OCTOBER

OCTOBER

February 21, 2012

Cape Elizabeth....Our Farewell Tour

We are making the rounds of some of our favorite places in the area
before saying
Auf wiedersehen

Two Lights Entrance in Cape Elizabeth

Our favorites spot...What could be more beautiful?


View of House Island


Trying for a self-portrait


Second try...we got the giggles


The third try a charm


It was the perfect picnic spot


Portland Headlight in February


My last picture of Portland Headlight...Incredible there is no snow on a February Day


Visitors at the Lighthouse


Enjoying the view


It's been the best of times.....now back to Estelle's for
hot tea and lemon bread






Lemon Tea Bread
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
11/2 cups all-purpose flour
1 t  baking powder
1/2 t salt
1/2 cup milk
2 T lemon zest, divided
1 cup powdered sugar
2 T fresh lemon juice
1 T granulated sugar


Preheat oven to 350 degrees. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.


Stir together flour, baking powder and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon zest. Spoon batter into a greased and floured 8x4-inch loaf pan.


 Bake at 350 degrees for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan for 10 minutes. Remove from pan to a wire rack, and cool completely.
Stir together powdered sugar and lemon juice until smooth; spoon over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon zest and 1 tablespoon granulated sugar; sprinkle on top of bread.


STRAWBERRY SAUCE
1 lb strawberries, hulled and halved
2 tablespoons maple syrup
1 tablespoon sugar
Juice of 1/4 lemon
Zest of the 1/4 lemon
2 teaspoons cornstarch
Put the strawberries, maple syrup, lemon juice and zest  into a medium saucepan and cook over medium-low heat for 10 mins. Taste and add the the 1 tablespoon sugar if it’s not sweet enough. Mix the cornstarch with 2 teaspoons water and add to the saucepan. Continue to simmer for another 10 minutes or until thickened. Remove from heat and mash lightly with fork to break up the bigger pieces. If you want a smooth sauce, puree the cooled sauce in a blender. Heavenly with the lemon cake or over ice cream!







Simply Breathtaking

2 comments:

  1. Love your pictures, they are so beautiful! Will have to try your lemon tea bread! :D
    Kim

    ReplyDelete
  2. I love yours too Kim! Thank you for the sweet words. The lemon tea bread is terrific! An old southern favorite!

    ReplyDelete

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