LEMON THYME BARS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 2h10m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.
- For the bars:
- In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.
- For the glaze:
- In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
- Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.
Nutrition Facts : Calories 110 calorie, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 61 milligrams, Carbohydrate 14 grams, Protein 1 grams, Sugar 7 grams
LEMON-THYME BREAD
Lemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. -Cathy Tang, Redmond, Washington
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 1 loaf (12 pieces).
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon zest, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to a greased 8x4-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 212 calories, Fat 10g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON THYME TEA BREAD
A moist, delicious bread! Enjoy!
Provided by Cassie *
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high for 1-2 minutes or until bubbly, cover and let stand for 5 minutes. Cool to room temperature.
- 2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.
- 3. Pour into a greased 9 x 5 loaf pan. Bake at 350Degree F. for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
- 4. In a small bowl, combine glaze ingredients until smooth, drizzle over bread.
LEMON-THYME TEA BREAD
I received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread. Everyone who tries it asks for the recipe. -Jeannette Mango, Parkesburg, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and zest. , Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. , In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
Nutrition Facts : Calories 187 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 92mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
LEMONADE TEA
When served in restaurants, this half-lemonade, half-iced tea beverage is often called an "Arnold Palmer." We've included this recipe in many of our books, and it's always been a winner!
Provided by Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 20
Number Of Ingredients 3
Steps:
- Make lemonade as directed on can, using punch bowl or large container. Stir in tea.
- Serve over ice. Garnish with mint.
Nutrition Facts : Calories 85, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
LEMON THYME TEA BREAD
Make and share this Lemon Thyme Tea Bread recipe from Food.com.
Provided by jellyko
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In a microwave safe bowl, combine milk and thyme. Microwave, uncovered on high 1-2 minutes until bubbly, cover and let stand for 5 minutes. Cool to room temperature.
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating baking powder and slat; add to creamed mixture alternately with reserved milk mixture. Stir in lemmon juice and peel.
- Pour into a greased 9 in.x 5 in.x 3 inches loaf pan. Bake at 350 degrees for approximately 45 minute or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pan to a wire rack.
- In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
Nutrition Facts : Calories 3011.7, Fat 111.3, SaturatedFat 66, Cholesterol 692.6, Sodium 2015.9, Carbohydrate 465.7, Fiber 7.9, Sugar 261.1, Protein 45.7
LEMON TEA BREAD
Steps:
- Preheat the oven to 400 degrees F.
- Butter and flour a 9 by 5 inch, 3-inch deep loaf pan.
- To make the bread, whisk together the eggs, lemon zest, and juice, salt, and granulated sugar in a large bowl. Fold in the creme fraiche, flour, and baking powder. Gently fold in the melted butter, mixing just until combined.
- Pour the batter into the prepared pan. Bake for 8 minutes, then lower the oven temperature to 325 degrees F and bake for a further 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack.
- To make the frosting, sift the confectioners' sugar into a large bowl. Add the lemon juice and salt, and stir until smooth. Adjust the sweetness by adding more lemon juice or more sugar as required. Drizzle the frosting over the warm bread and allow to set before serving.
LEMON TEA BREAD
Make and share this Lemon Tea Bread recipe from Food.com.
Provided by Sherrybeth
Categories Quick Breads
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar together; add eggs, milk and lemon rind.
- Sift flour, baking powder and salt together and add to butter mixture.
- Pour into lightly greased loaf pan and bake at 325 degrees for 45-50 minutes.
- Glaze-Once sugar is dissolved, pour over hot bread and allow bread to cool before serving.
LEMON SHORTBREAD COOKIES
These Lemon Shortbread Cookies are a delightful addition to a holiday cookie plate, but I love making them at all times of year. Enjoy them on their own or with a hot cup of tea!
Provided by Jeanine Donofrio
Categories Dessert
Time 55m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Cream the butter in the bowl of an electric mixer. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Next, add the lemon zest, lemon juice, and thyme and mix again. Finally, add the flour and salt and mix until just combined. Turn the dough out onto a floured surface and flatten into a 1" disk. If the dough is sticky, wrap and chill for 15 to 30 minutes until firm but still pliable.
- Roll the dough on a lightly floured surface until about ¼" thick. If desired, you can roll the dough between two pieces of parchment paper. Use 2" cookie cutters to cut out desired shapes. Transfer to the baking sheet and bake for 10 to 14 minutes or until the edges are lightly browned. Keep any extra cut-out cookies in the fridge until ready to bake.
- Remove from the oven and transfer the cookies to wire racks to cool. Store at room temperature for up to 5 days.
LAVENDER TEA BREAD
I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top.
Provided by SHIKAIRI
Categories Bread Quick Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
- Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 33.6 g, Cholesterol 47.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 169 mg, Sugar 17.5 g
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- Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
- Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
- Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
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