Glazed Lemon Blueberry Bread

 

Fresh Moist delicious Glazed Lemon Blueberry is divine. So tasty makes a great dessert or breakfast loaf. 

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What you Need:

Bread

1/2 cup butter, softened

1 cup granulated sugar

2 eggs

2 teaspoons vanilla

1 cup sour cream or plain yogurt

Grated peel and juice of 1 lemon

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup fresh blueberries

Glaze

 1 cup powdered sugar

2 teaspoons whipping cream or milk

1 teaspoon lemon extract

 

How to Make it:

 Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.

 In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder. Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.

 Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.

 In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.

Chaffles with just 2 Ingredients

 

#keto #cooking #chaffles #easyrecipes #breakfast #lunch #brunch #dinner #snacks

What is a Chaffle? It is a waffle made with just cheese and eggs

This is the original chaffle recipe, with just eggs and cheese. These are super easy, you can use any waffle maker. They taste so good and you can use them for bread when making sandwiches as well.

Cheese – Any shredded cheese will work here. Mozzarella is used most often because it has the most neutral flavor, but cheddar is also common. For savory versions, any other cheese from the keto cheese list will work great. Some chaffle recipes (such as the pumpkin and jalapeno popper versions below) also have cream cheese added, but I recommend this only in addition to shredded cheese, not instead of it, because the shredded cheese is what creates the crispy texture.

Eggs – The ratio is one large egg for every 1/2 cup cheese.

CHEESE TIP: If you want your cheese waffle to have a more uniform in texture, use finely shredded cheese instead of regular shredded mozzarella. I usually have regular on hand, so that’s what I used and it was still delicious!           

 Preheat. You want your waffle iron hot, so that when the batter hits the pan, it starts cooking right away and makes a crisp exterior. (See my guide below on which waffle maker to use.)

Gather ingredients. The basic ingredients are eggs and cheese

Keto Chaffle Waffle Ingredients

 1 egg
 ½ cup mozzarella cheese
 2 tablespoons almond flour
½ teaspoon baking powder

Preheat waffle maker to medium high heat.

Whisk together egg, mozzarella cheese, almond flour, and baking powder

Pour chaffle mixture into the center of the waffle iron. Close the waffle maker and let cook for 3-5 minutes or until waffle is golden brown and set.

Remove chaffle from the waffle maker and serve.

Chaffle toppings and variations

There are various toppings and flavor combinations you can add to your a basic chaffle recipe. Serve with a glass of almond milk and you are ready for breakfast! Here are a few popular chaffle topping ideas:

Chaffle pizza – after your keto chaffle is done cooking, top it with 1 teaspoon of marinara sauce, sprinkle of cheese and pepperoni. Broil in the oven until cheese is melted and bubbly

Butter

Sugar Free Syrup – my favorite keto approved syrup is by ChocZero. They have many flavors to choose from. Maple Vanilla is my favorite.

Whipped Cream

Raspberries, Strawberries, Blackberries, Blueberries

Almond butter or other nut butters, like peanut butter

Cream cheese with Everything But the Bagel Seasoning

******

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Blueberry Huckleberry Streusel Muffins

#huckleberry #blueberries #muffins

You can use blueberries or huckleberries for this recipe, I have huckleberries newly planted this year and so I used half and half, they are less sweet but in this recipe they turn out tasty. The streusel topping and pecans on top of each muffin makes these really good.

What you need:

1/2 cup sugar
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1-1/2 cups fresh or frozen blueberries

1/4 cup butter, softened

STREUSEL 

1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter

@1/2 cup halved pecans

How to make them:

In a mixing bowl, cream sugar and butter. Add egg; mix well.

Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25 to 30 minutes or until browned. 

Note: I use the extra large muffin pan, so this recipe then makes 6 big muffins. You can do either.

Yankee Cornbread

Slightly sweet cornbread for soups, southern foods, or just about anything you want.

