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Blueberry Lemon Bread
Snack

Blueberry Lemon Bread

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  2. 2 In a medium bowl, mix flour, baking powder and salt together and set aside.
  3. 3 In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
  4. 4 Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  5. 5 For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

By Jessica

Lemony Pickled Mushrooms
Snack

Lemony Pickled Mushrooms

4.0

Prep
20 min
Cook
5 min
Total
1465 min

Instructions

  1. 1 Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
  2. 2 Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
  3. 3 Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

By Luba

Lemony Cashew Cake with Fresh Strawberries
Snack

Lemony Cashew Cake with Fresh Strawberries

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan.
  2. 2 Sift together the dry ingredients, except for the cashews, and set aside.
  3. 3 Mix all the liquids together (cashew milk, vegetable oil, lemon juice, lemon zest).
  4. 4 Pour the wet ingredients into the dry and mix well.
  5. 5 Pour mixture into prepared cake pan.
  6. 6 Top with the cashews all over the cake.
  7. 7 Place in a preheated 350-degree oven and bake for 25 to 30 minutes.
  8. 8 Allow to cool for about 20 minutes.

By So Delicious Dairy Free

Lemon Lavender Avocado Loaf
Snack

Lemon Lavender Avocado Loaf

4.5

Prep
20 min
Cook
60 min
Total
200 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans.
  2. 2 Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Sheena

Poppy Seed Loaf
Snack

Poppy Seed Loaf

4.0

Prep
30 min
Cook
40 min
Total
180 min

Instructions

  1. 1 In a saucepan, heat together milk, sugar, shortening, and salt until warm.
  2. 2 Combine 2 cups of the flour and the yeast in a large mixing bowl. Stir in warm milk mixture. Add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of remaining flour as you can. Turn out onto a lightly floured surface. Knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. Place dough in a lightly greased bowl, and turn once to grease surface. Cover, and let rise in a warm place until doubled.
  3. 3 Meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. Drain thoroughly, and place in a blender. Grind. In a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. Beat 1 egg white until stiff, and fold into poppy seed mixture.
  4. 4 Punch down dough, and divide in half. Cover, and let rest for 10 minutes. On a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. Spread with half the poppy seed mixture. Roll up jelly roll style, starting with the narrow edge. Seal the edge. Place seam side down, in a greased 8 x 4 inch loaf pan. Repeat with the other half of the dough. Cover. Let rise for 30 to 45 minutes, or until doubled.
  5. 5 Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes.

By Ruth

Blueberry Lemon Walnut Bread
Snack

Blueberry Lemon Walnut Bread

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
  3. 3 In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
  4. 4 In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
  5. 5 Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
  6. 6 Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
  7. 7 To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
  8. 8 Brush glaze over bread while still warm.

By California Walnuts

Sugarplum Bread
Snack

Sugarplum Bread

4.3

Prep
Cook
Total

Instructions

  1. 1 Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  2. 2 Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough.
  3. 3 Knead dough on floured board until smooth and elastic, about 8 minutes. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 - 85 degrees F (25 - 30 degrees C)until doubled in volume, about 2 hours.
  4. 4 Punch down dough. Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts. Shape into two round loaves. Place each in a well greased, 9 inch, round cake pan. Cover with tea towel. Let rise in warm place until doubled, 1 - 1 1/2 hours.
  5. 5 Bake at 350 degrees F ( 175 degrees C) for 45 to 55 minutes. Remove from pans immediately. Cool on wire racks.
  6. 6 Mix together confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate with cherries or almonds. Alternatively, dust loaves with confectioners sugar.

By Carol

Easter Bird's Nest Bread
Snack

Easter Bird's Nest Bread

4.1

Prep
35 min
Cook
40 min
Total
255 min

Instructions

  1. 1 Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour.
  2. 2 Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long.
  5. 5 Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes.
  6. 6 Preheat oven to 350 degrees F (175 degrees C). Beat egg yolk together with 1 tablespoon heavy cream; set aside.
  7. 7 Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes.

By Dorese

Passover Lemon Sponge Cake
Snack Other

Passover Lemon Sponge Cake

3.5

Prep
25 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
  2. 2 Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
  3. 3 Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
  4. 4 Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.

