Recipes - The Idea Room

Lemon Poppy Seed Bread

My family loves when I whip up a simple quick and easy bread recipe. We have been trying to eat a more Paleo Lifestyle here due to my personal food allergies and the family has been missing some of their old favorites. So I thought it was time to whip up one of our family’s favorite… Lemon Poppy Seed Bread.

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This recipe never disappoints. And the Lemon Glaze gives it an extra lemony zing. The weather here has been amazing and the promise of summer is finally here, and lemony desserts scream summer.

If you are heading to a Memorial Day Barbeque, this Lemon Poppy Seed Bread could be the perfect addition to your table. Or serve it up for a June Bride at her Bridal shower.

Lemon Poppy Seed Bread

Cook Time: PT55 minutesH

2 9x5 loaf pans or 8 mini loaf pans

Ingredients

3 cups flour
2 1/2 cups sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs
1 1/2 cups milk
1 cup plus 1 Tbsp. vegetable oil
2 Tbsp. poppy seeds
1 1/2 Tbsp. lemon juice
1 1/2 tsp. vanilla extract
lemon zest (optional)
1 1/2 tsp. almond extract

Lemon Glaze

1/4 cup orange juice
3/4 cup powdered sugar
1/2 tsp. almond extract
1/4 tsp vanilla extract
1/2 tsp lemon juice
1/2 tsp vegetable oil

Instructions

Preheat oven to 350 degrees. Grease two large loaf pans (9x5) and set aside.
Place all ingredients in a bowl and mix with an electric beater for 2 minutes. Pour into pans and bake for 55 minutes or until a toothpick inserted into the middle of the bread comes out clean.
Let bread cool completely. While cooling make the lemon glaze.
Drizzle lemon glaze over the top and sides of the Lemon Bread.
Keeps up to one week in air tight container.

http://www.theidearoom.net/2013/05/lemon-poppy-seed-bread.html

May 14, 2013 · Filed under: Recipes Tagged with best lemon bread, lemon poppy seed muffins, lemon poppy seed recipe, poppy seed lemon

Angel Food Cake Recipe

5 Comments

I am getting ready to head out to the Snap Creativity Conference that I have been involved with and will be speaking at this weekend. I am really excited! It is always nice to connect with others who have similar interests!

I came across the pictures of this Angel Food Cake Recipe that I made all the way back in December for a party we went too. I can’t believe I never blogged about it or shared the recipe with all of you. So, in my craziness, I thought it would be the perfect time to finally share it with you!

We have made this recipe several times and we always LOVE it. You don’t have to have a Angel Food Cake Pan to make it either. We always make it in a bread loaf pan and it turns out pretty tasty.

Since it was the middle of December, fresh fruit was scarce and expensive so we went with and old standby…frozen raspberries. To me it tastes just as good as fresh strawberries.

Angel Food Cake Recipe

Ingredients

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites
1/3 cup warm water
1 teaspoon almond extract
1 1/2 teaspoons cream of tartar

Instructions

Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, whisk egg whites, water, extract, and cream of tartar for 2 minutes.
Pour ingredients into a larger mixer and slowly sift the reserved sugar, beating continuously at medium speed.
Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased pan.
Bake for 25-35 minutes (depending on the pan you used) before checking for done-ness with a toothpick. The toothpick should come out dry.
Cool upside down on cooling rack for at least an hour before removing from pan.

http://www.theidearoom.net/2013/04/angel-food-cake-recipe.html

April 15, 2013 · Filed under: Recipes Tagged with

Easter Candy Bark

7 Comments

Easter is right around the corner and I have a quick and easy Easter treat that you can make in minutes and makes a great addition to your festive Easter food. Chocolate Bark is so easy to make and tastes so good. I have shared a few other Chocolate Bark candy ideas over the years. If you have been following along for a while you might remember some of them: Peppermint Bark, Candy Corn Bark, and Oreo Bark.

The thing I love about Bark Candy is that is looks a lot fancier than it really is to make. And they make a great and easy gift that most people might enjoy receiving. I simply melted some white chocolate. I love to use Ghiradelli white chocolate. Just melt it in a microwaveable bowl on 20 second intervals so you do not burn it, and stir between each cycle.

Then simply pour your melted chocolate onto a cookie sheet or jelly roll pan covered with wax or parchment paper. Sprinkle your Easter candy over the melted chocolate and let it cool and harden. Break into small pieces and then package up and give it away!

Or serve it as part of your Easter Dessert table. Either way…you will love how festive, fun and easy this Easter food is to make. Have you ever made a bark candy?