KRAFT® TRIPLE-LAYER LEMON PIE
Two lemony layers and a third layer of whipped topping make this an easy dessert after a light summer dinner.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 3h15m
Yield 8
Number Of Ingredients 5
Steps:
- Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
- Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
- Refrigerate 3 hours or until set.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 45.9 g, Cholesterol 4.9 mg, Fat 11 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 6.4 g, Sodium 443.7 mg, Sugar 32.3 g
LEMON CAKE ROLL
Make and share this Lemon Cake Roll recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat eggs and sugar until thick and smooth.
- Add water.
- Combine flour, baking powder and salt; stir into egg mixture just until moistened.
- Line a greased 15X10 inch baking pan with waxed paper; grease the paper.
- Spread batter evenly in pan.
- Bake at 375 for 12-14 minutes or until cake springs back when lightly touched in center.
- Cool cake in pan on a wire rack for 5 minutes.
- Turn cake out onto a kitchen towel.
- Gently peel off the waxed paper.
- Beginning with short side, roll up cake, jelly roll style.
- Cool completely on a wire rack.
- For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice.
- Cook and stir over medium heat until mixture comes to a boil.
- Cook and stir 1 minute longer until thickened.
- Remove from the heat; cool to room temperature.
- Unroll cake; spread cooled filling to within 1 inch of edges.
- Roll up again.
- Cover and chill for 1-2 hours before serving.
- Sprinkle with powedered sugar before serving, if desired.
- Store in the refrigerator.
Nutrition Facts : Calories 240, Fat 2.1, SaturatedFat 0.6, Cholesterol 84.6, Sodium 123.2, Carbohydrate 52.1, Fiber 0.4, Sugar 40.3, Protein 4.1
LEMON CAKE ROLL
This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.
Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.
MISS BETTY'S SUPER QUICK DINNER ROLLS
These three ingredient rolls are easy and quick! A great last minute addition to any meal.
Provided by Peach822
Categories Bread Quick Bread Recipes
Time 20m
Yield 5
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). If you are not using a nonstick muffin pan, grease 5 cups of a regular muffin pan.
- In a medium bowl, stir together the flour, milk, and mayonnaise. Spoon into the 5 prepared muffin cups.
- Bake for 15 minutes in the preheated oven, or until nicely puffed and browned.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 19.9 g, Cholesterol 4 mg, Fat 5.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 358.9 mg, Sugar 1.3 g
LEMON SWEET ROLLS
Y'all know that I love anything lemon, so these tender, sweet rolls are a favorite of mine for breakfast or brunch. Topped with a speckled poppy seed and lemon-cream cheese frosting, these babies are sure to be a hit with your friends and family.
Provided by Kardea Brown
Categories main-dish
Time 4h
Yield 15 rolls (15 servings)
Number Of Ingredients 18
Steps:
- Grease a 9-by-13-inch baking dish with unsalted butter. Set aside.
- For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a small saucepan and heat until the butter melts and the mixture's between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand until the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and remaining sugar and set aside. Combine the flour and kosher salt in the bowl of a heavy stand mixer fitted with the dough hook. Mix on low speed until combined, about 1 minute. Turn the mixer to medium speed and add the yeast mixture. Continue to mix until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes.
- Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
- Punch the dough down and turn out onto a lightly floured work surface. Roll the dough out to a 20-by-12-inch rectangle with the longer side parallel to you.
- For the filling: Combine the lemon zest and juice in a medium bowl. Add the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice.
- Spread the softened stick of butter evenly over the dough. Sprinkle the lemon-sugar mixture evenly over the butter.
- Starting at the bottom, tightly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Arrange the rolls cut-side-up in the prepared baking dish. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
- About 30 minutes before the second rising time is done, adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Once ready, uncover the rolls and bake until golden brown, 20 to 25 minutes.
- While the rolls bake, make the frosting: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer until fluffy and smooth. Add the lemon juice and vanilla. Sift the powdered sugar into the bowl, add the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread the tops with the frosting. Serve warm (see Cook's Note).
LUSCIOUS LEMON CAKE ROLL
A co-worker shared the recipe for this elegant cake roll. It's perfect for rounding out a special meal.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/4 cup sugar. Stir in oil and lemon extract; set aside. , In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture., Transfer to prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, combine the milk, lemon juice, lemon zest and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spread half the filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake., In a small bowl, combine water and remaining food coloring; add coconut. Stir until coconut is evenly tinted. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 318 calories, Fat 10g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 187mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 0 fiber), Protein 7g protein.
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