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Bread For the Journey

Easter Song
Hear the bells ringing, they're singing
That we can be born again.
Hear the bells ringing, they're singing
“Christ is risen from the dead.”
The angel up on the tombstone
Said “He is risen just as He said.
Quickly now,
Go tell His disciples
That Jesus Christ is no longer dead!”
Joy to the world,
He is risen, alleluia,
He's risen, alleluia;
He's risen, alleluia!
Hear the bells ringing, they're singing
That we can be born again.
Hear the bells ringing, they're singing
“Christ is risen from the dead.”
The angel up on the tombstone
Said “He is risen just as He said.
Quickly now,
Go tell His disciples
That Jesus Christ is no longer dead!”
Joy to the world,
He is risen, alleluia,
He's risen, alleluia;
He's risen, alleluia!
Words: Keith Green 

Matthew 28:6-7

English Standard Version (ESV)
He is not here, for he has risen, as he said. Come, see the place where he lay. Then go quickly and tell his disciples that he has risen from the dead, and behold, he is going before you to Galilee; there you will see him. See, I have told you.”

Christ is Risen!
He is Risen Indeed!
Happy Easter Everyone!

Saturday in Anneliese's Kitchen

At our house special occasions are a good reason to make sugar cookies.
So, while Natalie and I were each rolling out our doughs, I chose my cutters . . . a baby chick, a bunny and a tulip cutter. They looked like they would be easiest to decorate and . . . they had no long skinny necks that would easily break.
Noticing that I had left out the church. My not quite seven-year-old granddaughter chided me with,
"But Mimi! Easter is about Jesus, It's not just about fun things!"
So, even though my cookies are decorated and packed away . . .
some given away . . .
 her words are still ringing in my head.
Easter is about Jesus!

Good Friday 2013

On this Good Friday let us pause to remember God's great sacrifice in sending His only Son to die for our sins.  Because of His obedience to the Father, His willingness to take on the limitations of humanity and the sins of the world, we are assured of absolute forgiveness and glorious life after death.  We will rise with Him from the grave and live eternally.
The following hymn not only describes what Christ suffered but expresses so well my gratitude and love for Him.

 O sacred Head, now wounded, 
 with grief and shame weighed down, 
 now scornfully surrounded 
 with thorns, Thine only crown: 
 how pale Thou art with anguish, 
 with sore abuse and scorn! 
 How does that visage languish 
 which once was bright as morn! 

 What Thou, my Lord, has suffered 
 was all for sinners' gain; 
 mine, mine was the transgression, 
 but Thine the deadly pain. 
 Lo, here I fall, my Savior! 
 'Tis I deserve Thy place; 
 look on me with Thy favor, 
 vouchsafe to me Thy grace. 

 What language shall I borrow 
 to thank Thee, dearest Friend, 
 for this Thy dying sorrow, 
 Thy pity without end? 
 O make me Thine forever; 
 and should I fainting be, 
 Lord, let me never, never
 outlive my love for Thee. 
Text: Anonymous; translated by Paul Gerhardt and James W. Alexander
Music: Hans L. Hassler, 1564-1612; harmony by J.S. Bach, 1685-1750 

Ranch Salad Dressing

Here in the valley the weather has been so lovely. My chives are standing at least 8"tall...lush green and so fresh tasting. Dill and parsley will be added to my little herb garden. During the winter months I'm thankful I can buy fresh dill and parsley to add to my home made ranch dressing. If you don't have room in your yard don't let that stop you from planting herbs. This is the perfect time of year to find a good size container, fill with soil and plant some herbs. You'll enjoy their fresh addition to many dishes.
Ranch dressing is our grand children's favourite and this recipe is nice served over a spinach or green salad or used as a fresh vegetable dip.

  • 1/3 cup low fat plain Greek yogurt
  • 2 tbsp low fat mayonnaise
  • 1 clove garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp white vinegar
  • 1 tbsp lemon juice
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp sugar
  • dash hot sauce
  • 1 tsp finely minced chives
  • 1/2 tbsp fresh dill, chopped fine
  • 1 tbsp fresh parsley, chopped fine
  1. Measure all ingredients into the blender container. 
  2. Blend well for one minute.
  3. Pour into a jar with a lid. Store in refrigerator. 
This is a small recipe and can easily be doubled. I date my fresh dressings and only keep for up to one week.