1 c. yellow cornmeal
1 c. flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 egg
1/4 c. corn oil

Preheat oven to 425 degrees. Grease 8x8 square pan. Combine cornmeal,

flour, sugar, baking powder and salt. Add milk, egg and oil. Beat

until smooth, about 1 minute. Pour into prepared pan. Bake 20-25

minutes, until center is firm. This recipe serves 6-8. You can double

this recipe and bake in a 13x9 pan. Bake 25-30 minutes and test for

firmness. Do not overbake. Serve warm if possible. (Can be reheated

in microwave with butter!)

Red Lobster Cheddar Bay Biscuits

These biscuits are so tasty, they melt in your mouth, nice and warm and delicious, you don't have to go out to get them. Stay home and enjoy good foods.

What you need:

2 1/2 cups Bisquick baking mix
4 tablespoons cold butter 
1 cup sharp cheddar cheese, grated 
3/4 cup cold whole milk 
1/4 teaspoon garlic powder 
Brush on top
2 tablespoons butter, melted 
1/2 teaspoon garlic powder 
1/4 teaspoon dried parsley flakes 
1 pinch salt 

How to make them:

Preheat oven to 400 degrees. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas. Add cheddar, milk and 1/4 tsp garlic. Mix by hand until combined, but don't over mix. 

Drop 9 equal portions onto greased cookie sheet. Bake for 15-17 minutes or until tops are light brown. Melt 2 tablespoons of butter in a bowl. Stir in 1/2 teaspoon of garlic powder and parsley flakes. Use a pastry brush to spread garlic butter over tops of biscuits.

Classic Date Nut Bread

This moist date nut bread makes a great breakfast, lunch or brunch. I use walnuts but you can use pecans just as easily. Since it's a quick bread, no yeast or kneading is required and it's ready to eat in just over an hour.

8 servings

1 loaf

Nutritional Guidelines (per serving)

408 Calories, 15g Fat, 62g Carbs, 8g Protein

Not only is this bread delicious, but it also freezes well, too. Freeze the whole loaf or spread cream cheese between two thin slices and freeze the "sandwiches" to enjoy later. It's also delicious with orange cream cheese or orange-flavored butter.

Ingredients
1 cup water (boiling)
8 ounces dates (chopped)
2 tablespoons butter
3/4 cup sugar (white granulated)
1/4 cup brown sugar
1 egg (large)
2 1/4 cups flour (all-purpose)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup walnuts (chopped)

How to make the bread:
Gather the ingredients. Heat the oven to 350 F.
Grease a 9x5x3 inch loaf pan I use olive oil spray
In a medium bowl, pour the boiling water over the chopped dates. Add the butter and set aside.
In a large bowl, beat the sugar, brown sugar, and egg with a mixer until light.
In a separate bowl, combine the flour, baking powder, and salt.
Add the flour mixture to the sugar mixture, alternating with the date and water mixture.
Stir in the chopped nuts with a spoon.
Pour into the loaf pan.

Bake in the preheated oven for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean.

Tip

Use butter, shortening, or cooking oil to grease the loaf pan. Using a paper towel helps ensure an even coating so your bread doesn't stick.

As with any quick bread, you do not want to overmix the batter. The final mixing should be just long enough to ensure the ingredients are incorporated.

Don't delay after mixing the batter. The liquids will activate the baking powder's first round of leavening—most baking powder is double-acting, and the second round takes place in the oven. Work efficiently to get the batter into the oven as quickly as possible.

Recipe Variations

Make an easy cream cheese spread to complement the date bread: In a mixing bowl, beat 4 ounces of softened cream cheese with 1 1/2 teaspoons of finely grated orange zest, 3 tablespoons of confectioners' sugar, and a few drops of vanilla.

Instead of walnuts, use chopped pecans.

If you're concerned about tree nut allergies among your guests, skip the nuts entirely. You can also bake a second nut-free loaf.

Sprinkle the quick bread batter with a cinnamon-sugar blend just before it goes into the oven.

