Saturday's Menu: Breakfast, Lunch, Dinner
- Katherine Victoria Vananderland
- Dec 3, 2021
- 10 min read
Updated: Dec 3, 2021
Lemon Pound Cake Loaves
Total Time Prep: 20 min. Bake: 35 min. + cooling Makes 2 mini loaves (6 piece each)
My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! —Lola Baxter, Winnebago, Minnesota
Ingredients
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
icing:
3/4 cup confectioners' sugar
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans.
In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.
Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.
LEMON POUND CAKE LOAVES TIPS Is loaf cake the same as pound cake? They’re similar, but there are some important distinctions. Traditional pound cake is made with one pound each of butter, eggs, sugar and flour. Loaf cake simply refers to any cake that is baked in a loaf pan. This can include pound cake recipes, or other cakes and quick breads that boast a cakelike texture.What makes a loaf cake moist? The sour cream in this lemon loaf cake recipe yields a moist cake. If you're using another recipe, try adding a tablespoon or two of sour cream. It’s also recommended that your butter and eggs are at room temperature before beating.Why is my lemon loaf dense? It may need a hearty kick of leavening. Try adding a tablespoon of baking powder when whisking together the flour and salt. Also make sure your baking powder and baking soda are fresh. This test makes it easy to check.How do I bake one larger loaf instead of two? Prepare batter and bake in one greased and floured 8x4-in. loaf pan. Bake in a preheated 350° oven for 40-45 minutes or until a toothpick inserted in center comes out clean. Ice as directed. Research contributed by Amy Glander, Taste of Home Book Editor
Nutrition Facts 1 slice: 262 calories, 10g fat (6g saturated fat), 58mg cholesterol, 201mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 3g protein.
Creamy Caramel Mocha
Total Time Prep/Total Time: 20 min. Makes 6 servings
Indulge in a coffeehouse-quality drink with this caramel mocha recipe. With whipped cream and a butterscotch drizzle, this treat will perk up even the sleepiest person at the table. —Taste of Home Test Kitchen
Ingredients
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract, divided
1/4 cup Dutch-processed cocoa
1-1/2 cups half-and-half cream
4 cups hot strong brewed coffee
1/2 cup caramel flavoring syrup
Butterscotch-caramel ice cream topping
Buy IngredientsPowered by Chicory
Directions
In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form.
In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping.
To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.
EDITOR'S NOTE:This recipe was tested with Torani brand flavoring syrup. Look for it in the coffee section.
Nutrition Facts 1 cup coffee with 2 tablespoons whipped cream (calculated without butterscotch topping): 220 calories, 14g fat (9g saturated fat), 57mg cholesterol, 38mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 3g protein.
This is my toddler son's favorite breakfast—he'll take one of these over pancakes any day! Get creative when mixing fruits and fruit-flavored yogurts; we love peach yogurt with mango, strawberry yogurt with blueberries or pina colada yogurt with mango and banana. —Dana Herra, DeKalb, Illinois
Ingredients
1 cup fat-free milk
1-1/4 cups peach yogurt
2-1/2 cups frozen mango chunks
Buy IngredientsPowered by Chicory
Directions
Place all ingredients in a blender; cover and process until smooth. Serve immediately.
Nutrition Facts 1 cup: 180 calories, 1g fat (1g saturated fat), 5mg cholesterol, 71mg sodium, 39g carbohydrate (36g sugars, 3g fiber), 6g protein.
My family loves this pancake smoothie in the morning. I don’t normally measure the blueberries, so go crazy! If you have fresh blueberries, I recommend freezing the banana ahead of time. —Kailey Thompson, Palm Bay, Florida
Ingredients
1 cup unsweetened almond milk
1 medium banana
1/2 cup frozen unsweetened blueberries
1/4 cup instant plain oatmeal
1 teaspoon maple syrup
1/2 teaspoon ground cinnamon
Dash sea salt
Buy IngredientsPowered by Chicory
Directions
Place the first 6 ingredients in a blender; cover and process until smooth. Pour into 2 chilled glasses; sprinkle with sea salt. Serve immediately.
Nutrition Facts 1 cup: 153 calories, 3g fat (0 saturated fat), 0 cholesterol, 191mg sodium, 31g carbohydrate (13g sugars, 5g fiber), 3g protein. Diabetic exchanges: 2 starch.
Healthy Fruit Smoothies
10 reviews Test Kitchen Approved
Total Time Prep/Total Time: 10 min. Makes 4 servings
My kids like smoothies so I make them often. They're just right for breakfast, a dessert or an afternoon snack. It's fun to experiment with different fruits and berries. —Susan McCartney, Onalaska, Wisconsin
Ingredients
1 cup fat-free milk
1/2 cup plain yogurt
1/4 teaspoon vanilla extract
1-1/2 cups fresh or frozen strawberries, thawed
1/2 cup canned unsweetened pineapple chunks
1/4 cup nonfat dry milk powder
4 ice cubes
2 tablespoons sugar
Buy IngredientsPowered by Chicory
Directions
In a blender, combine all ingredients; cover and process for 30-45 seconds or until blended. Stir if necessary. Pour into chilled glasses; serve immediately.
