“All the situations in our lives, from the insignificant to the major, teach us exactly what we need to be learning.” ~ Madisyn Taylor
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last week we celebrated our grandson’s 12th birthday… hard to believe how quickly they grow up, almost a teenager!
RECIPE OF THE WEEK
I have had this recipe for lemon blueberry bread from Taste of Home tucked away for months. This was finally the week to try it. I left out the nuts because I am about the only one in our family who likes nuts… still yummy!
LEMON BLUEBERRY BREAD
- 1/3 cup butter, melted
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons grated lemon peel
- 1/2 cup chopped nuts
- 1 cup fresh blueberries
GLAZE
- 2 tablespoons lemon juice
- 1/4 cup sugar
In a mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with mil. Fold in peel, nuts and blueberries. Pour into a greased 8″ x 4″ loaf pan. Bake at 350 degrees for 60-70 minutes or until bread tests done. Cool in pan for 10 minutes.
Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor who cooks
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