Here are the recipes for 2 of the treats from our Holiday Open House December 13, 2015.
ENJOY!
Lemon Loaf
3 eggs, room te
mperature
1 cup sugar
2 Tablespoons butter, softened
1/3 cup lemon juice
1 teaspoon grated lemon rind
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup oil
Directions:
Preheat oven to 350º
Grease & flour a 9 x 5 loaf pan, or two smaller ones
In a large bowl combine eggs, sugar, butter, lemon juice and lemon rind. Blend with a mixer until well blended
Add flour, baking soda, baking powder. Mix until blended.
Add oil and mix well
Pour into pan and bake 45 minutes or until toothpick comes out clean. Cool 5-10 min. in pan on rack. Remove from pan and allow to cool completely.
Frosting/Icing
1 cup powdered sugar
1 Tablespoon soft butter
2 Tablespoons milk or lemon juice
Combine ingredients and mix until smooth. Frost top of loaf.
Mini Chocolate Fudge Cupcakes
with Cream Cheese Frosting
1 1/2 cups flour
1 teaspoon baking soda
1/3 cup cocoa powder
1/2 cup soft margarine or butter
1 cup sugar
1 egg
1 cup milk + 1 Tablesoon vinegar
Preheat oven to 375º
Line mini cupcake pan with paper liners
Mix milk & vinegar – set aside for 10 minutes
Cream margarine/butter with sugar about 2 minutes. Add egg and beat for another 3 minutes
Add flour, baking soda, cocoa, alternating with milk/vinegar. Mix until blended.
Spoon into cupcake liners.
Bake 15-20 minutes, or until toothpick comes out clean. Cool
Cream Cheese Frosting
3/4 cup cream cheese, room temperature
6 Tablespoons butter, room temperaure
1 teaspoon vanilla extract
1 – 2 Tablespoons milk or cream
2-3 cups icing sugar
Beat cream cheese, butter and vanilla until light and fluffy. Add icing sugar alternately with milk/cream as needed. Frost cupcakes. Store in fridge until ready to serve.
