Friday, September 5, 2014

:: Welcome Fall ::

Ahh, yet another Summer coming to an end here in Virginia.  It's always sad for me to see the warmth and green fade away, my garden turn brown and the flowers loose their bright cheery petals.  But there's always a bit of excitement when I see bright orange and yellow trees while driving down the road through the countryside, feel the crisp air on my face, and at night, see the clear and starry sky shining bright above.

Here's to a happy and exciting Fall Season, may it be blessed and filled with the Lord's bountiful blessings! 

Here are a few random shots taken over the past few weeks.

Sunday, August 31, 2014

Glazed Lemon Loaf

I don't know about you, but I love practically anything that is sweet and was made with lemon.  It's a  weakness of mine.. Yuuumm!

This is now a favored dessert in my family now.  I've made it twice already, once with lime and then with lemon, they both turned out delicious! I had to make sure everyone didn't eat the other loaf before I could photograph it!  After I was done doing that, it was nothing but crumbs in about, hmm, 10 minutes.  ~sigh~ usually how it goes in this family of mine. ;)

Anyway, on to the recipe:

*Remember to use fresh lemon ingredients such as the juice, and not the concentrated stuff at the store* 

Glazed Lemon Loaf                                                                                                              
Preheat Oven: 350°F

1 2/3 cups of self-rising flour
1 cup sugar
1/2 cup brown sugar
1 teaspoon salt
2 eggs 
1 stick butter, (softened)
1 cup milk
1/2 teaspoon vanilla
1/2 teaspoon fresh lemon juice
1 tablespoon fresh lemon zest

In a mixing bowl, whisk flour and salt together, set aside.

In a standing mixer /  a hand mixer, beat butter and sugars till blended well, about 1-2 minutes  Add eggs, beating them in one at a time, then add lemon juice and vanilla.

Add flour mixture alternating with  milk, beat until combined.  Add rind and stir in with a spoon.

In two small, greased loaf pans, divide batter equally.  Place in oven for 45-50 minutes, or until edges and top are lightly browned and tooth pick inserted in the center comes clean.  Cool in pans for 5-10 minutes, make sure to run a spatula down the sides before taking them out. Put on cooling racks and pour the glaze over the loaves and let them sit for about 20-30 minutes.

Lemon/Grapefruit Glaze:                                              

1/4 cup freshly squeezed lemon juice 
1 tablespoon grapefruit zest
powdered sugar, (I put however much till its the consistency I want, just don't put too much where it taste like the sugar itself)
*If you don't like grapefruit, leave that part out.* 

Wednesday, July 30, 2014

Banana Bread | With Lemon Glaze

Have you ever had Banana Bread with lemon glaze? No? You should! It makes Banana Bread taste so much better than it already is (that is if you like lemons).  Except, mine has a little different ingredient to it than most..Orange zest!

 I know, you're probably thinking "Bananas, oranges and lemons? Ewe!" But really, it's quite a good combination. ;)

{Full recipe and directions at the bottom of post}

First, you're going to cream your butter and sugars in an electric mixer.

Mash your bananas

Add eggs one at a time to your sugar mixture, add vanilla, mix well. Add your bananas and dry ingredients.  Beat until mixture is combined.  Stir in pecans if you like them in your bread, I would've put them in today but didn't have any on hand... I also like to add about a tablespoon of fresh lemon zest to the batter.

Grease two loaf pans and evenly add batter to each one.  
Now throw them in a 350°F oven and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.  Let them sit in the pan for 10 minutes before putting on a rack to cool.  Cool 20 minutes on rack, then pour glaze atop the bread once its on a plate.

For your glaze you're going to need freshly squeezed lemon juice, a wee bit of fresh orange zest and some confectioners sugar to get the right consistency to pour on your warm loaves.

Banana Bread Recipe                                                                                                                    

1 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 cup mashed ripe bananas
2 cups all-purpose flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 chopped pecans (optional)

Mash bananas and set aside.  In electric mixer, cream butter and sugars.  Add eggs one at a time mixing well between each one, add vanilla, bananas, flour, and soda, mix till all ingredients are combined, stir in pecans.