Easter Menu Idea

In many ways I enjoy Easter more than Christmas. There are less or no gifts to buy and wrap, less expected baking and hectic activities to go to. All and all I find it less stressful and a very meaningful to me personally when I think of Gods great gift and sacrifice he made for us.
It is one of the most anticipated Christian Holidays that most of the world honors in one way or the other.
With Easter weekend coming up I am sure there will be plenty of gatherings to bring dishes too or preparing Easter dinner in your own home. Our family traditionally has a cold meal for Easter consisting of ham, potato salad, plumi mooss, coleslaw and of course paska with a cottage cheese spread.  May I also suggest a few alternative ideas.
How about starting with a platter of veggies and dip served in this cute Bunny Bread using either homemade French Bread or frozen bread dough as suggested by someone in the comments.  Good idea if you don't make your own bread. Enjoy this as your guests arrive in anticipation for Dinner.

You can never go wrong serving salads at your dinner. Try this lovely spinach salad by Judy  using colored Easter Eggs or this light and refreshing Grapes and greens salad by Marg.

Or a serve buffet style including a lovely Glazed Ham by Anneliese with two sauces served on the side by Bev. A popular second meat that could be offered is Cabbage Rolls by Lovella.

No Ham dinner is complete without Scalloped Potatoes from Kathy or Baked Fanned Potatoes by Betty. 

A couple side dish ideas could be Asparagus with Seasame by  Marg served along side the scalloped potatoes, or if you are serving the baked potatoes how about Cheesy Scalopped Carrots.

We can't forget the Paska  regular and gluten free accompanied by this wonderful spread, or Betty's tradition of Spicy Peppernut Buns.  Who needs dessert when you have Paska.

That should give you a few ideas to make your Easter Celebrations Tasty.
Happy Easter!

Paska Buns

Paska (based on the Hebrew word for passover) is a rich, citrussy sweet bread...baked in loaves or rolls of all shapes and sizes and decorated with icing and sprinkles. It is a traditional Easter bread...baked by many generations before me. There are enough paska lovers in our family...that I think tradition that will carry on!

The Saturday before Easter was paska baking day in my childhood home.  It was mostly baked in loaf pans...and on Easter Sunday we enjoyed the nicely decorated fresh paska.  Though I still bake some in loaf form...we prefer paska buns over here.  They are easy to transport and share with friends and neighbours.  The following recipe uses instant yeast for simplicity.

  • 1 1/2 cups milk
  • 1/2 cup butter
  • 1 small lemon, zest and juice
  • 1 small orange, zest and juice
  • 4 eggs, well beaten
  • 1 cup sugar
  • 1 teaspoon salt
  • 3 tablespoons instant yeast *
  • 7-7 1/2 cups flour , approximately

  1. Scald milk and butter in microwave for about 2 minutes. Stir to melt butter.
  2. Grate rind of lemon and orange. Then squeeze juice of each.
  3. Combine milk, butter, lemon and orange in a large bowl.  
  4. Add beaten eggs, sugar and salt.  Mix well. 
  5. Combine instant yeast with 4 cups flour and add to liquids.  Beat until smooth.
  6. Continue adding flour, one cup at a time until the dough no longer sticky, but still quite soft.
  7. Knead for several minutes.
  8. Let rise in a warm spot until doubled in size.
  9. Form small balls (the size of dinner rolls) and place on well greased pans.
  10. Allow to rise once more until doubled in size about 1 1/2 hours. 
  11. Bake at 325°F for about 15-20 minutes or until golden brown. 
  12. Remove to wire racks to cool.
  13. Frost with the icing of your choice...and top with sprinkles. 
Yield: 3 dozen paska buns
 * If you have active dry yeast, you might want to use Lovella's recipe, which is very similar to this one.

Yeast doughs that are heavy on milk, butter and eggs tend to rise a little slower.  Have patience!


Cinnamon Biscuit Roll

This was a favorite of mine to bake when I was a young teenage girl. I would bake up a number of these cinnamon biscuit rolls for our lunches for school the next day. My siblings loved it because that meant there would be a change from the usual bologna sandwiches. I remember packing my lunch kit full of rolls and then I would trade at school with goodies from my friends lunches. And I was picky, I didn't trade off a roll just for anything. In the end I ended up with a pretty good variety of items. I'm not sure why my Mom allowed me to pack just these rolls for a lunch although I think she enjoyed the stories of my trades when I came home from school. And mind you I wasn't allowed to bake these rolls just anytime I liked. Maybe it was on those days when there wasn't much else to pack. I'm sure I used more sugar and cinnamon now than I would have been allowed to back then.

