SWEET LEMON SNACK MIX
Provided by Food Network Kitchen
Time 45m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment paper. Toss the cereal, pretzels and cookies in a large bowl. Combine the white chocolate chips, butter, lemon curd and lemon zest and juice in a medium bowl. Microwave at 50 percent power in 15-second intervals, stirring, until melted, 1 to 1 1/2 minutes; whisk until smooth.
- Pour the white chocolate mixture over the snack mix; toss to coat. Sprinkle with 1 cup confectioners' sugar and the powdered gelatin and toss again. Spread on the prepared baking sheets and let dry, 30 minutes. Toss with the remaining 1/2 cup confectioners' sugar. Divide among cellophane bags.
LEMON SWEET CRACKERS
While looking for answers about an old 1920-30's recipe that that I found I ran across this one which is similar to Grandma's Ammonia Cookies. I want to make this until I get the correct measurements on the other one. These are very fragile, light, tender lemon cookies.
Provided by barefootmommawv
Categories Dessert
Time 28m
Yield 6 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Prepare baking sheet(s) by greasing or by lining with Kitchen Parchment.
- Thoroughly combine the flour, salt and Bakers' Ammonia. Set aside.
- Cream shortening and sugar well. Add egg white and beat until light.
- Add flour mixture to shortening mixture alternately with milk.
- Add lemon extract.
- Roll out and cut into 3" squares. Bake about 8 minutes.
Nutrition Facts : Calories 526.9, Fat 18.4, SaturatedFat 4.8, Cholesterol 2.9, Sodium 214.2, Carbohydrate 82, Fiber 1.7, Sugar 33.5, Protein 7.7
LEMON SQUARES I
These bars are perfect on a hot summer day.
Provided by Amanda Regis
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch pan.
- To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes.
- In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix until well blended. Pour the lemon mixture into the crust.
- Bake for another 35 minutes, until filling is set. Let cool before cutting.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 29.4 g, Cholesterol 51.3 mg, Fat 13.4 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 23.4 mg, Sugar 19.6 g
LEMON-PEPPER PARMESAN CRACKERS
Steps:
- In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough. On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.)
- Preheat the oven to 375°F. Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets, and bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.
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