Zucchini Parmesan Crisps
Lynda Roskelley
cooking spray
2 med. zucchini
1 T. olive oil
¼ c. freshly grated parmesan
¼ cup plain dry bread crumbs
1/8 t. salt
fresh ground pepper
Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Slice the zucchini ito 1/3 inch think rounds. In a med. bowl toss the zucchini with the oil. In a small bowl, combine the parmesan, bread crumbs, salt and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Showing posts with label June. Show all posts
Showing posts with label June. Show all posts
Wednesday, March 17, 2010
Zucchini Bread
Zucchini Bread
Mary Jane Fuller
3 eggs
2 c. sugar
1c. oil
1 t. vanilla
1 t. cinnamon
½ t. salt
1 t. soda
1/4 t. baking powder
¾ c. coconut
2 c zucchini
3 c flour
1 c nuts (optional)
Beat eggs, add remaining ingredients Bake at 350 degrees for 1 hour. (2 loaves)
Mary Jane Fuller
3 eggs
2 c. sugar
1c. oil
1 t. vanilla
1 t. cinnamon
½ t. salt
1 t. soda
1/4 t. baking powder
¾ c. coconut
2 c zucchini
3 c flour
1 c nuts (optional)
Beat eggs, add remaining ingredients Bake at 350 degrees for 1 hour. (2 loaves)
Spagehetti Sauce
Spaghetti Sauce
Laura Denney
In a large sauce pan sauté in olive oil, 2 cloves garlic, chopped and 1 onion, chopped til tender.
Add:
28 oz can diced Italian tomatoes (if I double I sometimes do ½ fresh tomatoes and ½ canned)
1 ½ cups water
6 oz. tomato paste
¼ cup brown sugar
2 t. beef bouillion
1 t. dried oregano
½ t. salt
½ t. dried basil
black pepper
1 or 2 bay leafs
bring to a boil then reduce heat and simmer uncovered 1 ½ hours. Stir. The sauce thickens as it cooks but I still like to use an immersion blender just a little bit at the end to thicken it more and take out the big chunks. Can also pour some of it into a blender and puree then add it back to the pot and mix together. Make sure to discard the bay leaf before using a blender or serving.
Serve over fresh pasta and fresh basil and parm cheese. Once cooled in the fridge the sauce freezes really well.
Laura Denney
In a large sauce pan sauté in olive oil, 2 cloves garlic, chopped and 1 onion, chopped til tender.
Add:
28 oz can diced Italian tomatoes (if I double I sometimes do ½ fresh tomatoes and ½ canned)
1 ½ cups water
6 oz. tomato paste
¼ cup brown sugar
2 t. beef bouillion
1 t. dried oregano
½ t. salt
½ t. dried basil
black pepper
1 or 2 bay leafs
bring to a boil then reduce heat and simmer uncovered 1 ½ hours. Stir. The sauce thickens as it cooks but I still like to use an immersion blender just a little bit at the end to thicken it more and take out the big chunks. Can also pour some of it into a blender and puree then add it back to the pot and mix together. Make sure to discard the bay leaf before using a blender or serving.
Serve over fresh pasta and fresh basil and parm cheese. Once cooled in the fridge the sauce freezes really well.
Greek Cherry Tomato Salad
Greek Cherry Tomato Salad
Sharee Fotheringham
2 pints cherry tomatoes, quartered
salt
½ t. sugar
2 med. garlic cloves, minced or pressed
½ t. dried oregano
1 med. shallot, minced
1 T. red wine vinegar
2 T. extra-virgin olive oil
Ground black pepper
1 small cucumber, peeled, seeded and cut into ½ inch die
½ cup chopped pitted kalamata olives
4 ounces feta cheese, crumbled
3 T. chopped fresh parsley leaves
Toss tomatoes, ¼ t. salt and sugar in med. bowl. Let stand for 30 min. Transfer tomatoes to sald spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. Stir to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.
Bring ½ c tomato liquid, (discard extra) garlic, oregano, shallot and vinegar to simmer in small saucepan over med. heat. Simmer until reduced to 3 T., 6 to 8 min. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combned. Taste and season with up to 1/8 t. table salt.
