24 cookies
Lemon American
Bake easy Cookies Lemon American
1/2 cup butter or garine melted
3/4 cup dered sugar
4 tablespoons ar
2 pk (7.6 oz) Martha White? Lemon py Seed Muffin Mi
3 tablespoons of all purpose ur.
1/8 teaspoon of illa
ze
2 to 3 tablespoons of k
1 to 2 drops of ond extract
1. Heat oven to 350?. Combine butter, sugar and milk in a medium bowl; blend well. Add muffin mix; mix until well blended. Slowly add all purpose flour until blended. Shape dough into 1-1/2 inch balls. Place on lightly greased cookie sheets. 2. Bake at 350? for 12 to fourteen minutes or until lightly brown on top. Cool completely. 3. In a small bowl, combine powdered sugar and enough milk for desired drizzling consistency; blend until smooth. Lightly drizzle over cookies.
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Showing posts with label Lemon. Show all posts
Showing posts with label Lemon. Show all posts
Lemon Curd Cupcakes
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24 Servings
Lemon American
Desserts Bake Summer Lemon American
1 box on Cake Mix
1 cup ar
6 tblspoons Unsalted ter room temperature
4 large Egg 2 s 2 yolks
2/3 cup on Juice
1 tsp on zest
3 cups Frosting tercream Preffered
Making the lemon curd. Pre heat a double boiler to low- In a large bowl, beat butter and sugar with an electric mixer, 2 min. add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will curdle but it will smooth out as it cooks. Using the double boiler warm the mixture on low heat until it looks smooth. Then increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170?F on a thermometer. Stir in the lemon zest. Pour curd into a air tight container and place in fridge to cool. (I use glass containers to no scents are absorbed) The curd will thicken as it cools. Curd should keep in the refrigerator for a week and in the freezer for a couple months. Follow the lemon cake mix directions for cupcakes, after the cupcakes and the curd cool, use a piping bag and a number 1 tip, inject the curd into the cupcakes I usually insert the tip three or four times per cupcake, Then use buttercream frosting to top the cup cake, I like to use silicone cupcake mold and not papers so I make my own cupcake wrappers with colorful paper and ribbon
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24 Servings
Lemon American
Desserts Bake Summer Lemon American
1 box on Cake Mix
1 cup ar
6 tblspoons Unsalted ter room temperature
4 large Egg 2 s 2 yolks
2/3 cup on Juice
1 tsp on zest
3 cups Frosting tercream Preffered
Making the lemon curd. Pre heat a double boiler to low- In a large bowl, beat butter and sugar with an electric mixer, 2 min. add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will curdle but it will smooth out as it cooks. Using the double boiler warm the mixture on low heat until it looks smooth. Then increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170?F on a thermometer. Stir in the lemon zest. Pour curd into a air tight container and place in fridge to cool. (I use glass containers to no scents are absorbed) The curd will thicken as it cools. Curd should keep in the refrigerator for a week and in the freezer for a couple months. Follow the lemon cake mix directions for cupcakes, after the cupcakes and the curd cool, use a piping bag and a number 1 tip, inject the curd into the cupcakes I usually insert the tip three or four times per cupcake, Then use buttercream frosting to top the cup cake, I like to use silicone cupcake mold and not papers so I make my own cupcake wrappers with colorful paper and ribbon
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Lemon Drizzle Cake
6 Servings
Flour English
Light Lemon sweet Morning Tea Delicate Moist Flour English
6 oz of self raising ur.
6 oz of caster suar.
6 oz of garine.
2 large s.
1 Grated zest of on.
3 tablespoons of k.
1 FOR THE SYRUP.
3 oz of caster ar.
1 juice of the on.
1 FOR THE TOPPING
4 oz of icing ar.
1 tablespoons of on juice.
Grease and flour a 7 inch cake tin. Sift the flour into a large mixing bowl and then add the remaining ingredients and beat until light and fluffy. Spoon the ingredients into tin and level with a knife. Bake at 180 gas or electric for 35-40 minutes until well risen and firm. Leave in tin. Gently heat the lemon juice and sugar in a small sauce pan. Prick the hot cake and spoon the syrup over its surface. Allow to cool. Place cake on wire rack and spread the mixed icing sugar over the top.
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Flour English
Light Lemon sweet Morning Tea Delicate Moist Flour English
6 oz of self raising ur.
6 oz of caster suar.
6 oz of garine.
2 large s.
