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Pound Cake

My French Recipe's Lemon Pound Cake

Ingredients

  • 1  French pound cake baking mix from My French Recipe 
  • 3  eggs
  • 2  sticks of unsalted butter
  • 2  organic lemons

Tools

  • Mixing bowl
  • Wisk
  • Loaf pan
  • Knife or a zester

Directions

  1. Preheat your oven to 350 ° F. Pour the French pound cake baking mix into a medium bowl.
  2. Add the eggs and beat vigorously until smooth. Melt the butter in the microwave or at low heat in a pan. In the meantime, squeeze the lemons (remove the seeds) in the batter. Zest a quarter of one lemon, and add the zest to the batter.
  3. When the butter is melted, add it too.
  4. Mix gently with a French whisk.
  5. Use a loaf pan coated with parchment paper. Pour the batter in the pan. Bake 50 minutes to 1 hour until it is cracked in the center and golden on the top.
  6. Let cool and bon appétit!

 

Granola recipe

Crunchy Honey Granola

CRUNCHY HONEY GRANOLA

A never fail granola that keeps its crunch.

Ingredients

  • 1/3 cup of your favorite Savannah Bee Company honey  
  • Zest of 1 orange
  • 4 tablespoons avocado oil
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 cups oats
  • 1 cup chopped almonds
  • 1 cup raisins (or substitute any dried fruit)
  • 1/4 cup sunflower seeds
  • 1/4 cup flax seeds
  • 1/2 cup unsweetened coconut
  • 1/4 dark brown sugar

Directions

1. Preheat your oven to 350 ° F: Spray a baking sheet with non-stick baking spray. Set aside.

2. Heat Wet Ingredients: Preheat oven to 350 degrees. Spray a baking sheet with non-stick baking spray. Set aside. In a saucepan over medium hear, stir together honey, orange zest, oil, vanilla and salt. Hear until foaming and then heat for 15 more seconds.

3. Mix Dry Ingredients: While honey mixture is heating, mix together dry ingredients. In a large bowl, stir together oats, almonds, raisins, seeds, coconut and brown sugar.

4. Finish Mixing: Pour warm honey mixture over dry ingredients and toss to coat thoroughly.

5. Bake Granola: Scoop mixture onto the prepared baking sheet and press down with a spatula. Bake until golden brown (about 18 minutes). Rotate pan once during baking, but do not stir. Allow to cool COMPLETELY before breaking into large crunchy chunks.

To Serve: This is great served with yogurt and berries, but how about using it as a substitute "cobbler topper" for a quick summer berry dessert.