Lemon Pull~Aparts

I love the zippy flavor of lemon! I made these for my Christmas Brunch this year and they were a hit! I definitely am going to add these to my "Keeper" pile. This is an EASY recipe that looks and tastes like you slaved over a hot oven for hours. For other recipes www.RhodesBread.com

Lemon Pull~Aparts

12 Rhodes Dinner Rolls, thawed but still cold

zest from 2 lemons

1/2 cup sugar

1/4 cup butter, melted

Citrus Glaze

1 cup powdered sugar

1 TB butter, melted

2 TB fresh lemon juice

Mix lemon zest with sugar. Cut rolls in half and place in a 9 by 13 dish sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. (I dipped the rolls in butter and placed in pan and drizzled the remaining butter over top.) Sprinkle with zest/sugar mixture, reserving 1/2 of the mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle with remaining mixture. Bake at 35o degrees for 20-25 minutes. Remove immediately from pan and place on cooling rack (with baking sheet underneath) Combine glaze ingredients and mix well. Drizzle over pull-aparts.



Corn Bread

I love corn bread. It is also one of the few things my kids REALLY like. I haven't found an out-of-this-world recipe yet, but this one is pretty good. If you have one to share, please email me. :D

Corn Bread

1 cup flour

3/4 cup cornmeal

2 to 3 TB sugar

2 1/2 tsp baking powder

3/4 tsp salt

1 TB butter

2 beaten eggs

1 cup milk

1/4 cup oil or melted butter

In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. In an 8 by 8 baking dish add the 1 TB butter. Place in a 400* oven  for about 3 minutes or until butter is melted. Remove pan from oven; swirl butter in pan to coat bottom and sides. Meanwhile, in a small bowl combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir until JUST MOISTENED. Pour batter into prepared pan. Bake at 15 to 20 minutes or until toothpick tests done. Serve warm.

 (Serve with honeybutter and a dash of cinnamon. So good!)

Mom's Zucchini Bread

I found this at allrecipes.com- one of my favorite places to find recipes. It is very similar to my Mom's zucchini bread recipe, but I like the brown sugar in this one. I've baked batches and batches of this bread with craisins, raisins, chocolate chips and a crumb topping with the many (many, many) zucchini from my garden. So delicious!

Mom's Zucchini Bread

3 cups flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsp cinnamon

3 eggs

1 cup vegetable oil (Or use 1/2 cup oil and 1/2 cup applesauce)

2 1/4 sugar (Or 1 cup white sugar 1 cup brown sugar)

3 tsp vanilla

2 cups shredded zucchini (I add 3 cups)

1 cup chopped walnuts (Substitue chocolate chips, raisins, etc.)

Grease two 8 by 4 inch. Preheat oven to 325. Sift flour, salt, baking powder, baking soda and cinnamon. Beat eggs, oil, vanilla and sugar. Add sifted ingredients. Beat well. Fold in zucchini and nuts. Pour into pans. Bake for 40-60 minutes (reccommended 55 minutes. If using mini pans 40 minutes worked well) or until toothpick tests clean. Cool in pans 20 minutes before removing to wire racks.

Crumb Topping

1/2 cup regular oats

1/2 cup brown sugar

1/4 cup flour

1/2 tsp cinnamon

1/4 cup butter

Cut butter into dry ingredients until mixed coarsely. Bake bread 15 minutes. Top with crumb mixture and continue baking.



Lemon Poppy Seed Zucchini Bread

This was so good *drool* and I can't wait to make it again. I tried this because I have an abundance of zucchini (Note to Self: One should never plant 6 zucchini plants when she is the only one that will eat it!) I couldn't taste the zucchini in this and neither could my kids, which is a good thing or they wouldn't have tried it. Next time I think I'll add a little bit more lemon extract and make it in mini bread pans. Bottom line: so good and so moist!

Lemon Poppy Zucchini Bread

4 cups flour

1 1/2 cups sugar

1 package (3.4 oz) instant lemon pudding

1 1/2 tsp baking soda

1 tsp salt

1 tsp baking powder

4 eggs

1 1/4 cup milk

1 cup vegetable oil

3 TB lemon juice

1 tsp lemon extract

2 cups shredded zucchini

1/4 cup poppy seeds

2 tsp lemon zest

Combine flour, sugar, dry pudding mix, baking soda and powder and salt. In another bowl, whisk eggs, milk, oil, lemon juice and extract. Stir in dry ingredients just until moist. Fold in poppy seeds, zucchini and lemon zest. Pour into 2 greased/floured loaf pans (standard size). Bake at 350 for 50-55 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool.

Pumpkin Cranberry Bread

Just pulled this out of a magazine. I have yet to try it, but as soon as I get some mini-loaf pans I'll be baking away. I love fall- especially the flavors! This would be a great neighbor, teacher, friend (crazy lady with recipe blog) treat. If you try it before I do, let me know how it turns out!

Pumpkin Cranberry Bread

3 cups flour

1 Tb plus 2 tsp pumpkin pie spice

2 tsp baking soda

1 1/2 tsp salt

3 cups sugar

1 can (15 oz.) pure Pumpkin

4 large eggs

1 cup vegetable oil

1/2 cup orange juice or water

1 cup sweetened dried, fresh or frozen cranberries

Preheat the oven to 350. Grease and flour two 9 by 5 loaf pans (for other sizes see bottom of directions). Combine flour, pumpkin pie spice, baking soda and salt. Combine sugar, pumpkin, eggs and oil; beat until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60 to 65 minutes or until tooth pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to racks to cool completely. Makes 2 loaves.

** For three 8 by 4 inch pans: Prepare as above, bake for 55-60 minutes. For five or six 5 by3 inch mini-loaf pans: Prepare as above and bake for 50 to 55 minutes.

{Just a thought... I think I'll also try to cut the cranberries down to 1/2 cup and add 1/2 cup semi-sweet chocolate chips. Everything is better with chocolate!}

Pizza Crust

Homemade pizza is a special treat at our house. This crust recipe came from my Mother in Law and is one that I share often. Our kids like to help with the toppings, but they aren't too hip on actually eating the pizza (they are weird, I know!). I still need to find a couple of good sauces and figure out the best temperature to bake this at- if you have one pass it my way. This recipe makes 2 pizzas.

Pizza Crust

1 pkg yeast

1/2 cup warm water

sprinkle with 1/2 tsp sugar

Stir in, dissolve and let bubble 10 minutes

6 cups flour

1/4 cup sugar

1 tsp salt

1 3/4 cup warm water

1/2 cup vegetable oil

Add all ingredients and let rise for about 30 minutes. Roll out on floured surface. Put on a greased pizza pan (I like the Pam spray with flour). Top with sauce, meat (pepperoni, Canadian bacon, ham, cooked chicken, sausage), veggies (onions, green peppers, mushrooms, olives, pineapple, green onions, tomatoes) and cheese (mozzarella and Parmesan). Bake at 400 for 20 minutes or until crust is cooked through and toppings are hot and bubbly.

**I experimented with this the other night. I rolled the dough a little thinner (Thanks Brandi!) and then I brushed the edges with butter and sprinkled with garlic salt. Baked at 400 degrees for 5 minutes. Removed from oven and topped; placed back in oven and baked for about 18 to 20 minutes. Turned out great!