Glazed Lemon Zucchini Bread

Ingredients: 
2  - cups self rising flour
2  - eggs
1/2 -  cup applesauce
1 1/3 -  cup sugar
2 tbsp  - lemon juice
1/2  - cup buttermilk
1 -  lemon zest
1  - cup zucchini grated
Glaze
1 cup powdered sugar
2 tbsp lemon juice
1 tbsp milk
                                                                                                                                                                    Directions:                                                                                                                                             
In a large bowl, beat eggs. Then add applesauce and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add the flour to the wet mixture and blend all together until well combined.
Pour batter into greased  and floured 9 x 5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Blueberry Lemon Scones

1 cup  frozen blueberries ( do not thaw)
1/3 cup sugar
2 cups all-purpose flour                                                                                                      
2 teaspoons baking powder                                                                                                  
1/4 teaspoon salt                                                                                                                  
8 tablespoons butter, cut into cubes                                                                                     
1 cup heavy cream
2 tablespoons lemon juice




Preheat oven to 400 degrees, line a cookie sheet with parchment paper.
Combine sugar with flour, baking powder and salt and lemon juice. Add butter, using a pastry cutter to cut in butter or you may want to use your fingers to be sure butter is evenly mixed into flour mixture. Stir in Blueberry`s then add heavy cream/buttermilk. Use spatula, gently stir dough until it holds together.

Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don't break up fruit and don't overwork the dough. Sprinkle dough with flour if it gets sticky.


Gently pat the dough into a circle that is 3/4 inch thick. If any of the fruit pokes out, push back into dough. Cut circle into 6 wedges, transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. bake 15-20 minutes or until the tops are beginning to brown and spring back when you push them. Do not over bake.


* I like to make a glaze to drizzle on my scones once they have cooled. ¼ cup  milk, 1/3 cup of powdered sugar mix, ( add milk very little at time if too thick or  if not thick enough add more powdered sugar till the right consistency) drizzle over scones and serve.

Mexican Cornbread

½ cup softened butter
½ cup sugar
4 eggs
1 can creamed corn
1 cup shredded Cheddar cheese
1 cup flour
1 cup Jiffy corn meal mix
4 tsp. baking powder
½ tsp. salt
1 cup diced ham
1 Serrano pepper diced ( take seeds out first)


Directions…

Preheat oven to 300 degrees
Butter a 9 x 13 baking dish
- Mix all the ingredients in a large bowl  and pour into the baking dish. Bake for 1 hour or until golden on top and cut into squares and serve hot.