Crock Pot Lemon Bread

Lemon Bread
Fix-It and Forget-It Diabetic Cookbook, page 250

Cooking Time: 2-2 1/4 Hours
Ideal slow cooker size: 4-qt.

Ingredients:
¼ cup canola oil
6 Tbsp. sugar
sugar substitute to equal 3 Tbsp.
2 eggs, beaten -- I always add an extra egg to my cakes to add moisture and texture.
1 ⅔ cups flour
1 ⅔ tsp. baking powder
½ tsp. salt
½ cup fat-free milk
4 ozs. chopped walnuts
grated peel from 1 lemon

Glaze:
¼ cup powdered sugar
juice of 1 lemon -- I use orange juice :)


1. Cream together oil, sugar, and sugar substitute. Add eggs. Mix well.
2. Sift together flour, baking powder, and salt. Add flour mixture and milk alternately to shortening mixture.
3. Stir in nuts and lemon peel.
4. Spoon batter into well-greased 2-pound coffee can and cover with well-greased tin foil.
Place in cooker set on High for 2-2 ¼ hours, or until done. Remove bread from coffee can.
5. Mix together powdered sugar and lemon juice. Pour over loaf.
6. Serve plain or with cream cheese.

Strawberry Filled Lemon Cupcakes

Found this over at TheSweetTooth.... sounds delicious, doesn't it?


Strawberry-Filled Lemon Cupcakes & Cream Cheese Frosting

(Makes 24 Cupcakes)

Ingredients:

-1 box Lemon cake mix (I used Betty Crocker)

-1-1/4 cup water

-1/3 cup applesauce

-3 eggs (or any combination of eggs + egg whites or egg substitute – I used 1 egg + 1/2 cup egg sub.)

-Strawberry Filling (see recipe below)

-Cream Cheese Frosting (see recipe below)

Directions:

1. Preheat oven to 350 degrees. Prepare cake mix & bake according to directions on box.
2. Once cupcakes are cooled completely, use a knife to hollow out a 1-inch hole in each cupcake, preserving only the tops.
3. Fill cupcakes with strawberry filling and replace preserved tops back on filled cupcakes.
4. Frost with cream cheese frosting. (*For a fancier look, snip the tip off of a corner of a sandwich bag, fill with frosting, and squeeze as you would a regular pastry bag. Quick & pretty!)
5. If desired, top with fresh sliced strawberries and a sprinkle of nutmeg. ENJOY! :)

Strawberry Filling

-1 pint ripe strawberries, hulled and sliced in 1/2

1 tablespoon honey

1 tablespoon maple syrup

1 teaspoon lemon juice

1/4 teaspoon vanilla extract

Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until it is a smooth sauce. Add the remaining strawberries and pulse until chopped, but not liquefied.

Cream Cheese Frosting

-1 package (8 oz.) cream cheese, softened

1/4 cup butter, softened

2-3 tsp. milk

1 tsp. vanilla

3-4 cups powdered sugar

In medium bowl, beat cream cheese, butter, milk, and vanilla with electric mixer on low until smooth. Gradually beat in powdered sugar, one cup at a time, until desired consistency is achieved.

When I was making my cupcakes, I decided I didn’t want to wait a whole baking cycle to make the 2nd half of the cupcakes. So instead, I took the other half of the batter, filled up a 9 inch round baking dish, and made a mini layer cake!

I just sliced the one cake (very carefully!) into two layers, spread the strawberry filling, and frosted it all with the remaining cream cheese frosting. It worked out perfectly!

Have I gotten any of you in the mood to do some baking yet?!? ;)

Lemon Cake Pie

Thanks Betty!!


Lemon Cake Pie


All you do is mix up the ingredients and then put them into a pie shell and “poof” miraculously during baking it separates into a lemon curd on the bottom and the lightest, fluffiest cake you can imagine on the lemon cake on the top. The fun part of it is that it will work w any combination of flavors. I'm going to try blueberry vanilla next :)

Perfect Piecrust

2 cups all-purpose flour
1⁄2 tsp salt
3⁄4 cup very cold butter, cut into 1/2-inch dice
3 Tablespoon vegetable shortening, chilled
1⁄4 cup ice water

Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour. If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.

Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.

Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1/8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.

Fill the pie with filling. Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.

Lemon Cake Pie

1⁄2 recipe for perfect piecrust,
2 Tablespoons unsalted butter, melted
1 1⁄2 cups sugar
1⁄3 cup flour
1 pinch salt
Zest of 1 lemon
Juice of 2 lemons
3 large eggs, separated
1 1⁄4 cup milk

Put rack on lowest position in oven. Preheat oven to 375. Line the bottom and sides of a 9-inch pie tine with 1/2 a recipe of Perfect Pie Crust. Crimp or decorate the edges as desired.

