Preheat oven to 350\u00b0.
Grease
9
x
9
x 2-inch baking pan. In large
bowl
combine
flour, sugar, ginger, cinnamon, baking soda, baking powder,
cloves and salt.
Stir in Country Crock, water and molasses
until well blended.
Pour into pan. Bake 40 to 50 minutes
or until cake tester inserted in center comes out clean.
Cool slightly on wire rack.
Serve warm with Lemon Sauce. Makes 9 to 12 servings.
nd all ingredients except Warm Lemon Sauce.
With mixer at low
Bring a large pot of salted water to boiling. Cook the broccolini until crisp-tender, approximately 5-7 minutes. (For asparagus: 3-5 minutes; pea pods: 2-4 minutes; romanesco: 7-8 minutes.).
Drain well.
To make the lemon sauce, in a small bowl combine the mascarpone cheese, sour cream, milk, marjoram, lemon peel and lemon juice. Season to taste with salt and pepper.
Transfer the cooked broccolini to a serving platter. Spoon the lemon sauce over the vegetables. Garnish with a marjoram sprig.
Serve warm.
erve. Slice and serve with lemon sauce.
In a pan, thoroughly
Combine all ingredients, except Lemon Sauce; marinate chicken breasts 4 hours or longer in the refrigerator. Use enough vegetable oil to cover bottom of skillet. Fry chicken, skin side down, over medium heat. Fry until crisp and golden brown. Turn chicken and fry other side. Serve with Lemon Sauce.
Tear bread into small pieces (you should have 4 cups). Combine bread, milk and dates.
Let stand 15 minutes or until bread is softened, stirring often.
Beat together eggs, sugar, melted butter, vanilla and cinnamon.
Stir into bread mixture until blended.
Turn into a greased 8 x 8 x 2-inch baking dish. Bake in 350\u00b0 oven for 40 to 50 minutes or until a knife inserted in center comes out clean.
Serve warm with Lemon Sauce.
Garnish with apple chunks and sweet woodruff or mint leaves, if desired. Makes 9 servings.
brown sugar, 1 cup water, lemon juice and cinnamon. Cover and
quares.
Serve warm with Lemon Sauce.
Lemon Sauce: Combine sugar, cornstarch and
uree -- In a medium sauce pan add 1/4 cup
n a Corningware dish or sauce pan as noted below.
hicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes
minutes more. Stir in lemon juice and zest.
Drain
erving; serve with lemon sauce or lemon curd.
LEMON SAUCE:
Cream sugar and
Whisk milk, sugar, tapioca, and lemon peel in heavy medium saucepan
ggs with a fork until lemon yellow in color. Whisk in
ix the chicken stock and lemon juice for the broth and
eatballs are cooking make the lemon sauce. by melting the butter in
inutes.
Serve with Blueberry Lemon Sauce and, if desired, whipped cream
Lemon sauce: In saucepan mix the sugar and the cornstarch. Stir in the boiling water. Add the remaining ingredients.
Boil, stirring constantly until the mixture is transparent. (Set aside to serve over the fritters).
Mix together the next 3 ingredients. Slowly add the milk. Next add the eggs and blend.
Dip the fruit in the batter.
Fry in deep hot oil (375\u00b0F) for 3 to 5 minutes or until golden brown.
Drain on paper towels.
Sprinkle fruit with the powdered sugar and serve with lemon sauce.
eat eggs, till light and lemon colored.add sugar, nutmeg, salt