Suzee's Lemon Blueberry Tea Bread

Yummmmm :)
I was perusing my favorite blogs, and I came upon this recipe on For The Love Of Cooking. I added my Suzee twist, and undid the healthy things about the recipe, and popped into a loaf pan (no room here for muffin tins). It came out fabulously ;) Go ahead and make yourself some!







2/3 cup of white sugar


1 large lemon, zest and juice

2 cups of flour

2 tsp baking powder

1/4 tsp salt

1/4 tsp baking soda

3/4 cup of low fat sour cream

2 jumbo eggs

2 tsp vanilla extract

8 tbsp butter, melted and cooled

1 1/2 cups of fresh blueberries

White sugar



Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.


Mix the sugar with the lemon zest with a fork until the zest infuses with the sugar. Add the flour, baking powder, salt and baking soda with the sugar, mix well.

In a separate bowl combine the eggs, sour cream, cooled butter, vanilla and lemon juice, mix with a whisk until smooth and creamy. Combine the egg mixture with the flour mixture until well combined. Add 1 cup of blueberries and gently mix, making sure not to pop the blueberries.

Spoon the mixture into the prepared loaf pan. Add the remaining 1/2 cup of blueberries to the top of the loaf, and sprinkle top with white sugar pretty liberally.

Macaron Cafe - ooh-wee - these are good!

While I was with Kathy and her gang this week, and we were making our way back to the parking garage when I stumbled upon the MacarOn Cafe on 161 West 36th Street. I have been reading about macarons on the Foodbuzz entries lately (just go to Foodbuzz from the ad to the left, and search on macaron for a number of entries).

When I first read about these gorgeous little treats, I was confused. I'd never heard of a macaron. I'd heard of a macaroon - and these are obviously not those. And I thought, I need to find some of these babys - they must be here in the city that doesn't sleep!

So, when I stumbled upon this adorable little shop, I had to sneak in while the valet brought Kathy her car. The case was filled with fluffy gem like cookies, and they are flavors like lavender honey, grapefruit, passion fruit and creme de sal. I could have easily found a couple dozen to take home, but I was able to hold myself back. I bought a box of 6, which were placed in a beautiful see-thought box which lined the cookies up in a pretty row, and the box was placed in a special clear shopping bag which allows anyone walking by you to see your treats (and probably makes them think - oooh! I want some of those!).

When I got home, Rick and I tasted and savored them. The outside is a poof or a light crack as you break the tender outter shell. Then the cookie becomes pleasingly chewy with light sweet filling inside. These are a serious treat!

If you do go to Foodbuzz, you will see entries about how to make these. And, if you don't have a macaron shop near you, I highly recommend you set aside a day to try them. But if you are lucky, really really lucky, and you have a shop near by, go immediately! Macarons are a special treat :)

Michele's Christmas Toffee

This recipe is a total coop! My mother in law, Michele, who is a wonderful and sweet person, gave me this recipe a couple years ago. My Aunt Rachael, a fabulous cook in her own right, was anxious to have it. When I did get it, I passed it along. Mostly because it is a delicious candy that everyone enjoys!!

2 sticks butter (1 C)
1 1/2 C brown sugar
12 oz milk chocolate (yes, milk, not semi sweet)
10 oz slivered almonds

Toast the almonds, and allow them to cool

Chop the cooled almonds, and chocolate.

Spread 1/2 the almond/chocolate mixture in a buttered 9 x 13" pan

Cook butter and sugar until mixture reaches 300 degrees (use that candy thermometer again)

Pour the butter/sugar mixture over the chocolate/almonds in the 9 x 13" pan

Cover with the remaining nuts/chocolate

Spread everything so it is smooth

Refrigerate 1.5 hours

Break up and enjoy!

Suzee's Wonderful Caramels

2 C light corn syrup (16 oz bottle)
1 (14 oz) can sweetened condensed milk
1 1/2 C milk
1 C whipping cream
1 C butter
4 C sugar
2T vanilla
2 C macadamia nuts, salted

Butter a 9 x 13 pan

Add nuts to the bottom, spread them around

In a heavy dutch oven, combine first 5 ingredients. Place over medium heat, stir occasionally with wooden spoon or heat safe silicone spatula until mixture comes to boil.

Clip on candy thermometer (oh, come on, it's not that bad, just do it) and cook, stirring constantly until it reaches 240 degrees.

Remove from heat.

Stir in Vanilla.

Pour without scraping into prepared pan (scrape the rest into a separate dish if you like for a cooks treat! Don't scrape into the regular pan, as these bits will be gloppy in comparison to the rest of the dish and will ruin the smooth sweet texture)

Let stand at room temp overnight. DON"T put it in the fridge!

The next morning, cut into bite sized pieces, and wrap in wax paper. Delish!!

Suzee's Famous Chocolate Fudge Recipe

1 1/2 packages (12 0z) of ghiradelli chocolate chips, semi sweet

1 14 oz can sweetened condensed milk

1 C chopped walnuts

1 T vanilla

In a heavy saucepan, over low heat, melt the first 2 ingredients. Remove from heat and add the next 2 ingredients. Stir all together. Pour in a lined (parchment or release foil) 8x8 square pan (yes, it makes a difference). Chill 2 hours. Turn fudge on to cutting board, peel off linings, and cut into squares. Store loosely covered at room temperature.

Yum yum! Mom's favorite!

Alpha Xi Delta Heath Bars

1 C butter
1 C brown sugar
1 12 oz bag ghirardelli chocolate chips, semi sweet
1 sleeve package of saltines

Melt butter and sugar and boil hard for 2 1/2 minutes

Line cookie sheet with release foil

Layer saltines on cookie sheet

Pour butter and sugar mix over crackers

Bake at 350 degrees for 5 minutes

Remove from oven

Pour chips over crackers, let melt, spread

Chill for 2 hours.

Break up and store in a air tight container.

Kathleen's Raspberry Chocolate Truffles

1 (14 oz) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1/4 c Chambord (raspberry liquor)
2T butter
2 12 oz pkgs ghirardelli chocolate chips, semi sweet
1/2 C ground toasted almonds

Microwave first 3 ingredients in a large microwave safe bowl on high (100% power) for 3 minutes

Stir in chips until smooth

Cover and chill for 1 hour

Shape into 1" balls, and roll in powdered sugar

Store at room temperature. Makes 4 dozen.