Add cucumber, olives, feta, dressing and parsley to bowl with tomatoes, toss gently and serve.
Sharee Fotheringham
2 pints cherry tomatoes, quartered
salt
½ t. sugar
2 med. garlic cloves, minced or pressed
½ t. dried oregano
1 med. shallot, minced
1 T. red wine vinegar
2 T. extra-virgin olive oil
Ground black pepper
1 small cucumber, peeled, seeded and cut into ½ inch die
½ cup chopped pitted kalamata olives
4 ounces feta cheese, crumbled
3 T. chopped fresh parsley leaves
Toss tomatoes, ¼ t. salt and sugar in med. bowl. Let stand for 30 min. Transfer tomatoes to sald spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. Stir to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.
Bring ½ c tomato liquid, (discard extra) garlic, oregano, shallot and vinegar to simmer in small saucepan over med. heat. Simmer until reduced to 3 T., 6 to 8 min. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combned. Taste and season with up to 1/8 t. table salt.
Add cucumber, olives, feta, dressing and parsley to bowl with tomatoes, toss gently and serve.
Zucchini Sheet Cake
Zucchini Sheet Cake
Lesa Mecham
2 C. sugar
1 t. salt
1 t. baking soda
3 eggs
½ c milk
1 c oil
2 c. flour
¼ t. baking powder
2 c. peeled, grated zucchini
¼ c. cocoa
combine all ingredients and mix well. Pour into a sheet pan. Bake at 350 degrees for 20 minutes. Allow to cool. Frost with chocolate frosting.
Lesa Mecham
2 C. sugar
1 t. salt
1 t. baking soda
3 eggs
½ c milk
1 c oil
2 c. flour
¼ t. baking powder
2 c. peeled, grated zucchini
¼ c. cocoa
combine all ingredients and mix well. Pour into a sheet pan. Bake at 350 degrees for 20 minutes. Allow to cool. Frost with chocolate frosting.
Chilled Zucchini Soup
Chilled Zucchini Soup
Marianne Gourley
2 c. chicken broth
2 large onions, chopped
3 med. zucchini sliced
¼ t. salt
1c. mayo
1 t. fresh lemon juice
half and half (opt.)
lemon slices
Combine the broth, onions, zucchini, garlic and salt in a large saucepan and bring to a boil. Cook the vegetables for 5 to 8 minutes, or until tender. Let cool to room temp. then transfer the mixture to a food processor. Add mayo and lemon juice, and process until smooth. Refrigerate over-night. Thin with a little half and half if necessary. Serve cold, with lemon slices.
Marianne Gourley
2 c. chicken broth
2 large onions, chopped
3 med. zucchini sliced
¼ t. salt
1c. mayo
1 t. fresh lemon juice
half and half (opt.)
lemon slices
Combine the broth, onions, zucchini, garlic and salt in a large saucepan and bring to a boil. Cook the vegetables for 5 to 8 minutes, or until tender. Let cool to room temp. then transfer the mixture to a food processor. Add mayo and lemon juice, and process until smooth. Refrigerate over-night. Thin with a little half and half if necessary. Serve cold, with lemon slices.
Luscious Lemon Bars
Luscious Lemon Bars
Jeanne Anderson
Crust:
1 Cup soft butter (can use margarine, but I like real butter the best)
½ Cup sugar
2 Cups flour
Dash salt
Combine the above ingredients and mix well. Press mixture into a 9” x 13”
cake pan. Bake at 350 degrees until lightly browned. Remove from oven.
Filling:
4 eggs beaten
2 Cups sugar
¼ Cup flour
6 TBSP lemon juice
Combine the above ingredients and pour onto the slightly cooled crust. Bake
at 350 degrees for 25 minutes, or until the filling looks set. Cool and
sprinkle with powdered sugar. When fully cooled, cut into 24 squares.
Jeanne Anderson
Crust:
1 Cup soft butter (can use margarine, but I like real butter the best)
½ Cup sugar
2 Cups flour
Dash salt
Combine the above ingredients and mix well. Press mixture into a 9” x 13”
cake pan. Bake at 350 degrees until lightly browned. Remove from oven.
