CANDIED LEMON SLICES
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 2
Steps:
- Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
- Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
- Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
- Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.
PECAN OR ANGEL SLICES
Provided by Irma S. Rombauer
Categories Egg Brunch Dessert Christmas Buffet Pecan Christmas Eve Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Twelve 2 3/4 x 2 1/3-inch bars
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
- Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
- Stir in 3/4 cup of flour until well blended and smooth.
- Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
- Stir in nuts and coconut.
- Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
- Let stand until the bars are cool and the glaze is set.
- For lemon glaze:
- Beat confectioners' sugar, juice, and vanilla together until smooth.
GLAZED PECANS
These Pecans are really great. Your guest will love the taste of the Pecans with a bit of sweet and cinnamon flavor.
Provided by Braunda
Categories Lunch/Snacks
Time 35m
Yield 1 Lb, 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat 1 egg white until frothy add 1 Tablespoon Water 1/4 teaspoon salt beat together.
- Stir in pecans halves.
- Coat mixture with 1/2 Cup Sugar and 1/2 teaspoon cinnamon.
- Pour in buttered cake pan Bake 30 minutes stiring every 10 minutes.
- bake in 350 degree oven
Nutrition Facts : Calories 885.4, Fat 81.6, SaturatedFat 7, Sodium 159.2, Carbohydrate 41, Fiber 11, Sugar 29.5, Protein 11.3
LEMONY SLICE-AND-BAKES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Dessert Bake Christmas Kid-Friendly Low Cal Low Sodium Lemon Shower Edible Gift Christmas Eve Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 50
Number Of Ingredients 13
Steps:
- For cookies:
- Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10"-long log about 1 3/4" in diameter. Wrap in plastic and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4"-thick rounds. Transfer to prepared sheets, spacing 1" apart.
- Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
- For icing:
- Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
PECAN LEMON LOAF
A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.
Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
CANDIED LEMON SLICES FOR GARNISH
Use these lemon slices as a dessert or cocktail garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 dozen
Number Of Ingredients 2
Steps:
- Using a mandoline or chef's knife, slice the lemons into rounds, as thin as possible.
- In a medium saucepan, combine sugar and 1 cup water; bring to a boil over medium-high heat. Cook until sugar has dissolved and mixture is simmering, about 10 minutes. Remove pan from heat, and place lemon slices in hot syrup; cover. Let slices rest in pan until cooled to room temperature, about 1 1/2 hours. Transfer slices and syrup to an airtight container; refrigerate for at least 3 days. Slices will keep, refrigerated, up to 1 month.
LEMON PECAN SLICES
These attractive morsels are my daughter's favorite. The lemon glaze pairs well with the delicate nut-topped cookie. --Melissa Branning, Fontana, Wisconsin
Provided by Allrecipes Member
Time 30m
Yield 42
Number Of Ingredients 14
Steps:
- In a mixing bowl, cream the butter and sugars. Separate one egg; refrigerate egg white. Add the egg yolk, second egg, vanilla and lemon peel to creamed mixture; mix well. Combine the flour, baking powder and salt; gradually beat into creamed mixture. Shape into three 7-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
- Unwrap logs. Lightly beat reserved egg white. Combine pecans and sugar. Brush each log with egg white, then roll in pecan mixture, pressing firmly into dough.
- Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 400 degrees F for 6-7 minutes or until very lightly browned. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 18.2 g, Cholesterol 20.5 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 88 mg, Sugar 11 g
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