Hi
Thanks  lladies

Now Amy, yours is close other than you use a large can of La chow chow Mein veg.  I happen to have a can in pantry. Shelves of cans in stores empty around here. Don't use many  but the. Campbell  chicken rice is the base I use for any of my soups and none to be found. i do have  a jar of cicken bulion cubes. It works

Apple Streusel Bread Pudding

6 cups of day old bread -cubed

1 can of apple pie filling

1/2 cup of raisins
 
1/2 tsp of cinnamon

3 eggs

1 1/2 cup of milk

1/3 cup of sugar

1/2 tsp of vanilla

Topping

1/4 cup of butter

1/2 cup of flour

1/2 cup of brown sugar.


In a buttered 8x8  pan put 4 cups of bread cubes. Mix apple filling ,cinnamon , raisins and spread over bread. Top with rest of bread. Mix eggs, milk and vanilla and pour all over. Let stand 10 min.

Cut butter into sugar and flour. Mix and spread over top of cubed bread. Bake 350° for 1 hour.

Keeps for a long time (fridge) Microwave 10 seconds when reheating.

Would be fun to try other flavours..cherry, peach  strawberry etc.

edited to add.
Make sure you butter the pan well....I did use an 8x8 pan but could have put it in a wee bit larger pan.
Was tasty and will make again.

Amy.
I could go that straudal right now. Just don't have anything sweet left in the house. Down to 2 cookies. No butter or flour. O.k on other food. Would pay ent hint for a kit kat bar.

Self-Rising Biscuits

Just 3 Ingredients to make these tall, fluffy homemade biscuits! Add cheddar cheese for a 4th tasty optional ingredient!

Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins


    2 cups (8 ounces, 226 grams) self-rising flour
    1/4 cup (4 tablesoons, 57 grams) salted butter
    3/4 cup (180 mL) milk
    biscuit cutter

Instructions

    Preheat. Heat oven to 450°F/230oC.

    Prepare baking sheet. Lightly grease cookie sheet with shortening or cooking spray. Or line with silicone baking mat. You can also use a cast iron pan to bake these in.

    Measure flour. Place flour in large bowl. (If using unsalted butter, then add the additional 1/8 teaspoon of salt to the flour and whisk to combine)

    Add butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs

    Add milk. Add milk and stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.

    Knead and cut biscuits. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round biscuit cutter. Place biscuits with sides touching on cookie sheet.

    Bake the biscuits. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Notes

    Tools: 2- inch Biscuit Cutter, mixing bowl, pastry cutter, silicone baking mat

    If you don't have self-rising flour, you could make your own. Just be aware that this may affect the overall texture due to the difference in protein content.

    Use salted butter. There is salt in the self-rising flour but not enough. So salted butter helps to add that extra salt (and flavor). If you don't have salted butter, then add 1/8 teaspoon of salt to your flour.

    Make sure your butter is COLD! You want cold butter so it doesn't get incorporated into the flour leaving pockets of butter that will melt in the oven and create flaky layers.

    Be careful to not over knead. I knead a total of about 3 times to bring the dough together and help create layers.
    To cut the biscuits you want to push the biscuit cutter straight down and pick straight up. DO NOT TWIST THE CUTTER. This will create lopsided biscuits.

    Do not handle the dough too much, especially when using the scraps.

    For tall fluffy biscuits, place the biscuits together touching on the cookie sheet. For crispier edges, then place them a couple of inches apart.

7 Wondrous Breads to Make When You've Had Enough Sourdough
There's a wide world of recipes that don't require buying yeast.

https://tinyurl.com/wa4j3ga

Patricia , thank you. I enjoy trying different breads...

AMY asked me to post this recipe.  I hope this works!


Southwestern Pineapple Pork Chops
Southwestern Pineapple Pork Chops
This quick-to-fix entrée will instantly transport you to the Southwest. Salsa plays lively counterpoint to the juicy pineapple-sweetened pork chops.—Lisa Varner, El Paso, Texas
TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
Ingredients

    4 boneless pork loin chops (5 ounces each)
    1/2 teaspoon garlic pepper blend
    1 tablespoon canola oil
    1 can (8 ounces) unsweetened crushed pineapple, undrained
    1 cup medium salsa
    Minced fresh cilantro

Directions

    1. Sprinkle pork chops with pepper blend. In a large skillet, brown chops in oil. Remove and keep warm.
    2. In the same skillet, combine pineapple and salsa. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15-20 minutes or until tender. Sprinkle with cilantro.