Filling:
4 eggs beaten
2 Cups sugar
¼ Cup flour
6 TBSP lemon juice
Combine the above ingredients and pour onto the slightly cooled crust. Bake
at 350 degrees for 25 minutes, or until the filling looks set. Cool and
sprinkle with powdered sugar. When fully cooled, cut into 24 squares.
Best-Ever Lemon Meringue Pie
Best-Ever Lemon Meringue Pie
Mary Ann Gourley
1 ½ c sugar
½ tsp salt
1/3 c water
½ c lemon juice
1 tsp lemon rind
½ c sugar
1 ½ c water
½ c cornstarch
4 eggs separated
3 Tbls butter
¼ tsp salt
1 baked 9 inch pie shell
Combine 1 ½ c water and ½ tsp salt in saucepan. Heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat. Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly until it bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and ¼ tsp salt in bowl; beat until frothy. Gradually add ½ c sugar, beating until glossy peaks form. Stir 2 round Tbls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly. Bake in 325 oven 15 minutes or until lightly browned. Makes 6-8 serving
Mary Ann Gourley
1 ½ c sugar
½ tsp salt
1/3 c water
½ c lemon juice
1 tsp lemon rind
½ c sugar
1 ½ c water
½ c cornstarch
4 eggs separated
3 Tbls butter
¼ tsp salt
1 baked 9 inch pie shell
Combine 1 ½ c water and ½ tsp salt in saucepan. Heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat. Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly until it bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and ¼ tsp salt in bowl; beat until frothy. Gradually add ½ c sugar, beating until glossy peaks form. Stir 2 round Tbls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly. Bake in 325 oven 15 minutes or until lightly browned. Makes 6-8 serving
Best-Ever Lemon Meringue Pie
Best-Ever Lemon Meringue Pie
Mary Ann Gourley
1 ½ c sugar
½ tsp salt
1/3 c water
½ c lemon juice
1 tsp lemon rind
½ c sugar
1 ½ c water
½ c cornstarch
4 eggs separated
3 Tbls butter
¼ tsp salt
1 baked 9 inch pie shell
Combine 1 ½ c water and ½ tsp salt in saucepan. Heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat. Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly until it bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and ¼ tsp salt in bowl; beat until frothy. Gradually add ½ c sugar, beating until glossy peaks form. Stir 2 round Tbls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly. Bake in 325 oven 15 minutes or until lightly browned. Makes 6-8 serving
Mary Ann Gourley
1 ½ c sugar
½ tsp salt
1/3 c water
½ c lemon juice
1 tsp lemon rind
½ c sugar
1 ½ c water
½ c cornstarch
4 eggs separated
3 Tbls butter
¼ tsp salt
1 baked 9 inch pie shell
Combine 1 ½ c water and ½ tsp salt in saucepan. Heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat. Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly until it bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and ¼ tsp salt in bowl; beat until frothy. Gradually add ½ c sugar, beating until glossy peaks form. Stir 2 round Tbls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly. Bake in 325 oven 15 minutes or until lightly browned. Makes 6-8 serving
Lemon Pudding Cake
Lemon Pudding Cake
Mary Ann Gourley
4 eggs separated
1/3 c. lemon juice
1 tsp grated lemon rind
1 T. melted butter
1 ½ c sugar
½ c flour
½ tsp salt
1 ½ c milk
Beat together egg yolks, lemon juice, rind and butter in bowl with beaters until thick and lemon-colored. Combine sugar, flour and salt. Add dry ingredients alternately with milk, beating well after each addition. Beat egg whites until stiff. Blend into yolk mixture on low speed of electric mixer. Pour mixture into 8-inch square baking dish. Set in a pan of hot water. Bake in 350 oven 45 mins or until golden. Cut into squared. Makes 6-9 servings.
Mary Ann Gourley
4 eggs separated
1/3 c. lemon juice
1 tsp grated lemon rind
1 T. melted butter
1 ½ c sugar
½ c flour
½ tsp salt
1 ½ c milk
Beat together egg yolks, lemon juice, rind and butter in bowl with beaters until thick and lemon-colored. Combine sugar, flour and salt. Add dry ingredients alternately with milk, beating well after each addition. Beat egg whites until stiff. Blend into yolk mixture on low speed of electric mixer. Pour mixture into 8-inch square baking dish. Set in a pan of hot water. Bake in 350 oven 45 mins or until golden. Cut into squared. Makes 6-9 servings.
