Posts Tagged ‘Lemon Poppy Seed Loaf’


If you like lemons, and are searching for  a healthy “treat” then this recipe from  Rose Reisman Brings Home Light Cooking is the answer!! It’s super easy to make and its also pretty healthy with only 3 g of fat per half slice. Not to mention, the loaf freezes beautifully.

I also want to share my love for this gadget that I picked up by the cash register. (can you say Impulse Buy?) at Kitchen Stuff Plus. It not only helps me squeeze lemons and limes but it measures the quantity for me – all in one GIZMO. Cant remember how much I paid for it – but whatever it is – it’s making me happy!! Oh how I love gadgets that make me happy.

Loving This Gadget!!

Lemon Poppy Seed Loaf  (from Rose Reisman,  Brings Home Light  Cooking)

3/4 cup granulated sugar

1/3 cup soft margarine

1 egg

2 tsp grated lemon rind

3 tbsp lemon juice

1/3 cup 2% milk

1 1/4 cup all purpose flour

1 tbsp poppy seeds

1 tsp baking powder

1/2 tsp baking soda

1/3 cup 2% yogurt or light sour cream (I always use yogurt).


1. Preaheat oven to 350 degrees

2. In a large bowl or food processor, beat together sugar, margarine, egg, lemon rind and juice, mixing well. Add milk, mixing well

3. Combine flour, poppy seeds, baking powder and baking soda. Add to bowl, alternatively with yogurt mixing until incorporated. Do not overmix.

4. Pour into a greased loaf pan and bake in a preheated 350 degree oven for 35 minutes.

Happy Baking!!

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This is one Healthy Salad

Last week, I made a Lemon Poppy Seed Loaf  from the Rose Reisman Brings Home Light Cooking Cookbook. While making the loaf, I decided to flip thru the cookbook to look at other recipes that I had tried and liked, but had not made for many many years. Sure enough, pg 56 was circled. I can’t believe I don’t make this salad more often. It’s a winner.

I ‘m attracted to this recipe as it’s crunchy and colorful and went perfectly with the rest of the meal which included: salmon, roasted squash, a green salad and rice.

I don’t know about you, but there’s something about broccoli salads that I enjoy. I have a feeling it’s due to the emerald color of the broccoli that it obtains after it’s perfectly steamed. I’m also a huge fan of another broccoli salad that I use to make that includes grapes and sunflower seeds. Stay tuned for more salad recipes (and the lemon poppy seed loaf recipe as well).



Broccoli, Snow Pea and Baby Corn Salad with Orange Dressing


2 cups chopped broccoli florets

1 cup snow peas, cut into pieces

1/2 cup sliced red onion

3 cups torn lettuce (I’ve never used lettuce before – just so you know)

half  of a medium red pepper, sliced

3/4 cup drianed mandarin orange sections

1/2 cup sliced water chestnuts

1 can of drained baby corn cobs

1 tablespoon raisins

1 tablespoon chopped walnuts (or pecans)


3 tablespooons olive oil

3 tablespoons frozen orange juice concentrate, thawed

1 1/2 teaspoons red wine vinegar

1/2 teaspoon crushed garlic

4 teaspoons lemon juice

1 teaspoon sugar


1. Steam or microwave broccoli and snow peas just until tender crisp. Drain and rinse with cold water. Pat dry. Place in a serving bowl

2. Add onion, red pepper, lettuce, oranges, water chestnuts, baby corn, raisins and walnuts

3. Dressing: in small bowl, mix oil, orange juice, vinegar, garlic, lemon juice and sugar. Pour over salad and toss well


P.S. Rose Reisman Brings Home Light Cooking is a wonderful cookbook full of healthy recipes and is definitely a keeper!! Proof:  I moved in September and this cookbook did not end up in the garage sale.

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