What's in a Name?

I think everyone who cooks for their family is familiar with the question "What's for dinner?"  Well, my husband asks this question a lot.  Mostly because he tends to forget the answer quite frequently.

Recently, my husband kept asking what was for dinner and for some reason (and this wasn't planned), the dishes we were having were named after people and places.  Chicken Diane, Quiche Lorraine, and Potatoes Anna.  My husband then asked me "What's with all of these foods with women's names?  I can't keep them straight!"

Then it got me thinking about foods that were named after people and places and why.  I found this handy (and quite extensive) list: List of Foods Named After People.  It's kind of fun to browse through.  It has some fun facts as well.  Many people are aware that sandwiches are named after The Earl of Sandwich.  However, they were around a long time before he was.  However, he made them popular because he liked to eat them while he played card games.  He could eat and play at the same time and thus his games weren't interrupted.

Some fantastic foods are named after people.  Beef Wellington, Napoleons, Eggs Benedict, just to name a few.

I'll have to revisit this blog subject many additional times in the future with other recipes inspired by names.  But today, I'll just do the ones that my husband was teasing me about.  I had already posted the recipe for Chicken Diane (which you can find here).  So, I'll share the recipes for Quiche Lorraine and Potatoes Anna tonight.

Quiche Lorraine is not named after a woman, but after the Lorraine region in France.

Potatoes Anna or Pommes Anna is a dish of sliced potatoes that was created and named by French chef Adolphe Duglere for the 19th-century courtesan/actress Anna Deslions.  Both of these dishes are great no matter who or what they are named after!

Quiche Lorraine

Ingredients:

Pastry:

1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2-3 tablespoons cold water

Filling:

8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

Directions:

In medium bowl, mix flour and salt.  Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.  Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 teaspoons more water can be added if necessary).

Gather pastry into a ball.  Shape into flattened round on lightly floured surface.  Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.  This allows the shortening to become slightly firm, which helps make the baked pastry more flaky.  If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425 degrees F.  With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate.  Fold pastry into fourths; place in quiche dish.  Unfold and ease into dish, pressing firmly against bottom and side.  Trim overhanging edge of pastry 1 inch from rim of pie plate.  Fold and roll pastry under, even with plate; flute as desired.

Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry.  Let foil extend over edge to prevent excessive browning.  Bake 10 minutes.  Carefully remove foil and bake 2-4 minutes longer or until pastry just begins to brown and has become set.  If crust bubbles, gently push bubbles down with back of spoon.

Reduce oven temperature to 325 degrees F.  Sprinkle bacon, cheese, and onion in pie crust.  In medium bowl, beat eggs slightly; beat in remaining filling ingredients.  Pour into quiche dish.

Bake 45-50 minutes or until knife inserted in center comes out clean.  Let stand 10 minutes before serving.

Source: Betty Crocker recipe found here.

Notes: The recipe mentions that if you don't have time to make your own crust, you can use a ready-to-go refrigerated or frozen pie crust.  And that's just what I did!  I got a Marie Callendar pie crust and followed the package's instructions for baking a quiche.  And do you know what?  It saves something like 200 calories per serving.  So, it saves you time and calories.  Win/win!

Potatoes Anna

Ingredients:

6 medium russet potatoes (2 3/4 pounds total), peeled
6 tablespoons butter, melted
Coarse salt and ground pepper

Directions:

Preheat oven to 450 degrees.  Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner.  (Do not place sliced potatoes in water; the starch is needed to bind the layers.)

Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter.  Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface.  Brush with another 1 1/2 tablespoons butter; season well with salt and pepper.  Repeat for two more layers.

Place over high heat until butter in pan sizzles, 2-4 minutes.

Transfer to oven; bake until potatoes are fork-tender, about 1 hour.  Remove from oven.  Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen.  Carefully invert onto a plate, and cut into wedges.

Recipe Note: Brushing each layer with butter and seasoning with salt and pepper creates a delicious buttery flavor throughout.

