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..

Sunday, March 23, 2014

Chocolate Chip Waffles

Here is a simple and delicious waffle/pancake recipe my family has been using for years. You can add anything you want to the batter!  Today it's chocolate chips.


1 1/4 cup all-purpose flour

2 Tablespoons granulated sugar

2 Teaspoons baking powder

1/2 Teaspoon salt

1 beaten egg

1 cup milk

1 Teaspoon vanilla

1 Tablespoon cooking oil


Stir together flour, sugar, baking powder, and salt.  Combine egg, milk, vanilla and oil; add all at once to flour mixture, stirring till well blended but slightly lumpy.  

Pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet.  Sprinkle chocolate chips on top, and cook till golden brown.

Pour batter into waffle baker, sprinkle chocolate chips on top, and cook waffles till tops are crispy.

Tuesday, March 18, 2014

Homemade Biscuits

Looking for a quick, easy, but tasty biscuit recipe?  Well, I have one for you! 

My Grandmama taught my mom to make these, and my mom taught my sisters and I as well.  First thing I ever learned to cook was biscuits, been fixing them since I was 6 years old. 

Yields: 12 Biscuits


Preheat Oven: 400°

2 1/4 cup Self-Rising Flour

1/3 cup Crisco

1 cup milk(or buttermilk)

lightly grease a cookie sheet or biscuit pan with crisco.

In a large mixing bowl, combine flour, crisco, and milk.
With your hands(yes your hands!) mix all ingredients well, if too dry add more milk, if too wet add more flour. 

Place on a lightly floured surface

 and take pieces the size of a golf ball and shape into a round ball, place in pan and with your first two fingers, gently press down.

Cook for 20 minutes or until tops are golden brown.

Serve hot with sausage gravy, butter, or preserves.

09 10