© 2020 RDA Enthusiast Brands, LLC

Jane, thank you...like all the ingredients but cilantro.....just can't seem to like it. All the rest is just perfect!!!

Sounds good. Will try it. Tired of chicken now but this would be good with chicken .celantro tast like soap to me

I'm also not a fan of cilantro and I did not use it in mine.  In fact, there isn't any in my house!

This smell of this  is now tickling our noses and I can't wait to cut into it!!

APPLE FRITTER LOAF

Ingredients
Nonstick cooking spray, for the pan
1/3 cup light brown sugar
2 teaspoons ground cinnamon
2 apples (any kind), peeled and chopped
2/3 cup plus 2 tablespoons granulated sugar
1/2 cup (1 stick) butter, softened
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup plus 1 to 3 tablespoons milk or almond milk
1/2 cup powdered sugar


Directions
 
WATCH

Watch how to make this recipe.
Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
Let the loaf cool for about 15 minutes, then drizzle with glaze.

Cilantro was mentioned when I had my DNA tested. "When people say they hate cilantro, they often attribute this food feeling to a soapy aftertaste. Thanks to a new video from SciShow, we finally know why cilantro tastes like soap for some 4-14 percent of the population.

"How cilantro tastes to you has a lot to do with your genes," says SciShow's Hank Green. He explains that after conducting a few separate studies, scientists were able to pin down most cilantro haters as people with a shared group of olfactory-receptor genes, called OR6A2, that pick up on the smell of aldehyde chemicals. Aldehyde chemicals are found in both cilantro and soap. Uh, yummy?

If you are one of those anti-cilantro folks, at least you know that it's not really your fault and you can blame your parents. To avoid that soapy taste in your dishes, we suggest swapping parsley for cilantro."

https://tinyurl.com/y8qegu7r

 

Thanks for that info. It does taste like soap to me and I thought I was crazy. I love Parsley though.

INGREDIENTS: for chicken and rice
6 eggs (scrambled)
14 oz of Brown rice
1 grilled chicken diced up
frozen or fresh peas (about 1 to 2 cups)
froze or fresh cut carrots (about 1 to 2 cups)
Chives
Soy or Teriyaki sauce.

DIRECTIONS:
*Boil rice till tender, steam the carrots and peas, grill the chicken, and scramble the eggs.
*Once you have done all that, mix the eggs with the rice, along with the carrots and peas.
*Dice the grilled chicken, then add it into the rice.
*Add the chives, mix in some Soy or Teriyaki sauce and serve.

Put some in bags and freeze. Always have on had fo r quick meal

Hi Amy - could you tell me the name of the recipe you posted on 5 May? I think for once I may have all the ingredients, so I might have a go at this!

Also, are 'biscuits' in the USA the same as 'scones' here? I will try to add a photo of my scones. If they are, could anyone suggest why my scones have lately turned out with a rather tough edge?  They are fine in the middle. I have made scones to the same recipe for years and years, and I am using the same ingredients.  I am however in a different kitchen, but would the oven affect this particular aspect of the result? I have used many different ovens over the years and not had this problem before.

This picture is not of my scones, I couldn't make that work, but these are ones made by my favourite cafe, just to give you the idea:


Best wishes,

Rosemary

Rosemary, I'm not Amy but I think I can help. The difference between scones and biscuits is eggs. Scones have them, biscuits don't. On uneven baking, it is often the oven's uneven heat at fault. "Your oven is basically a metal box whose interior can be heated to temperatures ranging from barely warm to screaming hot. We bakers typically bake in a "moderate" oven: 350°F. But that's not to say that when you preheat your oven to 350°F, every cubic inch of air inside the oven is 350°F — any more than every spot in your air-conditioned house is 66°F.

Your oven is hottest around its periphery: sides, bottom, and top. The closer you get to those metal walls, the hotter the air. Thus anything baked towards the periphery will bake and brown more quickly than anything baked in the center of the oven. Note: Information in this post may not apply to convection ovens.

A loaf of quick bread or pan of sheet cake placed in the exact center of the oven will probably bake flawlessly: nicely risen, evenly browned on top, and neither burned nor raw on the bottom.