1 Grated zest of on.
3 tablespoons of k.
1 FOR THE SYRUP.
3 oz of caster ar.
1 juice of the on.
1 FOR THE TOPPING
4 oz of icing ar.
1 tablespoons of on juice.
Grease and flour a 7 inch cake tin. Sift the flour into a large mixing bowl and then add the remaining ingredients and beat until light and fluffy. Spoon the ingredients into tin and level with a knife. Bake at 180 gas or electric for 35-40 minutes until well risen and firm. Leave in tin. Gently heat the lemon juice and sugar in a small sauce pan. Prick the hot cake and spoon the syrup over its surface. Allow to cool. Place cake on wire rack and spread the mixed icing sugar over the top.
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Lemon Curd
6 Servings
Lemon Dessert
Lemon Curds dessert tarts filling American Dessert
3 oz Unsalted ter (room temp)
1 cup ar
2 large s
2 large yolks
2/3 cup fresh on juice
1 tsp grated on
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
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Lemon Dessert
Lemon Curds dessert tarts filling American Dessert
3 oz Unsalted ter (room temp)
1 cup ar
2 large s
2 large yolks
2/3 cup fresh on juice
1 tsp grated on
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
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Glazed Lemon Bread
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9 Servings
Lemon American-South
unsalted butter baking powder American-South Bread Breakfast Brunch Desserts Snacks Glaze vanilla eggs milk Lemon juice Lemon peel Sugar AP flour Quick Bread Bake Kid Friendly Winter Sweet
1 1/2 cups -purpose flour
1 teaspoon t
1 cup ar
Grated peel of 1 on
1 tablespoon ing powder
1/2 cup whole k
2 large s, beaten
1/2 cup unsalted ter (1-stick), melted
Juice of 1 large on
1/2 teaspoon illa extract
-- on Glaze --
Juice of 1 large on
1/4 to 1/3 cup sugar (depending on amount of on juice)
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess. Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside. In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan. Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.) To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved. After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.
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9 Servings
Lemon American-South
unsalted butter baking powder American-South Bread Breakfast Brunch Desserts Snacks Glaze vanilla eggs milk Lemon juice Lemon peel Sugar AP flour Quick Bread Bake Kid Friendly Winter Sweet
1 1/2 cups -purpose flour
1 teaspoon t
1 cup ar
Grated peel of 1 on
1 tablespoon ing powder
1/2 cup whole k
2 large s, beaten
1/2 cup unsalted ter (1-stick), melted
Juice of 1 large on
1/2 teaspoon illa extract
-- on Glaze --
Juice of 1 large on
1/4 to 1/3 cup sugar (depending on amount of on juice)
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess. Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside. In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan. Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.) To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved. After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.
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Sunshine Lemon Coolers
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4 Dozen
Kid Friendly Fourth of July Desserts Cookies Summer Sweet
1/2 cup dered sugar
1/3 cup ar
1/3 cup rtening
1
1/2 teaspoon illa
1/8 teaspoon t
1 1/2 cups cake ur
1 1/2 teaspoons ing powder
1 tablespoon water
1 cup dered sugar
1/2 teaspoon Unsweetened onade mix
1. Preheat oven to 325 degrees. 2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. 3. Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball. 4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15 to 18 minutes or until cookies are light brown. 5. As cookies bake, combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake thoroughly to mix. 6. When the cookies are removed from the oven and while they are hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.
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4 Dozen
Kid Friendly Fourth of July Desserts Cookies Summer Sweet
1/2 cup dered sugar
1/3 cup ar
1/3 cup rtening
1
1/2 teaspoon illa
1/8 teaspoon t
1 1/2 cups cake ur
1 1/2 teaspoons ing powder
1 tablespoon water
1 cup dered sugar
1/2 teaspoon Unsweetened onade mix
1. Preheat oven to 325 degrees. 2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. 3. Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball. 4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15 to 18 minutes or until cookies are light brown. 5. As cookies bake, combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake thoroughly to mix. 6. When the cookies are removed from the oven and while they are hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.
