Copycat Starbucks Lemon Loaf

http://12tomatoes.com/copycat-lemon-loaf/?utm_source=12t-12t&utm_medium=social-fb&utm_term=022416&utm_content=photo&utm_campaign=copycat-lemon-loaf&origin=12t_12t_social_fb_photo_copycat-lemon-loaf_022416
Starbucks Lemon Loaf
Yield: 1 9×5-inch loaf
Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 cup plain Greek yogurt
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice
• 3 eggs
• 2 tablespoons lemon zest
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Icing:

2 cups powdered sugar

4-5 tablespoons freshly squeezed lemon juice

Directions

1. Preheat oven to 350º F and lightly grease a 9×5-inch loaf dish with butter or non-stick spray.
2. In a large bowl or mixer, beat eggs and sugar together, then add in Greek yogurt and vegetable oil.
3. Whisk in lemon juice and lemon zest.
4. In a medium bowl, toss together flour, baking powder and salt, then add them to the wet ingredients until just incorporated. Don’t over mix.
5. Pour batter into loaf pan and smooth out the top, then place in oven and bake for 50 minutes, or until toothpick inserted in center comes out mostly clean.
6. If necessary, cover loaf with aluminum foil during the last 5-10 minutes to prevent browning.
7. Remove from oven and let cool.
8. While loaf is baking, whisk together 2 cups powdered sugar and 4 tablespoons lemon juice together to create glaze. Add 1-3 more  teaspoons  lemon juice to achieve desired thickness.
9. Once loaf has cooled, extract it from baking dish and pour glaze over the top. Let glaze set and serve fresh or store, refrigerated, in an air-tight container.

Recipe adapted from Averie Cooks 

Posole

http://www.denverpost.com/food/ci_24736547/posole-recipes-making-this-terrific-winter-warmer-at

