Blend in oil, eggs, lemon peel and lemon extract. Stir in flour
ggs and the 1 teaspoon lemon peel. Beat the mixture well
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).
Simmer Spices,honey, stick of cinnamon and the 1 cup of water for 10 min, then let stand for 1 hour.( do this is seperate pot.).
Add tea to boiling water in seperate pot let steep.
Add juices and spices when adding spices put in collander over tea.
Stir the mixture and add rind of orange and lemon tea if desired.
arge mixing bowl. Add the lemon zest and lightly mix with
-inch balls. On ungreased cookie sheets, place balls 2 inches
o 350\u00b0F Line 2 cookie sheets with parchment. Remove the
In a large saucepan, combine the water, sugar, ginger and lemon peel strips. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove ginger and lemon strips with a slotted spoon and discard. Place tea bags in a tea pot. Immediately add simmering water mixture. Cover and let stand 3 to 5 minutes. Remove tea bags and discard. Serve immediately in mugs. If desired, garnish with lemon slices.
Mix all ingredients.
Drop on cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes until edges are golden brown.
Sprinkle with powdered sugar.
Great tea cookie!
rushed lemon cookies and butter together in a bowl.
Press cookie
In medium bowl, stir together all ingredients (with spoon) until well blended.
Drop by level tablespoons onto cookie sheet. Sprinkle each cookie lightly with sugar and nutmeg.
Bake at 375\u00b0 for 15 to 20 minutes, until lightly brown.
These are tangy cake-type cookies.
Makes about 4 dozen cookies.
50\u00b0.
Mix the lemon rind and juice with the
Stir lemon juice into milk; set aside.
Stir together flour, baking powder, soda and salt.
Beat butter for 30 seconds; add sugar and beat until fluffy.
Add egg and lemon peel; beat well. Add dry ingredients and milk mixture alternately to beaten mixture, beating well after each addition.
Drop from a teaspoon 2 inches apart on an ungreased cookie sheet.
Bake at 350\u00b0 for 12 to 14 minutes.
Remove at once on a wire rack; brush Lemon Glaze over.
Makes 48.
utter thoroughly.
Beat egg, lemon rind and vanilla into creamed
Heat oven to 350\u00b0.
Mix flour, margarine and powdered sugar. Press into ungreased square pan, 8 x 8 x 2-inch or 9 x 9 x 2 inch. Build up 1/2 inch edges.
Bake 20 minutes.
Beat remaining ingredients until light and fluffy, about 3 minutes.
Pour over hot crust.
Bake until no indentation remains when lightly touched in center, about 25 minutes.
Cool, cut into 1 1/2 inch squares. Recipe can be doubled to fit 9 x 13 x 2-inch pan.
Stir together the milk and 2 teaspoons lemon juice; set aside. Stir together flour, baking powder, baking soda and salt.
In a large mixer bowl, beat butter until softened.
Add 3/4 cup sugar; beat until fluffy.
Add egg and lemon peel; beat well.
Add flour mixture alternately, beating until well mixed.
Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
Bake in a 350\u00b0 oven for 12 to 14 minutes, or until well done.
Combine first four ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Remove ginger and lemon strips and discard them.
Place tea bags in a teapot and immediately add simmering water mixture.
Cover and let steep according to package directions.
Remove tea bags and discard.
Garnish with lemon slices if desired.
Serve immediately.
Pour water, cinnamon, and cloves into a pan.
Bring to a boil.
Add a tea bag and let steep at a lower heat until desired strength is reached. I usually wait 2 minutes.
Stir in 1 teaspoons lemon juice and sugar. More or less lemon juice may be needed depending on the concentration. The kind I use is pretty strong, so I only use a teaspoons Use less sugar or substitute depending on your preference.
Remove from pan and heat and pour into cups. Cool and serve with ice for an ice tea.
Start with fresh cold water.
Bring water to a boil in a nonreactive saucepan.
Add tea bags and steep for 7 minutes. Remove tea bags.
Add sugar, stirring to dissolve.
Add lemon juice while tea is still warm.
Pour into pitcher.
Add the cold water.
Cover and chill.
Serve over ice.
Place tea bags in large heatproof mug or pitcher and add boiling water. Steep for 5 minutes.
Remove and discard bags then refrigerate until cold.
Combine tea, sugar, lemon juice and pomegranate juice in a tall pitcher. Stir well. (can be done several hours in advance and kept chilled).
Just before serving pour in club soda and stir once or twice to mix.
Pour into 4 sugar-rimmed, ice-filled glasses. Garnish with lemon wedges.