ooking spray.
For lemon drops: Beat all lemon drop ingredients in large
Preheat oven to 350\u00b0.
Cream Crisco and sugar; add egg, lemon juice (rind of lemon, if desired).
Combine flour with baking powder, salt and crushed lemon drops.
Add to creamed mixture. Mix on high speed with mixer until well-blended.
Drop by teaspoons onto greased cookie sheet.
Bake 10 minutes; remove from sheets and cool.
Frost if desired.
Makes 3 dozen cookies.
Bring water to boil.
Add tea bag, lemon drops, and mint leaves.
Turn off heat. Leave mixture to steep until cool.
Remove tea bag and mint leaves.
Serve over ice.
urposes only, we used Lemon Drops candies.
Lime Velvet Tart
oss the fries with the lemon zest, juice, salt, and pepper
gg yolk and vanilla and lemon extracts. Mix for 1 minute
While warm, drizzle lightly with Lemon Frost. Cool on racks.
reshly made Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place
lace a dollop of Preserved Lemon Dressing on a plate and
Melt white chocolate in microwave till liquid and smooth.
Add broken lemon drops and mix gently to combine.
Pour onto cookie sheet and spread to about 1/4 inch or so thickness (I always line it with parchment!).
Allow to cool until hardened and break into pieces.
Enjoy.
and gelatine; add water and lemon or lime juice.
Over
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Preheat oven to 350\u00b0.
Cream Crisco and sugar.
Add egg, lemon juice and rind.
Combine flour with baking powder, salt and crushed candy.
Add to creamed mixture.
Mix at high speed with mixer until well blended.
Drop by teaspoons onto ungreased cookie sheet.
Bake for 10 minutes or until slightly brown.
Cool slightly before removing.
Frost, if desired.
Mix first 3 ingredients together and pour into pie shell. Chill.
Top with lemon drops.
Preheat oven to 350\u00b0.
Cream shortening and sugar; add egg, lemon juice and rind.
Combine flour with baking powder, salt and crushed candy.
Add to creamed mixture.
Mix at high speed until well blended.
Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350\u00b0 for about 10 minutes or until edges just begin to brown.
Cool slightly.
Remove from baking sheets to cooling racks.
Frost, if desired.
mooth.
Mix in the lemon zest, lemon juice and nuts. Mix
Preheat oven to 350\u00b0.
In mixing bowl cream sugar, shortening and eggs; add extracts.
Stir in dry ingredients, lemon zest and crushed lemon drops.
Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes.
Note: Cooking spray works well too.
Let cool slightly on pan 1 to 2 minutes.
Make a glaze by mixing powdered sugar with lemon juice; then brush lightly over cookie tops. Let cookies cool completely.
late with some of the Lemon Dressing and serve immediately with
In large bowl, combine dry cake mix, whipped topping, egg, lemon juice and lemon peel.
Stir to mix well, but do not overmix.
In a large mixing bowl, combine dry cake mix, whipped topping, egg, lemon juice and lemon peel; stir to mix well but do not overmix.
Drop dough by teaspoonfuls into confectioners sugar, turning to coat well.