Luscious Lemon Poppyseed Bread

When my son was just in grade school he came home from spending the night at a friend

s house with this recipe in hand.  He had asked the host mom to write it down for me.  He said, this was so good, you gotta make it for me!  The next Christmas, I made some loaves for some neighbors.  It has become the neighbor gift of choice at Christmas time.

The secret is the lemon glaze that is drizzled on after the bread is baked.  Oh my!  Thanks Mary Pat Glauber for this family treasure!

 

 

Lemon Poppy Seed Bread

By Mary Pat Glauber

Dry Ingredients

3 cups flour

 

2 1/4 cups sugar

1 ½  tsp salt

1 ½  tsp baking powder

Wet Ingredients

3 eggs

 1 ½ cup milk

1 1/3 cup vegetable oil

1 ½ tsp vanilla extract

1 ½ tsp almond extract

1 ½ tsp butter flavoring/extract

1 ½ Tbl poppy seeds

Glaze

¼ cup lemon juice

½ tsp vanilla extract

½ tsp almond extract

½ tsp butter flavoring

1 ½ cup powdered sugar

Mix dry ingredients in mixing bowl and set aside.

With electric mixer, mix wet ingredients in large bowl. 

Add dry ingredients and mix until blended.

Pour into greased and flowered loaf pans (2 – 9”x5”x3” or 3 - 8”x5”x3”)

Bake for 50-60 minutes. Check frequently toward end of cooking time.

While bread is baking, prepare glaze by whisking all ingredients together in a small bowl.

Once done, let bread cool in pan for only 5 minutes.  Pop bread out of pan onto foil. 

While bread is still warm, pour prepared glaze over bread and seal with foil immediately.

Makes 2 large or 3 medium sized loaves

 

 

Delicate Quiche Lorraine

Little Bit of Sugar is back and pumped for 2014.

For years, this recipe has been  part of our New Years Day tradition.  Super easy, and really delicious.
Over the years, our children would have overnight guests on New Years Eve who would join us for breakfast the next day.   This dish has healed the wounds of many teenage New Years Eve revelers (you all know who you are! ) 

The quantity above fits perfectly in a deep dish pie shell.  If you want to use a regular pie shell, cut all ingredients by 25%.

The best thing about this dish is it's delicate texture.  Although it is loaded with meat and cheese, it is so light, it melts in your mouth.    Enjoy! 

Quiche Lorraine

By St. Louis Days and Nights Cook Book

 

 

1 TLB margarine

¼ cup chopped onion

½ cup chopped meat such as ham or bacon

½ cup white wine

4 eggs

1 cup half n half

6 oz shredded swiss cheese

 

1 TBL sugar

½ tsp pepper

¼ tsp nutmeg

 

 

1 10-inch deep dish pie crust

In a small skillet, saute onion and ham/bacon in margarine.

 

Add white wine and simmer for 1-2 minutes

 

Remove from heat and cool.

In a medium sized bowl, whisk together eggs, half n half and spices.

Fold in cheese and onion/meat mixture.

 

Pour into deep dish pie shell.  Place filled pie shell on a cookie sheet

 

Bake at 350 for 45 minutes or until quiche sets (is firm when you tap the middle).

 

 

Let sit for 10 minutes or more before serving.