Taken from my “Favorites” folder!

Taste test Notes; for lemon-coconut muffins mix in 1/2 cup sweetened flaked coconut into the dry ingredients

Yield 12 muffins

Ingredients:

1-3/4 cups all-purpose flour

3/4 to 1 cup sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup lemon flavored yogurt (if you can’t find the lemon then vanilla flavored yogurt will work great also)

1 large egg

1/3 cup butter, melted

1 tablespoon fresh lemon juice

2 tablespoons lemon zest

LEMON GLAZE:

1/3 cup fresh lemon juice

1/4 cup sugar

Instructions:————————————–

Preheat oven to 350 degrees F.

Grease 12 regular-size muffin tins.

In a large bowl combine the flour with sugar, baking powder, baking soda and salt.

In a small bowl beat the yogurt with egg, melted butter and lemon juice until smooth, then mix in the lemon zest; stir into dry ingredients just until moistened (do not over mix).

Fill greased muffin cups two-thirds full.

Bake in preheated oven for 18-22 minutes or until golden brown and toothpick inserted near the center comes out clean.

At this point I recommend to make the glaze.

Cool for 5 minutes before removing from pan to a wire rack.

For the glaze; in a saucepan combine the lemon juice and sugar; cook stirring over medium heat until sugar is dissolved.

Using semi-thick toothpicks poke 6-8 holes in each muffin, then spoon the lemon glaze over each warm muffin.

Serve warm or cool to room temperature.

Taken from my “Favorites” folder!

Servings 12

Ingredients:

1 cup butter, softened

1 cup sugar

2 large eggs

2 teaspoons vanilla extract

1 teaspoon almond extract (can omit and use 3 teaspoons vanilla)

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1-1/4 cups sour cream

1 (21 ounce)  can peach pie filling

1(15-1/4 ounce) can sliced peaches, drained

STREUSEL:

1 cup packed brown sugar

1 cup all-purpose flour

1/2 cup quick-cooking oats

1/2 to 1 teaspoon ground cinnamon

1/2 cup cold butter, cubed

GLAZE:

1 cup confectioners’ sugar

1 to 2 tablespoons light cream

Instructions:————————

• For Cake; in a large bowl cream the butter and sugar until light and fluffy.
• Add in eggs, vanilla and almond extract;  beat for 2 minutes.
• In a bowl combine the flour with baking powder, baking soda and salt; add to the creamed mixture alternately with the sour cream, beating just until combined.
• Pour half of the batter into a greased 13 x 9-inch  baking pan.
• In a bowl combine the pie filling and peaches; spread over batter.
• Drop the remaining batter by tablespoonfuls over filling.
• For streusel; combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly, then sprinkle over batter.
• Bake in a preheated 350 degrees F oven for 70 minutes or cake tests done.
• Cool on a wire rack.
• Combine glaze ingredients then drizzle over coffee cake.

Taste tester Notes; for a more extreme lemon flavor mix 2 tablespoons fresh lemon juice with the 7-Up or Sprite to measure 1-1/3 cups

Servings 12

Ingredients:

1 (18-1/4 ounce) package lemon cake mix (such as Duncan Hines cake mix)

3 large eggs

1-1/3 cups 7-Up soda (can use Sprite, use sugar-free for a less sweet taste)

1/2 cup vegetable oil

2 tablespoons poppy seeds

2 tablespoons grated lemon peel

Instructions:————————————-

Preheat oven to 350 degrees F.

Generously grease and flour a bundt pan or a 10-inch fluted tube pan.

In a large bowl combine the dry cake mix with eggs, 7-Up or Sprite soda and oil; beat on medium speed for 2 minutes or until smooth and well combined.

Fold in the poppy seeds and lemon peel.

Transfer to baking pan.

Bake for 40-45 minutes or until cake tests done.

Drizzle with lemon glaze or dust with confectioners sugar.

Yield two (5 x 3-inch) mini loaves

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon baking powder

1/2 teaspoon salt

1/4 to 1/2  teaspoon ground cinnamon

1 large egg

1/3 cup vegetable oil

1 teaspoon vanilla

2/3 cup sugar

1 medium ripe banana, mashed

1 (8-ounce) can crushed pineapple, well drained

1/3 cup chopped toasted walnuts, optional

Instructions:————————————-

Preheat oven to 350 degrees F.

Grease two 5 x 3-inch mini loaf pans.

In a large bowl combine the flour with next 4 dry ingredients.

In another bowl whisk egg with oil, vanilla and sugar until smooth and combined, then mix in the mashed banana; using a wooden spoon mix into the dry ingredients just until combined (do not over mix treat the batter like mixing a muffin)

Fold in the crushed pineapple and nuts.

Divide the batter evenly between the two loaf pans.

Bake for 40 minutes or until the loaves test done.

Cool for 5 minutes before removing to wire racks.

Using bacon bits in a jar makes this a snap to put together, this is best served right away or warm

Servings 8-10

Ingredients:

12 to 14 bacon slices, diced

2 (12 ounce) tubes Pillsbury refrigerated buttermilk biscuits

2-1/2 cups shredded mozzarella cheese (or can use half each mozzarella and cheddar cheese, can use a little more)

1 tablespoon dry Italian salad dressing mix

1 tablespoon vegetable oil

Instructions:————————————–

Preheat oven to 375 degrees F.

Grease a 10-inch fluted tube pan.

In a large skillet over medium heat cook the diced bacon (do not cook until very crisp) remove to a paper towel soak up the fat (discard the fat from the skillet, although I always keep my bacon fat in the fridge).

Separate the biscuits then cut each biscuit into quarters.

In a large bowl combine the shredded cheese with the dry dressing mix, oil and cooked bacon.

Place half of the biscuit pieces into the fluted tube pan; sprinkle with half of the cheese mixture.

Top with remaining half of the biscuits pieces then remaining cheese mixture on top.

Bake for 25-30 minutes or until golden brown.

Cool for 5-10 minutes then invert to a plate.

Serve immediately.