Pink Princess Cake
Pink Princess Cake
Laura Denney
Buttermilk White Cake:
4 eggs whites (let stand 30 mins)
2 C flour
1 ½ C sugar
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
1 C buttermilk
½ C shortening
2 tsp vanilla
Combine flour, sugar, baking powder, salt and baking soda. Add buttermilk, shortening and vanilla. Beat on low until combined them beat on medium for 2 mins., scraping bowl. Add egg whites and beat another 2 mins. (the batter looks a little curdled).
Spread in 2 9-inch round greased and floured pans. Bake 350 for 25 mins. or until top springs back when lightly touched. Cool 10 mins. Remove from pans and cool completely.
Strawberry Cream Cheese Frosting:
8 oz. pkg cream cheese (softened)
1 C butter soft
4-5 C powdered sugar
1 tsp vanilla
½ C crushed strawberries
Cream butter and cream cheese. Add 4 C powdered sugar and vanilla. Mix in strawberries then add more powdered sugar as needed.
Laura Denney
Buttermilk White Cake:
4 eggs whites (let stand 30 mins)
2 C flour
1 ½ C sugar
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
1 C buttermilk
½ C shortening
2 tsp vanilla
Combine flour, sugar, baking powder, salt and baking soda. Add buttermilk, shortening and vanilla. Beat on low until combined them beat on medium for 2 mins., scraping bowl. Add egg whites and beat another 2 mins. (the batter looks a little curdled).
Spread in 2 9-inch round greased and floured pans. Bake 350 for 25 mins. or until top springs back when lightly touched. Cool 10 mins. Remove from pans and cool completely.
Strawberry Cream Cheese Frosting:
8 oz. pkg cream cheese (softened)
1 C butter soft
4-5 C powdered sugar
1 tsp vanilla
½ C crushed strawberries
Cream butter and cream cheese. Add 4 C powdered sugar and vanilla. Mix in strawberries then add more powdered sugar as needed.
Heavenly Lemon Angel Cake
Heavenly Lemon Angel Cake
Lisa Dayley
1 pkg. angel food cake mix
1-2 lemons
2 C powdered sugar
2 C thawed, fat-free frozen whipped topping
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
Preheat oven to 350. Prepare cake mix according to pkg. directions. Pour batter into ungreased rectangular pan, spreading evenly. Bake on center rack in oven 35-45 mins., or until top of cake is golden brown, cracked and firm to the touch. Do not underbake. Remove from oven. Using oven mitts, carefully invert pan onto cooling rack, and cool completely. Do not remove cake from pan. Turn pan upright; poke holes in cake about 1-1/2 inches deep and ½ inches apart with large fork. Zest one lemon to measure 1 Tbls. zest. Juice lemons to measure ¼ cup juice. In small bowl, combine powdered sugar, lemon juice and zest, whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 mins.,or, until glaze is set. Cut into squares. Garnish each serving with whipped topping. Top with raspberries. Serves 15
Lisa Dayley
1 pkg. angel food cake mix
1-2 lemons
2 C powdered sugar
2 C thawed, fat-free frozen whipped topping
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
Preheat oven to 350. Prepare cake mix according to pkg. directions. Pour batter into ungreased rectangular pan, spreading evenly. Bake on center rack in oven 35-45 mins., or until top of cake is golden brown, cracked and firm to the touch. Do not underbake. Remove from oven. Using oven mitts, carefully invert pan onto cooling rack, and cool completely. Do not remove cake from pan. Turn pan upright; poke holes in cake about 1-1/2 inches deep and ½ inches apart with large fork. Zest one lemon to measure 1 Tbls. zest. Juice lemons to measure ¼ cup juice. In small bowl, combine powdered sugar, lemon juice and zest, whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 mins.,or, until glaze is set. Cut into squares. Garnish each serving with whipped topping. Top with raspberries. Serves 15
Heavenly Lemon Angel Cake
Heavenly Lemon Angel Cake
Lisa Dayley
1 pkg. angel food cake mix
1-2 lemons
2 C powdered sugar