But bake two 9" x 13" cakes side by side, where the far edges of both pans are close to the oven wall; or position pans of cookies on three racks so that some are near the bottom of the oven, and others near the top — and you may experience uneven browning, burned bottoms, or tough edges.

The cause? Oven hot spots.


Left, bread baked in the center of the oven; right, bread baked at the back of a lower rack.

Identify your oven hot spots

Just how much does the temperature vary between that sweet spot in the center of the oven and everywhere else? Every oven is different — which is why you should test for oven hot spots using this simple technique.

First, buy a jumbo loaf of inexpensive white bread (because you don't need to waste your homemade loaf on an oven test).

Position your oven racks where you typically have them for baking. Preheat your oven to 350°F, giving it sufficient time to come to temperature. Check its temperature with an independent thermometer; the oven signal telling you it's preheated is probably far from accurate. (My oven takes a good 30 minutes to preheat to 350°F, though it tells me it's hot enough after 15 minutes. Liar liar pants on fire!)
Oven Hot Spots via @kingarthurflour

Space slices of bread over the racks.

Bake the bread until the center slices are a light golden brown; in my oven, this takes about 18 minutes.

Remove the racks from the oven, and check the results. Assess the brownness of each slice of bread (both top and bottom) based on where it was on the rack, and where the rack was in the oven.


Assess the results

Do you see any differences in browning? Unless you own the Rolls Royce of ovens (whatever that may be) — of course you do.

Typically, the slices closest to the center of the oven will be the most evenly browned, as well as the lightest. Those around the edges (front, back, and sides) will be darker, and probably show varying degrees of browning. Perhaps one or two slices of bread are VERY browned: these denote your oven's hottest hot spots.

What do you do with this information?

Combine it with a dollop of common sense and use it to position your pans for optimum baking results.
Put your knowledge to use

Your oven may be much hotter towards the bottom than the top — even if the heating element is on the top. If you have trouble with cookies burning on the bottom, keep your cookie sheets off the bottom rack.

On the other hand, if your bottom pie crust always seems underdone, take advantage of that hot spot at the bottom of your oven by baking pies on the bottom rack.



If you have trouble with round cake layers rising or browning unevenly, bake them as close to the center of the oven as possible. Instead of placing two pans side by side on the same rack, place them on two racks, one below the other (spacing the racks about 4 1/2" apart for best heat circulation).

Two-thirds of the way through their bake, rotate the pans: top pan to bottom, bottom pan to top. In addition, give each pan a 180° spin so the side that was formerly facing the back is now facing the front.

Why not rotate the pans halfway through? Certain thin-batter cakes can be delicate, and moving them around the oven before they're set can cause them to fall. However, other baked goods — cookies, muffins, bars, etc. — should be rotated at the halfway point.

What if you're having an issue with yeast bread not browning sufficiently: e.g., sourdough? Try positioning the pan on an upper oven rack, where the top crust is closer to the hot wall or heating element at the top of the oven
Oven hot spots: your takeaways

• Position your pans in the oven thoughtfully, keeping in mind the oven is always hottest at the top, bottom, and sides.

• For most even baking, position pans in the center of the oven.

• If you're baking multiple pans of treats at once, rotate the pans midway through the bake: top to bottom, bottom to top; front of the pan to the back, back to the front. This will help minimize the effect of those oven hot spots.


Oven hot spots: what about your baking stone?

Baking stones are known for their ability to absorb and hold heat, and then transfer it to whatever is set on top: pizza, baguettes, a crusty sourdough loaf.

But they're also an excellent fix for excessive heat at the bottom of your oven. Place a baking stone on the lowest rack or on the oven floor (if there's no heating element there). The stone absorbs heat from the floor of the oven and gently diffuses it upwards, effectively eliminating any hot spots.

Are you convinced? Test for oven hot spots today — and use the results to inform your pan placement going forward.
Shares

https://www.kingarthurflour.com/blog/2018/05/15/how-to-identify-oven-hot-spots

 

Welcome rosemary.
Now me being from north of England I know what a good scone looks like. Not like the photo above. Now te U.S biscuit looks lot like a scone but not sweet. Usuelly used with a dinner meal. Not jam and cream.i love both. Many good scone recipes found on the Net. But use the Irish.or lancashire type. I always use the Scottish for shortbread.and butter used only.serve often with a good strong pot of tea. YUMMY

Rosemary, I corrected the recipe  it is called Apple Fritter Bread and it did taste good. Next time ,maybe walnuts or pecan will be added.