Posole: Recipes for making this terrific winter warmer at home

By William Porter
The Denver Post

Posted:   12/18/2013 12:01:00 AM MST

The recent spell of single-digit temperatures along the Front Range, brutal enough to numb body parts and leave you chipping rime ice off the dog, has sent many of us scurrying to the kitchen for something — anything — warm and welcoming. For me, it's posole. This classic hominy-based stew of Mexico and the American Southwest, also known as pozole, is one of the great homey dishes of the world. It boasts depths of flavors and a mix of inviting textures. Properly garnished, it can also be visually dazzling. Posole is deeply rooted in Mexico, with a long pre-Columbian history and links to Aztec religious rituals. It is made from nixtamalized corn, a process in which the shucked kernels are cooked in an alkaline solution, often limewater, until they soften and puff. You can start with dried posole, which must be soaked and cooked in a pressure cooker, or you can take a shortcut with canned hominy. Some sort of meat-and-chile combo rounds out the dish's basics, but the garnishes and spicing range far and wide. I was introduced to posole in another lifetime by a young woman who had grown up on a cattle ranch near Estancia, N.M. She could cook as well as she sang, and she sang like an angel. The secret to her posole was toasted coriander seed, which added a unique note to a dish that can veer toward the bland unless you have a properly bold hand. But posole recipes are made to be played with, with ingredients coming and going depending on one's mood. They are akin to chile dishes that way: highly individual, even idiosyncratic, reflecting the mood of the day and even the weather. Writing about this dish feels appropriate at this time of year. I first encountered it when I was living in Arizona, where posole is a Christmas Eve tradition for many. Dig in, and happy holidays. Posole (Cyrus McCrimmon, The Denver Post) William Porter: 303-954-1877, wporter@ denverpost.com or twitter.com/williamporterdp Pork Posole with Green Chiles This is a classic New Mexican posole, with a nice balance of hominy, pork and green chiles. By William Porter. Serves 8-10. Ingredients 2½ pounds pork butt 5 quarts water 1 head garlic, halved, plus 4 additional cloves peeled 5 bay leaves 2 white onions, peeled and quartered 1 medium-sized (29-ounce) can posole or white hominy 2 tablespoons Mexican oregano 1 teaspoon coriander seed 1 teaspoon cumin 1 pound roasted green chiles (preferably Hatch), diced Cilantro, 8 sprigs Salt and fresh-ground pepper to taste Directions In a large pot, put the pork, water, garlic, bay leaves and onions. Bring to a boil, then lower to a simmer for about2 hours until the pork grows tender and falls apart. During this time, skim any impurities from the surface of the water. Remove the pork and let cool. Shred or dice into ½ -inch cubes. Remove the bay leaves and set aside the garlic and onions. Add more water to the pot if needed. In a colander, drain and rinse hominy. Add it to the pot along with the oregano and coriander seed. Put the onions, garlic, cumin, green chiles and cilantro in a blender. Purée with some of the pork broth. Return purée to the hominy pot along with the shredded pork. Season to taste with salt and pepper for another 15 minutes. Garnish as you wish and serve. Vegetarian Posole with Red Chile This recipe comes courtesy of two people, one no longer with us, the other very much alive. The late Clayton Oden developed this recipe for the Corn Dance Cafe in Santa Fe, which he ran with his mother, Loretta Barrett Oden. The latter shared it with my longtime friend Judy Walker, who is the food editor at the New Orleans Times-Picayune, the newspaper where the recipe first ran. Serves 10-12. Ingredients 12 dried long red New Mexico chiles 1-2 tablespoons olive oil ½ head of garlic, peeled, chopped Large pinch of Mexican oregano ½ large onion, chopped 1 30-ounce can white hominy, drained and rinsed Salt to taste Garnishes (see list above) Directions Rinse chiles lightly if dusty. Break open the chiles and remove the seeds and veins. Dry roast on a griddle or in a skillet, pressing down with spatula until they sizzle and soften a bit. Put the chiles in a medium-sized pot. Cover with fresh water and gently boil until chiles are soft. Let cool. In food processor or blender, mix the chiles and just enough water to form a paste. Strain. Heat the olive oil in a heavy-bottomed pot. Sweat the garlic, oregano, onion and salt until onions are translucent. Add the posole, cover with water and simmer 30 minutes. When the posole is softened, add it to the chile and cook on low for 15-20 minutes, until the mixture reaches a hard simmer. To serve, ladle the posole into bowls and serve with the garnishes of your choice. Posole garnishes A bowl of posole can be garnished any number of ways. Among the traditional toppings: Sliced radishes Lime wedges Shredded green cabbage Fresh cilantro Diced scallions Toasted corn tortilla strips Posole on the menu OK, so you're not inclined to make posole at home, but are still jonesing for a big steaming bowl of this Mexican-style hominy. A number of Denver restaurants ladle up fine bowls of the stuff. Here's a short but by no means complete list. Tamale Kitchen, 5650 Washington St., 303-298-0418, thetamalekitchen.com Jack 'n' Grill, 2524 Federal Blvd., 303-964-9544, Jackngrill.com Adelita's Cocina y Cantina, 1294 S. Broadway, 303-778-1294, adelitasdenver.com Tia Maria, 7260 Pecos St., 303-427-2572, tiamariamexicanrestaurant.com Tarasco's New Latino Cuisine, 470 S. Federal Blvd. 303-922-2387 Los Dos Toros, 2600 W. Alameda Ave,, 303-934-2859

Another Posole recipe.
Posole is a wonderful Southwestern dish. I wish I remember where this recipe came from, but I do not and cannot give credit where it is due.


Ingredients:

2 pounds diced boneless pork
3 tablespoons olive oil
1 cups flour

1 tablespoon black pepper
1 tablespoon crushed dried oregano
1 tablespoon granulated garlic or fresh garlic
½ tablespoon salt
58 ounces white or golden hominy
2 pounds roasted peeled, chopped green chilies

 Directions:

1. Combine flour and spices in a large bowl. Roll diced pork in flour mixture then shake off the excess. Set aside.
2. In a large heavy stockpot heat olive oil until very hot. Add the pork and brown until crisp on the outside. Do not drain.
3. Add the hominy. Do not drain. Fill one can with water and add to the pan.
4. Bring the pork and hominy to a rolling boil then reduce heat to low. Add the green chiles and diced onion and cook for 1 hour.
5. Serve with fine chopped fresh cilantro, fine chopped green onion and fresh lime.
    Serves 8
   1 tablespoon(s) black pepper
   1 tablespoon(s) crushed dried oregeno
   1 tablespoon(s) granulated garlic or fresh crushed garlic
   1/2 tablespoon(s) salt
   58 ounce(s) white or golden hominy
   2 pound(s) roasted, peeled, chopped Young Guns Hatch Green Chile
   
