Spring into the kitchen

jessica conley

Spring should be a relaxing time, but with AP tests and finals, it can be particularly stressful. Take a much-needed study break and hop into the kitchen to make these simple spring recipes.

Makes 8 slices 350°F 70 minutes

Ingredients

Lemon Loaf • 1 1/2 cups all-purpose flour • 1/2 teaspoon baking powder • 1/4 teaspoon baking soda • 1/4 teaspoon salt • 1/2 cup unsalted butter, softened • 1 cup granulated sugar • 3 large eggs • 1/2 teaspoon vanilla extract • 1 teaspoon lemon extract* • Zest of 1 large lemon *use 1 and 1/2 lemons if you don’t have lemon extract • 2 tablespoons lemon juice • 1/3 cup buttermilk or sour cream Lemon Icing • 1 cup powdered sugar; add more until desired consistency is reached • 1 tablespoon lemon juice • 1 tablespoon milk Reward yourself and your family by making a lemon pound cake! Enjoy for breakfast, or with lunch, or dinner.

Glazed lemon pound cake

Instructions

Lemon Loaf 1. Preheat the oven to 350°F. Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a separate bowl, beat together the butter and sugar until fluffy - this will take at least 3 minutes. 4. Mix in the eggs one at a time. Then mix in the vanilla extract, optional lemon extract, lemon zest, and lemon juice. 5. With the mixer on low speed, mix in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl. 6. Repeat the process with the rest of the flour mixture and buttermilk. 7. Pour the batter into the prepared pan and bake for 50-60 minutes. It will be done when an inserted toothpick comes out clean and the top feels firm to the touch. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking. 8. Cool the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides).

Lemon Icing 1. In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Add in more powdered sugar or milk as needed for desired consistency. 2. Remove the cooled loaf from the pan and drizzle or pour over top.

16 eggs 50 minutes

Ingredients

• 8 hard-boiled eggs • 3-4 tablespoons mayonnaise • 2 teaspoons Dijon mustard • 1/4 teaspoon cayenne pepper • 2 tablespoons finely diced red onion (optional) • Kosher or sea salt and freshly ground black pepper, to taste • Garnish: paprika (optional) Still have eggs leftover from Easter? Hardboil them and get right to making some deviled eggs! They make a great snack, perfect for grabbing during a quick study break.

Makes 46 cookies 350°F 45 minutes

Ingredients

• 1 cup unsalted butter, softened • 2/3 cup granulated sugar plus 3 tablespoons for rolling the cookies • 2 large egg yolks, room temperature • 1 teaspoon pure vanilla extract • 1/4 teaspoon salt • 2 and 1/3 cups all-purpose flour • 1/2 cup raspberry jam Traditionally baked around Christmastime, thumbprint cookies will give you a sense of comfort during your chaotic spring schedule. With apricots and raspberries in season, they make an even better spring recipe! Once you make the shortbread base, the options for fillings are endless, with raspberry, apricot, or strawberry jams typically used.

Deviled eggs

Instructions

1. Remove shells from hard-boiled eggs and slice in half lengthwise.

Carefully remove the yolks, and transfer to a bowl. 2. Using a fork, mash the yolks. Add mayonnaise, mustard, cayenne pepper, onion, salt, and black pepper to taste. 3. Spoon filling into a zip-top bag, cut off a corner tip, then pipe into the egg white halves. Garnish with paprika if you like. 4. Chill and serve.

Thumbprint Cookies

Instructions

1. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. 2. The bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes or until well combined. Mix in the egg yolks, vanilla extract, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly at first but it will come together as you continue mixing it. 3. Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll into balls, roll each one in granulated sugar (optional), then place on the prepared baking sheets. 4. Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of jam into the indentation in each one. 5. Bake at 350°F for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Photographer Profile: Kayla Lunde

I started out as a photographer with the urge to capture the beautiful nature around me. Now, my photography has now evolved to encompass more than just nature. I’m excited to improve with more experience and learn from others.