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| Power Style Wellness Connections |
Lemon Thyme Tea Bread
Adapted From Better Homes and Gardens ‘Herb Guide’
3 oz softened cream cheese
3 Tbls unsalted butter
2/3 cup sugar
1 egg
1 cup, plus 2 Tbls flour
1 ½ tsp baking powder
¼ tsp salt
½ cup milk
1 Tbls snipped fresh thyme or lemon thyme
1 tsp shredded lemon peel
Juice of ½ lemon
2 tsp butter
1 cup (approximately) confectioner’s sugar
Preheat oven to 350°
Grease and flour an 8x4 loaf pan, or spray with non-stick spray.
In a medium bowl, cream together cream cheese, butter and sugar. Add the egg and
beat until combined.
Whisk together the dry ingredients in another small bowl. Beginning with the flour
mixture, add the dry ingredients and the milk to the creamed ingredients in small,
alternating portions. Don’t over mix. Stir in the lemon peel and thyme.
Spread batter into loaf pan. Bake for approximately 45 minutes, or until loaf tests done.
Allow to cool for a few minutes before turning out. Cool a bit (if you can wait) before
drizzling with the glaze.
Glaze:
In a glass measuring cup, melt the butter with the lemon juice in the microwave. Whisk in
enough powdered sugar to achieve the desired drizzling consistency. Drizzle over the
cooled loaf.
Adapted From Better Homes and Gardens ‘Herb Guide’
3 oz softened cream cheese
3 Tbls unsalted butter
2/3 cup sugar
1 egg
1 cup, plus 2 Tbls flour
1 ½ tsp baking powder
¼ tsp salt
½ cup milk
1 Tbls snipped fresh thyme or lemon thyme
1 tsp shredded lemon peel
Juice of ½ lemon
2 tsp butter
1 cup (approximately) confectioner’s sugar
Preheat oven to 350°
Grease and flour an 8x4 loaf pan, or spray with non-stick spray.
In a medium bowl, cream together cream cheese, butter and sugar. Add the egg and
beat until combined.
Whisk together the dry ingredients in another small bowl. Beginning with the flour
mixture, add the dry ingredients and the milk to the creamed ingredients in small,
alternating portions. Don’t over mix. Stir in the lemon peel and thyme.
Spread batter into loaf pan. Bake for approximately 45 minutes, or until loaf tests done.
Allow to cool for a few minutes before turning out. Cool a bit (if you can wait) before
drizzling with the glaze.
Glaze:
In a glass measuring cup, melt the butter with the lemon juice in the microwave. Whisk in
enough powdered sugar to achieve the desired drizzling consistency. Drizzle over the
cooled loaf.
'Experimenting with Vinaigrettes
For basic French Vinaigrette:
(I never measure, so experiment with the quantities)
Put about 2 tsp dijon mustard or coarse French country mustard in a small bowl. Add 2
–3 Tbls of some nice vinegar (Sherry, White Wine, Tarragon, etc.), a pinch of salt, a small
amount (maybe 2 tsp) of finely chopped shallot and lots of freshly ground pepper.
Sweeten with a bit of honey or sugar. Whisk in 1 /4 – 1 /2 cup of good olive oil, walnut
oil, or canola oil. Keep whisking until you have an emulsion. Add fresh herbs: chive,
tarragon, Italian parsley.
Notes:
In our Herb Workshop, we did not use the shallot.
Lemon or Orange juice can be used for part or all of the vinegar.
Try adding copious amounts of garlic with lemon juice, dill and olive oil to create a great
marinade for fresh or lightly blanched fresh veggies.
I have used balsamic in this recipe as well, adding some pesto, or maybe some slivered
basil, oregano, etc., and used for a Greek type salad or even a pasta salad with kidney
beans, olives, red onion, cucumber, etc.
For basic French Vinaigrette:
(I never measure, so experiment with the quantities)
Put about 2 tsp dijon mustard or coarse French country mustard in a small bowl. Add 2
–3 Tbls of some nice vinegar (Sherry, White Wine, Tarragon, etc.), a pinch of salt, a small
amount (maybe 2 tsp) of finely chopped shallot and lots of freshly ground pepper.
Sweeten with a bit of honey or sugar. Whisk in 1 /4 – 1 /2 cup of good olive oil, walnut
oil, or canola oil. Keep whisking until you have an emulsion. Add fresh herbs: chive,
tarragon, Italian parsley.
Notes:
In our Herb Workshop, we did not use the shallot.
Lemon or Orange juice can be used for part or all of the vinegar.
Try adding copious amounts of garlic with lemon juice, dill and olive oil to create a great
marinade for fresh or lightly blanched fresh veggies.
I have used balsamic in this recipe as well, adding some pesto, or maybe some slivered
basil, oregano, etc., and used for a Greek type salad or even a pasta salad with kidney
beans, olives, red onion, cucumber, etc.