Biscuit  dough: (or use your favorite recipe for biscuits)
  • 2  1/4 cups flour plus extra for rolling out dough.
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, chilled and cut in cubes
  • 2 eggs
  • Milk
  • 1/4 cup butter, melted 
  • 1 cup brown sugar
  • 2 tablespoons cinnamon
  1. Whisk together flour, baking powder, and salt.
  2. Cut in 1/2 cup butter cubes until crumbly.
  3. Crack 2 eggs in an 8 ounce measuring cup and fill cup with milk.
  4. Whisk until combined and stir into dry mixture just until combined.
  5. Form into a ball and roll out to approx 16" x 18" size, using only extra flour as needed so the dough doesn't stick to the counter.
  6. Spread melted butter on dough.
  7. Mix together brown sugar, and cinnamon. Sprinkle evenly over the dough. 
  8. Roll up as for cinnamon buns, sealing edges and ends.
  9. Place roll on a parchment lined cookie sheet, the parchment is great for clean up in case your seal doesn't hold well. 
  10. Bake in a 400ยบ oven for 20 minutes until golden in color.
  11. Cool and cut in slices.

 Here is a lunch kit packed with cinnamon biscuit rolls.  This one belongs to my husband. I wish I still had mine.

Does anybody still have their old lunch kits?

Bread for the Journey

Blessed is the one who comes in the name of the lord. 
Hosanna in the highest!
Palm Sunday for the Christian today is a day of great celebration and a day of great sadness all at the same time. On this day Jesus entered Jerusalem with thousands of people crowded in the streets rejoicing and hailing Him King. Within a week, he would be dead. How could this be? The very people that were singing Hosanna, were going to be shouting Crucify Him! Two thousand years ago, the people didn't have the benefit of knowing what we know today. They didn't know that there would be a resurrection! They didn't know of Easter. We have the hope today of the resurrection, but also the knowledge that we are the reason for His crucifixion. He paid the price, for you and I. I pray that as you enter Holy Week, it is done with the assurance and knowledge that God loves us so much that his Son died for us that we may have eternal life with him. 

Mark 11:1-10 (NLT)
Jesus' Triumphant Entry

As Jesus and his disciples approached Jerusalem, they came to the towns of Bethphage and Bethany on the Mount of Olives. Jesus sent two of them on ahead. 

"Go into that village over there, " he told them. "As soon as you enter it, you will see a young donkey tied there that no one has ever ridden. Untie it and bring it here. If anyone asks, "What are you doing?" just say, "The Lord needs it and will return it soon." The two disciples left and found the colt standing in the street, tied outside the front door. As they we untying it, some bystanders demanded, "what are you doing, untying that colt?" They said what Jesus had told them to say, and they we permitted to take it. Then they brought the colt to Jesus and threw their garments over it, and he sat on it. Many in the crowd spread their garments on the road ahead of him, and others spread leafy branches they had cut in the fields.  Jesus was in the center of the procession, and the people all around him were shouting, "Praise God! Blessing on the one who comes in the name of the Lord!  Blessing on the coming of Kingdom of our ancestor David! Praise God in the highest heaven!"

Saturday at Marg's Kitchen

Marg loves to start Saturday with a 'sleep in'

 Next on my agenda is a freshly brewed cup of coffee, preferably in bed.
Most Saturdays for me are very unstructured.
A bit of baking or tidying up and a time to catch up with family.
Many times it's a phone call or a quick text.
"Coffee on?"

It was a while back when my kids told me to start texting.
I have also learned that they only respond by text if it's of priority to them.
Do you know how to get your kids to respond quickly?
This morning I text them and inquired if anyone was game for fresh cinnamon buns.
You can see by the collage that they all responded within 4 minutes.

So I quickly whipped up a batch of Gooey Cinnamon Buns (MGCC pg.128)
I had made the dough the evening before which gave me a head start. (MGCC pg.116)

Coffee and fresh baking have always brought friends and family together.
My Saturday's have come along way from my early growing up years.
We too had a very structured Saturday which meant washing, cleaning, and baking.
Yes, I too had to lay out the newspapers and polish the shoes.
And the cows had to be curried and groomed for Sunday.

But there's an interesting twist to this story:
I remember one special day, Saturday, March 18, 1963, when I was 11 years old.
I had completed all my duties and even had my bath.
Do you know what it's like to share one bathroom with 9 people?
My hair was even squeaky clean.
The cows were milked early.  The chores were completed. 
 I was ready to father had planned a special outing.
He was the youth leader at that time in Clearbrook Mennonite Brethern Church.
And he was taking us to watch some of his youth play basketball in the provincial champion game.
We drove all the way to the UBC War Memorial Gymnasium.