2 C thawed, fat-free frozen whipped topping
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
Preheat oven to 350. Prepare cake mix according to pkg. directions. Pour batter into ungreased rectangular pan, spreading evenly. Bake on center rack in oven 35-45 mins., or until top of cake is golden brown, cracked and firm to the touch. Do not underbake. Remove from oven. Using oven mitts, carefully invert pan onto cooling rack, and cool completely. Do not remove cake from pan. Turn pan upright; poke holes in cake about 1-1/2 inches deep and ½ inches apart with large fork. Zest one lemon to measure 1 Tbls. zest. Juice lemons to measure ¼ cup juice. In small bowl, combine powdered sugar, lemon juice and zest, whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 mins.,or, until glaze is set. Cut into squares. Garnish each serving with whipped topping. Top with raspberries. Serves 15
Lisa Dayley
1 pkg. angel food cake mix
1-2 lemons
2 C powdered sugar
2 C thawed, fat-free frozen whipped topping
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
Preheat oven to 350. Prepare cake mix according to pkg. directions. Pour batter into ungreased rectangular pan, spreading evenly. Bake on center rack in oven 35-45 mins., or until top of cake is golden brown, cracked and firm to the touch. Do not underbake. Remove from oven. Using oven mitts, carefully invert pan onto cooling rack, and cool completely. Do not remove cake from pan. Turn pan upright; poke holes in cake about 1-1/2 inches deep and ½ inches apart with large fork. Zest one lemon to measure 1 Tbls. zest. Juice lemons to measure ¼ cup juice. In small bowl, combine powdered sugar, lemon juice and zest, whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 mins.,or, until glaze is set. Cut into squares. Garnish each serving with whipped topping. Top with raspberries. Serves 15
Lemon Chicken
Lemon Chicken Italiano
Kim Poulson
6 boneless, skinless chicken breasts
½ c. flour
7 Tbl. butter, divided
1 Tbl. olive oil
Salt and pepper to taste
2 C. marinara sauce of your choice
4 Tbls. chopped onion
2 Tbls. fresh lemon juice
2 Tbls. chopped fresh parsley
Pound chicken breasts between sheets of waxed paper or plastic wrap until flattened. Put flour and chicken a plastic bag and shake to coat chicken. Melt 3 Tbls. of the butter and the 1 Tbls. oil in a large skillet. Place chicken in skillet and cook over medium-high heat for about 5 min. per side. When cooked through, sprinkle with salt and pepper to taste. Place marinara sauce in the bottom of an oven-proof serving dish; top with chicken. Place chicken in a 250-degree oven to keep warm while preparing the lemon sauce.
To make lemon sauce, melt remaining 4 tbls. butter in the same skillet, scraping up brown bits from pan. Add onion and sauté until tender. Remove from heat. Add lemon juice and parsley. Pour hot sauce over chicken and serve. Makes 6 servings.
Kim Poulson
6 boneless, skinless chicken breasts
½ c. flour
7 Tbl. butter, divided
1 Tbl. olive oil
Salt and pepper to taste
2 C. marinara sauce of your choice
4 Tbls. chopped onion
2 Tbls. fresh lemon juice
2 Tbls. chopped fresh parsley
Pound chicken breasts between sheets of waxed paper or plastic wrap until flattened. Put flour and chicken a plastic bag and shake to coat chicken. Melt 3 Tbls. of the butter and the 1 Tbls. oil in a large skillet. Place chicken in skillet and cook over medium-high heat for about 5 min. per side. When cooked through, sprinkle with salt and pepper to taste. Place marinara sauce in the bottom of an oven-proof serving dish; top with chicken. Place chicken in a 250-degree oven to keep warm while preparing the lemon sauce.
To make lemon sauce, melt remaining 4 tbls. butter in the same skillet, scraping up brown bits from pan. Add onion and sauté until tender. Remove from heat. Add lemon juice and parsley. Pour hot sauce over chicken and serve. Makes 6 servings.