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Jan's Lemon Chicken
4 Servings
Chicken American
lemon Kid Friendly Chicken American
4 cken breasts flattened
1/4 cup ur
1 t. dried e
3 tablespoon ter
2 tablespoon ve oil
1/2 cup dry mouth
2 tablespoon fresh on juice
Pound the chicken breasts to 1/2-3/4 inch thick. Mix the flour and sage together. Dust the chicken breasts lightly with the flour mixture. Melt the butter and olive oil in a saute pan over medium heat. Add the chicken breasts and saute, turning them as they become golden, 2-4 minutes per side. Transfer to a platter and keep warm. Pour the vermouth into the pan and bring to a boil over high heat. Deglaze the pan by stirring to dislodge any browned bits. Boil until the sauce is reduced by one half. Add the lemon juice and sason to taste with salt and pepper. Pour the sauce over the chicken breasts and serve. Asparagus and bowtie pasta are goods sides.
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Chicken American
lemon Kid Friendly Chicken American
4 cken breasts flattened
1/4 cup ur
1 t. dried e
3 tablespoon ter
2 tablespoon ve oil
1/2 cup dry mouth
2 tablespoon fresh on juice
Pound the chicken breasts to 1/2-3/4 inch thick. Mix the flour and sage together. Dust the chicken breasts lightly with the flour mixture. Melt the butter and olive oil in a saute pan over medium heat. Add the chicken breasts and saute, turning them as they become golden, 2-4 minutes per side. Transfer to a platter and keep warm. Pour the vermouth into the pan and bring to a boil over high heat. Deglaze the pan by stirring to dislodge any browned bits. Boil until the sauce is reduced by one half. Add the lemon juice and sason to taste with salt and pepper. Pour the sauce over the chicken breasts and serve. Asparagus and bowtie pasta are goods sides.
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Fresh Lemon Tonic
Fresh lemon juice, sugar and whole cloves add the perfect amount of flavor to this chilled tonic beverage.
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Sunshine Lemon Coolers
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4 Dozen
Kid Friendly Fourth of July Desserts Cookies Summer Sweet
1/2 cup dered sugar
1/3 cup ar
1/3 cup rtening
1
1/2 teaspoon illa
1/8 teaspoon t
1 1/2 cups cake ur
1 1/2 teaspoons ing powder
1 tablespoon water
1 cup dered sugar
1/2 teaspoon Unsweetened onade mix
1. Preheat oven to 325 degrees. 2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. 3. Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball. 4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15 to 18 minutes or until cookies are light brown. 5. As cookies bake, combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake thoroughly to mix. 6. When the cookies are removed from the oven and while they are hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.
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4 Dozen
Kid Friendly Fourth of July Desserts Cookies Summer Sweet
1/2 cup dered sugar
1/3 cup ar
1/3 cup rtening
1
1/2 teaspoon illa
1/8 teaspoon t
1 1/2 cups cake ur
1 1/2 teaspoons ing powder
1 tablespoon water
1 cup dered sugar
1/2 teaspoon Unsweetened onade mix
1. Preheat oven to 325 degrees. 2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. 3. Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball. 4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15 to 18 minutes or until cookies are light brown. 5. As cookies bake, combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake thoroughly to mix. 6. When the cookies are removed from the oven and while they are hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.
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Lemon and Garlic Shrimp
4 Servings
Shrimp Seafood
Saute Seafood Main Dish Shrimp
2 pound imp peeled and deviened
1 large on chopped large about 1/2"- best is Vidalia Onion!
3 cloves lic minced
1/3 ra virgin olive oil or more
3 TBS ter or more
2 can (16 oz) atoes diced with juice
4 each ons juice from- depends on lemons
t to taste
per to taste
16 ounces Spaghetti cooked- even better use the lemon per noodles
mesan cheese grated
Saut? the onions in the butter and a good amount of olive oil. When the onions are just soft, add the garlic and saut? for 2 more minutes. When the onion is done, add the tomatoes and juice as well as the lemon juice. Salt and pepper to taste. Bring to a simmer and add the shrimp. Cook for about 3 minutes, until the shrimp are pink, but do not over cook. Taste and adjust the salt, pepper and lemon juice. Serve over cooked noodles and top with some grated Parmesan cheese.
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Shrimp Seafood
Saute Seafood Main Dish Shrimp
2 pound imp peeled and deviened
1 large on chopped large about 1/2"- best is Vidalia Onion!
3 cloves lic minced
1/3 ra virgin olive oil or more
3 TBS ter or more
2 can (16 oz) atoes diced with juice
4 each ons juice from- depends on lemons
t to taste
per to taste
16 ounces Spaghetti cooked- even better use the lemon per noodles
mesan cheese grated
Saut? the onions in the butter and a good amount of olive oil. When the onions are just soft, add the garlic and saut? for 2 more minutes. When the onion is done, add the tomatoes and juice as well as the lemon juice. Salt and pepper to taste. Bring to a simmer and add the shrimp. Cook for about 3 minutes, until the shrimp are pink, but do not over cook. Taste and adjust the salt, pepper and lemon juice. Serve over cooked noodles and top with some grated Parmesan cheese.