   Directions:
   1. Combine flour and spices in a large bowl. Roll diced pork in flour mixture then shake off the excess flour. Set aside.
   2. In a large heavy stockpot or cast iron Dutch oven, melt the crisco until very hot. Add the pork and brown until crisp on the outside. Do not drain.
   3. Add 2 cans of hominy. Do not drain. Fill one can with water and add to pan.
   4. Bring pork and hominy to a rolling boil then reduce heat to low. Add Fire Roasted Diced Young Guns Hatch Green Chile and diced onion and cook for 1 hour.
   5. Serve with fine chopped fresh cilantro; fine chopped fresh green onion and fresh lime.
   
   Serves 8.

Red Lentil Soup

1 coarsely chopped carrot
½ medium onion, coarsely chopped
1 coarsely chopped medium potato
1 cup split red lentils
1 1.2 liter water
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon mint
1 teaspoon pepper

Rinse lentils and drain. Combine carrots, onion, potato and water in a pot, simmer, uncovered until they are tender. Add to blender and puree until smooth. Simmer another 10 minutes with seasonings. Season to taste with salt if more is desired.

Recipe from lentil package. (Duru)

Restaurant House Dressing

3/4 cup olive oil
1 cup vinegar
2 teaspoons garlic powder
2 teaspoons oregano
2 teaspoons basil
1.5 teaspoons pepper
1.5 teaspoons salt
1.5 teaspoons onion powder
1.5 teaspoons mustard powder

Shake it up and let the flavors blend overnight.
This must be refrigerated.

Peanut Butter Balls AKA Buckeye Balls

16 oz. peanut butter
1 pound confectioners sugar
1.5 sticks (3/4 cup) butter
Melted Chocolate bark for dipping

1. Mix together the peanut butter, sugar and butter.
2. Roll into balls. Put a toothpick in each one for dipping purpose. Put in freezer for 30 minutes.
3. Dip balls into melted chocolate bark, set on wax paper on cookie sheet.
4. These are best when they are stored in the refrigerator.

Oatmeal bars--easy

Oatmeal Bars

1 C all natural peanut butter (just peanuts and salt - nothing else)
1 C raw honey
1 C old-fashioned oats
1 C chopped dried fruit (cranberries, blueberries, apricots, raisins, etc)
1/2 C chopped walnuts
1/2 C chopped almonds

Combine peanut butter and honey in a pot and heat until runny. Mix in oats, fruit and nuts. Stir until well coated. Line 9×9 inch pan with waxed paper. Press into pan and let cool. Cut into squares and enjoy.

Homemade Enchilada Sauce (Red)

Homemade Enchilada Sauce

1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
5 Tbsp. green pepper, chopped (optional)
1 tsp. onion powder
1/2 tsp. dried oregano
1 tsp. garlic powder
1/4 tsp. cumin
1/2 tsp. salt (more to taste)

Combine all ingredients in saucepan, mixing well. Cook and stir over medium heat until thickened. Makes 2 cups.

Nancy's Cheeseburger Soup

• Nancy's Cheeseburger Soup
• 1/2 lb. ground beef  (use 1 lb.)
• Clove of garlic, minced
• 3/4 c. chopped onion
• 3/4 c. shredded carrots
• 3/4 c. diced celery
• 1 tsp. dried basil
• 1 tsp. dried parsley flakes
• 4 TBSP. butter (divided)
• 3 cups chicken broth (stock is richer, tastes better)
• 4 cups diced peeled potatoes
• 1/4 c. all purpose flour
• 8 ounces American cheese, cubed
• 1-1/2 cups whole milk
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/4 sour cream
• Parmesan cheese rind (see instructions below)
  In a 3-quart saucepan, brown beef/ drain and set aside. In the same pan, sauté onion, carrots, celery, basil and parsley in 1 TBSP butter until veggies are tender, about 10 minutes. Add broth, potatoes and beef. Bring to a boil. Reduce heat, cover and simmer for 10-12 min. or until potatoes are tender. Meanwhile, in a small skillet, melt remaining 3 TBSP. butter. Add flour and cook for 3-4 minutes. Add to soup. Reduce heat to low and add cheese, milk, salt and pepper and cook and stir until cheese melts. Blend in the sour cream before serving.
  This is the original recipe. I've changed a few things to suit our tastes. I use a pound of hamburger. I like the meat in there. I brown some bacon and set it aside first. Then I brown the meat in the bacon drippings. I add the crumbled bacon before serving. I add some minced fresh garlic to the sautéed veggies for a minute or two before adding the rest of the stuff. I use chicken stock rather than chicken broth. I find it to be richer. I use whole milk. Skim or low fat works but it takes some of the richness out of the soup. Once in awhile you just gotta have the fat. I also like to add a rind of parmesan cheese (the good, expensive stuff) and let it work its magic at the end. The entire rind won't dissolve, but it sure gives a flavor boost.
  My daughter-in-law likes to add white wine in place of some of the liquid but I've never cooked with wine so I've never tried it.
  Enjoy! Play with it a bit. Everyone I've ever given the recipe to seem to love it and it's become our "traditional" Christmas Eve supper. (Growing up my Mom would always have oyster stew. I loved the broth but couldn't choke down an oyster!)

