If you are a fan of banana bread, you may love this too! It’s as a new twist on an old recipe. It may come in handy especially at this time of year when many get holiday fruit baskets and you often do not know what to do with the beautiful pears you may receive. This holiday pear bread became a quick new favorite in my house. It is moist and full of flavor.
Yummy with morning coffee and tea!!
1/2 cup vegetable oil
1 cup granulated sugar
2 cups grated fresh pears
1/2 cup chopped pecans
1 teaspoon vanilla
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Dash of lemon juice
Preheat oven to 350 degrees. Lightly use cooking spray in a loaf pan.
Combine oil, sugar, dash of lemon juice and eggs in a mixing bowl. Beat well. Stir in grated pears, pecans and vanilla.
In another bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Stir dry ingredients into pear mixture.
Pour into loaf pan.
Bake for 55-60 minutes, or until toothpick inserted in the center comes out clean.
Baked Parmesan Zucchini Rounds are a great way to use delicious summer zucchini! I have a gardening plot in my hometown community garden and my zucchini are thriving.
This simple side dish is quick and easy and requires only 2 ingredients!
2 medium-sized zucchinis.
1/2 cup freshly grated Parmesan cheese
Garlic salt and freshly ground black pepper, optional.
Place oven rack in center position of oven. Preheat to 425°F. Line a baking sheet with foil and lightly spray with cooking spray like PAM.
Wash and dry zucchini and cut into 1/4-inch-thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them. If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini.
Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. Serve immediately.
This 7-Up cake recipe is a moist lemon flavored cake that is made with a simple yellow boxed cake mix and topped with a delicious lemon icing. I think this classic, vintage cake recipe is a summer favorite and is sure to please.
1 box yellow cake mix
1 4 oz small box instant lemon pudding
1 cup 7-Up soda or lemon lime soda
3/4 cup vegetable oil
2 cups confectioners’ sugar
1 tbsp lemon juice
2 tbsp milk
Preheat oven to 325F degrees. Spray 10-inch bundt pan with nonstick cooking spray.
In a medium bowl, combine all the cake ingredients (cake mix, pudding, 7up, eggs and oil).
Mix until combined.
Pour batter into bundt pan.
Bake for about 40 minutes. Allow to cool completely, then remove from bundt pan.
In a small bowl combine confectioner’s sugar, lemon juice.
Add milk in slowly until you have reached desired consistency.
I am excited to spend Spring preparing delicious salads for my family. I serve salads as a side dish most of the time but have been known to eat this salad as my main meal. It can last up to 4 days in the refrigerator but never lasts that long in my house.
6 cups fresh broccoli florets
1 cup bacon cooked and crumbled.
1/2 cup sliced almonds.
1 cup cheddar cheese
1/4 cup red onion, chopped.
For the dressing
1 cup mayonnaise.
1/4 cup sweetener of choice.
1 tablespoon white vinegar.
salt and pepper, to taste
Add the broccoli, bacon, almonds, cheddar, and onion to a large mixing bowl.
In a separate small bowl, mix the mayonnaise, sweetener, white vinegar, salt and pepper together.
Add the mayonnaise salad dressing mixture to the broccoli salad and toss to combine. Coat evenly.
Hello Spring! And hello delicious Lemon Blueberry Bread! Blueberries are in season and are easy to find these days at your local grocery store or farmers’ market. This healthier option bread is simple to make and is packed with flavor. Perfect for a warm and sunny day.
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup maple syrup or honey
¼ cup Greek yogurt
¼ cup coconut oil melted
2 large eggs
¼ cup lemon juice plus zest of one lemon
¾ cup blueberries fresh or frozen
1 tablespoon flour for coating blueberries
2 tablespoons grated lemon zest
Preheat oven to oven to 350°F. Grease a loaf pan.
In a small bowl, combine the flour, baking powder and salt.
In a separate bowl add Greek yogurt, honey, coconut oil, eggs and lemon juice and mix well.
Stir the dry ingredients into the wet ingredients and whisk until mixed through.
In a small bowl, toss the blueberries with flour to prevent them from sinking into the loaf. Gently fold into the batter along with the lemon zest.
Transfer to greased loaf pan and bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.