Source: Martha Stewart recipe found here.

Notes: I used my mandolin to slice the potatoes.  My potatoes only took 45 minutes to cook, so watch them carefully!

I Scream, You Scream, We All Scream for Ice Cream!

Above: Vanilla Ice Milk, Burnt Almond Fudge Ice Cream, Pralines and Caramel Ice Cream, Blackberry Ice Cream, and finally, Toasted Coconut and Almond Ice Cream.

Nothing compares to homemade ice cream. Even the very best store bought ice creams can't hold a candle to what you can make at home. Sadly though, due to the expense (both money-wise and calorie-wise) homemade ice cream is only something you should make once in awhile. We decided to make some for Memorial Day.

In addition to the flavors pictured here, we also made Cake Batter Ice Cream and Blueberry Ice Cream.

I hope you like them...but pace yourself! You could gain 10 lbs in a day if you go overboard on this stuff!

Vanilla Ice Milk

Ingredients:

3 cups skim milk
1 3/4 cups sugar
1/4 teaspoon salt
9 cups whole milk
1 1/2 teaspoon vanilla

Directions:

Thoroughly combine all ingredients. Cover and refrigerate 30 minutes. Freeze as directed. Stir after freezing to blend any unfrozen skim milk into frozen mixture.

Makes: This recipe is designed for a 4 quart-size ice cream maker.

Source: Rival Ice Cream and Frozen Yogurt Maker user's manual.

Burnt Almond Fudge Ice Cream

Ingredients:

1 cup toasted, chopped almonds
3 cups sugar
3/4 cup cocoa
6 beaten eggs
2 cups canned milk
6 cups half 'n' half
4 cups whipping cream
3/4 teaspoon almond extract

Directions:

Toast chopped almonds in a 300 degree oven for 15 minutes, stirring occasionally. Blend sugar and cocoa together and add 6 beaten eggs, 2 cups canned milk, and 4 cups half 'n' half. Stir and heat until almost boiling. Cool; then add remaining 2 cups half 'n' half, 4 cups whipping cream, and 3/4 teaspoon almond extract. Add nuts just before freezing. Pour in 6-quart ice cream freezer container and freeze according to manufacturer's directions.

Each 1/2 cup serving contains: 195 calories, 14 g fat, 16 g carb, 40 mg sodium, 68 mg cholesterol.

Source: Deseret News, submitted by Diane C. Anderson, of Fruit Heights, Utah. May 21, 2002.

Note: I was actually able to fit this into my 4 quart ice cream maker. It took a little longer to freeze and I had to ripen it in my freezer (in a freezer safe container) a little longer before it was ready, but it still worked. It would definitely have frozen faster in a 6 quart ice cream maker, however.

Old Fashioned Vanilla Ice Cream

Makes 2 quarts

Ingredients:

4 cups heavy cream
1 1/2 cups sugar
Pinch of salt
2 tablespoons pure vanilla extract
2 cups milk, or half-and-half

Directions:

In a large bowl, whisk together all ingredients. Transfer to an ice cream maker, and freeze following manufacturer's instructions. Store in an airtight, freezer safe container.

Source: Martha Stewart website, Copyright 2010.

Pralines

Ingredients:

Butter
3/4 cup firmly packed light brown sugar
3/4 cup sugar
3/4 cup half-and-half
3 tablespoons butter or margarine
1 1/4 cups coarsely chopped pecans
1/2 teaspoon vanilla extract

Directions:

Butter bottom of a heavy 3 quart saucepan. Cook brown sugar and next 3 ingredients in saucepan over low heat, stirring constantly, until sugars dissolve; stir in pecans. Bring to a boil over medium heat; cook, stirring occasionally, 6-8 minutes or until a candy thermometer registers 238 degrees (soft ball stage). Remove from heat.

Stir in vanilla; let stand 3 minutes. Beat with a wooden spoon 3 minutes or until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto wax paper. Let stand until firm.