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Glazed Lemon Bread
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9 Servings
Lemon American-South
unsalted butter baking powder American-South Bread Breakfast Brunch Desserts Snacks Glaze vanilla eggs milk Lemon juice Lemon peel Sugar AP flour Quick Bread Bake Kid Friendly Winter Sweet
1 1/2 cups -purpose flour
1 teaspoon t
1 cup ar
Grated peel of 1 on
1 tablespoon ing powder
1/2 cup whole k
2 large s, beaten
1/2 cup unsalted ter (1-stick), melted
Juice of 1 large on
1/2 teaspoon illa extract
-- on Glaze --
Juice of 1 large on
1/4 to 1/3 cup sugar (depending on amount of on juice)
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess. Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside. In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan. Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.) To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved. After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.
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9 Servings
Lemon American-South
unsalted butter baking powder American-South Bread Breakfast Brunch Desserts Snacks Glaze vanilla eggs milk Lemon juice Lemon peel Sugar AP flour Quick Bread Bake Kid Friendly Winter Sweet
1 1/2 cups -purpose flour
1 teaspoon t
1 cup ar
Grated peel of 1 on
1 tablespoon ing powder
1/2 cup whole k
2 large s, beaten
1/2 cup unsalted ter (1-stick), melted
Juice of 1 large on
1/2 teaspoon illa extract
-- on Glaze --
Juice of 1 large on
1/4 to 1/3 cup sugar (depending on amount of on juice)
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess. Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside. In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan. Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.) To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved. After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.
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Lemon Curd
20 Servings
Lemon Jam
Lemons lemon curd Curds Lemon lemon juice Jam
2 large s
6 -8oz ar
4 oz ter
1 Finely grated rind and juice of 2 lg ons
Beat eggs Put sugar, butter, lemon rind and half of lemon juice into a bain-marie. Stir slowly until everything is dissolved. Add the beaten eggs and remaining lemon juice. Heat gently, stirring continually until the curd will coat the back of a spoon (like a thick cream) Pour into heated jars and use within 6 weeks.
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Lemon Jam
Lemons lemon curd Curds Lemon lemon juice Jam
2 large s
6 -8oz ar
4 oz ter
1 Finely grated rind and juice of 2 lg ons
Beat eggs Put sugar, butter, lemon rind and half of lemon juice into a bain-marie. Stir slowly until everything is dissolved. Add the beaten eggs and remaining lemon juice. Heat gently, stirring continually until the curd will coat the back of a spoon (like a thick cream) Pour into heated jars and use within 6 weeks.
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Lemon and Herb Mushrooms
6 Servings
Mushrooms American
Vegetarian Vegan Meatless Fourth of July Marinade Vegetables Hors dOeuvres Appetizers Mushrooms American
1/2 pound hroom
3 tablespoon on Juice
2 tablespoon etable oil
1 tablespoon ar
1 clove lic minced
1/4 teaspoon t
1/4 teaspoon per
1/8 teaspoon gano crushed
1/8 teaspoon me crushed
1/2 on sliced
Halve any large mushrooms. In a medium saucepan cook mushrooms in boiling water 1 minute. Drain and rinse with cold water. Set aside. For marinade, in a small saucepan combine lemon juice, salad oil, sugar, garlic, salt, pepper, oregano, and thyme. Cook until boiling. Reduce heat and simmer, uncovered for 5 minutes. In a medium mixing bowl combine drained mushrooms, hot marinade, and sliced onion. Cover and chill 4 to 24 hours, stirring occasionally.
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Mushrooms American
Vegetarian Vegan Meatless Fourth of July Marinade Vegetables Hors dOeuvres Appetizers Mushrooms American
1/2 pound hroom
3 tablespoon on Juice
2 tablespoon etable oil
1 tablespoon ar
1 clove lic minced
1/4 teaspoon t
1/4 teaspoon per
1/8 teaspoon gano crushed
1/8 teaspoon me crushed
1/2 on sliced
Halve any large mushrooms. In a medium saucepan cook mushrooms in boiling water 1 minute. Drain and rinse with cold water. Set aside. For marinade, in a small saucepan combine lemon juice, salad oil, sugar, garlic, salt, pepper, oregano, and thyme. Cook until boiling. Reduce heat and simmer, uncovered for 5 minutes. In a medium mixing bowl combine drained mushrooms, hot marinade, and sliced onion. Cover and chill 4 to 24 hours, stirring occasionally.
