Lemon Bread and Fresh Fruit Salad with Pomegranate
Lemon Bread
What foods to share for June was on my mind today. Our readers deserve something special. I looked at special days in June. June 1st is Say Something Nice Day. We also have Doughnut Day, Leave The Office Earlier Day, Cancer Survivor Day (June 4), VCR Day, Ball Point Pen Day, Ice Tea Day, Splurge Day, World Music Day, Juneteenth, Let It Go Day, and Father's Day. Had no idea there were so many special days in June! I decided on something that I knew the father in our house would enjoy. Who could resist Lemon Bread? Today I tried it out on my husband and he said, "This is a winner." Served it with a special fruit salad and that makes it even better. The addition of pomegranate seeds is unusual but they are high in antioxidants which can help with inflammation.
LEMON BREAD
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon lemon zest
2 tablespoons lemon juice
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
Glaze:
1/2 cup confectioners' sugar
2 tablespoons lemon juice
DIRECTIONS:
1. Preheat oven to 350 degrees.* Cream butter and sugar 5-7 minutes or until light and fluffy.
2. Beat in eggs, lemon zest, and juice.
3. Combine flour, baking powder, and salt. Gradually stir into creamed mixture alternately with milk, beating well after each addition.
4. Pour into a greased 8x4 inch loaf pan. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
5. Cool in pan 15 minutes before removing to a wire rack.
6. Combine glaze ingredients and drizzle over bread immediately. Serve warm.*
Note: While you can serve this warm it is also excellent cold.* My oven bakes hot so I heated the oven to 325 degrees and baked it a few move minutes.
FRESH FRUIT SALAD WITH POMEGRANATE
Ingredients:
1/3 cup pomegranate juice
1/4 cup sugar
1 teaspoon tangerine zest
4 tangerines, peeled and sectioned
2 medium kiwifruit, peeled, halved and sliced
1 medium apple, cut into 1/2 inch slices
1 large banana, sliced
1 large pear, cut into 1/2 inch slices
1 1/2 cups cubed fresh pineapple
1/2 cup pomegranate seeds
Directions:
1. In a small saucepan, combine pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced by half. Stir in tangerine zest; cool to room temperature.
2. In a large bowl, combine remaining ingredients. Drizzle the pomegranate mixture over the fruit. Serve immediately.
To learn more about how you can become a partner with Stroll Our Community please reach out to Teri Preas
teri.preas@n2co.com
https://linktr.ee/marketingsolutionsbyteri
teri.preas@n2co.com
https://linktr.ee/marketingsolutionsbyteri