Lemon Bread With Cherry Cheese Spread Recipes

LEMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

FRESH RICOTTA, CHERRY, AND LEMON ZEST CROSTINI

Steps:

• Heat oven to 375 degrees. Combine cherries and sugar; let macerate 10 minutes.
• Brush bread with olive oil and toast until golden, 5 to 7 minutes. Mix ricotta with lemon zest. Spread bread with ricotta and top with cherries. Garnish with more zest.

LEMON BREAD WITH CHERRY CHEESE SPREAD

Steps:

• 1. BREAD DIRECTIONS
• 2. Preheat oven to 350 degrees. Grease a 9x5 or 8x4 inch loaf pan.
• 3. In a medium bowl combine butter and sugar; mix well.
• 4. Add eggs, lemon peel, extract and milk; mix well.
• 5. Add flour, baking powder and salt, stirring just until moistened. Fold in nuts.
• 6. Pour into prepared pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted comes out clean. Place a kitchen towel over to keep from drying out and let cool 5 minutes. Then invert onto foil and wrap until ready to serve. Freezes well.
• 7. CHERRY CHEESE SPREAD DIRECTIONS
• 8. Combine all ingredients in a small bowl until well blended.
• 9. NOTE: Self rising flour is NOT recommended. High altitude bake at 350 for 55-60 minutes I usually double the recipe.
• 10. Recipe and photo found in a magazine in a doctor's office many years ago.

LEMON CREAM BREAD

Steps:

• Cream together butter, sugar and cream cheese until light and fluffy.
• Add eggs one at a time, beating well after each one.
• Add dry ingredients alternately with milk and water, blending well.
• Fold in nuts and lemon rind.
• Pour into greased and floured 9x5x3 inch loaf pan.
• Bake at 350 degrees about 1 hour or until golden brown.
• Stir sugar with lemon juice until dissolved.
• Drip over hot loaf and let stand in pan for 30 minutes.
• Turn out on rack.

LEMON CHEESE BRAID BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small bowl, beat all the filling ingredients until fluffy; set aside. , Punch dough down. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1-in.-wide strips, 3-in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency; drizzle over warm bread.

LEMON-CREAM CHEESE SPREAD

Steps:

• In a small bowl, using an electric mixer on medium speed, beat together all ingredients until light and fluffy.
• Serve at room temperature; store covered in the refrigerator.