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Tag Archives: nut

Date Nut Bread with Lemon

11 Sunday May 2014

Posted by Ceri Wilkin in Breads, Breakfast & Brunch, Dessert, Recipes

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Tags

date, lemon, Mothers Day, nut, quick, snack

This absolutely delicious bread reminds me of my husbands mother, as I remember her making a fabulous date bread, and also a really remarkable prune bread!
When I sat down to enjoy a piece of this, I wanted to put it on a beautiful plate and honor, appreciate and commemorate Mothers all over the world! For me, it has been a day of quiet celebration and deep thanks.

DATE NUT BREAD WITH LEMON

8 ounces chopped pitted dates
3/4 cup boiling water
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
3 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 cup chopped pecans, toasted

Heat oven to 350F. Butter and flour a loaf pan.
Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes.
Mix flour, baking soda, salt and cinnamon into small bowl. Beat butter in large bowl until smooth. Gradually beat in sugar, then egg, lemon juice and lemon peel. Mix in dry ingredients in 3 additions alternately wih date mixture in 2 additions. Stir in pecan. Transfer batter to prepared pan.
Bake bread until tester inserted into center comes out clean, about 55 minutes. Cut around pan sides, turn bread out onto rack. Cool completely.
Enjoy!

Recipe adapted from Bon Appetit, November, 1998
www.epicurious.com › recipes & menus‎

SMOKED TROUT HORSERADISH DIP and OATCAKES and EDAMAME BRUSCHETTA and CREAMY LEMON NUT BARS

04 Thursday Apr 2013

Posted by Ceri Wilkin in Appetizers, Dessert, Dips

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Tags

bars, book club, bruschetta, cheese, cream cheese, edamame, homemade crackers, horseradish, lemon, mayonnaise, menu, nut, oatcakes, pecans, smoked trout, wholemeal flour

We just had what I call a wild and wonderful weekend of entertaining – we had friends over 4 days in a row – lots of fun cooking, excellent company and great conversation.
The fabulous ladies from book club helped get the festivities started. We met on Thursday night, and chatted, divulged, expressed, articulated, gabbed, shared, laughed long and laughed hard and even managed to talk about the book for about 3 minutes. It is an incredible group, and I very much look forward to our gatherings every month. My intention was to keep the menu light and fresh, with an eye to spring.

SMOKED TROUT HORSERADISH DIP

11.25 ounces of smoked trout
1/2 cup mayonnaise
1/2 cup sour cream (I used reduced fat mayo and sour cream with good results)
2 tablespoons chopped fresh dill
2 tablespoons horseradish, or to taste

Discard skin and any bones from trout. Stir mayonnaise, sour cream, dill and horseradish together. Gently mix in trout and season with salt and pepper to taste. Serve with bread.
Enjoy!

Recipe adapted from epicurious
www.epicurious.com › recipes & menus

 OATCAKES

110 grams of rolled oats
3/4 cup wholemeal flour
1/2 cup self-rising flour
2 tablespoons brown sugar
1 teaspoon salt
110 grams of butter, chopped
1 large egg, beaten

Heat oven to 190 C.
Process oats to a fine but still grainy consistency. Mix with flours, brown sugar and salt. Rub in butter until mixture resembles breadcrumbs.
Lightly mix in egg and turn on to a surface dusted with flour. Knead briefly and shape into a ball. Roll out to 5mm thick and cut into rounds. Bake on trays 20 minutes. Cool.
Serve with assorted cheeses.
Enjoy!

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/entertaining.asp

EDAMAME BRUSCHETTA

Cut a baguette into slices, toast. In a food processor, blend 12 tablespoons of shelled edamame, 8 tablespoons of grated parmesan, 8 basil leaves, 2 tablespoons of water, 2 tablespoons of olive oil, 2 teaspoons of sherry vinegar, until smooth. Season to taste with salt and pepper. Top each with chopped red bell pepper, and basil leaves.
Enjoy!

Recipe adapted from Self Magazine
www.self.com/fooddiet/recipes

CREAMY LEMON NUT BARS

1/2 cup butter, softened
1/3 cup powdered sugar
2 teaspoons vanilla
1 3/4 cups flour, divided
1/3 cup pecans, chopped
8 ounces cream cheese, softened
2 cups sugar
3 eggs
1/2 cup lemon juice
1 tablespoon grated lemon peel
powdered sugar

Heat oven to 350F.
Line a 13 by 9 inch baking pan with foil, spray with cooking spray.
Mix butter, powdered sugar and vanilla in a large bowl. Gradually stir in 1 1/2 cups of the flour and pecans. Press dough firmly on bottom of prepared pan. Bake 15 minutes.
Beat cream cheese and sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 cup flour and eggs, beat until blended.
Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 minutes or until set. Remove from oven, cool completely. Sprinkle with powdered sugar and cut into bars.
Enjoy!

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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