LEMON-GINGER WATER
This lightly sweetened detox water not only quenches your thirst, it's also loaded with ginger's many health benefits. Adjust the honey and ginger to your tastes. I like to sip this throughout the day, especially during cold and flu season. I sometimes like to add turmeric or a couple pinches of cayenne pepper to the mix.
Provided by France C
Categories Drinks Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
- Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.
Nutrition Facts : Calories 8.1 calories, Carbohydrate 2.3 g, Sodium 7.1 mg, Sugar 1.7 g
LEMON-GINGER TRIFLE WITH APRICOTS
Dive in to a serve-yourself dessert full of cake, lemony-ginger custard and fresh fruit.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h30m
Yield 8
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in lemon peel, lemon juice, margarine and gingerroot. Press plastic wrap or waxed paper onto surface. Refrigerate about 4 hours or until chilled.
- In large bowl, gently stir sugar mixture into whipped topping.
- In large clear glass bowl, place one-third of the cake cubes. Spread one-third of the lemon mixture over cake cubes. Top with one-third of the apricots. Repeat twice. Cover and refrigerate 2 hours but no longer than 8 hours.
Nutrition Facts : Cholesterol 2 mg, ServingSize 1 Serving
LEMON GINGER LOAF WITH APRICOT GLAZE
A light loaf with the goodness of lemon and ginger to make a good taste sensation with the topping of apricot preserves to give it a nice fruit flavour.
Provided by Slocan cook
Categories Dessert
Time 1h20m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees fahrenheit and grease a 9" by 5" by 3" loaf pan and set aside.
- In a medium size bowl combine dry ingredients and set aside.
- Combine sugar and butter in a separate large bowl and cream together until well blended.
- Grate and juice both lemons and put them aside.
- Mince fresh ginger on cutting board and put into a small bowl.
- Crack eggs into a small bowl and beat until light and fluffy.
- Add eggs to the butter and sugar mixture and stir until well combined.
- Pour 1 cup milk into the measuring cup and add the lemon juice and wait until curdled.
- Starting and ending with the dry ingredients use an electric mixer alternately adding dry ingredients and milk until mixture is creamy and smooth.
- Stir in minced ginger and lemon zest to the batter and pour into prepared loaf pan.
- Put loaf into oven for approximately 1 hour or until lightly browned on top.
- Remove from oven and let cool for about 5 to 10 minutes before putting on a rack to cool.
- Put apricot preserves and sugar in a saucepan and cook until sugar is melted and then drizzle over the top and sides of cooled loaf.
Nutrition Facts : Calories 301.6, Fat 9.5, SaturatedFat 5.6, Cholesterol 54.2, Sodium 357.9, Carbohydrate 51.8, Fiber 0.9, Sugar 31.1, Protein 4.2
LEMON LOAF WITH GLAZE
I find this recipe to be quite easy to follow and very simple in the ingredients! Which is great because it honestly tastes like you're a master chef. It is so moist and melts in your mouth that you just may have trouble to refrain from eating the entire Lemon Loaf. Another great thing about this Lemon Loaf, is that the glaze just brings the entire recipe together. With 4 Simple ingredients, your glaze will come out perfect, lemony and sweet. Every single time
Provided by Bonnie G 2
Categories Dessert
Time 55m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- For the Loaf.
- 1.Preheat Oven to 350.
- 2.Grease & Flour a Loaf Pan.
- 3.Cream Butter and Sugar together.
- 4.In a separate bowl mix eggs and vanilla well, add lemon juice and zest.
- 5.Add egg mix into the butter mix, beat slowly.
- 6.Add remaining Ingredients and mix well.
- 7.Bake for 40 Mins,.
- For the Glaze.
- 1.Mix all ingredients in a bowl until well combined and spread over warm loaf.
LEMON BREAD WITH APRICOTS
Slices of this citrusy apricot bread will add a special touch to any breakfast or brunch. It takes only 20 minutes to mix and put in the oven.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch (1 1/2-quart) glass loaf dish with shortening or cooking spray.
- In large bowl, mix flour, baking powder and salt. In medium bowl, beat eggs and granulated sugar with wire whisk. Stir in milk, butter, 2 teaspoons lemon peel and the apricots. Using rubber spatula, fold wet ingredients into dry ingredients just until moistened (batter may be slightly lumpy; do not overmix). Pour into dish.
- Bake 1 hour or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread. Garnish with lemon peel strips. Cut with serrated knife.
Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 20 g, TransFat 0 g
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