Club Cracker Cookies

This is one of a few recipes out there.

Grease your cookies sheet really well. Line the cookie sheet with club crackers (54 single crackers).

Boil for 2 minutes:
1 cup butter
3/4 cup white sugar, less 2 tablespoons

Pour over the crackers and spread evenly.

Sprinkle on 1/2 package slicked almonds.

Bake at 350 degrees for 8 to 10 minutes. Take from pan while warm and place on foil immediately.

This is similar to this recipe, but different: http://ritasrecipesblog.blogspot.com/2015/12/toffee-squares-delicious-these-toffee.html

Breakfast Casserole

Another breakfast casserole recipe.

9 eggs
1 package frozen hash browns
1/2 cup milk
3 cups cooked meat, cubed (ham, bacon, or pork sausage)
1 1/2 to 2 cups shredded cheddar cheese

Preheat the oven to 350 degrees.

Spray a 9 x 13 inch pan with Pam. Mix the thawed hash browns and 1 egg; spread evenly in the bottom of the pan and bake for 20 minutes. While the crust is cooking, scramble 8 eggs and the milk. Pour over the top of the crust. Top with meat. Top with cheddar cheese and bake for 10 minutes more.

Carmelized Corn, Grandma V.

Carmelized Corn
1 cup sugar

¾ plus 2 tbsp light molasses

1/3 cup water
1 tsp vinegar
¼ tsp soda
7 (seven) cups popped corn
2 cups peanuts (or use 9 cups popcorn)
 
Combine and cook sugar, molasses, water and vinegar to 260 degrees. Remove from heat and add soda. Pour over popcorn and peanuts. Put on cookie sheet.
(Not in Grandma’s recipe, but needed to finish it) Gently stir to coat popcorn. Place popcorn into a large roaster or rimmed baking sheet and bake at 225° F for 1 hour, stirring every 15 minutes.

Sliced Cucumbers, Grandma V.

Sliced Cucumbers

Makes 1 gallon
1 large onion
¼ cup scant pickling salt
4 cups sugar
4 cups vinegar
1 ¼ tsp mustard seed
1 ¼ tsp turmeric
Mix all together. Put in the refrigerator. Stir each day for 5 or 6 days. Do not cook vinegar and sugar. Pour in cold.

Grandma V, Deluxe Sugar Cookies

This is a recipe from Grandma V's recipe box. I know this recipe is also in the Betty Crocker Cookbook.

Deluxe Sugar Cookies

1 cup butter, softened
1 egg
1 ½ cup confectioner’s sugar
1 tsp vanilla
½ tsp. almond extract
2 ½ cups flour
1 tsp baking soda
1 tsp cream of tartar

Granulated sugar for top
Mix thoroughly butter, egg, confectioner’s sugar, vanilla and almond extract.
Blend in flour, soda and cream of tartar. Cover and chill 2-3 hours.
Roll dough on lightly floured board, Cut into desired shapes, sprinkle with granulated sugar. Place on a lightly greased baking sheet. Bake 7 to 8 minutes or until lightly brown at 375 degrees. Makes 5 dozen 2 or 2 ½ inch cookies.

