Baked Salmon

First, get yourself 1 1/2 lbs of fresh salmon …

salmon

Then round up the following ingredients:

1/2 teaspoon black pepper, freshly ground
1 lemon, juice of
1/2 lemon, cut into thin slices, seeds removed
1 teaspoon kosher salt or 1 teaspoon sea salt
1 -2 tablespoon dried parsley
6 tablespoons extra virgin olive oil
Directions:

1 Run salmon under cold water and pat dry with paper towels, set aside.
2 In a large oven-proof baking dish add 3 tablespoons of olive oil and place the salmon in the baking dish.
3 Sprinkle the fish with the remaining 3 tablespoons of olive oil.
4 Add in this order. The lemon juice, black pepper, kosher salt, dried parsley and place the lemon slices on top of the salmon.
5 Cover with foil and bake in a preheated 350 degree oven for 45 minutes or until cooked through and tender.
6 Serve with long grained rice and steamed asparagus.

Lemon Zucchini Loaf with Lemon Glaze

Sara made this recipe last night.  It didn’t take long to make and it turned out a beautiful looking, yummy tasting loaf of zucchini bread.  The glaze was lovely, too.

zucchini loaf

Makes one 9×5″ loaf

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • Zest of 1 lemon
  • 1 cup grated zucchini (I like this recipe better using zucchini that has been peeled first)

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

LEMON GLAZE

  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Raspberry Lemon Coconut Cake

Recipe and photo credit: notsohumblepie.com

Recipe and photo credit: notsohumblepie.com

 

“God’s extraordinary work is most often done by ordinary people in the seeming obscurity of a home and family.” –Neal A. Maxwell

Ingredients:

2 1/4 cups (244g) cake flour
1 tablespoon (12g) baking powder
1/2 teaspoon salt
1 1/4 cup (295ml) whole milk or buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cup (302g) granulated sugar
2 teaspoons fine lemon zest
1 stick (8 tablespoons 113g) unsalted butter, room temperature
1/2 teaspoon pure lemon extract

Lemon Buttercream  Frosting  (you might have to make almost twice this much to cover cake thoroughly)
1 cup (201g) sugar
4 large egg whites
3 sticks (339g) unsalted butter at room temperature
1/4 cup (59ml) fresh lemon juice
1 teaspoon pure vanilla extract

2/3 cup raspberry preserves (strained for seeds, if desired)
1 1/2 cups sweetened shredded or desiccated coconut (I’m using desiccated for this cake)

Pre-heat your oven to 350°F and place a rack in the lower third of your oven. Coat two 8″ or 9″ pans with butter or nonstick spray and line the bottoms with a circle of parchment. Place the pans on a baking sheet and set aside.

In a medium bowl, sift together the cake flour, baking powder and salt and set aside.

In a second small bowl, combine the milk and egg whites and set aside.

In the bowl of your stand mixer, combine the sugar and lemon zest and mix for a minute on medium speed until fragrant. Add the butter and cream together on medium speed for 4-5 minutes until the mixture is light and fluffy. Beat in the lemon extract and then grab your bowl of flour and milk.

Reduce the mixer’s speed to slow and add 1/3rd of the flour. Once moistened, increase the speed to medium and mix until incorporated. Then add 1/2 the milk mixture and beat until the mixture is uniform. Repeat with the remaining flour and milk, alternating until you’ve finished with the last 1/3rd of the flour. Mix the batter for a further 2 minutes to ensure it is lump free and well aerated.

Divide the batter between your baking pans (I think it was a bit over 500g for each pan) and bake for 30 to 35 minutes until the centers of the cake springs back when touched lightly.

Place the cakes on wire racks to cool. After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans. Allow to cool right side up until room temperature.

To make the buttercream:
Combine the sugar and egg whites in a bowl over simmering water. Whisking constantly, beat until the mixture is warm to the touch and the sugar is no longer gritty. Remove from heat and continue to beat until you have a thick, glossy meringue.

Transfer the meringue to the bowl of your stand mixer with the paddle attachment and beat for several minutes on medium speed. Once the bowl of the mixer feels cool to the touch you can add your butter, one stick at a time beating on medium high. Once the butter is all in, continue to beat for 6-10 minutes.

The mixture may seem to curdle at some point but don’t worry, continue to beat and it will come together into a velvety buttercream.

Once well beaten, you can add the lemon juice a little at a time, beat until absorbed and then adding more. Then add the vanilla and you’re ready to frost.

To assemble the cake:
For a four layer cake, level and divide the layers with a serrated knife. Place the bottom layer onto a cake round (or onto a cake plate with tuck strips of wax paper under the cake to protect the plate while frosting).

Spread a third of the raspberry preserves onto the bottom layer of the cake and then a layer of buttercream. The trick to layering buttercream on top of a slippery layer of preserves is to put your buttercream into a disposable piping bag (or ziplock bag) and cut off a 1/3″ diameter opening. Starting in the center of the layer, pipe a coil of buttercream. Continue to coil tightly, round and round until you have an even layer of icing on top. No need to spread the frosting with a spatula using this method. Top with a second layer of cake and repeat two more times. Place the last layer on top and then crumb coat the cake with a thin layer of icing. Chill the cake until the icing is firm and then frost the cake with the remaining butter cream. Smooth the remaining buttercream over the cake with an offset spatula until it is level and smooth.

Sprinkle the coconut over the top of the cake and coat the sides by gently pouring the coconut between your hand and the cake.

The cake is best eaten the day it is made. If you need to store it, refrigerate it covered for up to two days, allowing plenty of time to bring it back to room temperature before serving.

No Bake Raspberry-Lemon Cheesecake


Faith in God includes faith in God’s timing. –Neal A. Maxwell

I got this wonderful recipe and photo from mybakingaddiction.com

For the crust

3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted

For the Filling

2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork

Directions:

1. In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and a sprig of fresh mint.

Notes:

– If you make this into one pie, simply use pour the cream cheese mixture into a 9-inch graham cracker crust and chill for 3 hours before serving.
– This recipe tastes really delicious with blueberries and strawberries as well. Play around with different fruit combinations to create a wide range of flavors.