Source: Southern Living, November 1999.

Note: I used a full package of pecans--which measures 2 cups (instead of 1 1/4 cups). I didn't have a candy thermometer, so as soon as the mixture started boiling, I timed it at exactly eight minutes. I also let the mixture cool a little over 5 minutes. This made it so that when I started stirring it, it crumbled into individual caramel covered nuts. I spread the individual nuts onto a wax paper covered jelly roll pan and let them cool completely.

Pralines and Caramel Ice Cream

Ingredients:

2 recipes Old Fashioned Vanilla Ice Cream (see recipe above)
1 recipe Pralines
1 jar caramel ice cream topping

Directions:

Prepare Old Fashioned Vanilla Ice Cream and freeze in a 4 quart ice cream maker according to manufacturer's instructions. During the last five minutes of mixing time, add pralines.

When you are transferring your ice cream to a freezer safe container, do it in layers. Ice cream, caramel ice cream topping, ice cream, caramel ice cream topping, etc. Lightly swirl the caramel topping before putting ice cream on top of it.

Makes 4 quarts.

Source: Pretty much from my own brain, but it is a compilation recipe. Ice cream recipe from Martha Stewart, pralines from Southern Living. I just love pralines and caramel ice cream and shakes and I had never found a great recipe for it before, so I figured I would have to come up with it myself. This was to die for! Mission accomplished.

Blackberry, Blueberry, Raspberry, Strawberry, or Mixed Berry Ice Cream
(see notes below for more options)

Ingredients:

2 recipes Old Fashioned Vanilla Ice Cream (see recipe above)
3-4 cups berries of your choice (see note below)

Directions:

Depending on how you want the consistency of your ice cream, you can either keep the berries whole, blend all of your berries in a blender, crush them with a fork, or blend half of the berries and put the rest of the berries into the ice cream mixture whole.

Prepare Old Fashioned Vanilla Ice Cream and stir in berries. Freeze in a 4 quart ice cream maker according to manufacturer's instructions.

Source: Martha Stewart and your own creativity!

Notes: Be creative. If you don't like berries, use this vanilla ice cream recipe and mix in crushed Oreos, crumbled cookie dough, crumbled brownies, your favorite candies, etc. To make cake batter ice cream, simply mix in a box of dry cake mix into the vanilla ice cream recipe of your choice.

Cake Batter Ice Cream

Ingredients:

1 cup milk
1/2 cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
3/4 cup white cake mix, sifted
Sprinkles, optional

Directions:

Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F, stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.

Pour the chilled mixture into a 2 quart ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one or two quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Note: If you would like sprinkles in your ice cream, you can add them to the ice cream mixture during the last 5 minutes of mixing, or you can fold them into the ice cream as you transfer it to a freezer safe container.

Source: Allrecipes.com, submitted by Ekho

Toasted Coconut and Almond Ice Cream

Ingredients:

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk (divided)
3 large egg yolks
1 can (14 ounces) nonfat sweetened condensed milk
1 vanilla bean (or 1 tsp vanilla extract)
1/2 cup toasted coconut flakes
1/2 cup chopped toasted almonds

Directions:

Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.

Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3-5 minutes. Do not bring to a boil or the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.

Whisk the ice cream mixture and pour into the canister of a 2 quart ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add coconut flakes and almonds to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Serves 8 (Yields 1 quart, 8 1/2 cup servings).

Tip: To toast chopped dry nuts, cook in a small, dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.

Nutrition Information: 276 calories, 9 g fat, 91 mg cholesterol, 105 mg sodium, 38 g carbohydrate, 1 g fiber, 10 g protein.

Source: Delish.com

Vanilla Ice Cream

Ingredients:

2 1/2 cups milk
1/2 teaspoon salt
1 1/2 tablespoons vanilla extract
2 1/2 cups sugar
2 1/2 cups half and half
5 cups whipping cream

Directions:

Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla extract and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.

