Monday, February 18, 2013

Crazy Winter

The weather this winter has been strange. Rain one day, sunshine the next day. Freezing temperatures one day, 60s the next day. Blue skies one day, overcast the next day. Even this weekend we had rain, snow flurries, sunny skies, overcast skies, more flurries, even some thunder and hail - all in one day. Whew! I'm ready for spring.

While avoiding the crazy weather this weekend, I did some baking...

White Chocolate Lemon Shortbread(adapted from Miss in The Kitchen)
½ cup sugar

1 tablespoon lemon zest

2 ¼ cups flour

1 (3.5oz bar) white chocolate, finely chopped

1 cup butter, softened


1 cup powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1. Add sugar to mixing bowl along with lemon zest. Using your fingers rub the zest into the sugar.

2. Add flour, chocolate and butter. Combine until the dough begins to stick together.

3. Roll out on a lightly floured surface to about ½ inch thickness. Cut out into desired shape.

4. Bake on ungreased cookie sheet at 300° for about 20 minutes or until light browned around the edges. Cool cookies and spread with the glaze

Creamed Corn Muffins
1 cup self rising cornmeal mix
¾ cup self rising flour
½ cup vegetable oil
1 cup frozen creamed corn
2 eggs
1 cup sour cream

1. Combine all ingredients and stir until moist.
2. Fill greased muffin tins and bake 20 minutes or until golden brown at 375°

Sourdough Coffee Cake

1 cup sourdough starter
1/3 cup vegetable oil
1 egg
1 cup flour
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

1 teaspoon cinnamon
1/2 cup brown sugar
2 tablespoons butter
1 tablespoon flour

1. Combine sourdough starter, oil and egg.
2. Stir together dry ingredients and add to sourdough mixture.
3. Put dough into greased 9 inch square pan.
4. Crumble topping ingredients together and sprinkle topping on top of batter.
5. Bake for 35 minutes at 350 degrees.


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