It was one of my earliest highlights that I can remember,
watching MEI win the provincial championship game of 1963.
Little did I know that my future husband was also attending the same event.
And to this day, many Saturday evenings are still prioritized for basketball.
Last weekend, once again we saw a former classmate,  bring his team to the
provincial championship. It was also a weekend of celebrating with the champions of 1963!
Yes, I too had my bath again and made sure my hair was squeaky clean.
But I don't think I really cared if the chickens were fed or not.

But what caught my eye at the game became quite astonishing.
In front of me sat a young fan, cheering on her team.
She was beating her wooden spoon to the tune on a bread pan.
I immediately thought that she must be Mennonite!
Mennonites can not only cook, but they can also cheer.

So put on a fresh pot of coffee and call someone up...
I don't think they will refuse.

Tomato Soup, Whistler Style

Several years ago my sister, my cousin and I spent a weekend in beautiful Whistler BC.
  We had lunch in a small sandwich place in the Village and enjoyed this soup. 
 Here is my version of it.
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup sliced celery
  • 1 cup finely sliced cabbage
  • 1 clove garlic, minced 
  • 1/4 cup chopped fresh basil or 1/2 teaspoon dried basil
  • 1 can tomato soup undiluted
  • 1 can water
  • 1 can milk
  • 1 tablespoon Worcestershire sauce
  • freshly ground pepper
  • sour cream for garnish (opt.)
  1. Heat oil in a frying pan and add onion and celery.
  2. Saute' for a few minutes and then add cabbage and garlic.
  3. Continue to cook and stir for another 5-8 minutes until cabbage is wilted but still has some crunch left.
  4. Place vegetables into a pot and add remaining ingredients.
  5. Bring to a boil and let it simmer until the flavours come together, another 5-10 minutes.

Homemade Caramel Sauce and Chocolate Sauce

In the photo --  gluten-free brownie , Charlotte's Chocolate Black Bean  or my Coconut Flour Brownies -- served with vanilla ice-cream and Caramel Sauce.    

I know these sauces  are easily bought but I like to make my own and find the flavour superior to the commercial brands.  Isn't home made always better ?

Caramel Sauce
  • 1 cup white sugar 
  • 3 tbsp water 
  • 6 tbsp butter 
  • 3/4  cup whipping cream 
  1. Put sugar and water into a small sauce pan and place on medium heat, stirring constantly. The sugar will melt, then crystallize then melt again.  When it melts the second time, watch it carefully -- still stirring until it turns a lovely caramel colour. Be careful not to let it get too dark or it will be bitter. 
  2. Add the butter,  stirring until it melts. 
  3. Remove from heat and let cool slightly,  then add the cream stirring until smooth. 
  4. The sauce will thicken as it cools.   It can be warmed in microwave  before serving if desired.  
  5. Store in fridge. 
 Chocolate Sauce 
  • 1/4 cup butter 
  • 1/2 cup cocoa 
  • 3/4 cup white sugar 
  • 1/4 cup white corn syrup 
  • 3/4 cup milk 
  • 1 tsp vanilla  
  1. Melt butter in sauce pan. 
  2. Remove from heat and stir in the cocoa , stirring until completely smooth. 
  3. Add the sugar,  corn syrup and milk 
  4. Return to the element and cook until mixture comes to a boil. 
  5. Remove from heat and add vanilla. 
  6. Sauce will thicken as it cools.  
  7. Store in the fridge.  
NOTE:  These Sauces keep well in the fridge --  mine usually get used before I worry about them but a couple of weeks to a month should be fine! 

