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INGREDIENTS:  

• 1 1/2 cups cake flour
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 2 1/4 cups sugar
• 8 large eggs, at room temperature
• 1/4 cup grated lemon zest (from about 4 lemons)
• 1/4 cup fresh lemon juice
• 2 cups (4 sticks) unsalted butter, melted and cooled
• 1/2 cup sour cream, at room temperature
• 2 teaspoons pure vanilla extract

FOR THE LEMON SYRUP

• 1/3 cup fresh lemon juice
• 1/3 cup sugar

FOR THE LEMON GLAZE (OPTIONAL)

• 2 cups confectioners' sugar, sifted, or more if needed
• 4 to 6 tablespoons fresh lemon juice

 DIRECTIONS: 

MAKE THE LEMON CAKES
Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Let cool in the pans for 15 minutes.
MEANWHILE, MAKE THE LEMON SYRUP
In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
IF YOU LIKE, MAKE THE LEMON GLAZE
In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

First ima start off with some facts..... LEMON LOAF IS THE BEST..... Not Just The Best But The Most Tastiness.... To me other loafs try dry and has no favor.... But Lemon Loaf always been my main Favorite Loaf.... Very Good, Something starting off with before making Quick Breads I would consider you trying something short and easy..... It comes difficult to some but Lemon Loaf is worth the detailed instructions.... it does got alot of detail which to preparing it.... But the aftermath the final results is delightful..... yummy!!!! Subscribe Comment and Enjoy :)

 

INGREDIENTS

• 3/4 cup warm water (110 degrees F/45 degrees C)
• 3 tablespoons butter
• 1 tablespoon instant powdered milk
• 1/4 cup white sugar
• 3/8 teaspoon salt
• 1 egg
• 1 egg white
• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 3/4 cup dried currants
• 1 teaspoon ground cinnamon
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

DIRECTIONS

1. Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
2. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
3. Punch down on floured surface, cover, and let rest 10 minutes.
4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
5. Mix egg yolk and 2 tablespoons water. Brush on balls.
6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun. 

  Hot Cross Buns are one of my favorite buns ever... I like to put Cinnamon on mines to add that sweetness.... you can make these or you can buy the premade from the store... But I would advise you to make them from hand..... The premade Buns are good but there is nothing like home made baking..... they are so good and the reason why I wanted everybody to check them out because these are original Sweet Buns Out.. these are also hard to make and hard to copy.... If something isnt done right the whole thing will be ruin and you don't want flat buns.... I advise you to follow these directions carefully because alot of people make that mistake when making buns.... SPECIALLY BURNT BOTTOMS OF BUNS... Try And Enjoy :) And Subscribe

 

INGREDIENTS 

• 1 1/2 cups milk
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 3 eggs
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup raisins
• 8 cups all-purpose flour
• 2 tablespoons milk
• 3/4 cup white sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons butter, melted

DIRECTIONS

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
4. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
5. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing. 

This Raisin Bread is so tasty.... I started out making a loaf but ended up with the wrong recipe..... I was completely confused, I did not know what to make instead of that loaf...... I found that I had some Raisins In the house and decided that umm maybe I can make  some Raisin Bread I cooked It and I haven't got a chance to take a chance to update this blog... But I wanted everybody to try this Raisin Bread....... Comment Subscribe and Enjoy....

Apple Turnover's is truly one of those Desserts that you could enjoy making... Very simple and easy.... For the Insider Recipes, We always try our best to get the simplest desserts within the reasonable price settings. This Is a video of tcoyle722 from youtube who gave a perfect example Step By Step Instructions to making A Delicious Apple Turnover.... Subscribe Comment And Enjoy :) And Tell Me Did Her Step By Step Ended In Your Same Results....

 

Ingredients:

4 tbsp butter.
1/4 tsp. cinnamon.
4 bananas, cut in half lengthwise.
1 cup brown sugar.
4 tbsp brandy.
Vanilla ice cream & chocolate topping.
1/4 cup of rum.

Directions:

Melt butter in pan, add sugar, cinnamon and brandy, stir to mix until sugar is melted, add bananas saute until soft.

Add rum, allow to heat, ingnite (flambé) until rum is burned out.

Place 2 halfs per dish and spoon sauce over bananas, add 2 scoups of ice cream per dish, top with chocolate sauce.

Banana Flambe Is something that you wouldn't think of making I mean a fried banana the first sight of looking at it made my skin craw.... But when I tried it I had other thoughts... It is one of those desserts that you could of had all that time but never was exposed or discovered too... Very Good And Something That You Can Get Within A Range Price And Not Spend Over 20 Bucks... Comment and Subscribe...

 

 INGREDIENTS

• 1 recipe pastry for double-crust pie
• 6 large Granny Smith apples, peeled and cored
• 1/2 cup butter
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups water
• 2 cups white sugar
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
2. On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
3. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
4. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
5. Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top. 

Apple Dumplings Is that Southern Dessert. That type of Dessert that you cant copy or redo... The South can cook them not only these Apple Dumplings but Dumplings Period... They is the defined definition of Chefs And Soul Southern Meals... But to stay on topic these Apple Dumplings The Old Fashion Was INCREDIBLE... I do not mean incredible as in ok iight I Mean Defined.... nothing can touch it.... NO other Apple Dumplings Can Compare to that true Southern Dessert... Try It I Promise You U Will Enjoy it Now Comment and Subscribe....