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Cakes: Blueberry Lemon Bread
The delightful combination of lemon and blueberries really jazz up this quick loaf cake.
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Creamy Lemon Dressing
10 Servings
Citrus
Uncategorized
Salads Mayo Lemon Citrus
1 c Fat-free plain urt
1/4 c onnaise
3 tb Fresh on juice
1 ts on zest
1 tb ey
1/2 ts t
1/4 ts enne pepper
Whisk together until blended. Makes about 1 1/4 cups. PER SERVING: Calories 48.18; Fat total 3.67 g; Protein 0.86 g; Saturated Fat 0.67 g; Carbohydrates 3.41 g; Dietary Fiber 0.05 g; Calories from fat 66%; Calories from carbs 27%. (C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html and gt;from kitpath and at;earthlink.net 12/1/98 Recipe by: Marilyn Harris at ccc* Posted to EAT-LF Digest by kitpath and at;earthlink.net on Dec 01, 1998, converted by MM_Buster v2.0l.
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Citrus
Uncategorized
Salads Mayo Lemon Citrus
1 c Fat-free plain urt
1/4 c onnaise
3 tb Fresh on juice
1 ts on zest
1 tb ey
1/2 ts t
1/4 ts enne pepper
Whisk together until blended. Makes about 1 1/4 cups. PER SERVING: Calories 48.18; Fat total 3.67 g; Protein 0.86 g; Saturated Fat 0.67 g; Carbohydrates 3.41 g; Dietary Fiber 0.05 g; Calories from fat 66%; Calories from carbs 27%. (C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html and gt;from kitpath and at;earthlink.net 12/1/98 Recipe by: Marilyn Harris at ccc* Posted to EAT-LF Digest by kitpath and at;earthlink.net on Dec 01, 1998, converted by MM_Buster v2.0l.
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Lemon Poppyseed Muffins
12 Servings
Muffins
Breakfast, snack
Breakfast Brunch Desserts Snacks Bake Kid Friendly Muffins Breakfast, snack
2 cup All purpose ur
1 cup ar
1 tblspoons ing powder
1/2 teaspoon t
1/3 cup termilk
2 large
1/4 cup etable oil
1 teaspoon on grated
1/4 cup on juice
2 tblspoons py seed
Preheat oven to 400 F. Lightly grease muffin tin and set aside. In a large bowl, combine flour, sugar, baking powder and salt In a small bowl, combine milk, eggs, oil, lemon peel, lemon juice and poppy seeds Add to dry ingredients, stirring just until moistened. Spoon into muffin cups, filling 3/4 full Bake in preheated oven until lightly browned, 15 min. Remove from pan immediately cool on wire racks. Makes 12 muffins.
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Muffins
Breakfast, snack
Breakfast Brunch Desserts Snacks Bake Kid Friendly Muffins Breakfast, snack
2 cup All purpose ur
1 cup ar
1 tblspoons ing powder
1/2 teaspoon t
1/3 cup termilk
2 large
1/4 cup etable oil
1 teaspoon on grated
1/4 cup on juice
2 tblspoons py seed
Preheat oven to 400 F. Lightly grease muffin tin and set aside. In a large bowl, combine flour, sugar, baking powder and salt In a small bowl, combine milk, eggs, oil, lemon peel, lemon juice and poppy seeds Add to dry ingredients, stirring just until moistened. Spoon into muffin cups, filling 3/4 full Bake in preheated oven until lightly browned, 15 min. Remove from pan immediately cool on wire racks. Makes 12 muffins.
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Lemon Herb Pork Chops
6 Servings
Pork
Uncategorized
Summer Grill Main Dish Pork Uncategorized
1/4 cup on juice
2 tablespoons etable oil
3 Cloves lic minced
1 teaspoon t
1/4 teaspoon Ground me
1/4 teaspoon Dryed whole gano
1/4 teaspoon per
6 (1 inch thick) k chops
Combine first seven ingredients in a shallow dish, stir well. Add pork chops. Cover and marinate 12 hours in refrigerator, turning meat occassionally. Remove pork chops from marinade. Grill pork chops over hot coals for 30 minutes on each side or until done basting pork chops with marinade.
