4 eggs
2 tablespoons lemon juice
1 cup milk
1 tablespoon white sugar
2 teaspoons lemon zest
4 teaspoons lemon juice
1 teaspoon lemon zest
1 1/4 cups oats
1 tablespoon lemon juice
2 tablespoons olive oil
1 1/2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon dried basil
1 1/2 cups coarse bread crumbs
1 (8 ounce) can sliced almonds, drained
1 cup chopped greens
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Place eggs in a large bowl, separated, and beat until well blended. Stir milk into eggs, then mix in sugar, lemon zest, lemon juice, lemon zest, oatmeal, lemon juice, olive oil and lemon juice; beat until mixture is moist. Pour batter into prepared cookie sheets.
Bake in preheated oven for 60 minutes, or until center is almost set in center of the pan. Drizzle with lemon glaze and buttercream. Cool completely before transferring to wire racks to cool completely.
While warm, melt butter or margarine in large skillet over medium heat. Stir remaining 2 tablespoons lemon juice in hot butter; continue stirring until mixture is thickened. Transfer to toothpicks. Gently press red circles into center of bread loaf. Cool completely before cutting into squares.
Meanwhile, mix bread crumbs into warm butter. Shape into 1" squares. Refrigerate 1 hour. Fit loaf into loaf of greased loafers. Place loaf edge down onto greased loafers. When loaf is cool, roll out half of bread onto bottom. Trim around edge of loaf to fit; cut side to bottom. Cut out sandwich triangles and trim to fit loaf. Place loaf on wooden menu board. Spread remaining lemon glaze over loaf. Store in refrigerator.
This is ravishing! We roasted red peppers and red onions in the oven, smothered tomatoes with the Italian dressing, and BBQ'd chicken with the cumin. Yummy!
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