Fresh Strawberry Muffins
Fresh Strawberry Muffins
Lesa Mecham
1 ½ c. chopped fresh strawberries
½ c white sugar
¼ c white sugar
¼ c butter, softened
2 eggs
1 tsp. vanilla
1 ¾ c. all-purpose flour
½ tsp. baking soda
In a small bowl, combine the strawberries and ½ c. of sugar. Set aside for 1 hr. Drain, reserve liquid and berries separately. Preheat the oven to 425. Grease a 12 c. muffin tin, or line with paper liners. In a medium bowl, cream together the butter and the ¼ c. sugar until light and fluffy. Beat in eggs one at a time, and then stir in vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in berries. Spoon batter into prepared muffin cups. Bake for 18-20 mins. in the preheated oven, or until the tops spring back when lightly touched., Cool in pan on a wire rack.
Lesa Mecham
1 ½ c. chopped fresh strawberries
½ c white sugar
¼ c white sugar
¼ c butter, softened
2 eggs
1 tsp. vanilla
1 ¾ c. all-purpose flour
½ tsp. baking soda
In a small bowl, combine the strawberries and ½ c. of sugar. Set aside for 1 hr. Drain, reserve liquid and berries separately. Preheat the oven to 425. Grease a 12 c. muffin tin, or line with paper liners. In a medium bowl, cream together the butter and the ¼ c. sugar until light and fluffy. Beat in eggs one at a time, and then stir in vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in berries. Spoon batter into prepared muffin cups. Bake for 18-20 mins. in the preheated oven, or until the tops spring back when lightly touched., Cool in pan on a wire rack.
Strawberry Cake
Strawberry Cake Dessert
Rebecca Wood
White sour cream cake mix.
Bake as the directed in 12x17 pan 1 inch deep. Cool.
Mix 8 oz. softened cream cheese and 2 c. powdered sugar.
Whip 1 pint heavy whipping cream and fold into cream cheese mixture.
Spread over cake.
4 c. strawberries (sliced). Make Danish Dessert.
Add strawberries and spread strawberry Danish on top.
Rebecca Wood
White sour cream cake mix.
Bake as the directed in 12x17 pan 1 inch deep. Cool.
Mix 8 oz. softened cream cheese and 2 c. powdered sugar.
Whip 1 pint heavy whipping cream and fold into cream cheese mixture.
Spread over cake.
4 c. strawberries (sliced). Make Danish Dessert.
Add strawberries and spread strawberry Danish on top.
Lemon Meltaways
Lemon Meltaways
Adria Higginson
Cookies:
1 ¼ c. flour
½ c. cornstarch
1/3 c powdered sugar
3/4 c. butter, softened
1 tsp. grated lemon peel
1 Tbs. lemon juice
Frosting:
¾ c. powdered sugar
¼ c. butter, softened
1 tsp. grated lemon peel
1 tsp. lemon juice
In a large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2-3 mins.) Divide dough in half. Shape each half into 8x1-inch roll. Wrap in plastic food wrap. Refrigerate until firm (1-2 hrs). Preheat oven to 350. With sharp knife, cut each half into ¼ -inch slices. Place 2 inches apart on cookie sheet. Bake for 8-12 mins. or until set. (Cookies will not brown). Cool completely. In small mixer bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy (1-2-mins.). Frost cooled cookies. Makes 4 dozen small cookies.
Adria Higginson
Cookies:
1 ¼ c. flour
½ c. cornstarch
1/3 c powdered sugar
3/4 c. butter, softened
1 tsp. grated lemon peel
1 Tbs. lemon juice
Frosting:
¾ c. powdered sugar
¼ c. butter, softened
1 tsp. grated lemon peel
1 tsp. lemon juice
In a large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2-3 mins.) Divide dough in half. Shape each half into 8x1-inch roll. Wrap in plastic food wrap. Refrigerate until firm (1-2 hrs). Preheat oven to 350. With sharp knife, cut each half into ¼ -inch slices. Place 2 inches apart on cookie sheet. Bake for 8-12 mins. or until set. (Cookies will not brown). Cool completely. In small mixer bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy (1-2-mins.). Frost cooled cookies. Makes 4 dozen small cookies.