Strawberry: Add 5 cups pureed strawberries to chilled mixture before freezing.

Banana: Add 3 1/2 cups mashed bananas to chilled mixture before freezing.

Peach: Add 5 cups pureed peaches to chilled mixture before freezing.

Mint Chip: Omit vanilla and substitute pure peppermint extract (to taste). Chop your favorite bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.

Source: Rival Ice Cream Maker user's guide.

Notes: I thought you might appreciate having another version of vanilla ice cream. The Martha Stewart recipe is amazing, but if you're looking for a less decadent version of vanilla ice cream, this one is for you.

Lemon and Lime...Not Just for Soda

Mmmm. Lemons and limes. I have a confession to make (that will be no secret to my immediate family). I love lemons and limes. I love them as a flavoring in things. But I also love them just as they are. Squeezed or sliced to flavor water...or cut in half with salt sprinkled on top.

Yup. I know it sounds weird to anyone who hasn't acquired that taste, but I love it. I loved it since I was a kid. I got it from my Dad. Half of my siblings love it too and the other half have no interest whatsoever. You sprinkle salt on top of a halved lemon or lime, spread it around with your finger, and then squeeze the lemon or lime and lick it. Repeat until all the juice is gone...and then eat the remaining pulp! My mouth is watering and I'm smacking my lips right now. In fact, I have a lemon in my fridge downstairs right now... And this sounds even crazier, but that was the only craving I had in common with my two pregnancies. I craved lemons and limes with salt on it and I craved salted lemon and lime juice.

However, I'm aware that this particular food craving isn't mainstream and that most people hate it. The recipes I am going to share with you today are ones that I know you will like. I promise!

Oh, and the bonus with a lot of these recipes is that they are great pantry recipes...not a lot of ingredients and mostly stuff that you can always keep on hand!

Some of these recipes are sweet and some are savory. That's the beauty of the lemon and the lime. They can be used both ways. So, pucker those lips and get ready for some tart citrus flavors!

Lemon and Lime Ice Cream

Ingredients:

4 cups whole milk
1 1/2 cups sugar
1 cup whipping cream
1 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 teaspoon finely shredded lime peel
3 tablespoons lime juice
Several drops yellow food coloring (optional)
Lemon and/or lime slices and curls (optional)

Directions:

In a large mixing bowl, thoroughly combine milk, sugar, whipping cream, lemon peel, lemon juice, lime peel, lime juice, and, if desired, food coloring. (Mixture may appear curdled.)

Freeze in a 3-4 quart ice cream freezer according to the manufacturer's directions. Ripen 4 hours in freezer. If desired, garnish with lemon and lime slices and curls.

Makes 2 quarts (16 servings)

Source: recipe found on www.razzledazzlerecipes.com

Chicken Breasts Diane

Ingredients:

4 large boneless chicken breast halves (or 8 small)
1/2 tsp salt
1/4-1/2 tsp black pepper
2 tbsp olive or salad oil
2 tbsp butter or margarine
3 tbsp chopped fresh chives or green onions
Juice of 1/2 lime or lemon
3 tbsp chopped parsley
2 tsp Dijon-style mustard
1/ cup chicken broth

Directions:

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper.

Heat 1 tablespoon each of oil and butter in large skillet (see notes below).

Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.

Add chives or green onion, lime juice, parsley, and mustard to pan. Cook 15 seconds, whisking constantly (see notes below).

Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil (see notes below).

Pour sauce over chicken. Serve immediately.

Recipe Tips: You can pound chicken breasts flat and leave flattened between sheets of plastic wrap. Wrap them airtight in one package and freeze for later use.

This recipe is good served with noodles with tomato sauce, steamed broccoli, and or a fresh salad.

Nutrition information: 409 calories, 44.2 g protein, 24.2 g fat, 0.9 g carobhydrates, 580 mg sodium.

Source: This is from a recipe card dated 1988 for Great American Recipes (in the Poultry at Its Best section, card 47, group 5).

