Saturday, June 26, 2010

Lemon Cream Cheese Bread with Berries


If you want a fresh tasting summer treat make this lemon bread.

Bread:
1 c. sugar
1/2 c. butter
2 eggs
1/2 c. milk
3 Tbsp. lemon juice
1 Tbsp. lemon zest
1 3/4 c. flour
1 tsp baking powder
1/4 tsp salt

Filling:
4 oz. cream cheese
3 Tbsp powdered sugar

Glaze:
1/2 c. powdered sugar
splash of milk
2-3 tsp lemon juice

Topping:
whipped cream
fresh berries

Cream the sugar, butter, and eggs.
Then mix in the milk, lemon juice, and lemon zest.
Lastly, combine the flour, baking powder, and salt and mix the dry ingredients with the wet ingredients.


In a separate bowl, mix the cream cheese and the powdered sugar together.

Pour half the batter in a greased and floured bread pan. Then, spread the cream cheese mixture in the middle, and top with the remaining batter.



In a 350 degree oven, cook for 50-55 minutes or until the top is golden brown.




Top with whipped cream and fresh berries.


Cherry Rhubarb Pie



I've been holding onto a jar of cherry rhubarb pie filling from Door County for some time now. I was in the mood for pie so figured I'd finally use it.

So no, the pie is not made from scratch, but I always make my own crust which you can find the recipe for under "Easy Pie Crust."