Red Lion Inn Lemon Bread Food

RED LION INN LEMON BREAD

Steps:

• Preheat oven to 350. Grease two loaf pans.
• In large bowl, cream the margarine and sugar together thoroughly. Add the eggs, one at a time, mixing well after each.
• Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk. Mix until very well blended.
• Pour the batter into the prepared loaf pans. Bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

RED LION INN ESCARGOT BUTTER

Steps:

• Put all ingredients into a small bowl and blitz until minced with a stick blender, making certain everything is well mixed.
• Store in an airtight container for up to 3 days in the fridge or 1 week in the freezer.

SCALLOPS AND BACON DIJON, RED LION INN STYLE

Steps:

• Clean scallops and pat dry.
• Mix together wine, mustard, salt and pepper, add the scallops and coat with the mixture. Marinate for 1 hour in a covered container in the fridge.
• Preheat the oven to 250 F (130 C).
• Place the bacon slices on a baking sheet in a single layer and cook for 10 minutes or until soft, drain on paper towels and then cut each slice in half crosswise.
• Increase the oven temperature to 350 F (180 C ) , drain the scallops and wraps a bacon strip around each one, fastening with a toothpick.
• Place the scallops in the baking tray and bake 8-10 minutes, basting with the juice they release.
• Serve immediately once cooked.

RED LION INN PUMPKIN BREAD

Steps:

• Preheat oven to 375 degrees.
• Grease two loaf pans, 24 muffin cups, or 6 mini loaf pans.
• Combine eggs, sugar, oil and pumpkin in a large bowl.
• Stir until smooth.
• Sift together dry ingredients and spices.
• Add to egg mixture along with nuts and raisins.
• Mix thoroughly and fill pans.
• Bake large loaves for 1 hour, 10 minutes; muffins for 35-40 minutes; and mini loaves for 45 minutes.
• Toothpick inserted in middle should come out clean.

RED LION INN APPLE PIE

Steps:

• Grease 10-inch pie plate. Roll puff pastry dough 1/8 inch thick and fit into plate, cutting off excess with knife. Arrange apples over pastry.
• Place rack in middle of oven and preheat to 400*F.
• Combine water and sugar in small saucepan and bring to a boil over medium heat, stirring until sugar dissolves, then boil 10 minutes without stirring.
• Add dissolved cornstarch and stir constantly until thickened. Set aside for 15 minutes then stir in lemon juice and vanilla.
• Pour over apples.
• Thoroughly combine crumbs, butter, raisins and almonds. Mix in remaining ingredients and sprinkle evenly over apples.
• Bake 15 minutes; cover with foil and bake 30 minutes longer. Serve warm.