Notes: My Mom made this a long, long time ago and she and I, apparently, were the only ones in my family who loved it (everyone else was too picky about green onions at the time). Because no one else liked it, my Mom was going to throw the recipe card out, but I held onto it for myself. Yum! I'm glad I did because this recipe is fantastic. If you don't like green onions, use the chives instead. But I love the mix of Dijon mustard and lemon or lime juice. I usually use lime juice, but it works either way.

My chicken breasts are a little small because when I was thawing them, they seemed huge and I decided to cut the breasts in half rather than use the whole breasts and pound them. But I should have stuck with the recipes. Once the chicken breasts thawed, they weren't as big as I thought. It would have been better if I had pounded them and cooked them according to the recipe.

As for the sauce, I often tend to have problems with pan sauces (sometimes, they get a little too overdone or browned for my liking). So, I used the following method:

I cooked the chicken as stated in the recipe--except I used cooking spray in place of the butter and oil. I omitted the oil completely from the recipe. While the chicken was cooking, I made the sauce by combining all of the ingredients (2 tbsp butter, 3 tbsp green onions, lime juice, parsley, Dijon mustard, and chicken broth) in a microwave-safe bowl. When the chicken was nearing completion, I microwaved the sauce in the microwave for about a minute (to melt the butter). I removed the sauce and whisked it until smooth. When the chicken was finished, I kept it in the pan and poured the sauce directly on top of it. I then removed it from the heat and served it. You could also keep the green onions and parsley out of the sauce until after you had microwaved it and then stirred it in after whisking the mixture until smooth.

By using smaller chicken breasts and omitting the oil, you will cut down on the calories and fat listed in the original nutrition information facts.

Southwestern Chicken Scaloppine

Ingredients:

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup Gold Medal all-purpose flour
1 teaspoon ground cumin
1/2 tsp salt
1 1/2 tablespoons canola oil
1/2 cup Progresso chicken broth (from 32 oz carton)
1/4 teaspoon red pepper sauce, if desired
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro

Directions:

Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces, if desired.

In shallow dish, mix flour, cumin, and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture.

In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 3-5 minutes on each side or until golden brown and no longer pink in center. remove chicken from skillet; cover to keep warm (see notes below).

In small bowl, stir reserved 1 teaspoon flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken (see notes below).

Makes 4 servings

Recipe notes: Serve with cornbread or corn muffins, steamed green beans or broccoli, and fresh fruit.

Variation: Instead of chicken, use 1 pound pork tenderloin. Cut into 4 pieces, and flatten as directed for the chicken.

Nutrition information: 250 calories, 10 g fat, 85 mg cholesterol, 500 mg sodium, 7 g carbohyrdate, 0 g fiber, 33 g protein.

Source: Betty Crocker website.

Notes: I followed the recipe, except I used non-stick cooking spray in place of the oil to brown the chicken. Also, rather than removing the chicken and making the sauce in the pan, I combined the sauce ingredients in a microwave-safe bowl and microwaved it until thickened. Then, when the chicken was done, I poured the sauce directly over the chicken in the pan. This was sooo yummy! It would work great with any of your favorite southwestern or Mexican sides (like rice or cornbread).

Pork Milanese

Ingredients:

1 small garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup all-purpose flour
1 1/2 pound pork cutlets (1/4 inch thick)
2 tablespoons vegetable oil, plus more if needed
3 cups baby arugula
1 head radicchio, or endive, or a combination, thinly sliced
1/3 cup thinly sliced red onion

Directions:

In a small bowl, whisk together garlic, lemon juice, and olive oil, and season with salt and pepper; set dressing aside. Place flour in a small bowl. Season pork with salt and pepper and dredge in flour, shaking off excess.

In a large skillet, heat vegetable oil over medium-high. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not overcrowd pan). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to a large platter.

In a large bowl, toss arugula, radicchio, and onion with dressing, then top cutlets with salad.