Grandma V's Ham Dinner

Ham Dinner

3 cups cooked ham cut in ½ inch cubes.
Melt ¼ cup butter. Stir in ¼ cup flour, ½ tsp salt, ¼ tsp pepper, 1 ½ cups milk. Cook until thick. Combine ham and sauce and 6 cups sliced cooked potatoes, 3 green onions, sliced, 3 tablespoons chopped pimento. Pour in 2 ½ quart casserole and bake 45 minutes at 350 degrees.

Grandma V's Cream Puffs

In talking with other family members, none of us remembers Grandma baking cream puffs. She did collect recipes from others, so it is possible that she was visiting someone who served cream puffs, and Grandma asked for the recipe.

Cream Puffs

Melt one stick of butter in one cup of water. Bring to a full rolling boil. Add 1 cup flour all at once to boiling mixture. Remove from heat. Stir until well mixed and mixture leaves the sides of pan. Set aside to cool. Add three whole eggs, beating well after each. Drop by large spoonsful onto greased cookie sheet. Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees for 10 more minutes. Then reduce heat to 350 degrees for final 15 minutes. When cool, split tops and fill with cooked vanilla custard or whipped cream. Makes 8 or 9 cream puffs.

Grandma V's Brown Sugar Refrigerator Cookies

Brown Sugar Refrigerator Cookies

½ cup butter or shortening
1 cup brown sugar
1 egg, unbeaten
1 teaspoon vanilla
2 tsp grated orange rind
1 ¾ cups sifted flour
¼ tsp salt
1 tsp baking powder

Beat together butter, sugar, egg, vanilla and orange rind. Combine flour, salt, and baking powder. Sift into first mixture and mix well. Chill the dough, then shape into rolls 1 ½ inch in diameter. Wrap in waxed paper or foil. Store in refrigerator or freezer. To bake, unwrap and cut in 1/8 inch slices. Bake on greased cookie sheets at 400 degrees for 6 to 8 minutes. Makes 4 or 5 dozen crisp butterscotch cookies.

Famous Oatmeal Cookies, Grandma V.

This is a recipe that Grandma V used to make cookies. It actually came from an oatmeal box.
3/4 cup shortening (butter) softened
1 cup brown sugar, packed
1/2  cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup sifted white flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups oatmeal (uncooked)


Beat shortening, sugars, egg, water and vanilla together until creamy. Sift together flour, salt, and soda, add to creamed
mixture, blend well. Stir in oats. Drop by tsp onto greased cookie sheets. Baked in preheated oven 350 degrees 12 to 15 minutes. For variety, add chopped nutmeats, raisins, chocolate chips or coconut. Makes 5 dozen.

Grandma V's Rhubarb Cake recipe

If you look at the original cards, you will notice the original recipe is missing a few things, so I searched for another recipe that could fill in the gaps. http://www.rhubarbinfo.com/cake has a recipe that is similar. I added things from the link in parenthesis to the original recipe.


1 1/2 cup brown and white sugar (can use only brown)
1/2 cup shortening
1 teaspoon baking soda
(1/2 teaspoon baking powder)
1 cup buttermilk (can use sour cream or sour milk, made by adding some vinegar to regular milk)
2 cups flour
1 egg
1/4 teaspoon salt
1 1/2 cup rhubarb cut up and add to the batter.


Topping: brown and white sugar and cinnamon. (1/4 cup sugar, 1 tsp. cinnamon, 1 tsp. nutmeg)


(Procedure: Cream sugar, butter, egg, and salt.  Stir in buttermilk, soda, vanilla, and flour.   Add rhubarb and beat well.  Pour into well-greased 9 x 13" cake pan.  Sprinkle with topping.  Bake at 375 degrees F. for 35 minutes or until toothpick comes out clean. This can be served as a coffeecake or is good as a dessert cake with whipped cream or ice cream.)

Grandma V.'s Peanut Butter Cookies

Mix together:
2 1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Set aside.


Mix together:
1 cup shortening (butter)
1 cup peanut butter
Add both sugars and mix well:
1 cup white sugar
1 cup brown sugar


Add
2 eggs
Beat well.


Stir flour mixture into peanut butter mixture.
Drop dough from a teaspoon onto a baking sheet. Flatten with a fork.


Bake at 375 degrees 10 to 15 minutes, until lightly browned. Makes 4 or 5 dozen cookies.