Peach Smoothie
8 reviews Test Kitchen Approved
Total Time Prep/Total Time: 5 min. Makes 2 servings
Whip up this creamy concoction as a refreshing and nutritious snack or a quick chilled breakfast. Because you can use frozen fruit, you don't have to wait until peaches are in season to enjoy this delicious smoothie. —Martha Polasek, Markham, Texas
Ingredients
1/2 cup peach or apricot nectar
1/2 cup sliced fresh or frozen peaches
1/4 cup fat-free vanilla yogurt
2 ice cubes
Buy IngredientsPowered by Chicory
Directions
In a blender, combine all ingredients. Cover and process until blended. Pour into chilled glasses; serve immediately.
Nutrition Facts 3/4 cup: 68 calories, 0 fat (0 saturated fat), 1mg cholesterol, 4mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.
Recommended Video
Chocolate Crepes with Raspberry Sauce
Total Time Prep: 25 min. + chilling Cook: 20 min. Makes 8 servings
Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! —Rebecca Baird, Salt Lake City, Utah
Ingredients
1 cup fat-free milk
1/2 cup fat-free evaporated milk
2 large egg whites, room temperature
1 large egg, room temperature
1 cup all-purpose flour
1/4 cup plus 1/3 cup sugar, divided
1/4 cup baking cocoa
1/2 teaspoon salt
4-1/2 teaspoons cornstarch
1 cup water
4-1/2 cups fresh or frozen raspberries, thawed, divided
Optional: Whipped cream and confectioners' sugar
Buy IngredientsPowered by Chicory
Directions
In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour.
In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes.
Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.
Nutrition Facts 1 serving: 203 calories, 2g fat (1g saturated fat), 30mg cholesterol, 202mg sodium, 42g carbohydrate (22g sugars, 6g fiber), 7g protein.
Creamy Strawberry Crepes
6 reviews Test Kitchen Approved
Total Time Prep: 15 min. + chilling Cook: 25 min. Makes 7 servings
Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut
Ingredients
4 large eggs
1 cup 2% milk
1 cup water
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
filling:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped
Directions
In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.
Nutrition Facts 2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.
When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota
Total Time Prep/Total Time: 15 min. Makes 3 servings
Ingredients
6 large eggs
1/4 cup evaporated milk or half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons process cheese sauce
Buy IngredientsPowered by Chicory
Directions
In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.
Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.
Eggs in Muffin Cups
Total Time Prep/Total Time: 30 min. Makes 6 servings
My mother used to make these all the time for my family, so I'm just carrying on the tradition. They're quick to put together, and while they're in the oven I go get ready for the day. My children loved them, even when they were toddlers. —Lisa Walder, Urbana, Illinois
Ingredients
12 thin slices turkey bacon
6 slices cheddar / provolone cheese, quartered
12 large eggs
Buy IngredientsPowered by Chicory
Directions
Press 1 slice of beef onto the bottom and up the sides of each greased muffin cup, forming a shell. Arrange 2 cheese pieces in each shell. Break 1 egg into each cup.
Bake, uncovered, at 350° for 20-25 minutes or until eggs are completely set.
Nutrition Facts 2 muffin cups: 238 calories, 15g fat (7g saturated fat), 452mg cholesterol, 551mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 22g protein.
My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California
Total Time Prep/Total Time: 30 min. Makes 4 servings
Ingredients
6 large egg whites
3 large eggs
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 tablespoon olive oil
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
2 turkey bacon strips, chopped
1 cup fresh baby spinach
3 tablespoons thinly sliced fresh basil leaves
1/2 cup shredded part-skim mozzarella cheese
Buy IngredientsPowered by Chicory
Directions
Preheat broiler. In a small bowl, whisk the first 6 ingredients.
In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add onion, red pepper and bacon; cook and stir 4-5 minutes or until onion is tender. Reduce heat to medium-low; top with spinach.
Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath; cook until eggs are nearly thickened. Remove from heat; sprinkle with basil, then cheese.
Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
TEST KITCHEN TIPWant to make this recipe super healthy? Substitute 6 egg whites for the 3 whole eggs listed in the ingredients. You'll be using a total of 12 egg whites to complete the recipe.
Nutrition Facts 1 slice: 176 calories, 11g fat (4g saturated fat), 174mg cholesterol, 451mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1/2 fat.
Creamy Eggs & Mushrooms Au Gratin
Total Time Prep: 15 min. Cook: 25 min. Makes 8 servings
When I want a brunch recipe that has the crowd appeal of scrambled eggs but is a little more special, I turn to this dish. The Parmesan sauce is simple but rich and delicious.—Deb Williams, Peoria, Arizona
Ingredients
2 tablespoons butter
1 pound sliced fresh mushrooms
1 green onion, chopped
sauce:
2 tablespoons butter, melted
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1/2 cup heavy whipping cream
2 tablespoons grated Parmesan cheese
eggs:
16 large eggs
1/4 cup butter, cubed
1/2 cup grated Parmesan cheese
1 green onion, finely chopped
Buy IngredientsPowered by Chicory
Directions
In a large broiler-safe skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until browned, 4-6 minutes. Add green onion; cook 1 minute longer. Remove from pan with a slotted spoon. Wipe skillet clean.
For sauce, in a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 2-4 minutes. Remove from heat; stir in cheese.
Preheat broiler. For eggs, in a large bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat.
Spoon half the sauce over the eggs; top with mushrooms. Add remaining sauce; sprinkle with cheese. Broil 4-5 in. from heat until top is lightly browned, 4-6 minutes. Sprinkle with green onion.
Nutrition Facts 1 serving: 363 calories, 29g fat (15g saturated fat), 431mg cholesterol, 591mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.
Comments