In a medium bowl, stir together melted butter and sugar. Stir in flour, salt, lemon peel and lemon juice. In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.

In another medium-sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don’t mix it too much.).

Pour filling into prepared piecrust. Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.

Let cool before serving.

Dessert ... Easter Style

So this weekend is the Easter potluck and so I thought I'd bring a variety of tofu pies, all in Spring color. I've already posted the strawberry pie. Here's the lemon. I might post the lime and orange later, too. It's a toss up :)

Vegan Lemon Bars
-- source: The Joy of Vegan Baking, by Colleen Goudrault

If you don't have an electric mixer, blender or food processor, a sturdy wooden spoon and a big whisk will work. It's more labor intensive and takes longer, but that's how it was done in the good old days before electric labor saving appliances!

Makes Sixteen 2 Inch Squares: These lemon bars are best eaten the same day, but they can be covered and stored in the refrigerator for up to 2 days. Wait until you're just about to serve your lemon bars before you sprinkle them with the confectioners' sugar. Otherwise, it will soak into the bars and you'll miss out on the pretty presentation.

Crust Ingredients:

* 1/2 cup non-hydrogenated, non-dairy butter, at room temperature
* 1/4 cup confectioners' sugar
* 1 cup unbleached all-purpose flour

Filling Ingredients:

* 1/2 cup silken tofu (soft or firm)
* 1 cup granulated sugar
* Zest from 2 lemons
* 1/3 cup fresh lemon juice (2 to 3 lemons)
* 2 Tbsp unbleached all-purpose flour
* 1 tablespoon cornstarch
* Confectioners' sugar, sifted

Directions:

1. Preheat the oven to 350 degrees
2. Grease an 8 x 8 baking pan with canola oil (or use a cooking spray) and sprinkle with just a light dusting of all-purpose flour
3. To make the crust, cream the butter and confectioners' sugar with an electric mixer until light and fluffy. Add the flour, and beat until the dough just comes together
4. Press the crust mixture into the bottom of your prepared pan. Bake for about 20 min, or until lightly browned
5. Remove crust from the oven and place on a wire rack to cool while you make the filling
6. To make the filling, blend the tofu in a food processor or blender until creamy, about 1 minute
7. Add the granulated sugar to the tofu, and blend until nice and smooth
8. Blend in the lemon zest, lemon juice, flour, and cornstarch
9. Pour the filling over the baked shortbread crust and bake for about 20 minutes, or until the filling is set
10. Remove from the oven and place on a wire rack to cool - if the filling isn't completely set, it will set as it cools
11. To serve, cut into squares or bars and dust with the sifted confectioners' sugar

Homemade Lemon Curd

Lemon Curd (microwave easy and can be frozen)

Servings: 1 1/2 cups
Prep time: 10 min
Cook time: 5 min
Total time: 15 min


Ingredients:
6 Tbsp. butter
3/4 c. sugar
2 tsp grated lemon rind (1 medium)
1/4 cup lemon juice (one medium)
3 eggs, beaten


Directions:
Place butter in a large glass measure or bowl. Microwave on high for 10 seconds (see note) or until butter is soft but not melted. Stir or whisk in sugar, lemon rind and juice. Add eggs and blend well. Cover with waxed paper and microwave on high for 3 minutes, stirring every minute.

Port mixture into sterilized container, cover and let cool. Curd thickens upon standing. Makes 1 1/2 cups.

For immediate use: refrigerate up to 1 week.

Longer storage: Place in freezer container, leaving 1-inch head space (I use plastic style bathroom cups so I can thaw just what I want to use and allow about 1/2 inch space). When frozen, consider a vacuum sealing method of extending life up to 3 months to ward off ice crystals.

Variations: For honey base curd, substitute 1/2 c. honey for the sugar. Cook as directed. For Lime or Orange Curd substitute appropriate fruit and juice and proceed as directed.

Note: In microwaves of less than 600 watts, increase cooking times about 15 percent.

$13,000 for cookies?? SOLD.

What an amazing legacy...



LEMON COOKIES


• 1 pkg. lemon cake mix
• 2 c. (small carton) frozen whipped topping
• 1 egg or 2 egg whites
• Lemon juice


1. Mix all of the ingredients together.
2. Form the dough into balls and roll in powdered sugar.
3. Place on lightly greased cookie sheet.
4. Bake at 350 degrees for 10 minutes or until lightly browned.
Be careful not to overbake.


TIPS
You can refrigerate the dough to make it easier to form into balls and roll in powdered sugar. Word is that this easy recipe works with any flavor cake mix. What if we tried a chocolate base and mint extract?

When life hands you lemons....

Reprinted from “The Lemon Juice Diet,” Copyright 2008 by Theresa Cheung.

15 Hidden Health Secrets of Lemons

By Theresa Cheung

Did you know the Ancient Egyptians believed that eating lemons and drinking lemon juice was an effective protection against a variety of poisons, and that recent research has confirmed this belief?

