Recipes

Lemon Rosemary Loaf

Lemon Rosemary Loaf

I love the contrast of sweet and savory. And I love lemons. And sweet loaf breads. Add it all together and you get a yummy sweet and savory lemon loaf. Pair it up with some coffee or tea. You'll feel decadent. 

Ingredients

  • 1/2 C butter, softened
  • 1 C sugar
  • 2 large eggs
  • 2 Tbs lemon juice
  • 1 Tbs grated lemon peel
  • 1-1/2 C all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 tsp salt
  • 3/4 tsp ground rosemary
  • 1/2 cup 2% milk
  • GLAZE:
  • 1/2 C confectioners' sugar
  • 2 tablespoons lemon juice

Directions

Preheat oven to 350°

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel.

Combine the flour, baking powder,salt and rosemary; gradually stir into creamed mixture alternately with milk, beating well after each addition.

Pour into a greased 8x4-in. loaf pan. Bake for 45 minutes or until a toothpick inserted near the center comes out clean.

Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm. Yield: 1 loaf (12 slices).

Lavender Snickerdoodles

Lavender Snickerdoodles

I love Snickerdoodle cookies. The warm sugar cookie with cinnamon and sugar reminds me of my Gram when I was little. I decided to change them up just a bit - Fangboner style. Lavender gives them just an extra special touch - perfect with a cup of tea. Enjoy!

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 teaspoon baking soda
  • 1/2 tsp ground lavender
  • 1/4 teaspoon salt
  • 2 Tb white sugar
  • 2 tsp ground cinnamon
  •  

    Directions

    Preheat oven to 400 degrees F.

    Cream together butter, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda, lavender and salt. Shape dough by rounded spoonfuls into balls.

    Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets

    Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

    Thyme Chicken Salad

    Thyme Chicken Salad

    We all love chicken salad. Well unless you're a vegetarian. But chicken salad is one of those universal dishes that never gets old because we find a million different ways to fix it. 

    Here's my take on chicken salad with the savory flavor of thyme. You can use fresh or dried but either way, it gives the salad a savory twist with the sweetness of cranberries. Yum!

    • 3 cups cooked chicken*
    • 2 stalks (to 3 Stalks) Celery, Chopped
    • 3 whole Green Onions, Chopped
    • 1 cup cranberries (or grapes or even both! Use what you have on hand)
    • 1/2 cup chopped pecans
    • 1/2 cup Mayonnaise
    • 1/2 cup Plain Yogurt 
    • 1 tsp ground thyme (you can use fresh but don't over do. It doesn't look like much but it packs a punch on flavor)
    • 1 Tb lemon juice
    • Kosher Salt To Taste
    • Fresh Ground Black Pepper To Taste
    Mix the cooked chicken in a large bowl with the celery, green onions, cranberries and pecans.

    In another bowl mix mayonnaise, yogurt, lemon juice, thyme, salt and pepper to taste.

    Pour the dressing over the chicken blend and mix.

    Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich. Most of the time my favorite way is straight out of the bowl with a fork!
    *I prefer to cook my chicken in soup pot on the stove. I put a whole chicken cut up in the pot, with some Classic Blend and let it slow cook for a couple hours. I then let it cool, skin it (which is the part Reuben loves), bone it and use it for soups, chicken salad and whatever sounds good that day. I like to use mostly white meat in my chicken salad with some dark meat for more flavor. You can always use leftover rotisserie chicken or Costco has some very good canned chicken breast. Just rinse it well to get rid of the "canned" taste.