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Fresh juice works best in family favorite Lemon Poppy Seed

April 21, 2004

Cheryl Saylor of Hagerstown uses only fresh lemons in the Lemon Poppy Seed Bread recipe that's been a favorite of family and friends since she came across the recipe in a Paramount Elementar School community cookbook years ago, she said.

The recipe is easy to make and freezes well, Saylor said.

"You basically just dump everything in a bowl, mix it up and pour it in the pan," she said. "Everybody usually really likes it."

Lemon Poppy Seed Bread


For the bread:

  • 3 cups flour

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons baking powder

  • 2 1/2 cups sugar

  • 1 1/2 cups milk (see cook's note)

  • 1 1/8 cups oil

  • 3 eggs

  • 1 1/2 teaspoons vanilla

  • 1 1/2 teaspoons almond extract

  • 2 to 3 tablespoons poppy seeds


Cook's note: Reduced-fat milk can be used.

For the glaze:

  • 3/4 cup sugar

  • 1/4 cup fresh lemon juice

  • 2 teaspoons melted butter

  • 1/2 teaspoon vanilla

  • 1/2 teaspoon almond extract

  • 1/4 teaspoon grated lemon peel (optional)


For bread: Mix all ingredients together for three minutes at medium speed. Grease two 9-inch-by-5-inch bread pans well. Pour batter into pans. Bake at 350 degrees for one hour, or until toothpick inserted in the center of bread comes out clean. Pour glaze over bread as soon as it comes out of the oven. Cool.

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For glaze: Combine all ingredients and mix well.

Baked Lemon Chicken


  • One 3 1/2 pound chicken, skinned and cut into 10 pieces

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 1/2 garlic cloves, thinly sliced (see cook's notes)

  • 4 fresh thyme sprigs (see cook's notes)

  • 3 cups onions, thinly sliced

  • 1 1/2 cups chicken stock or water

  • 1/4 cup lemon juice

  • 1 lemon, sliced into 10 slices, seeds removed


Cook's notes: One teaspoon garlic powder can be substituted for cloves. One teaspoon dried thyme can be substituted fo sprigs.

Combine salt, pepper, garlic and thyme. Lay chicken pieces into a 11-by-13-inch baking pan. Sprinkle seasonings over chicken. Combine onions, stock and lemon juice in a sauce pan. Heat to a boil. Pour hot lemon mixture around chicken. Top each chicken piece with a lemon slice. Bake at 400 degrees for 30 minutes, or until chicken is golden brown and juices are clear colored.

Serves 5.

- Source: U.S. Department of Agriculture at www.usda.gov on the Web.

Lemon Linguine


  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1/2 cup skim milk or evaporated skim milk

  • 12 ounces linguine

  • 1/2 cup lemon juice

  • 1/3 cup grated Parmesan cheese

  • 1/4 cup minced fresh parsley

  • Freshly ground black pepper, to taste


In a small saucepan over medium heat, cook the oil and garlic for 1 minute. Add the milk. Reduce the heat to low and heat gently. Meanwhile, cook the linguine in a large pot of boiling water for 8 to 10 minutes, or until al dente. Drain well and transfer to a large bowl. Add the lemon juice and toss well. Pour the garlic mixture over the pasta and toss. Add the Parmesan, parsley and pepper, and toss well again. Serve immediately.

Serves 4.

Tip: Cooking with lemons or lemon juice in uncoated iron, copper and aluminum cookware can discolor food and leave a metallic taste. Instead, use such non-reactive cookware as stainless steel, glass or enamel.

- Source: Saticoy Lemon Association at www.saticoylemon.com on the Web.

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