Lemon Butter 1968 Recipes

LEMON BUTTER

Steps:

• In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
• Remove the sauce from the heat and stir in the butter. Serve warm.

FANTASTIC LEMON BUTTER FILLET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
• Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
• Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.

LEMON BUTTER SEASONED VEGETABLES

Steps:

• Place potatoes and carrots in a steamer over boiling water, and cover. Cook until tender but still firm, about 15 minutes.
• To the melted butter add the lemon juice, salt, pepper and Italian seasoning. Pour over potatoes and carrots and toss.

LEMON BUTTER

Steps:

• Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.

LEMON CRUMBLE BARS 1968

Steps:

• Prepare the lemon pie filling according to the package direction.
• Remove from heat and let cool.
• Preheat oven to 350 degrees F.
• Grease a 9 inch square pan or a 7 x 11 brownie pan.
• Sift the all purpose flour with the baking powder.
• Rub in the room temperature butter until crumbs are formed.
• Add the crushed soda cracker (I usually use salted as those are the ones I always have).
• Add the sugar and coconut.
• Spread half crumb mixture into pan.
• Press to form crust.
• Pour cooked cooled lemon pie filling over evenly.
• Sprinkle and pat down slightly the remainder of the crumbs.
• Bake 350 degrees, until golden brown about 12 to 16 minutes.
• Remove from oven to a rack.
• Must be cooled completely before cutting into squares.
• Can be frozen without any problems.
• Very delicate, can be cut into small squares while frozen.

LEMON LUSCIOUS SQUARES 1968

Steps:

• Preheat your oven 350 degrees F.
• In a large bowl combine flour and baking powder.
• Cut in the butter or margarine until mix is crumbly.
• Stir in the brown sugar, coconut, and rolled oats.
• Press all but 1/4 cup reserved for top.
• into a 9 inch baking pan.
• Combine the sweetened condensed milk with lemon juice and the zest.
• Beat all well.
• Pour over the base evenly.
• Sprinkle with the 1/4 cup reserved crumb mixture.
• Bake for 25 minutes until lightly browned.
• Cool thoroughly before cutting.

FAMILY FAVOURITE LEMONIA COOKIES 1968 INDIANA)

Steps:

• Cream butter, sugar,salt, lemon oil and eggs well.
• Add ammonia powder to warmed cream.
• Then add the flour with milk mixture alternately with the creamed mixture.
• Make sure you have a nice soft non sticky dough,that will be nice for rolling out, but not too firm. Sometimes I do have to add a bit more flour. But if adding too much flour will make a dry cookie, and get stale faster.
• Chill covered dough.
• Roll on floured board about 1/2 inch thick.
• Cut with round cookie 2 inch cutter.
• Place on parchment lined sheet, or greased baking sheet.
• Well apart as they rise and spread into big cookies.
• Bake at 350 degrees for 10 to 15 minutes.
• These are done when touched with finger and they spring back, and should still be white in colour, just starting to get slight golden on bottoms.
• Allow to cool.
• Frost with an icing sugar and butter with touch of cream to the thickness you like, flavour with extracts that you also like, and colour tints.
• This cookies is usually large and thick, lemon flavoured slightly.
• After frosting I also sprinkle a little coconut on top too.
• Keep in a tight fitting tin.

LEMON BUTTER 1968

Steps:

• Place rind, juice, butter and sugar in a saucepan over med.
• heat.
• Bring to a low boil.
• Add part of the hot mixture to the eggs, to temper.
• whisking well.
• Add egg mixture back into pan and cook stirring constantly until thick.
• Place in two jars-- when cool-- Seal and refrigerate.