Lemon Rice
Lemon Rice Debbie Bates
1 cup uncooked rice
½ tsp. salt
1 ¾ cup boiling water
¼ cup butter
Juice and peel of ½ lemon
¾ cup heavy cream (warmed)
Add rice to boiling water with salt. Cook until done. Sauté peel of lemon in butter a few minutes. Remove peel. Add butter to cooked rice and toss in lemon juice. Add warmed cream, folding gently. Place in oven at 250 degrees until serving time. Serves 6
1 cup uncooked rice
½ tsp. salt
1 ¾ cup boiling water
¼ cup butter
Juice and peel of ½ lemon
¾ cup heavy cream (warmed)
Add rice to boiling water with salt. Cook until done. Sauté peel of lemon in butter a few minutes. Remove peel. Add butter to cooked rice and toss in lemon juice. Add warmed cream, folding gently. Place in oven at 250 degrees until serving time. Serves 6
Garlic Lemon Potatoes
Garlic Lemon Potatoes
ShaRee Fotheringham
1 T. veg. oil
1 T. unsalted butter
2 lbs. Yukon Gold potatoes
(peeled and cut into 8 wedges each)
1 T. extra virgin olive oil
2 T. lemon juice
1 T. grated lemon zest
2 T. minced fresh oregano leaves
1 tsp. salt
½ tsp. pepper
2 T. minced fresh parsley leaves
Heat vegetable oil and butter in 12-inch non-stick skillet over medium-high heat. Add potatoes in a single layer; cook to golden brown on first side about 6 mins. Turn potatoes to second side and cook to golden brown about 5 mins. Reduce heat, cover tightly, cook until potatoes are tender about 5 mins.
While potatoes cook, combine garlic, olive oil, lemon juice and zest, and oregano in small bowl, When potatoes are tender, add garlic-lemon mixture, salt and pepper; stir carefully so as not to break potato wedges to distribute. Cook, uncovered, until seasoning mixture is heated through and fragrant, 1-2 mins. Sprinkle potatoes with parsley, stir gently to distribute. Serve immediately.
ShaRee Fotheringham
1 T. veg. oil
1 T. unsalted butter
2 lbs. Yukon Gold potatoes
(peeled and cut into 8 wedges each)
1 T. extra virgin olive oil
2 T. lemon juice
1 T. grated lemon zest
2 T. minced fresh oregano leaves
1 tsp. salt
½ tsp. pepper
2 T. minced fresh parsley leaves
Heat vegetable oil and butter in 12-inch non-stick skillet over medium-high heat. Add potatoes in a single layer; cook to golden brown on first side about 6 mins. Turn potatoes to second side and cook to golden brown about 5 mins. Reduce heat, cover tightly, cook until potatoes are tender about 5 mins.
While potatoes cook, combine garlic, olive oil, lemon juice and zest, and oregano in small bowl, When potatoes are tender, add garlic-lemon mixture, salt and pepper; stir carefully so as not to break potato wedges to distribute. Cook, uncovered, until seasoning mixture is heated through and fragrant, 1-2 mins. Sprinkle potatoes with parsley, stir gently to distribute. Serve immediately.
Lemon Butter Cookies
Lemon Butter Cookies
Melanie Cummins
1# butter
1 C powdered sugar
1 ¼ C cornstarch
2 C flour
Cream butter and powdered sugar together. Once creamed, add cornstarch and flour and mix until mixed. Bake at 350 for 10-12 mins. Or until golden on edges.
Glaze:
2 C powdered sugar
Juice from 1 fresh-squeezed lemon (abt 1/3 C)
Zest of one lemon
Mix powdered sugar and lemon juice until syrupy consistency, add zest and drizzle over cooled cookies.
Melanie Cummins
1# butter
1 C powdered sugar
1 ¼ C cornstarch
2 C flour
Cream butter and powdered sugar together. Once creamed, add cornstarch and flour and mix until mixed. Bake at 350 for 10-12 mins. Or until golden on edges.
Glaze:
2 C powdered sugar
Juice from 1 fresh-squeezed lemon (abt 1/3 C)
Zest of one lemon
Mix powdered sugar and lemon juice until syrupy consistency, add zest and drizzle over cooled cookies.
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