Sunday, January 20, 2013

Blueberry Lemon Loaf

I made this loaf yesterday.  I actually made 3 small loaves.  The only change I made was to reduce the baking time to 45 minutes.  This loaf is more bready than cakey.  It is very good even without the glaze.

Blueberry Lemon Loaf


1 lemon
1 tablespoon confectioners' sugar

3/4 cup white sugar
1/4 cup melted butter
2 eggs
1/4 cup sour cream
1/3 cup milk
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups frozen blueberries


  1. Preheat oven to 350 degrees F (175 degrees C).  Grease a 9 x 5 inch loaf pan.
  2. Grate the zest from the lemon onto a small plate.  Cut the lemon on half, and squeeze the  juice from both halves.  Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar n a small bowl.  Set aside.
  3. Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended.  Stir in the milk and set aside.
  4. Whisk together the flour, baking powder, and salt in a separate large bowl.  Remove 3 tablespoons of the flour mixture and set aside.  Make a well in the center of the flour mixture, pour the milk mixture into the well and stir the batter just until combined.
  5. Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter.  Pour the batter into the prepared pan.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  7. Remove from oven, immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf.  Cool the pan for 10 minutes before removing to cool completely on a wire rack.


The Creative Cook

Thursday, January 17, 2013

Sausage Quiche Cake with Hash Brown Crust

I made this Quiche Cake today and I would say that it was a success.  I would make a few changes for the future, though. First, this recipe comes from a blog called  It is a great idea.  I have to say that I was lazy and used a bag of hash browns from the refrigerated section of the grocery store.  I also did not freshly grate the cheese (but don't tell anyone).  In the future, I would cook the red bell peppers along with the onions and sausage.  I would also use a round cake pan rather than a springform pan because the egg ran out of the bottom of my pan.  I'm sure there are "leakproof" pans available but I don't own one.  I also didn't use heavy cream.  I just doubled the amount of half and half instead.  Another idea would be to use bacon, spinach and swiss cheese in place of the sausage and cheddar.  I will also probably lower the temperature of the oven to 325 degrees and tent the quiche after 20 or 30 minutes so it doesn't get too brown.  

Sausage Quiche Cake with a Hash Brown Crust

For the Crust...
6 medium sized Russet Potatoes (Unpeeled)
2 medium sized Yellow Onions
1 Red Bell pepper
2 Eggs
4 TBS Flour
Salt and Pepper to taste

For the Filling...
8 Eggs
1-1/2 pounds Sausage, browned
1 cup half and half
1 cup Heavy Cream
1 medium yellow onion, minced
1/2 pound Mozzarella Cheese, Freshly Grated
1/2 pound Cheddar, Freshly Grated
Salt and Pepper to taste

1. Make the crust, easiest in a food processor, grate the potatoes, Onions and red peppers.  Squeeze out the water

2.  In a large bowl, combine potatoes, onion, red pepper, 2 eggs and the flour.  Mix well.

3.  Spray a large Springform pan and line the bottom and sides evenly. 

4.  Wrap the bottom of the Springform pan with foil so the egg mixture doesn’t leak out.

5.  Bake the crust only in a preheated 350 degree oven for 20-25 minutes.

6.  Meanwhile, work on the filling... Brown the sausage and dice the onion.

7.  Whisk together the eggs, half and half and cream.

8.  Grate the cheese.

9.  When the crust is baked, add a layer of the mozzarella cheese.

10.  Add the sausage.

11.  Add the egg/milk liquid, and the Cheddar cheese.

12.  Bake for 50 minutes in a preheated 350 degree oven until the center is set (tent with foil after 25 minutes).

13.  Allow to rest for 30 minutes before cutting