Source: Martha Stewart Everyday Food recipe. Found originally in the magazine (but can now be found on the website).

Notes: I originally only made the salad...which I fell in love with. Arugula can be so bitter on its own, but when paired with lemon juice, it is out of this world. I happened to have some pork chops on hand and thought, what the heck, I'll try the whole recipe. As usual, I omitted the oil and used non-stick cooking spray to brown the pork.

I debated slicing the pork chops down the middle to make them thinner because they were thick-cut pork chops, but I opted not to. But in hindsight, I should have. It would have worked a little better. But even so, this meal was delicious. The arugula salad pairs so nicely with the pork. Easy and delicious!

Refreshing Lemon Trifle

Ingredients:

1 angel food cake (either prepared or your favorite recipe)
1 package lemon jell-o pie filling
1 large tub whipped topping

Directions:

Cut angel food cake into cubes. Alternately layer angel food cake, lemon pie filling, and whipped topping until your bowl or trifle dish is full.

Source: My piano teacher when I was a child used to make this in cake form.

Notes: My piano teacher would make it as follows: She would slice the angel food cake to make three layers. She would use the lemon pie filling in between each layer and then frost with the whipped topping.

I think it works a little better as a trifle because it's a little easier to serve. But either way works great. I just love this combination! It's such a light and refreshing dessert.

If you needed a little something else in the trifle, I would suggest roughly crushed Golden Oreos (do the layers as follows: angel food cake, Golden Oreos, lemon pie filling, and whipped topping).

You can also use lite whipped topping to cut down on calories. It tastes exactly the same.

Lemon Yogurt Bread

Ingredients:

3 c. flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 eggs
3/4 c. canola oil
1 1/2 c. sugar
2 c. lemon yogurt
2 tbsp lemon juice
Optional: 1 tbsp grated lemon peel

Directions:

Preheat oven to 325 degrees F.

Sift all dry ingredients and set aside.

Lightly beat eggs in a large bowl.

Add sugar and oil, cream well.

Mix in exact amount of yogurt.

Add the rest of the ingredients.

Pour into two well-greased loaf pans (or one bundt pan).

Glaze for Lemon Bread

Ingredients:

3/4 cup sugar
1/4 cup orange juice
1/2 tsp vanilla
1/2 tsp almond flavoring
1/2 tsp butter flavoring

Directions:

Mix all ingredients together. Pour over semi-cooled lemon bread.

Source: This recipe came from my good friend, April Farmer. It is a recipe that they use at the bed and breakfast that she works at. She brought it as part of a dinner she brought to me after I had my second son. It was so good we had to restrain ourselves from eating the whole loaf that very night!

Notes: It seems that I very rarely have orange juice on hand, so the glaze I make is a little different. I use 3/4 cup sugar, 1/4 cup lemon juice, and 1 tsp vanilla flavoring (since my son is allergic to tree nuts). It is a little more tart than the other glaze is, but I like tart! I think it works well. After seeing how pretty the lime zest looks on the glaze for the lime bread, I would definitely add lemon zest to this glaze as well.

Sweet Lime Bread

Ingredients:

Bread:

1/2 pound butter, softened
2 cups sugar
2 tablespoons grated lime peel
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 eggs, beaten
1 cup milk

Glaze:

1/2 cup sugar
3 tablespoons lime juice
Finely shredded lime peel

Directions:

Heat oven to 350 degrees.

Lightly grease two 8 1/2 x 4 1/2 loaf pans; set aside.

To make the bread, cream the butter, sugar, and grated lime peel in a large bowl. In another large bowl, place flour, baking powder, and salt. Mix with a wire whisk until thoroughly blended. In medium bowl, mix eggs and milk. Add dry ingredients and egg mixture alternately to butter mixture in three installments. Mix well after each addition. Divide batter evenly between the two prepared loaf pans and bake in the oven for 55 minutes or until golden and a toothpick inserted in the center comes out clean. (Adjust the baking time if making smaller loaves.)