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Pork
Uncategorized
Summer Grill Main Dish Pork Uncategorized
1/4 cup on juice
2 tablespoons etable oil
3 Cloves lic minced
1 teaspoon t
1/4 teaspoon Ground me
1/4 teaspoon Dryed whole gano
1/4 teaspoon per
6 (1 inch thick) k chops
Combine first seven ingredients in a shallow dish, stir well. Add pork chops. Cover and marinate 12 hours in refrigerator, turning meat occassionally. Remove pork chops from marinade. Grill pork chops over hot coals for 30 minutes on each side or until done basting pork chops with marinade.
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Lemon Bliss Cake
0
Lemon
American-South
Desserts Bake Lemon American-South
Cake
1 cup unsalted ter
2 cups ar
1 teaspoon t
4 large s
2 teaspoons ing powder
3 cups King Arthur Unbleached -Purpose Flour
1 cup k
finely grated rind of 2 ons OR 3/4 teaspoon lemon oil
ze
1/3 cup freshly squeezed on juice
3/4 cup ar
Cake
8 ounces unsalted ter
14 ounces ar
1 teaspoon t
4 large s
2 teaspoons ing powder
12 3/4 ounces King Arthur Unbleached -Purpose Flour
8 ounces k
finely grated rind of 2 ons OR 3/4 teaspoon lemon oil
ze
2 5/8 ounces freshly squeezed on juice
5 1/4 ounces ar
Preheat the oven to 350?F. Lightly grease a 10" tube pan, or a 9" to 10", 9- to 10-cup capacity bundt-style pan. 1) Beat together the butter, sugar, and salt, first till combined, then till fluffy. 2) Add the eggs one at a time, beating well after each addition. 3) Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lemon rind or lemon oil. 4) Spoon the batter into the prepared pan, smoothing the top with a spatula. 5) Bake the cake for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean. 6) While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside. 7) Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack. Place another rack on top, and flip it over, so it's right-side-up. 8) Poke the hot cake all over with a cake tester or toothpick. 9) Stir the glaze to combine, and immediately brush it on the hot cake. Let it sink in, then brush on more glaze, continuing until all the glaze is used up. 10) Allow the cake to cool before slicing. Recipe summary Hands-on time: 20 mins. to 30 mins. Baking time: 55 mins. to 60 mins. Total time: 1 hrs 15 mins. to 1 hrs 30 mins. Yield: 12 to 16 servings Tips from our bakers If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.
VIEW THE RECEIPT
Lemon
American-South
Desserts Bake Lemon American-South
Cake
1 cup unsalted ter
2 cups ar
1 teaspoon t
4 large s
2 teaspoons ing powder
3 cups King Arthur Unbleached -Purpose Flour
1 cup k
finely grated rind of 2 ons OR 3/4 teaspoon lemon oil
ze
1/3 cup freshly squeezed on juice
3/4 cup ar
Cake
8 ounces unsalted ter
14 ounces ar
1 teaspoon t
4 large s
2 teaspoons ing powder
12 3/4 ounces King Arthur Unbleached -Purpose Flour
8 ounces k
finely grated rind of 2 ons OR 3/4 teaspoon lemon oil
ze
2 5/8 ounces freshly squeezed on juice
5 1/4 ounces ar
Preheat the oven to 350?F. Lightly grease a 10" tube pan, or a 9" to 10", 9- to 10-cup capacity bundt-style pan. 1) Beat together the butter, sugar, and salt, first till combined, then till fluffy. 2) Add the eggs one at a time, beating well after each addition. 3) Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lemon rind or lemon oil. 4) Spoon the batter into the prepared pan, smoothing the top with a spatula. 5) Bake the cake for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean. 6) While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside. 7) Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack. Place another rack on top, and flip it over, so it's right-side-up. 8) Poke the hot cake all over with a cake tester or toothpick. 9) Stir the glaze to combine, and immediately brush it on the hot cake. Let it sink in, then brush on more glaze, continuing until all the glaze is used up. 10) Allow the cake to cool before slicing. Recipe summary Hands-on time: 20 mins. to 30 mins. Baking time: 55 mins. to 60 mins. Total time: 1 hrs 15 mins. to 1 hrs 30 mins. Yield: 12 to 16 servings Tips from our bakers If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.
VIEW THE RECEIPT
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