Parmesan Sunflower Yums Recipes

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GRANNY'S LEMON YUM YUM



Granny's Lemon Yum Yum image

My granny used to make this for us for birthdays and special occasion. Hope you enjoy!

Provided by MANDY1975

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h45m

Yield 15

Number Of Ingredients 15

1 cup all-purpose flour
½ cup chopped pecans
½ cup softened butter
1 (8 ounce) package cream cheese, softened
1 ½ cups confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed, divided
2 cups white sugar
6 tablespoons cornstarch
¼ teaspoon salt
2 cups water
3 eggs, beaten
¼ cup distilled white vinegar
¼ cup lemon juice
1 tablespoon butter
1 teaspoon lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Combine the flour and pecans in a mixing bowl. Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain. Press the crust evenly over the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool completely.
  • Beat the cream cheese and confectioners' sugar in a bowl until light and fluffy. Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust. Chill in the refrigerator.
  • Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste. Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice. Cook and stir over medium-low heat until thick and smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon of butter and the lemon extract. Chill the mixture until cold.
  • Spread the cold lemon mixture evenly over the cream cheese layer. Top with the remaining whipped topping.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 52.7 g, Cholesterol 71.9 mg, Fat 19.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 11.5 g, Sodium 150.4 mg, Sugar 42.2 g

SUNFLOWER THREES



Sunflower Threes image

Basically an oatmeal raisin cookie.

Provided by Gurtess Smyrnakins

Categories     Oatmeal Raisin Cookies

Time 30m

Yield 24

Number Of Ingredients 15

¾ cup vegetable shortening
⅓ cup maple syrup
⅓ cup brown sugar
1 ½ teaspoons vanilla extract
¼ teaspoon ground cinnamon
2 cups rolled oats
1 cup whole wheat flour
⅓ cup all-purpose flour
¾ cup sunflower seeds
¾ cup golden raisins
⅓ cup finely diced dried pineapple
⅓ cup pineapple juice
¾ teaspoon baking soda
¼ teaspoon baking powder
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Beat shortening, maple syrup, brown sugar, vanilla extract, and cinnamon together with an electric mixer in a large bowl until combined. Stir oats, whole-wheat flour, all-purpose flour, sunflower seeds, golden raisins, dried pineapple, pineapple juice, baking soda, baking powder, and salt into the shortening mixture to make a sticky dough.
  • Pinch off about 1 1/2 tablespoon of dough per cookie and roll into balls about 1 1/4 inch across; arrange on the prepared baking sheet.
  • Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.

Nutrition Facts : Calories 157.2 calories, Carbohydrate 20.7 g, Fat 7.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 45.8 mg, Sugar 8.1 g

PARMESAN SUNFLOWER YUMS



Parmesan Sunflower Yums image

Homemade "crackers"... you sure don't need any dips to go with these. Heatlovers can add cayenne to the flour as we sometimes do.

Provided by omeomy 2

Categories     Lunch/Snacks

Time 30m

Yield 30 crackers

Number Of Ingredients 6

5 ounces butter
1 cup grated parmesan cheese (fresh grated is best)
1/3 cup grated cheddar cheese
1 1/4 cups all-purpose flour
2 -3 teaspoons lemon pepper
1/4 cup sunflower seeds

Steps:

  • Pre heat oven to 350 and 2 line cookie sheets with baking paper.
  • Beat butter until light and creamy, add 3/4 cup of parmesan and all cheddar, continue beating until combined.
  • Fold in sifted flour, lemon pepper and sunflower seeds with a metal spoon or fork then get your floured hands in there and work it into a ball.
  • Place on floured bench or board and knead for a few minutes until it feels smooth.
  • Roll out to about 1/4 inch thick, cut into 1 and 1/2 inch squares and place on cookie sheets allowing room for spreading (about 15 per sheet).
  • Sprinkle with remaining parmesan and bake for 10 to 15 minutes (watch 'em toward the end; they should be golden). Let cool on sheets before lifting off with spatula.

Nutrition Facts : Calories 79.1, Fat 5.8, SaturatedFat 3.3, Cholesterol 14.4, Sodium 86.1, Carbohydrate 4.3, Fiber 0.3, Sugar 0.1, Protein 2.5

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