Lemon-Rhubarb Crumble Muffins

Ingredients:

2 cups All-Purpose flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
2 eggs
1/4 cup sour cream
1/2 cup milk
1 Tbls lemon juice
1/3 tsp lemon rind
1 cup rhubarb
2/3 Tbsp softened butter

Directions:

Preheat oven to 400

In a mixing bowl, combine flour, salt, and baking powder. In a separate bowl beat sugar and butter until well blended. Add eggs, milk, and sugar; beat. Add lemon juice and lemon rind; mix well.  Stir in rhubarb. Spoon batter into baking cups and bake for 20 minutes or until an inserted toothpick comes out clean.

PEAR CRISP

4 or 5 pears, peeled and chopped or sliced

Lemon juice (to sprinkle over pears, keeps them from darkening) Optional

2 tablespoons corn syrup

1/2 cup all-purpose flour

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup rolled oats

1/2 stick or 4 tablespoon butter or margarine

 

Sprinkle pears with lemon juice, drizzle with corn syrup.  Place in baking dish.  Whisk together remaining ingredients except for butter. Sprinkle over pears. Cut margarine in pieces and put on top of casserole.  Bake in preheated 350 degree oven for 35 to 40 minutes.  Enjoy!

 

Note:  You can replace brown sugar with white, leave out the oats, and sprinkle 1 cup shredded Cheddar cheese over pears for another variation of this recipe.  Can also combine apples with the pears or make this recipe with just apples.

Lemon Scones with Sour Lemon Glaze

Yield:
8 scones
Ingredients:
2 cups all-purpose flour
1/4 cup sugar
1/8 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup (1 stick) cold butter, cut
1 1/2 teaspoons lemon zest*
2 teaspoons freshly squeezed lemon juice
1/2 cup heavy whipping cream
1 egg

Icing Ingredients:
3/4 cup confectioner's sugar
1 1/2 tablespoons freshly squeezed lemon juice
Yellow food color, optional

Instructions:
1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Cut in the butter.
2. In a separate bowl, whisk together the lemon zest and juice, cream, and egg.
3. Stir egg mixture into dry ingredients, just until a dough starts to form. Knead a couple times until the dough holds together.
4. On a lightly floured surface, gently press dough into a circle, about an inch thick. Cut into 8 wedges (I use a pizza cutter to quickly and neatly cut the wedges!).
5. Place scones on an ungreased baking sheet, not touching each other, and bake at 350 degrees for 25 minutes, or until edges are lightly browned. Remove from oven and let rest on the sheet for 5 minutes.
6. Prepare the icing by mixing the powdered sugar with enough lemon juice to make a drizzling consistency. Add a drop or two of yellow food color if desired.**
7. Place scones on a wire rack. Drizzle or brush icing over warm scones. These scones are delicious hot, but I think they taste even better the next day, when the lemon flavor has permeated the scone even more!


Additional Notes:
*This is approximately the zest of 1 lemon.
**When taking these scones to potlucks or giving as a gift, the yellow color is a nice accent. Of course if doesn't change the taste of the scones, so feel free to omit it if you wish! :)


Preparation Time:
25 minutes
Cooking Time:
25 minutes

Lemon Bars

½ cup or 1 cube butter
¼ cup powdered sugar
1 cup whole wheat pastry flour

Mix these ingredients together and press into the bottom of a 9x9 pan. Bake for 15 min. at 350 degrees.

2 eggs
1 cup sugar
4 TBSP. lemon juice
½ tsp. baking powder
2 rounded TBSP whole wheat pastry flour or unbleached white flour ..

Mix these ingredients together very well. I use my Kitchen Aid for this or a hand mixer would work well too. Pour this onto the hot crust when it comes out of the oven. Return to oven and bake for 30 minutes more. Cool and sprinkle with extra powdered fructose if desired. Cut into bars and serve.