Lemon Poppy Seed Muffins


This recipe brings back many sweet memories of my Mom. My Mom loved muffins of every kind. When she was undergoing treatment for her cancer, she had a very hard time swallowing. She could however, still eat and swallow muffins. I would make different flavors a couple of times of week. Lemon Poppy Seed muffins were her favorite. In your memory Mom with love. 


Ingredients:

1 cup flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup sugar

1/2 stick butter, room temperature 

2 eggs, room temperature 

1 teaspoon vanilla

Zest of  2 large lemons

Juice of two large lemons*

3/4 cup of sour cream

1 1/2 Tablespoons of poppy seeds  


Preheat oven to 450 degrees. In a small bowl, whisk flour, salt and soda and set aside. Blend sugar and butter together in a separate bowl. Add eggs, vanilla, lemon zest and lemon juice. Blend in sour cream. Blend or stir in poppy seeds. 


Line with baking cups or spray your muffin with nonstick cooking spray. I bake muffins either way, so it’s your choice. Fill each muffin cavity about 2/3 full. Bake for 13 minutes or until a cake tester is inserted and comes out clean. Yields a bakers dozen, lucky 13! Enjoy!
*Using fresh lemon juice produces a subtle taste of lemon. If you prefer a stronger taste, omit the juice and use lemon extract. I actually prefer real lemon juice and lemon zest. Also, make sure you microwave your lemon(s) for 15 seconds on high and you will easily get twice the juice. This tip works on all citrus.

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Mile High Lemon Meringue Pie

  I love lemon meringue pie but I never made one. I understand that meringues do not like humidity. I really don’t care for it either. ๐Ÿ˜‰  So I decided to try it but it had to a mile high meringue. 

  
Pie Crust:

Preheat oven to 375 degrees. 

1 stick of butter melted and cooled

1 1/2 cups of graham cracker crumbs

1/2 cup of crushed macadamia nuts*

1/2 cup granulated sugar

in a bowl, mix together butter, graham cracker crumbs, nuts and sugar. Press into a 9 1/2 inch deep dish pie plate. Bake at 375 degrees for 8 minutes or until golden brown. Cool completely before making the pie. 

*If you are allergic to nuts, use 2 cups of graham cracker crumbs and omit the nuts.   
Pie Filling:

Preheat oven to 325 degrees. 

2 cans of sweetened condensed milk 

8 egg yolks

3/4 cups fresh lemon juice (I used 5 lemons)

2 teaspoons of lemon zest

In a large bowl whisk sweetened condensed milk and egg yolks. Whisk in lemon juice. Add in zest and whisk until it all blended. Pour into pie crust and bake for 14 – 17 minutes until custard is set. Mine was done in 14 minutes. Remove from oven and make meringue.  You want to cover your pie while it’s still hot. Do not turn your oven off. 

  
Meringue:

8 egg whites

1/4 teaspoon cream of tartar

3/4 cup sugar

3/4 teaspoon vanilla

Use a metal or glass bowl only. Wipe the inside  of the bowl and and attachments with with white vinegar. This will remove any oil from the bowl and whipping attachments. Beat egg whites on high speed until soft peaks are formed. Add cream of tartar and continue beating on high speed until stiff peaks are formed. Add sugar and mix to combine. Finally add vanilla. Top your pie with meringue and seal the edges. I tried to make spikey tips on my meringue but it was too stiff. Live and learn! It still tasted great, spikes or no spikes! Bake in oven at 325 degrees for 10 – 15 minutes until golden brown.  Cool completely before slicing.  (I cut mine too soon.)  Store at room temperature covered an inverted bowl as a dome or with a cake cover on top.  

  

  

Please stop by and check out the other spring desserts from my blogger friends.

  
http://crumbsinmymustachio.wordpress.com/2016/03/14/chocolate-strawberry-tart/

Chocolate Strawberry Tart

  
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http://www.therowdybaker.com/?p=4395/

Irish Coffee Macaroons 

  
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http://cookingfromasahm.blogspot.com/2016/03/easy-reeses-peanut-butter-cup-pie.html

Easy Reeses Peanut Butter Cup Pie

  

Loaded Lemon Pasta


I have created a pasta dish that is loaded with lemony flavor. The great thing about this recipe is that you can have it with or without meat. Load it up with fresh vegetables of your choosing. It’s a quick and easy dish that is budget friendly. I loaded my pasta with chicken tenders, sautรฉed mushrooms and onions.

Ingredients:
Zest of one lemon
8 ounces of Angel hair pasta
3 -4 Tablespoons of herb garlic butter, I used Land of Lakes (can be found at Super Walmart where butter is sold)
2 cups of baby spinach
1/3 (or more) cup of Parmesan cheese, grated

1 package chicken tenders*

1 6 ounce package of sliced mushrooms*

Salt and pepper to taste

*Add steamed or stir fried vegetables to make this a vegetarian side dish or main entree.

*In my picture, I browned up a package chicken tenders, place them in a warm oven to keep warm while I sautรฉed a 6 ounce package of mushrooms and a sweet onion. I cooked the vegetables while the pasta was cooking.

Cook and drain pasta according to directions. In a bowl, combine zest and butter. Add cooked pasta and toss until butter has melted. Add remaining ingredients. Serve immediately. Enjoy!

Recipe adapted from Aprons.

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