To make the glaze, mix the sugar, lime juice, and peel in a small pan. Cook, stirring, over low heat, until the sugar is dissolved. As soon as the bread is removed from the oven, perforate the top of the loaves with a toothpick and drizzle the glaze over the hot bread. Allow the loaves to cool in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely on racks. The bread may be served immediately or wrapped tightly and frozen.

Lighter Sweet Lime Bread

Ingredients:

Bread:

1/4 cup corn-oil margarine, softened
1/4 cup unsweetened applesauce
1/4 cup light corn syrup
1 1/4 cups sugar
2 tablespoons grated lime peel
3 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup liquid egg substitute
1 cup nonfat milk

Glaze:

1/3 cup sugar
3 tablespoons freshly squeezed lime juice
1 teaspoon grated lime peel

Directions:

Preheat oven to 350 degrees. Coat 2 standard-size loaf pans (8 1/2 x 4 1/2 inches) with a nonstick vegetable spray; set aside. (You can also use Pam for Baking which contains flour. It works wonderfully on baked goods without adding fat).

In a large mixing bowl, blend together margarine, applesauce, corn syrup, sugar, and lime peel. In another large bowl, combine flour, baking powder, and salt. In a 2 cup measure or small bowl, combine egg substitute and milk. Add dry ingredients and milk mixture alternately to margarine mixture in three installments. Beat well after each addition.

Divide batter evenly between the two loaf pans. Bake for about 55 minutes, or until golden and a toothpick inserted in the center comes out clean. When the breads are almost finished baking, combine the glaze ingredients in a small saucepan and cook over low heat, stirring, until the sugar is dissolved.

As soon as the breads are removed from the oven, poke holes in the top of the loaves with a toothpick. Drizzle the glaze evenly over the top of each loaf. Cool in the pans on a wire rack for 10 minutes. Remove the bread from the pans and allow to cool completely on racks. May be served immediately or wrapped and frozen. Makes two loaves, up to 16 slices per loaf.

Source: This is a recipe that my Mom made years ago as Christmas gifts for our neighbors years ago (among many other different kinds of quick bread). I'm not exactly sure, but I think she found this recipe in the Deseret News recipe section. She'll have to provide to correct source.

Notes: Mmmmm. This is so good. I love sweet quick breads!

  
Lemon Chicken

Ingredients:

2 lbs chicken (bone-in or boneless skinless may be used)
salt, to taste
1 cup lemon juice
2 tsp marjoram leaves
1 tsp thyme
1 tsp onion salt

Directions:

Rub the chicken with salt. Place chicken in baking dish. Mix the remaining ingredients and pour over chicken. Bake at 400 degrees for 45 minutes. Turn chicken over. Bake for another 20 minutes. Baste every 10 minutes until browned.

Source: This is one that my Mom used to make for us years ago, she will need to provide the source.

Notes: I believe this recipe was originally written for bone-in chicken breasts (which take longer too cook and retain their moisture better). If you are using boneless, skinless chicken breasts, you will most likely have to reduce the cooking time. Just watch your chicken and check it after 30 minutes by slicing into the center with a knife. Once it is no longer pink and the juices run clear, it is done. You don't want to overcook the chicken otherwise it will be dry and tough.


This recipe might definitely for lemon lovers only! It is still very tart, but since we are all lemon lovers, we all adored this recipe while we were growing up. It's a wonder we didn't get more cavities than we did!

However, cavities or not, I suggest that you use a little of the sauce to dip the chicken in.  It is too thin of a sauce to pour on top, but the combination of the lemon juice, marjoram, thyme, and onion salt are so yummy to dip each bite of chicken in.

It's not the prettiest chicken presentation-wise (the chicken is almost being poached in the lemon juice mixture, so it's pretty pale in color), but it's a great pantry recipe to have on hand and it is really easy to throw together!