Ronald Regan enjoyed light desserts, often flavored with lemon, during his two terms in the oval office.
Lemon squares were served at the Arkansas Governor's mansion during the Clinton years.
Try this recipe for lemon bars made with Minute Maid lemon juice.
ottom of the pan, Bake for 25- 30 minutes, or until
repared baking dish and refrigerate for 20 minutes. Dock the dough
akes place granulated sugar and lemon zest into a medium saucepan
Preheat oven to 350\u00b0.
Grease 13 x 9-inch pan on bottom only. Combine in large bowl first 3 ingredients until well mixed.
Press into prepared pan.
Blend in large bowl frosting mix and cream cheese.
Reserve 1/2 cup for frosting bars.
Add 2 eggs to remaining frosting mixture.
Beat 3 to 5 minutes.
Spread over base.
Bake at 350\u00b0 for 30 to 40 minutes.
Cool.
Frost.
n a small processor; blend for about 5 seconds.
Add
hisk in the eggs and lemon juice. Pour over the baked
Mix dry cake mix, 1 egg, and 1/3 cup oil till crumbly.
Reserve 1 cup for topping.
Lightly Pat remaining mix in greased 13 x 9 pan.
Bake 15 minutes at 350.
Beat cream cheese, sugar, lemon juice, and 1 egg till smooth.
Spread over baked layer.
Sprinkle with reserved crumb mixture. Bake 15 minutes more.
Cool. Cut into bars.
utter pieces between your fingers for a minute, until flour turns
For Scones:
Preheat oven to
br>Bake in preheated oven for 30 minutes, or until firm
Mix first 3 ingredients together. Pour into a greased jellyroll pan. Bake at 350 for 18-20 minutes.
While bars are baking make the cream cheese frosting. Mix the frosting ingredients together. Frost the bars once they are completely cooled.
Cream together butter, confectioners sugar and flour. Spread evenly on ungreased cookie sheet. Bake at 350\u00b0 for 15 minutes. Beat eggs and mix with salt, sugar, lemon juice, lemon rind, flour and baking powder. Pour mixture over cooked pastry. Bake at 325\u00b0 for 30 minutes. Remove from oven and sprinkle with confectioners sugar. Cool for 15 minutes and cut into oblong finger-shaped. Keep lemon bars in fridge.
For the bars: Adjust oven rack to middle
o 350 degrees F.
FOR THE BARS, in a large bowl
In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well.
Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed.
Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
For Lemon Basil Dressing:.
Combine all ingredients,add seasoned salt and garlic pepper to taste.
Mix well; refrigerate until serving.
Refrigerate any leftover dressing.
inch baking pan.
FOR CRANBERRY FILLING ~ In a small
Make batter for Lemon Custard Angel Food Cake as directed, except add 1/2 teaspoon nutmeg.
Bake as directed.
Cool.
Bottom:
Combine cake mix, butter, and egg. Mix with fork until moistened.
Set aside 1 cup of mix.
Grease bottom only of 9x13 pan.
Pat mix into it.
Top:
Mix 3/4 container frosting (about 1 1/4 cups) with rest of cake mix, egg, cream cheese, and lemon juice.
Beat 3 to 5 minutes.
Spread over cake mixture.
Bake at 350 degrees for 30 to 40 minutes or until lightly browned.
When cool, spread top with remaining frosting.
Store in refrigerator. Bars cool easier when chilled.
Preheat oven to 350\u00b0.
Grease bottom only of 13 x 9-inch pan. Combine cake mix, butter and 1 egg.
Stir until moist.
Pat into pan.
Blend frosting mix into softened cream cheese.
Reserve 1/2 cup for frosting.
Bake bars.
Add 2 eggs to remaining frosting mixture.
Beat 3 to 5 minutes at high speed.
Spread over base. Bake at 350\u00b0 for 30 to 40 minutes.
Cool; frost.
Cut into bars. Refrigerate leftovers.
Makes about 36 bars.