Lemon Bread, Chocolate Chip Cookie Dough Ice Cream, and Maple Crunch Breakfast Muffins

Lemon Bread

I found a recipe similar to this from an old family friend. When I decided to make it, I tweaked the recipe a little.

1 box yellow cake mix
1 box lemon pudding jello mix
1/3c canola oil
3 eggs
1c water
1/4c-1/2c apricot nectar (or apricot spread with a little water mixed in to make it thinner)
2tsp lemon extract

Glaze: 1c powdered sugar
          2T. lemon juice

Mix apricot spread or nectar with lemon pudding mix. Then combine all cake ingredients together and mix well. Pour into greased loaf pan. Bake at 350 degrees for about 30 minutes, or until a toothpick in the center comes out clean. Let cool then remove cake. Mix glaze ingredients together and pour over cake. Cut into slices and serve.

Chocolate Chip Cookie Dough Ice Cream

I looked for ice cream recipes out of a cookbook and added a couple things to make it the kind I wanted.

3egg yolks, slightly beaten
1/2c sugar
1c milk
1/4tsp salt
2c heavy whipping cream
1T vanilla
store bought or homemade chocolate chip cookie dough, chilled until hardened in the freezer
1/4-1/2c extra chocolate chips

In 2qt saucepan, stir egg yolks, sugar, milk and salt until well mixed. Cook just to boiling (steaming) over medium heat, stirring constantly (do not boil). Pour milk mixture into chilled bowl. Refrigerate uncovered 2-3 hours, stirring occasionally, until room temperature. Stir whipping cream and vanilla into milk mixture. Pour into 1qt ice cream freezer and freeze according to manufacturer's directions. While it's freezing, take the cookie dough and cut it up into bite sized pieces. About 5 minutes before the ice cream is done, drop in as much of the pieces of cookie dough you want as well as the extra chocolate chips. When it's done, serve or store in an air-tight container in the freezer.

Maple Crunch Muffins

Found this one out of a magazine. Boy they're good!

2c flour
1c whole wheat flour
1/2c granola with almonds
1T baking powder
1tsp salt
1c milk
1c maple syrup
1/2c canola oil
2eggs, lightly beaten

Maple frosting:
4oz softened cream cheese
4T powdered sugar
2T maple syrup
granola with almonds

Preheat oven to 375 degrees. Line 18 muffin cups with paper baking cups or 5x5in squares of parchment paper. Combine flours, granola, baking powder, and salt. Combine milk, syrup, oil, and eggs; add to flour mixture. Stir until moistened. Spoon into muffin cups, filling each 2/3 full. bake 15 minutes or until a wooden toothpick comes out clean. Cool in muffin cups on wire rack 5 minutes. Remove from cups.
Frosting: In bowl beat cream cheese 30 seconds. Add powdered sugar and maple syrup; beat until smooth. Spoon maply frosting atop muffins; sprinkle with additional granola. Makes 18 muffins.