Meyer Lemon Coffeecake:

Meyer Lemon Coffee Cake

For the Struesel:
1 3/4 cups flour
3/4 cup light brown sugar
1 teaspoon coarse salt
3/4 cup cold unsalted butter
For the Cake:
5 Meyer Lemons, cut into paper thin slices
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons coarse salt
1/2 cup unsalted butter at room temperature
1 cup sugar
3 Tablespoons finely grated Meyer Lemon zest
2 large eggs
1 teaspoon vanilla
1 cup sour cream
For the Glaze:
1 cup confectioners’ sugar
3 to 4 Tablespoons Meyer Lemon juice

To make the streusel, put all of the ingredients in the food processor and pulse until it comes together. It should look like peas. Cover it and put it in the fridge until you are ready to use it. You can do this step up to 3 days before you are ready to bake it.



To make the cake, put the lemon slices in a pan of simmering water for 1 minute. Drain and repeat. Arrange the lemon slices in a single layer on a parchment lined baking sheet.



In the meantime, preheat the oven to 350 degrees and butter a 9-inch angel food pan. Or in my case open the liners and put them on a pan. I used 8 but could have stretched it to 9.

Whisk together the flour, baking powder, soda, and salt. Set aside. Cream together the butter, sugar, and lemon zest. Beat until light and fluffy, about 2 minutes. Add the eggs one at a time. Add the vanilla. With the mixer on low add the flour in 3 additions alternating with the sour cream.





Spoon half of the mixture into the cake pan. Arrange half of the lemon slices in a single layer over the batter. Add the renaming batter and cover with the remaining lemon slices. Sprinkle the streusel evenly over the batter.

Bake until the cake is golden brown and a tester comes out clean, about 55 minutes. (The individual pans took about 33 minutes.) Let cool for 15 minutes. Run a knife around the edges of the pan and remove the outer ring. Let cool for 15 minutes. Run a knife around the center ring. Slide 2 wide spatulas between the bottom of the cake and the pan and lift cake off of the center ring. Cool completely.

Whisk together the confectioners’ sugar and lemon juice together and drizzle over cooled cake. Let glaze set. This cake can be stored for up to 3 days. The lemon flavor will only get better.



Read more: http://bakedbree.com/meyer-lemon-coffee-cake#ixzz1P5nNXVLq

Herb, Chs stuffed french brd:

Take a long loaf of bread and slice in half.
Scoop out the middle, and save the insides for breadcrumbs later.

2 tbsp of chopped fresh basil
2 tbsp chopped fresh parsley
2 tbsp green onion (or chives)
2 tbsp of chopped fresh arugula leaves
1 cup of shredded mozzarella (or your favorite cheese)
2 garlic cloves, minced
1/4 olive oil
salt & pepper



In a bowl, combine the stuffing ingredients and mound into the hollowed out bread.
Put the lid back on the bread to cover and wrap tightly in aluminum foil.



Bake at 350F for 30 minutes

Beer/Herb Brd:

2 cups Whole grain whole wheat flour
1 cup all purpose flour
3 tsp. Baking powder
1 tsp. salt
3 Tbsp. sugar
2 cloves garlic, grated
1/4 cup of fresh herbs, chopped chives, thyme, oregano
1 14 oz. can of beer
2 Tbsp. Melted butter

1. Preheat oven to 375 degrees.
2. Sift dry ingredients together, add garlic and herbs and mix very well.
3. Grease a 9in. loaf pan with butter.
4. Stir beer into dry ingredients
5. Pour batter into loaf pan.
6. Pour melted butter over loaf and place in oven for 45-55 minutes