Tangy Lemon Bread

lemon bread

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TANGY LEMON BREAD (CAKE)

 

½ CUP OLEO/BUTTER

1 CUP SUGAR

2 EGGS, SLIGHTLY BEATEN

GRATED LEMON PEEL

½ CUP MILK

 

1 2/3 CUP ALL PURPOSE FLOUR

1 tsp. BAKING POWDER

½ tsp. SALT

½ CUP MINCED NUTS

 

1/4 CUP sugar mixed with juice of one large lemon for topping

 

350 ° oven

 

Cream sugar with the oleo/butter, then stir in eggs til nicely yellow.  Then add grated lemon zest and milk. 

Blend flour with baking powder and salt.  Add this to the egg mixture and stir lightly til well blended.  Add nuts last.

Line brownie or oblong cake pan with parchment paper or spray with Pam.  Pour batter into pan and level it out towards the corners and sides.  Bake 40-50 minutes or is done when toothpick comes out clean.

Remove from oven and immediately pour lemon juice-sugar mixture over bread and spread with pastry brush.  Eat hot or wait til it cools!

 

Chicken Feed

chicken

© 2010 Jeanne E Webster.  All rights reserved

It had been an amusing couple of weeks, to say the least.  It all started when our neighbor’s chickens crossed the road and came to breakfast at our bird-feeder.  All 10 of them—eight hens and two roosters—cleaned up the stray bits of bread crumbs and seed set out for the sparrows, juncos, titmouse, woodpeckers, and such.  No, the blackbirds were not allowed…no way!  It is a posted area.  I’d show you the sign but can’t seem to find it anywhere.

The chickens quickly had their way with the morning offering and scurried back across the road, faithfully returning on a daily basis every morning for a month or so. Their owner lived alone at the residence and seemed far behind on “lunch-money,” as the entire flock would search the neighborhood frantically for grub.  We don’t know what the problem really was; there just wasn’t much activity over there…except for the chickens.

We eventually felt sorry for them and brought home a bag of chicken scratch.  My husband was in his glory as he would strew the feed out front, followed by the throng of hungry chickens.    My husband waved while getting our mail one day and told Charlie we’d been feeding his chickens.  He hollered a quick “Thanks,” saying he’d gather some eggs for us in return for the chicken scratch.

Time went by and suddenly it was Thanksgiving Day.  Busily fixing dinner and all the trimmings, I noticed an egg crate by the back door as I set out some trash.  There sat 18 large brown eggs, all wet and smudged with dirt but unbroken and rather handsome.  I brought them inside and showed them to my husband.  We were so delighted at our neighbor’s kept promise.

Early the next morning the chicken man appeared in his yard, gassing up his 4-wheeler and readying to go off deer hunting.  Bursting with a ton of holiday spirit, I hastily tore off a leg and most of a breast from our roasted turkey, threw in an enormous slice of apple pie, wrapped them in foil and sent my husband out to give our alms to the poor fellow for giving us all those good eggs.  The man was tickled pink and asked my husband if we liked venison, to which my husband replied, “Sure.”  The fellow said if he got a deer, he’d give us some.  I guess he didn’t have any luck, as we haven’t seen any deer meat at the back door.

 The chickens continue to run the roads of the neighborhood, always stopping off to chomp up whatever is left over from the little birdies.  Their number is down to nine now, as one of the brown hens didn’t make it across the road fast enough.  I don’t think it was Henny Penny, as she was the fastest in the bunch.  Yes, I had gotten to calling them names already.  Makes it sort of personal, I guess.  I’m sure those black old buzzards had a heaping big breakfast that morning, whoever it was that was too slow crossing the road.  Not much left now ‘cept for a few leg bones and a feather or two.  I’ve heard the age-old question, “Why did the chicken cross the road,” a hundred times but didn’t really know the answer.  Well, now I know…to fix breakfast for the buzzards!