I see Patricia helped you See ,everyone helps each other here. I love scones and I prefer my marmalade on them. Made zucchini marmalade and it is good on them also.

Although I was born and raised in Alaska, my parents were depression era farmers from the South and the West. I grew up making biscuits and that sort without a written recipe, but they've been showing up in my recipe links lately as staying safe has made more of us baking.

Here is one such tasty sounding recipe from "A Family Feast;"

Sweet Buttermilk Biscuits

    Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 minutes Yield: 6-8 biscuits Category: bread Method: baked Cuisine: American

Ingredients

6 tablespoons unsalted butter

2 cups all-purpose flour

1 tablespoon sugar

¼ teaspoon baking soda

1 tablespoon baking powder

1 teaspoon salt

1 cup buttermilk

Optional: melted butter and coarse sparkling sugar

Instructions

    Preheat oven to 450 degrees.
    Cut butter into small pieces. Spread the butter pieces on a dinner plate and place in the freezer while you measure out and mix the dry ingredients. The butter should be cold but not frozen.
    In a large bowl, sift together flour, sugar, baking soda, baking powder and salt.
    Note: It is very important that you work quickly through these next steps so the butter does not warm up and soften too much.
    With a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles small crumbs (the size of a pea).
    Make a hole in the middle of the flour and add buttermilk. Gently stir until the dough is mixed together but still tacky. If it's too dry, add more buttermilk.
    Pour the mixed dough out onto a floured surface and pat gently into a rectangle.
    Fold the dough onto itself six times then pat down to 1 inch thick.
    With a 2 ½ inch round biscuit cutter, push down to cut the dough and pull up without twisting the cutter and the dough. Any leftover scraps can be combined and cut again – but just once; reusing any scraps after that will make the biscuits tough.
    Arrange the biscuits on a parchment-lined cookie sheet almost touching each other and bake for 12-15 minutes until browned.
    Optional: After they are baked, you can also brush the tops with melted butter and sprinkle more sugar on top if you wish for added sweetness.

Thank you everyone for your advice - I had no idea I would get so many helpful responses!

I will definitely try that oven temperature test with the bread angelface, it seems that is most likely the cause as I have no issues when using my oven in Edinburgh. (The Edinburgh one is Siemens, which I believe is a good make - came with the house, and the builders, CALA, are known for using good quality white goods. The one here is Hotpoint - a make that my mother tells me had a good name years ago, but nowadays I think it is pretty rubbishy.)

Jeanne - where did you grown up in Northern England? I don't know it well but my husband was born in Stockport, Manchester and his family spent a lot of time in the Lake District, his parents had a small holiday chalet outside Ambleside. The photo is of a scone at the Bon Papillon cafe in Edinburgh, and I must say I adore their scones - the cafe has a lot of very loyal customers, and the couple who run it are just lovely. I appreciate that their version of scones is not very traditional, however - Stuart (who bakes them) told me that when they first opened, years ago now, the only thing they had to cut the scones out was a flan ring, so they used that; now they can't change it as everyone is so used to the size!  He varies the flavours every week - my favourite is date and caramalised pecan, but he also does a great lime and ginger one.

I was brought up in London, and was never a scone fan in England. My mother, who moved up here recently after spending her entire 92 years in London, says Scottish scones are better than any she has had down there, even in National trust properties, where the baking is famous. It's quite surprising to hear that from her, as otherwise she still thinks London is better at just about everything! With scones, I think it just depends on personal taste - so many in cafes are terribly disappointing, and if I see them being sold in little plastic packets I don't even bother. In Edinburgh some of the best are served in the cafes of the Modern Art and Portrait Galleries.

I don't like cream on scones, but I do love a good jam (my favourite is rhubarb and ginger.) Amy, I've never had zuccini marmalade! But my husband really likes the red onion marmalade that Stuart makes to go with the savoury scones in the cafe.

Angelface, I am fascinated that you grew up in Alaska, what an interesting childhood that must have been. I enjoy the Kate Shugak novels by Dana Stabenow, but they are set in the National Park so maybe aren't everyone's experience. The only other thing I know about Alaska is Michelle Shocked's song, about the woman who was raised in Texas but is now 'anchored down in Anchorage Alaska'!!