Moist Banana Bread or Muffins

This recipe makes the best banana bread and muffins I truly have ever made and I never want to lose this recipe so you should try it too. I use it for both bread and muffins. I have a jumbo muffin pan that makes 6 big delicious muffins. I bake these at 350 degrees or almost 35 minutes but ovens vary so I would watch them during the last 25-35 time and test with a clean toothpick inserted in a muffin if it comes out gooey they are not done yet. Best of all these don't take very long to put together and your family will love you more.

Ingredients:
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Directions:
Preheat the oven to 350°F (175°C).

In a mixer, mix butter with the mashed bananas in a large mixing bowl slowly
Add in the sugar, egg, and vanilla.
Next add in the baking soda and salt and mix in.
Add the flour last, mix.
Pour mixture into a buttered 4x8 inch loaf pan.

Bake for 1 hour.
Cool on a rack.
Remove from pan and slice to serve.

MUFFINS:  Most standard muffins will bake for 18–22 minutes. Mini muffins or small cupcakes will bake for 8–10 minutes or about 5–8 minutes less than regular size muffins. Large sized (or jumbo) muffins will take 20–24 minutes or add 8–13 minutes to the time required for regular size muffins quoted in a recipe. I baked these banana muffins about 30-35 minutes.

Zucchini Bread or Muffins

★★★★★

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This Bread or Muffins are so good, Filled

with brown sugar and cinnamon, you can’t taste the zucchini!

servings 1 loaf or 12 muffins

Ingredients

1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins,etc)
1/2 cup (120ml) canola or vegetable oil
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup grated zucchini (about 1 medium)*

Instructions

Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan. See
notes for muffins.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and
chocolate chips together in a large bowl until thoroughly combined. Set
aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg,
vanilla, and zucchini together until combined. Pour the wet ingredients into
the dry ingredients. Gently whisk until *just* combined; do not overmix.
Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. (I like
to loosely cover the bread with aluminum foil halfway through to prevent
heavy browning on top.) Baking times vary so keep an eye on yours. The bread
is done when a toothpick inserted in the center comes out *mostly* clean
with zero raw batter. Remove the bread from the oven and set on a wire rack.
Allow to cool completely before slicing.
Cover and store leftover bread at room temperature for up to 3-4 days or in
the refrigerator for up to 1 week.

Notes
Make Ahead Instructions: Make the bread ahead of time by freezing it. Bake
it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole.
Allow to thaw overnight in the refrigerator and bring to room temperature
before slicing and serving. Freezes well up to 3 months.
Special Tools: Melamine Mixing Bowls | Glass Mixing Bowls | Rainbow Whisks |
Loaf Pan | Paper Muffin Liners | Muffin Pan
Blot Zucchini: Very lightly blot the zucchini. Do not squeeze moisture out,
just give it a light blot to rid some, especially if your zucchini is extra
wet.

Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in
step 2. Spoon the batter evenly into each liner, filling each all the way to
the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the
muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for
an additional 13-16 minutes or until a toothpick inserted in the center
comes out clean. The total time these muffins take in the oven is about 18-
21 minutes, give or take. Allow the muffins to cool for 5 minutes in the
muffin pan, then transfer to a wire rack to continue cooling.

Cheese Bread

I love a good bread machine especially in the Summer, it doesn't heat the house up but oh it smells so good.  This recipe is good and the texture is firm tastes really good.

You need the following ingredients for this recipe and a bread machine
Put contents into bread machine hopper in the following order:

1 1/8 cup warm water
3 cups flour
1/2 cup grated sharp cheddar cheese
1 1/2 tsp. salt
3 tbsp. sugar
1 1/2 tbsp. butter
1 1/2 tbsp. dry milk
1 1/2 tsp. dry yeast
*3 tsp. bacon bits (optional)

Program bread machine to Basic Setting (the 2-21/2 hour cycle).
I set my crust to medium for this recipe and let it mix and bake, it's that simple
Oh the house will smell wonderful when it bakes.
Let cool about 15-20 minutes before cutting
Place the remaining bread in a zip lock bag or wrap securely and store, eat within a couple says or it might spoil quickly as it doesn't have the preservatives of store bought breads.