There are many health benefits of lemons that have been known for centuries. The two biggest are lemons’ strong antibacterial, antiviral, and immune-boosting powers and their use as a weight loss aid because lemon juice is a digestive aid and liver cleanser. Lemons contain many substances--notably citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene--that promote immunity and fight infection.

These are well-known health facts about lemons. But there’s so much more to this little yellow fruit. Here are 15 that I’ll bet you didn’t know. Whether you use them in the form of juice, teas, drinks, dressing, poultices or in the bath, take advantage of lemons’ natural healing power.

1. Abolish Acne
Lemon contains citric acid, which can be effective in treating acne. The vitamin C found in citrus fruits is vital for that healthy glowing skin while its alkaline nature kills some types of bacteria known to cause acne. In addition to drinking lemon juice with water first thing in the morning, here are some suggestions on how to prepare a homemade acne treatment using lemon:

· With your finger or a cotton ball, apply fresh lemon juice on acne and leave it overnight. Wash with water the following morning. There may be an uncomfortable sensation of burning at first, but it will soon disappear.

· Mix one part of freshly squeezed lemon juice with an equal part of rose or honey water. Put the mixture on affected areas for at least half an hour. Wash it afterwards with water. This application should be repeated twice daily, ideally in the morning and the evening.

Note: these remedies are safe and natural, but if acne is severe or there are open wounds, consult your doctor first.

2. Abandon Your Anxiety
Research has shown that lemon balm has a calming effect and therefore may be able to help remove fatigue, exhaustion, dizziness, anxiety, nervousness, and tension. It is also believed that inhaling lemon oil helps in increasing concentration and alertness. It can therefore be used as a room freshener in offices to increase the efficiency of the employees. If you’re feeling tense sprinkle a few drops of lemon balm essential oil (Melissa officinalis) on a handkerchief to inhale.

3. Canker Sore, No More
The proven antibacterial and antiviral properties of lemons can accelerate the healing process in the case of cankers. Mix the juice of freshly squeezed lemon into a glass of lukewarm water and rinse your mouth with this solution; do this three times a day. There may be a burning sensation when the lemon juice comes into contact with the canker, however, the more frequently you use it, the less burning there will be.

4. Leave the Fever
Chills and fevers may be due to a variety of causes, but the lemon is always a helpful remedy. Here is a method that can ease symptoms: add the juice of 1 lemon to a cup of hot water with honey and drink at once, then every 2 hours until the fever or chill subsides.

5. Cold and Flu Got You Blue?
When you have a cold, the healing power of lemons works both internally, by supplying urgently required vitamin C to your defense cells, and externally, through the application of its antiviral properties to the virus on the mucous membranes in the nose and throat.

At the first indication of a cold – a runny nose or sore throat –try to give your body as much immune-boosting vitamin C as you can so that the virus is eliminated before it gets a chance to take hold. Drink the freshly squeezed juice of 1 lemon in a glass of lukewarm water every 2 hours.

If you have a sore throat, add the juice of 1 lemon and 1 teaspoon (5ml) of sea salt to 1 cup (250ml) lukewarm water. Gargle three times a day for 1 minute to diminish the burning sensation. If it’s a case of tonsillitis, gargle every 2 hours for at least 30 seconds with the freshly squeezed juice of 1 lemon. Tilt the head back to allow the antibacterial and antiviral properties of the juice to flow into the back of the throat. You can swallow the juice when you have finished gargling thereby benefiting from an immune-boosting vitamin C shot.

6. Cure Corns and Calluses
Lemon poultices applied overnight are a good home remedy for corns and calluses. Place a slice of lemon approx 5 mm thick on to the corn, bandage and fasten. Dabbing the affected area with lemon essential oil also helps accelerate the healing process. Take care to only use the undiluted oil on the callused area using a cotton ball or Q- tip, as it is too strong for un-callused skin.

7. Erase Eczema
If you suffer from skin infection such as eczema, a lemon wrap may offer relief. Add 8 drops of lemon essential oil to 1 cup (250ml) lukewarm water and 1 tablespoon (15ml) of liquid honey. Honey also has anti-inflammatory effect and strengthens the healing power of lemon.

Soak a linen cloth in the liquid, squeeze out the excess, and gently place the cloth on the affected area for 15 minutes, 2 to 3 times a day. Not only will this ease the infection, it will counter the overwhelming urge to scratch.

8. Fight Fatigue
Long distance walkers, world travelers, and explorers look upon the lemon as a Godsend. When fatigue sets in, they might suck lemon juice by piercing the top of the fruit with a straw, giving themselves a quick-acting medicine and a lovely refreshment.

