Saturday, May 15, 2010


LOTS OF LEMONS ~ lemons have been a favorite of mine since I was a young child. My children have made fun of me from time to time, because mostly everything I make has lemon juice in it or lemon zest! I have several recipes to follow this week which include of course Lemons ..... LEMONS ~ LEMONS ~ LEMONS


  1. Recipe For Bake Lemon Tomato's

    4 Med. to large garden ripe Tomato's
    1 good size handful fresh Basil
    1 ~ 2 lemons 1 for zest 2both for juice
    Salt and pepper to taste
    2 slices good bread ( I use arnold 1 heal slice plus 1 slice)
    1 tbs. butter melted

    6 oz. fontinella,or any sharp Italian cheese
    2 Cups Baby Arugula

    Pre Heat Oven to 375.
    Spray baking dish with cooking spray
    Cut Tomato's in half place in baking dish sliced side up.
    salt and pepper tomato's to taste Chiffonade Basil and sprinkle over tomato's then sprinkle zest of 1 lemon over tomato's. then juice of 1 lemon.
    Place 2 slices of bread in food processor to coarsely crumble.
    And then 1 tablespoon of melted butter to bread crumbs mix well,sprinkle over tomato's. Coarsley crumble Fontinella cheese in food processor and sprinkle over bread crumbs. Bake at 375 cover for 25-30 mins. then uncover and bake until crumbs are golden brown ~ 8 -10 minutes. Toss the Baby Arugula over the top of the baked tomato's,then squeeze the juice of 1/2~ to 1 whole lemon over the top of arugula.
    Serve with Roasted Chicken ~ It is great with fried Eggs on top for a
    Brunch dish as well. Enjoy !!! It is so Yummy !!

  2. Better Name for above recipe~ Baked Tomato's with lots of lemon zest !

    I will get better at blogging


    1/2 cup butter or margarine ~ Softened
    1 cup sugar
    2 eggs
    2 C. all purpose flour
    2 tsp double acting baking powder
    1/2 tsp. salt
    1/2 Cup whole milk or buttermilk
    1 tsp vanilla
    2 1/2 cup blueberries
    1 tbs fresh lemon juice 2 tsp. lemon zest
    1/4 tsp. nutmeg (Optional) for those hearty months.

    Preheat Oven to 375 ~

    Grease a 12 cup muffin pan. In a large bowl with mixer at med.speed, cream butter and sugar until light and fluffy. Add room temperature EGGS One at a time. Beating well after each is added.

    Combine flour, baking powder,salt. Add alternately to creamed mixture with milk and vanilla. Can add nutmeg at this point if wanted.
    crush 1/2 blueberries and to batter. Fold remaining blueberries into batter and spoon into muffin pan. Sprinkle tops with course sugar.

    Bake 30 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 mins. then remove from pan.
    Makes 12 muffins.

  4. Pear Salad

    1 head romaine lettuce
    1 pear thinly sliced
    1 good size piece goat cheese or feta
    1/4 cup dried cranberries
    1/2 cup sliced almonds
    2 lemons for salad dressing
    Arrange salad on large platter as desired.
    Zest 1 lemon,sprinkle over salad and squeeze juice
    of 1/2 lemon over salad. Chill in refrigerator 30-40

    summer refreshing. Enjoy ! you can use any light
    vinagrete as a dressing.

    Serves 4 well. Double recipe for larger crowd. This
    salad presents beautifully on a platter instead of a

  5. Taking the night off. Blogging a Lemon poppy seed loaf in am.
    Plus~ a zesty Lemon/Olive tomato Orzo.

  6. I can not take credit for this awesome cake like loaf. I remember my mother in law making it several times when my husband and I were first married if not sooner. The recipe originated from the LORD AND TAYLOR luncheonette, back in the late 1970's. Enjoy !!


    Preheat oven to 350 degrees

    1 lemon grated rind and juiced
    1 cup all purpose flour
    3/4 C. sugar
    1/3 or 1/4 cup poppy seeds
    1 & 1/2 tsp. baking powder
    1 egg
    2/3 cup milk
    1/4 cup vegetable oil
    1/2 tsp vanilla

    Grate lemon rind squeeze out all juice. Grease and
    flour 9-5 loaf pan. Combined flour,1/2 cup sugar
    poppy seeds and baking powder in bowl.
    In a separate bowl. beat eggs,milk, oil, vanilla
    and half of the lemon rind. add the dry ingredients
    and mix by hand until smooth. Pour into well
    greased and floured loaf pan.

    Mean while add remaining lemon rind and juice to
    1/3 cup sugar and stir. pour immediately over
    loaf after baking. at 350 degrees for 50 mins.

    ** For those of you who can not eat poppy seeds
    add the grated rind of one more lemon with out the
    juice to the batter before baking.

    Enjoy this recipe will bring back all those younger
    years ~

  7. I'd forgotten about the lemon poppy seed bread--I love that recipe! Thanks for posting.