Rosemary, I had never heard of that song before and had to look it up. It would be a shock of going from a population of 16.78 million (the late nineteen eighties population when the letter was written); to a city of only 300,000-Anchorage!

I'm the only one of my immediate family who has never been overseas, but I once had a childhood penpal whose family farmed in England. I don't remember the location, but the ruins of Hadrian's wall ran through her family's farm. They used to sit on the ruins on their lunch breaks. To me, that was fascinating!

Rosemary
Your long posting today cheered me up.something I seem to need these days. Stuck inthe house 7 weeks only from trips to grocery store.now I am from the area of now known as greater Manchester. Took in most of the towns and villages I that area of
North UK. None of the seniors liked them doing that. We preferred to be known from our individual towns and villages. My only family now that I stay with live in a small village name Stackstead. It's close to Yorkshire border. 
Now we can get up to the Lake District in little time ,I do every time over. Now there is where one can get the best scones  My favourite jam also is rhubarb and ginger . To bad no company ever sells it. I am going to try  that red onion you mention.
Doubt I make a trip back this year now. Just heard from cousin and pretty bad there. His son's girl friend just died from it. She was a nurse.

If you have a email address or I can get to you on a private message on here we could have a little chat.
This recipe forum use to be so busy. But now quiet.Some of us been on here for years.

Amy. Will  be lots of zucchini appearing on my doorstop soon. Never tried making jam. Can you post recipe?

Rosemary. Now Ambleside. Lakes. Best scones I ever ate  are in a tea shop there.

Here you go Jeanne

Zucchini Marmalade

What You Need


4 cups zucchini, (about 3 medium zucchini)


1 1/2 cups orange, sections


1 medium lemon


3/4 cup lemon juice


7 cups sugar


2 pouches Certo Liquid Pectin



Grate zucchini; do not peel. Measure 4 cups into large saucepan. Add orange sections. Remove rind in quarters from the lemon. Using a spoon scrape off and discard about half of the white pith. Slice rind very fine. Section lemon and chop. Add pulp and rind to zucchini-orange mixture. Add lemon juice.

Add sugar to fruit and mix well.

Place saucepan over high heat. Bring to a full rolling boil and boil hard 1 min, stirring constantly. Remove from heat.

Immediately stir in CERTO Liquid Fruit Pectin.

Stir and skim foam for 7 minutes to prevent floating fruit.

Pour quickly into warm, sterilized jars filling up to 1/4 inch from rim.

Seal while hot with sterilized 2-piece lids with new centres.

Here is another zucchini recipe that is very good!!

No one knows that they are eating zucchini in this recipe....they think it is apples!!

Zucchini Dessert Squares

4 cups of all purpose flour
2 cups of sugar
½ tsp. of cinnamon
½ tsp of salt
1 ½ cup of cold butter or margarine

FILLING

8-10 cups of cubed, peeled and seeded zucchini (4-5lbs)
2/3 cup of lemon juice
1cup of sugar
1 tsp of cinnamon
½ tsp of nutmeg

In a bowl, combine flour, sugar, cinnamon an salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 13x9x2 baking pan
Bake at 375 for 12 min.
Meanwhile, for filling, place zucchini and lemon juice in a saucepan and bring to a boil. Reduce heat, cover and cook for 6-8 minutes or until zucchini is crisp tender. Stir in sugar, cinnamon and nutmeg, cover and simmer for 5 minutes. (Mixture will be thin)
Spoon over crust put rest of topping on and bake 350 for 40-45 min.

This is another jam recipe that is also good..

Zucchini Peach Jam

Peel & grate zucchini
6 cups of zucchini
6 cups of white sugar
3/4 cup of crushed pineapple with juice
½ cup of lemon juice
1 peach jello powder

Stir zucchini and sugar together till boiling....boil for 15 min.

Add pineapple and lemon juice

Return to boil 6 min. Stir in jello powder until dissolved Pour into jars

Makes 6 pints

They all sound so good. But just this past year got away from buying sugar. Now use to not using it. Not even in my tea. I still sprinkle a little on tomatoes or in tomato Sauce. Keep a few little packets around.