Explorers also use lemon for protection against many infections of the tropics. A small amount of lemon juice will quench thirst more effectively than many times the amount of water. Experienced travelers declare that when they add lemon juice to ordinary drinking water, in various localities, it acts as an antiseptic and prevents illness due to allergy to different water supplies.

Lemon oil also seems to be able to stimulate brain activity so whenever you feel tired for no reason or are finding it hard to focus or concentrate, add 4 drops of lemon oil to a water-filled aromatherapy lamp. Alternatively, drink a glass of lemon water every few hours.

9. Hexed with Halitosis?
Lemons can help freshen breath that has gone sour after consuming certain spices, alcohol, cigarettes, or that is caused by insufficient salivation. To keep breath fresh, thoroughly rinse your mouth several times a day with the freshly squeezed juice of 1 lemon in a glass of lukewarm water. Chewing on a lemon slice after every meal will also help.

10. Healing Hypertension
Garlic and onions have been shown to be effective in the fight against hypertension, and they combine well with the healing power of lemon. Add 3 crushed garlic cloves and 1 chopped onion to 1 quart or cold skimmed or low fat milk or soy milk. Slowly bring to the boil and let it stand for 5 minutes. Pour through a sieve and chill. Add the freshly squeezed juice of 3 lemons and sip throughout the day.

And if you suffer from high cholesterol, don’t forget that the pectin power in lemons along with its other metabolism and circulation boosting nutrients can help lower cholesterol.

11. Smite a Bug Bite
If the stinger is still in the skin, take it out with a pair of tweezers. Massage 1 to 2 drops of lemon oil, mixed with 1 teaspoon of honey, into the skin around the bite.

To repel insects, add 20 drops of lemon oil to 1 cup (250ml) of water and spray into the air. It smells great and repels insects at the same time. Another home remedy is to place a cotton ball soaked in lemon oil in your bedroom. If you are sitting outside in the evening, apply lemon scent to skin areas not covered in clothing. Or, add 10 drops of lemon oil to 1 ½ oz of sunflower oil and rub into the skin.

12. Put Insomnia to Rest
Several studies have found that lemon balm combined with other calming herbs (such as valerian, hops, and chamomile) helps reduce anxiety and promote sleep. In a recent double-blind, placebo-controlled study, 18 healthy volunteers received two separate single doses of a standardized lemon balm extract (300 mg and 600 mg) or placebo for 7 days. The 600 mg dose of lemon balm increased mood and significantly increased calmness and alertness.

13. Pulverize Pain
Even though it tastes bitter, lemon juice has a powerful alkaline effect in the body and is therefore a natural agent against excess acid, which is in part responsible for rheumatism. Drink the freshly squeezed juice of 1 lemon in a glass of lukewarm water 3 times a day and if you experience severe pain add the juice of 2 lemons 3 times a day.

Lemon oil has pain-relieving qualities, so to inhibit inflammation and ease pain, massage the affected area daily with several drops of lemon oil mixed with 1 tablespoon (15ml) jojoba oil.

14. Save your Stomach
Drink the juice of 1 freshly squeezed lemon in a glass of lukewarm water after each meal. The lemon acid will stimulate the production of stomach acid and the activity of stomach muscles.

15. Say Adios to Varicose
Lemon oil has vessel-strengthening properties that can help fight varicose and spider veins. For spider veins, take 2 to 3 drops of lemon oil every day and mix in a small bowl with jojoba, avocado or almond oil and massage the affected area.

For varicose veins,add 6 drops of lemon oil to 1 ½ oz (50 ml) wheat germ oil, and 2 drops each of cypress and juniper oil. Use this mixture daily for a gentle massage of the legs from bottom to top, in the direction of the heart. For a vein and vessel-rejuvenating bath add 8 drops of lemon oil to a warm bath. Also add 4 drops of cypress oil blended with 1 tablespoon (15ml) of honey. Soak in the bath for 15 minutes and when you come out, pat your skin dry – don’t rub it.

Lemon Supreme

I just realized I forgot Bonnie's birthday! Last year I gave her something fudgy and decadent. This year, something light and refreshing I think.

Lemon Supreme Pound Cake

4 eggs
1 pkg lemon cake mix
1 pkg vanilla instant pudding mix
3/4 c water
1/2 c oil
1 T lemon juice

2 c confectioner's sugar
1/3 c orange juice

Beat eggs until thick and lemon colored. Add cake, dry pudding,
lemon juice, water and oil. Mix well. Pour into ungreased 10 in.
tube pan w removable bottom. Bake at 350 for 50 minutes or
until done. Remove cake from oven and prick hot cake w fork.
Drizzle glaze over top and sides.

Glaze:
Combine confectioner's sugar and orange juice and gently heat
to boiling.

Note: I'm going to use this in a 9x13 instead and adjust the cooking time accordingly. Also going to add about 3 handfuls of blueberries for fun :)