By petersonh11

Mock Apple Pie I
Snack American

Mock Apple Pie I

4.4

Prep
20 min
Cook
45 min
Total
125 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Roll out half of the pastry and line one 9 inch pie plate. Place the crackers in the prepared crust.
  3. 3 In a saucepan, over high heat, bring water, sugar and cream of tartar to a boil and then simmer for 15 minutes. Stir in lemon juice and rind then let cool.
  4. 4 Pour syrup over the crackers. Dot top with butter or margarine and sprinkle with cinnamon. Roll out remaining pastry and place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
  5. 5 Bake in preheated oven for 30 to 35 minutes or until crust is crisp and golden. Let pie cool completely before serving.

By Carmela Sagendorf

German New Year Pretzel
Snack European

German New Year Pretzel

3.5

Prep
20 min
Cook
25 min
Total
140 min

Instructions

  1. 1 Dissolve yeast in 1/2 cup milk in a bowl; add 4 1/2 tablespoons sugar. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Stir yeast mixture and 2 1/4 cups flour together in a bowl until dough is dry and clumpy. Allow dough to rise for 15 minutes. Add remaining 1/2 cup milk, butter, egg, lemon zest, and salt to dough until evenly mixed.
  3. 3 Knead dough, adding more flour as needed, until dough is elastic. Cover bowl with a clean damp towel or plastic wrap and allow dough to rise in a warm area until doubled in size, about 1 hour.
  4. 4 Preheat oven to 390 degrees F (199 degrees C). Grease a baking sheet.
  5. 5 Gently knead dough; roll into a long rope on the prepared baking sheet and twist into a pretzel shape. Cover dough with a clean towel or plastic wrap and allow to rise for 15 minutes more.
  6. 6 Brush egg yolk over dough and sprinkle 1 teaspoon sugar over egg yolk.
  7. 7 Bake in the preheated oven until golden brown, 25 to 30 minutes.

By cgalaise

Ricotta-Blueberry Muffins
Snack American

Ricotta-Blueberry Muffins

4.7

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup jumbo muffin tin with extra-large paper liners.
  2. 2 Beat white sugar, butter, and lemon zest together in a bowl with an electric mixer until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
  3. 3 Whisk flour, baking powder, baking soda, and salt together in a separate bowl; stir into butter mixture until just combined, batter will be thick. Carefully fold in blueberries.
  4. 4 Divide batter among the prepared muffin cups; sprinkle 1 teaspoon turbinado sugar over each muffin.
  5. 5 Bake in the preheated oven until muffins are golden on top and a toothpick inserted into centers comes out mostly clean with some crumbs, 26 to 28 minutes. Transfer to a wire rack to cool, 15 to 20 minutes.

By Annie

Ukrainian Country Babka
Snack European

Ukrainian Country Babka

4.6

Prep
30 min
Cook
55 min
Total
205 min

Instructions

  1. 1 Combine 1 cup all-purpose flour, milk, lukewarm water, yeast, and 2 teaspoons sugar in a large bowl; mix until well blended. Cover and allow to rise in a warm place until sponge is light and bubbly, about 30 minutes.
  2. 2 Beat together eggs, 1 cup sugar, and salt in another large bowl with an electric mixer until light and fluffy. Stir in melted butter and lemon zest until incorporated. Stir in sponge, then gradually mix in 5 1/2 cups bread flour. Knead in the bowl for about 10 minutes, then knead in raisins. Cover and let rise in a warm place until doubled in volume.
  3. 3 Punch down dough and knead for a couple of turns, then cover and let rise again.
  4. 4 Grease 4 small coffee cans with soft butter. Fill the prepared cans about 1/3 full with dough and let rise until dough is even with the rim.
  5. 5 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  6. 6 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 40 minutes more. If the top begins to brown too quickly, cover the top with aluminum foil. Remove baked loaves from the cans and cool completely on a wire rack.

By Olga D

Gluten Free Lemon Coconut Poppy Seed Bars
Snack American

Gluten Free Lemon Coconut Poppy Seed Bars

2.0

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
  2. 2 Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
  3. 3 Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
  4. 4 Press the crust evenly across the bottom of the prepared baking pan.
  5. 5 Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
  6. 6 While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
  7. 7 Whisk in the sugar and cornstarch.
  8. 8 Pour the filling over the baked crust and return the pan to the oven.
  9. 9 Bake for 25-30 minutes more, until the filling is set.
  10. 10 Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
  11. 11 Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
  12. 12 Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

By Mott's

Chinky's Bibingka
Snack Southeast Asian

Chinky's Bibingka

4.5

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 NOTE: Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores. Usually sold frozen and grated. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
  2. 2 Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done.
  3. 3 To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.

