The Hancock-Henderson Quill, Inc.
As I look out my office window, I have to wonder if the calendar is correct. It says we are in April, but it feels and looks more like the heart of January. There is only one way to fit this battle of illusions….we need to cook for spring. Since we can’t be out in the fields or gardens yet, I’m starting to stock my freezer for those very long days of spring rush. Now is the perfect time to put up some extra meals and treats. Besides, baking with lemons and blueberries will put anyone in a spring mood.
1/3 c. butter, melted
1 c. sugar
3 TBSP lemon juice
2 eggs
1 ½ c. flour
1 tsp baking powder
½ tsp salt
½ c. milk
1 c. fresh or frozen blueberries ( do not thaw if frozen)
½ c. chopped nuts, optional
2 TBSP grated lemon peel
GLAZE:
2 TBSP lemon juice and ¼ c. sugar
In large bowl, beat the butter, sugar, lemon juice and eggs. Combine dry ingredients and stir into egg mixture, alternating with milk. Beat well after each addition. Fold in blueberries, nuts and lemon peel. Pour into greased loaf pan. Bake 350 degrees for 60 -70 minutes. Cool 10 minutes before removing from pan to wire rack. Place wax paper under wire rack. Combine glaze ingredients; drizzle over warm bread.
1 c. whole milk
½ c. heavy cream
3 TBSP grated lemon zest
½ c. lemon juice (3 lemons)
1 c. sugar
¼ c. flour
½ tsp baking powder
Dash of salt
2 large eggs, separated, PLUS 2 large egg whites
½ tsp vanilla
Pre heat oven to 325 degrees. Bring milk and cream to simmer over medium heat. Remove; whisk in lemon zest. Cover and let stand for 15 minutes. Strain and press on zest. Discard zest.
Whisk ¾ c. sugar, flour, baking powder and salt. Add egg yolks, vanilla, lemon juice and warmed milk. Whisk until combines.
Whip egg whites till foamy. Add ¼ c. sugar till glossy and soft peaks form. Whisk a ¼ of egg whites in batter to lighten. Gently fold in remaining whites. Ladle in to Ramekin bowls or a 2 qt casserole dish.
Place a towel in the bottom of a 9 x 13 pan. Place bowls/bowl in pan. Pour cold water a third of the way up the pan. Place in oven and bake for 50 – 55 minutes. Remove from oven. Let stand in water for 10 minutes. Remove and serve. Can top off with Whipped Cream or Blueberry Compote.
2 c. blueberries, divided
3 TBSP water
2 ½ TBSP honey
¼ tsp cinnamon
½ to 1 tsp lemon juice
Place 1 cup blueberries in saucepan. Add water, honey and cinnamon. Cook over medium/high heat till boiling. Turn heat down and simmer 10 minutes. Using a wooden spoon or spatula, gently mash the berries. Add remaining cup of berries and simmer for 5 to 8 minutes to heat through. Add lemon juice to make the blueberry flavor pop. Serve warm.
I love lasagna but I don’t want to eat a whole pan with just the two of us at home. I found this recipe and tried it out this winter. It is so easy. A busy, messy day of prepping but a joy when I don’t have a clue of what to make for supper and we’re hungry. I discovered I can put a couple of lasagna rolls in a pan and bake on a low temp while doing chores. When we come in, the house smells so good and supper is ready!
6 lasagna noodles
1 pound ground beef
1 jar (14 oz) spaghetti sauce
1 tsp fennel seed, optional
2 c. shredded mozzarella cheese, divided
Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and fennel seed; heat through.
Drain noodles. Lay noodles out on counter. Spread ¼ c. meat sauce over each noodle; sprinkle with 2 TBSP cheese. Carefully roll up noodles and place seam side down in an 8-inch square baking dish. Top with remaining sauce and cheese.
Bake uncovered at 400 degrees for 10 -15 minutes or until heated through and cheese is melted.?
Spinach Filling for 16 noodles
10 oz frozen spinach, thawed, squeeze out juice
15 oz ricotta cheese
½ c. Parmesan Cheese
1 egg
½ tsp minced garlic
½ tsp Italian seasonings
1 c. shredded
mozzarella cheese
Mix together and set aside
1 – 2 # ground beef,
browned and drained
1 jar 14- 15 oz spaghetti
sauce
Mix together and set aside
Cook 16 lasagna noodles according to direction. Rinse in cold water.
Drain and lay out.
Spoon 3 TBSP cheese top with ¼ c meat sauce. Roll up
Line jelly roll pan with foil or parchment paper. Place rolled up noodles on sheet.
Cover loosely with foil and freeze 30 minutes.
Store in ziplock bags.
When you need a quick supper for a special night or guest, just pull out noodle rolls.
Pour spaghetti sauce in bottom of a baking dish to cover bottom of pan.
Place rolls in pan. Cover with tin foil and bake at 350 degrees for 30 – 40 minutes.
Remove foil and top with shredded cheese and return to oven to melt cheese and finish baking.
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As their four children pursue dairy careers off the family farm, Natalie and Mark are starting a new adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.
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