parts), cut into pieces
3/4 inch piece fresh ginger, peeled and finely grated
2 tbsp firmly packed brown sugar
1/4 tsp red pepper flakes, plus more to taste
Dash of garlic salt (optional)

1. Toast the peanuts in a small dry skillet over medium-high heat until fragrant, 3-5 minutes, stirring frequently. Set aside to cool.

2. Cook pasta according to package directions. Drain and rinse under cold running water, set aside.

3. Steam peas and broccoli either using a steamer basket on the stove or in the microwave until they are bright green and crisp-tender.

4. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, red pepper, and garlic salt (if using) in a food processor or blender until smooth. Coarsely chop the cooled peanuts.

5. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into bowls and top each serving with veggies. Drizzle remaining sauce over vegetables. Sprinkle with peanuts and serve.

From Amy @ PlayingHouseBlog.com

Chicken Piccata

Adapted from The America's Test Kitchen Family Cookbook
Printable Recipe
Serves 4

1/2 cup all-purpose flour
8 boneless chicken breast cutlets (4 ounces each), pounded thin with a meat tenderizer
Salt and pepper
4 tablespoons vegetable oil
1 shallot, minced
1 garlic clove, minced
1 cup low-sodium chicken broth
1/2 large lemon, sliced into thin half-moons and end discarded
1/4 cup fresh lemon juice (from 1 1/2 lemons)
2 tablespoons capers, rinsed (optional)
3 tablespoons unsalted butter, cut into 3 pieces and chilled
2 tablespoons minced fresh parsley

1. Adjust an oven rack to the middle position and heat the oven to 200F. Spread the flour in a shallow dish.

2. Pat the cutlets dry with paper towels, then season with salt and pepper. Dredge through the flour to coat and shake off any excess.

3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until just smoking. Add half of the cutlets and cook until light golden brown on both sides, about 2 minutes on each side. Transfer to an oven-safe plate and keep warm in the oven. Repeat with remaining oil and cutlets.

4. Add the shallot and garlic to the oil still left in the skillet and cook over medium heat until softened, about 2 minutes. Stir in the broth and lemon slices, scraping up any brown bits, and simmer until reduced and slightly syrupy, about 8 minutes.

5. Stir in the lemon juice and capers if using. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the chicken before serving.

From Amy at PlayingHouseBlog.com