By Chinky Viola

Paska Bread
Snack European

Paska Bread

4.8

Prep
30 min
Cook
50 min
Total
400 min

Instructions

  1. 1 Proof yeast in 1/2 cup warm water in a large bowl until slightly frothy, about 5 to 10 minutes.
  2. 2 Meanwhile, dissolve 1/2 cup sugar in warm milk; allow to cool to lukewarm. Once cooled, add milk mixture to yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
  3. 3 Stir in beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon zest until well blended. Gradually add remaining flour, one cup at a time, to form a very soft dough.
  4. 4 Knead dough on a floured board until soft and elastic, about 10 minutes. Place dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
  5. 5 Divide dough into three parts and shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Bake in preheated oven until loaves are deep golden brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.

By Tiffany Leyda

Chef John's Hot Cross Buns
Snack American

Chef John's Hot Cross Buns

4.7

Prep
45 min
Cook
15 min
Total
350 min

Instructions

  1. 1 Make the dough: Heat rum in a small saucepan until steaming. Place currents into a small bowl and pour steaming rum over top; let sit for about 2 hours to soften. Drain; reserve liquid for another use.
  2. 2 Whisk warm milk, 1/4 cup bread flour, and yeast together in the bowl of a stand mixer. Let stand until small bubbles start to rise to the surface, about 15 minutes. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, and nutmeg. Add melted butter, then spoon in most of the remaining bread flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
  3. 3 Flatten dough into a large oval about 1/2-inch thick. Sprinkle strained currants evenly over the surface. Fold dough into thirds, then turn and fold into thirds again. Reshape dough into a round ball. Transfer to a lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until doubled in volume, about 2 hours.
  4. 4 Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface and flatten out into an even shape. Divide into 16 equal pieces using a bench scraper. Roll each piece of dough into a round ball. Arrange evenly on a silicone-lined baking sheet. Let rise for 15 minutes.
  5. 5 Mix 1/3 cup all-purpose flour with 1/4 cup water in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer to a piping bag and pipe a cross on top of risen bun. Let rise until doubled in volume again, another 15 or 20 minutes.
  6. 6 Preheat the oven to 425 degrees F (220 degrees C).
  7. 7 Bake the buns in the preheated oven until golden brown, about 15 minutes.
  8. 8 Meanwhile, make the glaze: Bring sugar and water to a simmer over medium heat. Cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F (110 degrees C). Remove from the heat.
  9. 9 Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.

By John Mitzewich

Brandy Simple Syrup
Drink

Brandy Simple Syrup

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
  2. 2 When ready to use, mix in brandy. Brush onto cake layers before frosting.

By Glory

Lemon Pepper Chicken Wings
Appetizer

Lemon Pepper Chicken Wings

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.

By bubbles26

Tart Meyer Lemon Sorbet
Dessert

Tart Meyer Lemon Sorbet

4.5

Prep
10 min
Cook
1 min
Total
36 min

Instructions

  1. 1 Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
  2. 2 Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
  3. 3 Scrape sorbet into a chilled loaf pan and freeze.

By Carol Anderson

Creamy Kiwi Sandwich
Lunch

Creamy Kiwi Sandwich

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a small bowl, mix together Neufchatel cheese, lemon zest, and honey. Refrigerate for 1 day to allow the flavors to develop.
  2. 2 Spread about 2 tablespoons of the sweetened Neufchatel cheese over one side of a slice of bread. Top with about 2 tablespoons of chopped kiwi fruit, and another slice of bread. Repeat with remaining ingredients to make 8 sandwiches in all.

By Sydny

Lemon Curd

Lemon Curd

4.7

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
  2. 2 Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

By Charlene Liang

Watermelon Salad with Grapes and Citrus
Lunch American

Watermelon Salad with Grapes and Citrus

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Maple-Peach Ice Cream Topping
Dessert

Maple-Peach Ice Cream Topping

3.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Cut each peach in half, remove pit, and cut each half into 6 slices.
  2. 2 Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes.
  3. 3 Allow to cool slightly before serving.

By Bren

Pecan Rice Pudding
Dessert

Pecan Rice Pudding

3.3

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 In a medium saucepan over medium heat, bring rice and milk to a boil. Reduce heat, cover and simmer 25 minutes. Stir in maple syrup, lemon zest and pecans. Pour into serving dishes and chill until set.

By Sara