Grease two loaf pans and evenly pour batter into each one.   Bake at 350°F for 40 minutes or until toothpick inserted in the center comes out clean.   Cool in pans for 10 minutes, take the loaves out of the pans and place on racks to cool for 20 minutes, pour glaze atop the loaves and eat while they're warm! 

Glaze (Makes enough for one loaf)

1/3 cup fresh lemon juice 
1-2 tablespoons confectioners sugar 
1/2 - 1 teaspoon of orange zest, fresh or dried


Sunday, July 13, 2014

New Name, New Look

Hey there everyone!

I'm very excited to announce that I have changed my blog brand name from "Southern Ways" to "Citrus and Sunshine".  I will try my best to post regularly here on the blog from now on, as I've failed to do the past few months due to a busy schedule constantly.  

Special thanks to my talented sister for the lovely new look! 

You can find me on the listed social networking sites:

Instagram | citrus.and.sunshine

Google+ | Citrus and Sunshine

Hope ya'll like it!

Saturday, May 10, 2014

:: Oatmeal Cookies ::

Oatmeal cookies are my absolute favorite to chocolate chip. ;)

I could eat the whole bowl of batter, quite honestly! 

They're quick and easy. 

Oven: 375°
Makes 36


1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter
1/2 granulated sugar
1/3 cup brown sugar
1 egg
2 tablespoons milk
1/2 teaspoon vanilla
1 cup rolled oats
1/4 cup walnuts(optional)
Dash of nutmeg

Stir together flour, baking powder, soda, salt and nutmeg.
Cream butter, add sugars and beat till fluffy.
Add egg, milk, and vanilla; beat well.  Add dry ingredients to beaten mixture, beating till well combined.  Stir in oats and walnuts.   Place cookies, in 1 inch balls, onto an un-greased cookie sheet.  Bake for 10-12 minutes.  

Monday, April 21, 2014

::Carrot Cake with Cream Cheese Frosting::

Carrot Cake lover?  Then you'll love this one!  I made this for dessert Easter Sunday, and everyone loved it.

Preheat oven to 325°F 


 2 cups sugar 
1 1/2 cups vegetable oil 
4 large eggs 
2 cups all purpose flour 
2 teaspoons baking powder 
2 teaspoons baking soda 
1 teaspoon salt 
1 teaspoon ground cinnamon 
3/4 teaspoon ground nutmeg 
3 cups finely grated peeled carrots 
1/2 cup chopped pecans 

Cream Cheese Frosting: 
4 cups confectioners sugar 
2-8oz packages cream cheese 
4 teaspoons pure vanilla extract 
1 stick butter(salted is better)

For cake:  Lightly grease three 9-inch-diameter cake pans with cooking spray, line bottom of pans with waxed paper, lightly grease waxed paper, also. 

Using electric mixer, beat sugar and oil until combined.  Add eggs 1 at a time, beating well after each addition.  Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg and pour into sugar and oil mixture.  Stir in carrots an pecans.  Pour batter into prepared pans, dividing equally. 

Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely before icing. 

For frosting:  Using electric mixer, beat all ingredients in bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake.


Saturday, March 29, 2014

Mueller's Old Fashioned Baked Macaroni & Cheese

You'll never want to try another macaroni and cheese recipe again after you make this one!  My Great Grandmother used to make this exact recipe from the back of the Mueller's noodle box and my mom has been making it for a long time, too.  It is probably the best tasting one out there that I have tried. It's also very good with some bacon in there. 


• Preheat oven to 350˚F.

8 oz (1/2 pkg)Mueller's Elbow noodles 
¼ Cup margarine or butter 
3 Tablespoons all-purpose flour 
1/8 Teaspoon dry mustard
1/8 Teaspoon salt  
1/8 Teaspoon black pepper 
2 Cups milk 
2 Cups (8 oz) shredded sharp cheddar cheese 
1 Cup croutons(optional)

Cooking Instructions:

 • Cook pasta for 3 minutes and drain. 
• In medium saucepan, melt margarine. Blend in flour, mustard, salt, and pepper. 
• Cook until mixture is smooth and bubbly; gradually add milk. 
• Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly. 
• Gradually mix in cheese. Stir over low heat until cheese is melted. 
• Add pasta; mix lightly. Pour into 2-quart casserole. 
• Top with croutons. Bake 25 minutes..

09 10