Lemon Butter Layers
Ingredients| 2 cup flour 2 1/4 tsp baking powder 1/2 tsp salt 1 cup butter 1 tsp lemon extract 1 1/4 cup sugar 6 eggs, unbeaten LEMON CREAM FILLING 4 oz lemon pudding and pie mix 2/3 cup sugar 2 cup water 3/4 cup butter NUT CRUNCH 1/2 cup sugar 3/4 cup walnuts or almonds |
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Sift together flour, baking powder and salt. Cream butter with
extract. Gradually add sugar, creaming well, 5 to 8 minutes. (The
more you beat the better the cake). Blend in eggs, one at a time;
beat 1 minute after each.
Add the dry ingredients; blend thoroughly. Turn into 9 or 10-inch
tube pan, greased on bottom. Bake at 325 for 55 to 60 minutes until
cake springs back when touched lightly in center. DO NOT INVERT.
Cool. Cut cake horizontally to make 4 layers. Stack layers,
spreading Filling and sprinkling 2 tablespoons Nut Crunch on each
layer and on top.
LEMON CREAM FILLING: Prepare lemon pudding and pie filling mix using
sugar and water. Cool to lukewarm. Cream butter. Gradually add
filling, beating well. Cool thoroughly.
NUT CRUNCH: heat sugar in small skillet until sugar melts and is
golden brown. Stir in walnuts or almonds. Spread on greased cookie
sheet; cool.
Crush fine. (To crush nut mixture, place between sheets of waxed
paper and crush with hammer or rolling pin.)
Servings:
8
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Recipe by: Leon Gerst <[email protected]> Pastry: Sift flour with baking powder and salt. Cut in shortening; gradually add ice water. Blend until dough just holds together; then form into a ball. Divide in two parts and roll out 1/8 inch thick. Cut with 2 1/2 inch cookie (Upload by user)
Lemon Butter Topping
In a small mixing bowl, cream butter until softened. Add juice and peel. Blend until well mixed. Drop by tablespoonfuls onto waxed paper. Greeze until firm. Remove to a resealable plastic bag. Top piping hot vegetables or fish with 1 2 lemon balls just before serving. Yield: 8 t (Upload by user)
In a small mixing bowl, cream butter until softened. Add juice and peel. Blend until well mixed. Drop by tablespoonfuls onto waxed paper. Greeze until firm. Remove to a resealable plastic bag. Top piping hot vegetables or fish with 1 2 lemon balls just before serving. Yield: 8 t (Upload by user)
Lemon Butter Wafers
In the large bowl of an electric mixer, beat the butter until smooth and add the sugar, beating until creamy. Beat in the eggs, scraping down the sides of the bowl. Add the flour, beating just until combined. Add the lemon zest and almonds, stirring until well incorporated. Cove (Upload by user)
In the large bowl of an electric mixer, beat the butter until smooth and add the sugar, beating until creamy. Beat in the eggs, scraping down the sides of the bowl. Add the flour, beating just until combined. Add the lemon zest and almonds, stirring until well incorporated. Cove (Upload by user)
Lemon Butter
Cream the butter and sugar thoroughly; add the eggs and mix well. Add the water and lemon juice and rind. Cook in top of double boiler until thick. Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936. strongServings: (Upload by user)
Cream the butter and sugar thoroughly; add the eggs and mix well. Add the water and lemon juice and rind. Cook in top of double boiler until thick. Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936. strongServings: (Upload by user)
Lemon Caper Mayonnaise
Mix all ingredients together in small bowl. (Can be prepared 5 days ahead. Chill.) Note from me: I would suggest adding a drop of Tabasco to this mixture. Some white pepper wouldn t hurt if it still needs flavor. Bon Appetit, March, 1991. stron (Upload by user)
Mix all ingredients together in small bowl. (Can be prepared 5 days ahead. Chill.) Note from me: I would suggest adding a drop of Tabasco to this mixture. Some white pepper wouldn t hurt if it still needs flavor. Bon Appetit, March, 1991. stron (Upload by user)
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Wash and peel carrots and slice in 1/4" rounds. Bring water to boil in saucepan, add carrots and salt. Cook until tender (10 to 15 minutes) covered. Drain. In saucepan add remaining INGREDIENTS until butter is melted. Toss like a salad to coat all carrots. Serve hot. Food E (Upload by user)
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TAG: baking, sheet, chocolate, cookies, cookie, mixture, refrigerate, dough, minutes, melted, tempered, place, small, metal, process, seconds, lemon, ,
Make the cookie dough: Position a rack in the center of the oven and preheat to 375 F. Put three heavy, large ungreased baking sheets in the refrigerator. In a food processor fitted with the metal chopping blade, process the almonds with 1 cup of the flour for 3O to 45 (Upload by user)
TAG: baking, sheet, chocolate, cookies, cookie, mixture, refrigerate, dough, minutes, melted, tempered, place, small, metal, process, seconds, lemon, ,
Lemon Cats Paws
Make the cookie dough: 1. Position a rack in the center of the oven and preheat to 375~F. Put three heavy, large ungreased baking sheets in the refrigerator 2. In a food processor fitted with the metal chopping blade, process the almonds with 1 cup of the flour for 3O to 4 (Upload by user)
TAG: baking, chocolate, sheet, cookies, cookie, minutes, refrigerate, mixture, dough, place, melted, tempered, refrigerator, metal, small, seconds, process, lemon, ,
Make the cookie dough: 1. Position a rack in the center of the oven and preheat to 375~F. Put three heavy, large ungreased baking sheets in the refrigerator 2. In a food processor fitted with the metal chopping blade, process the almonds with 1 cup of the flour for 3O to 4 (Upload by user)
TAG: baking, chocolate, sheet, cookies, cookie, minutes, refrigerate, mixture, dough, place, melted, tempered, refrigerator, metal, small, seconds, process, lemon, ,
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Lemon Cheese Babka
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Combine gelatin, sugar and boiling water in blender container. cover and blend at low speed until gelatin is dissolved. about 1 minute. add ice and STIR until partially melted. add cheese. cover and blend at high speed until smooth, about 1 minute. pour into individual glassses (Upload by user)
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Lemon Cheese Dessert Bombe
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Soften gelatin in 2 tablespoons of water. Stir in milk. Cook and stir until gelatin dissolves. Combine cream cheese and sugar. Stir in yogurt. Gradually blend in gelatin mixture. Pour into a 3 cup mold or t 1/2 cup molds. Chill until set. Unmold and garnish with fresh strawberri (Upload by user)
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In a small mixer bowl, beat cream cheese, sugar and lemon juice at medium speed electric mixer until creamy. Beat in heavy cream until fluffy. Stir in chopped lemon balm. Set aside. Wash, dry and halves peaches. Remove pits. fill cavities with cream cheese mixture. Carefully rea (Upload by user)
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In a small mixer bowl, beat cream cheese, sugar and lemon juice at medium speed electric mixer until creamy. Beat in heavy cream until fluffy. Stir in chopped lemon balm. Set aside. Wash, dry and halves peaches. Remove pits. fill cavities with cream cheese mixture. Carefully rea (Upload by user)
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