Lemon Blueberry Layer Cake

Prep Time: 30 minutes
Cook Time: 21 minutes
Recipe Total Time: 3 hours
Yield: serves 10-12

Description

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw.
Ingredients

    1 cup (230g) unsalted butter, softened to room temperature
    1 and 1/4 cups (250g) granulated sugar
    1/2 cup (100g) packed light brown sugar
    4 large eggs, at room temperature*
    1 Tablespoon pure vanilla extract
    3 cups (345g) sifted all-purpose flour, (spoon & leveled)*
    1 Tablespoon baking powder
    1/2 teaspoon salt
    1 cup (240ml) buttermilk*
    2 Tablespoons lemon zest*
    1/2 cup lemon juice (3 medium lemons)*
    1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
    1 Tablespoon all-purpose flour

Cream Cheese Frosting

    8 ounces (224g) full-fat brick-style cream cheese, softened to room temperature*
    1/2 cup (115g) unsalted butter, softened to room temperature
    3 and 1/2 cups (420g) confectioners' sugar
    1 – 2 Tablespoons (15-30ml) heavy cream*
    1 teaspoon pure vanilla extract
    pinch salt

Instructions

    Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

    Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.

    In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.

    Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

    Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

    Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Notes

    Make Ahead & Freezing Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.

    Sheet Cake: The batter makes a perfect sheet cake! Simply spread into a 12×17 inch half sheet/jelly roll pan and bake for about 20 minutes or until cooked through. It also fits nicely into a 9×13 inch cake pan. Bake for about 40-45 minutes or until cooked through.

    Bundt Cake: I haven't tested this as a bundt cake but it will likely be a bit denser than the original layer version since it's one tall layer. It will take significantly longer to bake. I also have a lemon poppy seed bundt cake recipe. You can leave out the poppy seeds and add 1 and 1/2 cups blueberries. I also have a lemon berry yogurt cake recipe. You can use all blueberries.

    Cupcakes: Here is my lemon cupcakes recipe. You can add 1 cup of blueberries to the batter and top with cream cheese frosting.

   Use these lemon blueberry cupcakes batter and you can use regular lemons instead of Meyer lemons (like the cupcakes call for) if needed.

    Eggs: Room temperature eggs are recommended because they mix easily and quickly into the cake batter, reducing the risk of over-mixing (and an overly dense cake!). Place eggs into a bowl of warm water for 5 minutes before using or set the eggs out when you set out your cream cheese/butter for the recipe.

    Flour: Be careful not to overmeasure your flour. This will result in a heavy cake. For a lighter crumb, you can use the same amount of sifted cake flour instead.

    Buttermilk: Buttermilk helps produce a supremely moist cake. If you don't have buttermilk, use whole milk instead. You can use lower fat or nondairy milks in a pinch, but the cake won't taste nearly as rich and moist.

    Lemons: You need about 2 Tablespoons of lemon zest and 1/2 cup lemon juice.
    Cream Cheese: Use brick-style cream cheese. Not cream cheese spread.
    Cream: Heavy cream with 30% or more milk fat preferred in frosting for the most delicious and creamiest texture. Milk works in a pinch!

AMY -
I'm emailing your zucchini recipes to my dil, who recently planted three zucchini plants in their backyard.  (As well as tomatoes and bell peppers.).  Knowing how prolific Zucchini is, she will soon have more than they can eat, so will be looking for some recipes.  I know we will be given  lots of them over the summer, as well,  so I'm already planning to make the Zucchini Peach Jam.  They all sound good!

The queen will not be having a garden party this year. Happy to give out her recipe for her scones.

Queen Elizabeth's Garden Party Scones Recipe

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
500 g Plain Flour
28 g Baking Powder
94 g Butter
86 g Sugar
2 Whole Eggs
140 ml Butter Milk
100 g Sultanas -  soaked for 30 minutes in hot water

𝗠𝗲𝘁𝗵𝗼𝗱:Preheat oven to 180ºC.Mix the flour, baking powder, butter and sugar together in a bowl, until a crumb is formed.
In a separate bowl, whisk the eggs and buttermilk together.
Add the liquid to the crumb mixture.
Continue to mix the dough, until it is smooth.
Add the sultanas, and mix until evenly distributed.
Remove the dough from the bowl, flatten the dough and cover.
Leave to rest for approximately 30 minutes.
Roll out the dough to a thickness of 2.5 cm and cut to desired shape.
Rest the scones for another 20 minutes.
Gently egg wash the top of the scones.
Bake in the oven for 10-12 minutes until golden brown.
Cool before serving with jam and clotted cream.

Recipe courtesy of:
Her Majesty Queen Elizabeth the Second, Queen of Canada