It’s funny…the neighborhood sparrows have come to hang out in our boxwood shrubs out front.  They hide in them til the chickens are gone then the lookout peeks its tiny head out of the green branches, does an about-face and gives the all clear.  The air just hums as they all come swarming out of their hiding places and fly over to the feeder again.  I was telling my husband, I hope they haven’t come to take up residence.    I love birds, but enough is enough.

Well, I must get to checking the crock-pot for the country turkey stew I set out this morning.  It’s almost suppertime.  You all have a good day now…ya heer?!

They’re Baack!

Three eggs in nest

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© 2013 Jeanne E Webster.  All rights reserved

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The birds are tweeting past my window

Blackbirds, Juncos, robins, and wrens,

Their aerobatics are a sight to see

As the males pass muster for the hens.

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The robins are laying their very first eggs

In nests made of brush and bits of grass

All wadded together with mud and muck

Plunked down like a sky-blue mash.

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My un-favorites, those dratty blackbirds

Are nesting in the tall sprawly trees

They’re here every year with all their kin

I’m not about to ask them where they’ve been.

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Gotta spruce up those hummingbird feeders

Get that homemade sweet nectar poured

These are the tiniest wee bitty birds

Can’t wait to see their shiny green horde.

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The bright red cardinals do reign supreme

In their swelty, felty soft scarlet robes

“Pip, pip,” then a short pretty warble

Berry bushes are targets for nesting probes.

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God bless the feathered families this spring

Good health and homes for you we pray

New life and pretty music for us to hear

We thank you for coming this fine day.

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NaPoWriMo     Day 21

Johnnycake, Y’all!

 

With cold weather coming on, I thought this recipe would be most appropriate for all those soups and chili y’all are making now.  This is a type of corn bread, more familiar in the northern states.

In early America this was called journey cake—fine to pack for a long horseback trip.  This recipe is a good one—eggs, butter, milk, white flour and cornmeal.  It is similar to corn bread but richer due to the eggs and a tad sweeter.   This is best served warm, straight from the oven, with lots of butter.  Can be dunked into soups, chili, or eaten as a bread with butter and preserves on top.  Yummy!

 

INGREDIENTS:

2 eggs, room temperature and beaten

½-teaspoon salt (optional)

2 tablespoons each  sugar and butter, melted

1 cup each cornmeal and all-purpose flour

2 teaspoons baking powder

1-cup milk, room temperature

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BAKING PAN:

One 8-inch square pan, greased or Teflon

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PREPARATION:

15 MINS.

Preheat oven to 425°.  Into a large bowl, break the eggs and add the salt.  Whip until eggs are light in color.  Beat in sugar and butter.

In a small bowl, sift the cornmeal, flour and baking powder.  Alternately, add this and the cup of milk to the egg mixture.  Blend well.

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FORMING:

3 MINS.

Pour the batter into the buttered square pan and work it into the corners with a spatula or spoon.

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BAKING:

425°

20 MINS.

Bake in the oven.  Pierce the center of the loaf with a wooden pick.  If it comes out clean and dry, the bread is done.

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FINAL STEP:

Remove bread from the oven.  Serve while warm or on a journey.

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Henny Penny Muffins

Macro shot of butter melting on a sliced veryb...

Image via Wikipedia

This is so yummy on a cold winter day!

  • 1/4 Cup chopped celery
  • 1/4 Cup chopped onion
  • 4 Tablespoons butter
  • 2 Cups flour
  • 1/2 teaspoon salt (omit if on a low sodium diet or replace with sea salt)
  • 2 teaspoons baking powder
  • 2 beaten eggs
  • 1 Cup milk
  • 2 Cups leftover cooked chicken, diced

Sift flour, salt & baking powder into medium bowl and mix well.  Set this aside.  Cook celery and onion in butter until golden brown.   Combine eggs, milk, chicken, and the browned celery/onion mixture.   Add all at once to dry ingredients, stirring quickly until ingredients are just moistened.  Too much stirring will toughen the batter. 

Bake in greased muffin pans in hot oven, 425 degrees, about 15 minutes.  Makes 1 1/2 dozen muffins.  Serve warm with lots of hot chicken gravy.  (diced turkey can be used as well)