Whole Wheat and Flaxseed Rolls

A few weeks ago I posted a recipe for a sandwich and saw some interest in the hearty rolls. I decided to take on the challenge of duplicating the rolls I had purchased at a bakery and here is my very simple, almost fat free, version.
  • 2 Tbsp oil
  • 2 Tbsp honey
  • 2 tsp salt
  • 2 cups hot tap water (not scalding hot)
  • 2 cups whole wheat flour
  • 2 Tbsp instant yeast
  • 1 cup ground flaxseed (can grind with coffee grinder)
  • 2 cups multigrain flour - if you can't get multigrain (made by Robin Hood) then do a mixture of 1 cup unbleached white, 1/2 cup rolled oats, 1/2 cup rye or whole wheat flour and 1/4 cup flaxseed)
  • whole flaxseed, sesame seeds, rolled oats for dusting
  1. In a mixing bowl (or in bowl of stand mixer that has a hook attachment) mix all ingredients in order given, up to and including the yeast.
  2. If using a stand mixer, switch to hook attachment and continue to add dry ingredients 1/2 cup at a time until dough can be shaped into a ball, using greased or floured hands. If not using a mixer, stir with spoon and knead in last of flour by hand, a little at a time.
  3. Make sure there is enough room in the bowl for dough to double in size. Cover with tea towel and plastic bag (just laid on top to help create humidity) Rise about 45 minutes
  4. Divide in half. Sprinkle rolling surface with a mix of rolled oats, sesame seeds, flaxseed and a light dusting of flour. Roll each half out to about 7" x 18". Beginning at long end, fold rolled out dough twice, so that you have three layers in the roll. Stretch it a tad if you want to.
5.  Cut roll into into six or seven pieces. Lay rolls on greased or parchment paper lined cookie sheet.
      Repeat with other half of dough. Cut a small indentation on top, using serrated knife.Cover with   
      tea towel and plastic. Let rise 30 - 45 minutes.
6.   Brush with cream and dust with grains of choice. Bake at 400 F for 15 - 18 minutes.

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Sweet Chili Chicken with Wontons

Not long ago I ordered an appetizer at Earl's restaurant that I really enjoyed and knew I could come home and make it.
Here's my version of  the tender chicken pieces and crunchy wontons covered in a Sweet Thai chili sauce. Perfect as an appetizer or simple supper served with a side of rice and broccoli cole slaw.

  • 2 chicken breasts, cut into bite sized pieces
  • 1 tablespoon olive oil
  • 8 wonton wrappers, cut into 1/2" strips
  • vegetable oil
  • 2 cups Sweet Thai chili dipping sauce ( I used a brand called VH from Safeway)
  • 2 tablespoons thin slices green onions
  • 1 tablespoon sesame seeds, toasted
  1. Cut chicken into bite sized pieces.
  2. Place oil in non stick skillet. Turn to medium hot heat and add chicken. 
  3. Stir fry chicken in oil until light golden brown and no pink remains and is fully cooked. This will not take long. Once done remove from heat as you complete the following steps.
  4. While chicken is cooking, pour vegetable oil into a pot to a 2" depth. Place over heat and once hot deep fry 8-10 wonton strips at a time. They will only take about 15-20 seconds to crisp up. With a strainer spoon remove to a plate lined with paper towel to absorb any excess oil. Deep fry remaining wonton strips until they are all done.
  5. Heat Sweet Thai chili sauce in a small sauce pan or microwave. 
  6. Once chicken and wontons are done, place together in a large bowl. Pour hot sauce over and gently stir to coat.
  7. Turn out onto a serving platter and garnish with green onions and toasted sesame seeds.

Coconut Curry Ginger Squash Soup

I took the flavors that we enjoy as a family and combined them in this hearty, nutritious and  filling soup. Using Vegetable Broth instead of Chicken broth makes this a vegetarian meal. I used squash that I had gotten from my friends garden in fall. The squash kept well for months in a cool closet. We prefer this soup with a bit of kick, so I added the hot sauce, or chili flakes, topped with a dollop of Greek yogurt.
  • 2 squash, it doesn't matter what kind
  • 1 large onion, chopped
  • 2-3 large carrots, sliced
  • 3 celery stalks, chopped
  • 4 cloves of minced garlic
  • 1-2 tablespoons grated fresh ginger
  • 2 tablespoon of red curry paste or curry powder
  • 2 apples with the skin on, chopped
  • 1 tablespoon olive, or coconut oil (I used coconut)
  • 8 cups chicken broth
  • 1 14 ounce can of lite coconut milk
  • salt and pepper to taste
  • Sambal or Sriracha Chili paste optional
  1. Cut the squash in half. Take out the seeds. Place on a parchment lined baking pan for easy clean up, cut side down and bake in a 350 oven until the skin is dark in color and the inside is soft about 60 minutes. (Check intermittently, the cooking time varies depending on the size of the squash.)
  2. In the meantime while the squash is roasting, saute the onion, carrot, celery garlic until softened in 1 tablespoon of oil. 
  3. Add the broth, the curry and the apple and cook 45 minutes.
  4. When the squash has cooled, the peel comes off easily. Add the soften squash to the soup and continue to cook another 40 minutes.
  5. Puree the soup with an immersion blender, or blender. Return to heat.
  6. Add the coconut milk and season to taste.
  7. We like things a bit spicy around here, some more than others, so I pass the chili paste at the table and each can add the amount they want to their bowl if they choose.

Bread For the Journey

In the past several months we have walked through
tough times with several of our close friends.
My first inclination on hearing difficult news is to ask "Why Lord?"  
"Why does [this friend] have to go through this terrible situation?"  
"[These friends] have trusted you all along and yet still they face one hard thing after another. Why Lord?"  
"Why do [these friends] have to go through this loss, this crisis?"

At a friend's daughter's funeral recently the pastor reminded us that the question is 
not "Why?" but "Who?"  
"Who can we call on in times of trouble?" 
"Who loves us more than we can imagine?"
 "Who knows where we are right now and what we are feeling?"  
"Who is walking with us all along the way?"

The answer to all of these questions is "GOD!" 
He alone can be trusted, He alone is in control. 
Without Him there are no answers to the hard questions; 
no reasons for difficult times and worst of all, 
no hope.

In my devotions over the past few weeks, the theme of HOPE reappeared time and again.

Romans 15:4
For whatever things were written before were written for our learning that we through endurance and the encouragement of the Scriptures might have hope.(NIV)

Hebrew 6:19
We have this hope as an anchor of the soul, both firm and secure.(NIV)

Romans 15:13
Now may the God of hope fill you with all joy and peace as you trust in Him, so that you may overflow with hope by the power of the Holy Spirit.(NIV)

In difficult times we, as believers in God, have this hope through Christ's sacrifice and 
HOPE, as an anchor of the soul, is both sure and steadfast.(NKJV)

Saturday in Lovella's Kitchen

This really should be called Friday in Lovella's kitchen because I took these photos yesterday.
Are you all testing out the lemons and oranges at your favorite market to find the juiciest and the least seeded ones?
Every year I look for the ones that I like best and then buy enough to get me through the Easter season.

If you haven't started making Paska yet,
this coming week is as good a time as any to get thinking about it.
We are so excited to be doing a Easter meal at Lepp Farm Market again this year.
This is the third year we are not only demonstrating how to make Paska but also demonstrating Creamy Homemade Scalloped Potatoes, Plumi Moos, serving up fresh dressing Coleslaw and also Lepp Farm Market Ham which all of us just think is the best.

The class is filling up quickly so if you want to come do call them today to reserve your spot.
Here is the link to the class information.

Here are a few photos of the beautiful produce and us getting ready...
from our past classes.

As always...the proceeds from the class will help equip the kitchen at  Matthew's House.
Call a friend and invite her to join you...
and we'll see you there! 

Once your Paska is in the bowl rising...
you have time to tidy your space and pull out a few Easter decorations.

Thank you dear ones for popping by my bungalow  this Saturday.
Before you go...

Meyer Lemon Loaf

The Meyer lemon (named after Frank Meyer in 1908) originated in China...and is a cross between a lemon and a mandarin orange. It is rounder and more orange than the typical lemon and somewhat sweeter.  It has become very popular in recent years after being featured by the likes of Martha Stewart.  Though it was previously mostly a backyard is now being grown commercially on a wide scale in California.  I'm working my way through a basket of Meyer lemons over here...and enjoying them every which way.  Here's a moist and yummy lemon loaf.

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup buttermilk
  • zest of 3 Meyer lemons
  • 1/3 cup Meyer lemon juice *
  1. Preheat oven to 350 °F.  Grease two loaf pans (abvout 4 x 8 inches each).
  2. Cream butter and sugar with mixer until until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Combine flour, baking powder, baking soda and salt in a medium sized bowl.
  5. In a small bowl, combine buttermilk, lemon juice and zest.
  6. With mixer on low, add flour mixture and liquids alternately in three additions.
  7. Beat just until smooth.
  8. Divide batter equally between the two loaf pans, spreading to smooth the top. 
  9. Bake for 50 minutes, or until toothpick inserted in center comes out clean.
  10. Cool for about 15 minutes, before removing from pan.
  11. Allow cake to cool completely on a rack before glazing.
*Zest the lemons before extracting juice.
  • 2 cups icing sugar
  • 3-4 tablespoons Meyer lemon juice
  1. Stir icing sugar and lemon juice until smooth.  Glaze should be pourable but not too thin.
  2. Set rack with loaves over parchment paper and pour glaze over cakes, allowing it to run down the sides.